Posts tagged ‘snacks’
Sauerkraut and avocado…I didn’t think that pairing would come out of my mouth, errr computer, as a go-to snack…but I’m learning to be very flexible and creative with my food choices lately. There are always stranger combinations — Pickles and ice cream? (cough, cough).
I’ve always had a deep love and appreciation for food…but my body doesn’t seem to share the same sentiment, particularly in the last eight months. Almost anything I eat doesn’t agree with me — I’ve tried all types of “diets”, from vegan to raw food to paleo. I have been gluten free since 2009 and at different times I’ve avoided nuts, dairy, sugar, beans, eggs and meat…I’ve eaten super-duper healthy but it turns out there’s more to the equation.
In short, after multiple doctors and months and months of not feeling well, I discovered that I am not absorbing any of the nutrients from my food. My body revolted and doesn’t break down fats, proteins, carbs or sugars well, which led to a plethora of deficiencies, adrenal fatigue, sore joints, muscle weakness, massive and painful digestive issues, dry skin and constantly getting sick. I’ll be sharing a bit about what I learn as I continue along… just recently I’ve had the energy again to blog again during my healing process which is a relief and a breath of fresh air.
I’ve joked that this Spring I’ve really embraced the idea of “Spring Cleaning” – physically, mentally and emotionally. It’s gut-check time and I’m determined to be a lighter, brighter and healthier version of myself at the end of this whole journey.
Now, back to the food! I am not sure you can call this a recipe; it’s more like a combination of ingredients that pair well together yet I am sharing it here as a quick snack idea, side dish for a meal or even as an accompaniment or filling for sandwich or fresh lettuce wrap, or served with grilled protein of your choice. Simple, quick and incredibly tasty!
5-Minute Avocado and Sauerkraut Salad
Grain-free, Gluten-free, Paleo-friendly, AIP-friendly, Soy-free, Nut-free, Dairy-free, Vegan, Vegetarian, Sugar-free
1 ripe avocado, de-pitted and thinly sliced
2/3 cup – 1 cup sauerkraut or fermented veggies (beet and cabbage pictured)
squeeze of fresh lemon juice or lime juice
splash of apple cider vinegar or coconut vinegar (or your favorite…I love acidity to it’s up to you)
1-2 Tbsp fresh basil, sliced thinly or chopped cilantro or parsley
sea salt to taste (I’ve used pink Himalayan as well as lime-infused salt, ginger-infused salt)
freshly ground black pepper to taste
1. Combine all ingredients. Taste and season accordingly to your preference; add more salt, pepper, basil/herbs, lemon juice, vinegar or more veggies. Enjoy on it’s own, in a wrap, as a bed for your favorite grilled or baked protein or mixed with quinoa or your favorite grain!
I’ve always been a big fan of nut butters but SEED butter is something I’ve really been loving on lately. I can’t get enough sunflower seeds, sesame seeds, tahini and hemp seeds being sprinkled or drizzled on all types of sweet and savory dishes.
Tahini is so versatile…whether it’s used in hummus, drizzled as a sauce, added to bread, used as a base for this ice cream flavor or featured in these cookies. Little bitty sesame seeds add a fun texture and nutty undertones to recipes and these two-bite treats are no exception! These cookies aren’t as sweet as if you used peanut or almond butter; tahini has a stronger flavor that’s both intriguing and addicting in my opinion.
These cookies came about when I was hankering for a treat…I was running low on time and I was craving something baked. No-fuss cookies that can be ready for devouring in less than 20 minutes…sign me up :)
Flourless Double Sesame Cookies (slightly adapted from my Chunky Monkey Chip Cookies)
Grain-free, Gluten-free, Nut-Free, Soy-free, Paleo-friendly, Refined Sugar-Free, Easy, Quick
1 cup of tahini* (sesame seed butter – make sure its a thick)
3/4 cup -1 cup of granulated sweetener**
1 egg, well beaten
pinch of sea salt (omit if your tahini is salted)
1 tsp baking soda
1/2 tsp gluten free vanilla extract
1/4 cup sesame seeds (white, black or a combo)
1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. In a medium size bowl, add tahini, sweetener, egg, baking soda, vanilla and stir well to combine until forms a dough.
3. Form dough balls (I use a tablespoon), roll into sesame seeds and place onto lined cookie sheet.
4. Bake for 9-11 minutes until golden brown – ovens vary so keep an eye on them – then let cool completely before moving (they break apart easily when warm) and enjoy!
*Make sure your tahini isn’t really runny or you won’t be able to form balls of dough. This is especially important if you are using a liquid sweetener!
**I used coconut palm sugar, and if yours is really coarse, pulse for a few seconds in a blender to break up slightly (mine was really clumpy). You could also use Sucanat, brown sugar, or could even try xylitol for sugar-free (please report back with those results!) If you prefer using honey or agave, substitute the granulated sweetener for 1/2-2/3 cup of liquid sweetener.
