Four Things

With the Big Game finally upon us, we’re looking forward to eating delicious food, wearing comfortable (but) cute clothes and a few other little odds and ends on this first weekend in February. From lusciously flowing locks to adding the final touch to the nursery, here are our picks to eat, wear, do and create!

maternity top

Easy to devour and as decadent as you’re craving, these Handheld Desserts are the perfect accessory for game day.

Pretty in print and flowing in fit, this Convertible Sleeve Button Detail Maternity Shirt is an easy, breezy look, day or night.

Gorgeously tousled and surprisingly easy to achieve, these Top 10 Beautiful Wavy Long Hairstyles are must-have additions to your styling arsenal.

  The furniture is in and the paint is up; just add this last DIY Nursery Wall Art detail that is sure to bring it all together.

A Healthful Game Day!

Heading out for the Big Game? Add a classic dish with a healthful twist to your host’s spread with this super simple and utterly delicious Warm Spinach and Artichoke Dip by Ellie Krieger. Full of savory flavor and the decadent texture you know and love, this low fat version is packed with pregnancy-loving folate – thanks to you, spinach – and smart dairy swaps for a Big Game snack that is sure to please.

recipe

Photo source: cookingchanneltv.com

Instructions from Cookingchanneltv.com:

 Ingredients

  • 1  tablespoon canola oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 3 cloves garlic
  • 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
  • 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
  • 1/2 cup reduced fat sour cream
  • 2 tablespoons mayonnaise
  • 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
  • 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • Pita wedges or crudites, for serving

Directions

Preheat oven to 375 degrees F.

Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

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