Smoothies are an everyday must-have for me…99% of the time I start my day with a large glass of blended goodness (aka energy surge in a jar), mmmm!
I find that kicking off the morning with a smoothie or fresh juice is easiest on my tummy. Not only does it rev-up my digestion for the remainder of the day, it also squelches my hunger for a couple hours when I have time to eat a more solid meal and ensures that I have at least one nutrient-packed, high-quality meal no matter what the day throws at me.
Oh you know, the days when you plan on cooking that new elaborate dish you’ve been eyeing for a while…but (after a longer day than you anticipated), you wind up eating a couple scrambled eggs over quinoa for dinner…or a bowl of popcorn and a leftover energy bar from your purse. Yep, I have had more days recently like the latter than I’d like to admit.
I also realized it had been quite some time since I had posted a drink or smoothie recipe, so when I was assigned Rebekah’s lovely blog Making Miracles for the February’s Secret Recipe Club post…I chose her Hemp Chocolate Protein Shake for this month’s reveal, I was so excited to come across this recipe!
I had a giant bag of hemp seeds from Costco in my fridge calling my name and I was craving something sweet and chocolatey, yet simple…wa-la! This shake was a delicious change from my go-to blueberry-Maca blend I’ve been making…so much so that I craved this nutty-cacao smoothie the next morning too :)
I tried to stay true to Rebekah’s recipe…I couldn’t help but add my usual handful of baby greens (kale/chard/spinach) and I wound up soaking the hemp hearts, dates and water in the fridge the night before to soften the dates a bit. The next morning all I had to do was add the remaining ingredients and blend…Breakfast on the go!
Just a few perks about Hemp Seeds in case you need a little nutritional nudge:
- REWARD YOUR TASTE BUDS: Hemp hearts are delicious, they are nutty, often compared to sunflower seed or pine nuts… only better! Sprinkle on salads, cereal, quinoa, rice, roasted veggies, yogurt, add to smoothies, muffins, breads and other recipes…or eat a spoonful straight from the bag.
- REWARD YOUR BRAIN: Your brain has many of the fatty acids found in bulk Super Hemp. Regular consumption may help improve your memory. Super Hemp seeds may also help symptoms of anxiety and depression while improving your mood.
- REWARD YOUR WEIGHT LOSS: Super Hemp is a natural appetite suppressant making you feel full longer. Adding just four tablespoons of hemp seed to your meal can reduce your food cravings significantly. You will also feel more energy which can help you power through workouts and other activities to lose weight.
- REWARD YOUR HEART AND LOWER BLOOD PRESSURE: Super Hemp seeds contain essential fatty acids that help reduce blood cholesterol. This keeps the heart healthy and also prevents plaque buildup in your arteries. Super Hemp fatty acids also reduce inflammation that can cause high blood pressure and poor blood circulation.
- REWARD YOUR DIGESTIVE TRACT: Super Hemp provides high amounts of both insoluble and soluble fibers which keep your digestive tract healthy and clean. Super Hemp contains plant sterols and antioxidants helping reduce risk of colon, breast and prostate concerns. Super Hemp does NOT contain oligosaccharides such as found in soy, which often causes stomach upset and gas.
Intrigued? Give this shake a shot!
Hemp Chocolate/Cacao Protein Shake (slightly adapted from Making Miracles)
(Vegan, Dairy-free, Gluten-free, Grain-free, Fruit-Sweetened, Refined Sugar-free, Primal, Nut-free, Egg-free)
1 cup cold filtered water
1 cup ice cubes
1 banana, cut into chunks (or use frozen for a colder, thicker textured shake / smoothie)
1/2 cup raw hemp seeds/ hemp hearts
2-4 pitted dates, depending taste (I used two but increase if you prefer sweeter)
1-2 Tbsp raw cacao powder or cocoa powder, to taste
Handful or fresh leafy greens (such as baby spinach, kale, and/or chard), optional but for added nutrition
5 minute prep Directions
- Blend water, ice, banana, hemp seeds, dates (remove any pits), and cocoa powder together in a blender until smooth.
- Enjoy immediately, refrigerate any leftovers.
Plan-ahead soaking method Directions
- The night before, combine hemp seeds, dates and water in a jar. Refrigerate overnight.
- When you are ready to make your smoothie, add hemp/date/water mixture to blender container. Add ice, banana, cacao/cocoa powder and greens. Blend until smooth.
- Enjoy immediately, refrigerate any leftovers.
It’s nearing the end of summer…the change of seasons is something I always look forward to (especially when Fall is my favorite time of year), yet I still want to hold onto summer for the next few weeks. This recipe accomplishes just that!
Let’s celebrate fresh fruit, bright herbs and zingy balsamic vinegar in this lovely marriage of flavors – Strawberry Bruschetta…and what a bonus for versatility, this recipe is used in FOUR different ways!
1. Strawberry Bruschetta (basic recipe) – serve over lightly toasted (gluten-free) french bread or gluten-free crackers
2. Strawberry Bruschetta Avocado Boats (snack or appetizer)
3. Strawberry Bruschetta and Hemp Green Salad (side salad, light dinner or lunch)
4. Strawberry Brushetta Inspired Quinoa and Beet Salad (serve as a side or a main dish)
I was assigned Julie’s adorable blog, Confessions of a Cooking Diva this month for the Secret Recipe Club and I thoroughly enjoyed reading her spunky posts and searching through her creations from the kitchen! I bookmarked her scrumptious looking Black Bean Burgers, Spicy Chocolate Popcorn and Caribbean Jerk Salmon Tacos for later experimentation…yet I ultimately settled on a Strawberry Bruschetta recipe for several reasons — I purchased a organic strawberries at the local farmers market, I had fresh basil on hand and I had some aged balsamic vinegar from a local oil & vinegar store that I couldn’t wait to use in multiple ways. Bam…what a perfect coincidence.
The simplicity of this recipe really allows the flavors to shine and come through in each bite, and there’s nothing like fresh, quality ingredients to let the food really do the talking for you! I opted to increase the balsamic a bit because I really love acidity and I served this over these raw sourdough sunflower seed crackers for the “bruschetta” portion of this recipe (since I rarely eat bread). After making this recipe, I was inspired to use the dish in multiple ways…talk about fun! Thanks Julie :)
Grain-free option, Gluten-free, Sugar-free, Vegan, Soy-free, Nut-free Option, Vegetarian, Dairy-free
1 pint of strawberries, rinsed and chopped
1 – 2 Tbsp aged balsamic vinegar (I used 2 Tbsp because I like the acidity)
¼ cup fresh basil, julienned or chopped
1 small loaf gluten free french bread, sliced into thin slices, lightly toasted OR raw grain-free, gluten-free crackers (I used these)
1. Combine the strawberries, basil and balsamic vinegar in a bowl and mix well.
2. Top each slice of bread or cracker with the strawberry-basil mix.
Makes 2 cups of strawberry-basil mixture.
Strawberry Bruschetta Avocado Boats
Grain-free, Gluten-free, Quick & Easy, Vegan, Vegetarian, Nut-free, Soy-free, Dairy-free
1 recipe of Strawberry Bruschetta (listed above)
2 ripe medium size avocados
Sea salt and pepper to taste
Extra drizzle of balsamic vinegar
Fresh squeeze of lemon or lime, optional (if you really like acidity like me and helps to prevent the avocado from browning if making ahead)
1. Slice each avocado in half and remove the pit/seed.
2. Sprinkle the avocado halves with sea salt and freshly ground black pepper.
3. Squeeze fresh lime or lemon juice over each avocado half (if desired)
4. Top each avocado half with about 1/2 cup of the strawberry bruschetta mixture and drizzle with a little balsamic vinegar and serve!
Makes 4 snacks or appetizers
Strawberry Brushetta and Hemp Green Salad
Grain-free, Gluten-free, Sugar-free, Dairy-free, Vegetarian, Vegan, Soy-free, Nut-free
8 cups of mixed greens, baby kale or baby spinach (I use Organic Power Green blend from Costco)
1 recipe of Strawberry Bruschetta (recipe above)
1 ripe avocado, pit removed and diced into small pieces
4 Tbsp raw hemp seeds/hemp hearts (you can sub another nut or seed if desired)
2 Tbsp extra virgin olive oil or avocado oil
sea salt and freshly ground black pepper to taste
Drizzle of apple cider vinegar or more balsamic vinegar and/or lemon juice
1-2 Tbsp Bragg’s liquid aminos (or coconut aminos, tamari or gluten free soy sauce)
1. Toss all ingredients in a large mixing bowl. Season to taste with sea salt and pepper. If you like more acidity in your dressing, feel free to add more vinegar and/or lemon juice.
*If you eat meat, this salad could be served with grilled chicken or if you eat dairy, feel free to toss in some goat cheese or fresh mozzarella to bulk it up even more. To bulk it up and keep it vegan, feel free to add cooked quinoa, millet or brown rice for a green and grain salad.
Makes 2 large salads or 4 small
Strawberry Bruschetta Inspired Quinoa and Beet Salad
Grain-free, Gluten-free, Vegetarian, Vegan, Dairy-free, Soy-free, Nut-free Option
1/2 recipe Strawberry Bruschetta (above)
1/2 cup cooked beets, diced (I used Love Beets)
3- 4 Tbsp chopped walnuts, pinenuts and/or pecans (or for nut-free, sunflower seeds or hemp seeds)
Aged balsamic vinegar to taste (I used 1 Tbsp)
Drizzle of extra virgin olive oil (I used about 1 1/2 Tbsp)
Squeeze of fresh lemon juice (I used 1/2 lemon)
Sea salt and pepper to taste