Appetizers & Finger Foods (5)
This dip was inspired by two people; Jessica Mishra and my dad. Jessica was my roommate in Costa Rica and she pretty much introduced me to tahini. I swear the girl ate it on everything. It's so yummy! In case you didn't know, tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium. It goes beautifully in this dish!
My dad really only inspired the name. (Hey, it’s officially baseball season and watching the Red Sox play from the Green Monster is one of my favorite things to do with him.)
This dip is basically hummus with a twist. (Exciting I know!) The spinach and cilantro are great ways to get some extra greens in your diet!
Green Monster Hummus Dip
1 15 ounce can of chickpeas drained and rinsed
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon olive oil
2 garlic cloves
1 teaspoon salt
4 cups baby spinach
2 tablespoons chopped cilantro
Add everything but the spinach and cilantro to the food processor or vitamix
Puree until smooth.
Add the spinach one cup at a time and puree until smooth.
Add the cilantro and blend again.
Serve with asparagus, baby carrots, cucumbers or pita bread!
It’s been raining and icky here in Boise. (WTF happened to spring?) Maybe that’s why I’ve been in the baking mood. I can’t wait to be in the salad and smoothie mood. That will mean summer is on the horizon!
This muffin recipe is on the back of the Bob’s Redmill flaxseed package. I’ve been making them for years and cannot believe I haven’t shared the recipe with you guys! Of course, I’ve switched some things up. I omitted the flour and used oats instead. I also add chia seeds. Why? Because I can....and I love the added texture.
One of the reasons this recipe makes my heart so happy is because I love having hearty and healthy fiber-loaded muffins around for my kids. You can make a batch and use them throughout the week. A quick breakfast or after school snack. Even my husband loves them and he’s the first to turn his nose at my “cardboard food.”
Just a FYI, the first few times I made these, I pureed the carrots so my kids wouldn’t freak out.
Here's the recipe:
2 1/4 cup oat flour (blend quick oats in the blender)
¾ cup Flaxseed meal
¾ cup brown sugar (I use palm sugar. Low glycemic and just as sweet!)
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups pureed or shredded carrots
2 cups shredded apple
In separate bowl mix
¾ cup almond milk
2 organic eggs
Optional (I use raisins and chia seeds)
1 cup raisins or cranberries
1 cup slivered almonds
1/4 cup chia seeds
Feel free to mess around with the chia seed and flax combo. If you want to do 1/2 cup and 1/2 cup I totally support you and offer up a virtual high five!
Combined just until moistened. Fill muffin papers. Bake muffins at 350 for 20 minutes. Makes 24.
Throw some peanut butter and raw honey on top and enjoy!
You can also use this recipe for a “Baby’s First Birthday Cake!” This is what we did with Carsyn. Use homemade whipped cream or whipped coconut milk for the topping and omit the raisins. Brilliant.
Altough I'm all for mindful eating, feel free to eat these like my three-year-old.
I love to eat. All day long. I'm a grazer! That’s why I love spring rolls! They’re light, healthy and surprisingly satisfying. . I’ve been making them for myself for years. The first time I made them my husband called them “condom sandwiches” because ummmm…..well….you get it. The name has stuck with me too now! They’re the first thing I look for on a menu when I go to a Thai restaurant. (Let’s just hope I don’t order them by the wrong name when I’m there right?) The great thing about these is that you can basically put anything in them you like. I stick with basics, but sometimes will add tofu or red peppers, basil or cilantro; depending on what I feel like.
This recipe is fantastic and so easy to make.
4 Tbsp mango fruit spread
2 Tbsp low-sodium soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp fresh lime juice
1/2 tsp finely grated ginger1/4 tsp hot sauce
Finely grated peel from 1 small lime
8 large rice paper wrappers
1 avocado diced
1/2 c shredded carrots
1 large zucchini cut into matchsticks
1 cup rice noodles
1 cup arugula
2 tablespoons crushed peanuts .
First thing you'll need to do is grab your rice papers. They are found at your local Asian market. I get mine at Fred Meyer. And yes –they’re bazaar looking, almost like a paper plate. They are very fragile and sticky-when-wet so be prepared to screw a few up at first J Swish it around (one sheet at a time) for ~15-20 sec in warm water. Next, lay it out on a cutting board. It then becomes a canvas for you to fill! Center all of your ingredients on the rice paper, (I just toss mine in there. Hey it all tastes the same right?) fold over each side and then roll the top over and then roll it around. Just like a burrito!
Slice it in 1/2 at an angle, drizzle sauce, sprinkle with some crushed organic peanuts and enjoy!
I love salsa! Who doesn’t right? Tried and trusted, it’s my go to snack all summer long. When the weather starts to change and the leaves began to fall, my body craves something a little heartier though.
This is the time of year where unhealthy foods surround us! This is a super dish for the holiday get togethers that everyone will love. The beans make it super filling and everyone could use more beans in their diets.
Why you ask?
The average American needs 25-30 grams of fiber a day and is getting only a fraction of what is recommended. At 6 grams of fiber per half cup, these nutrient-rich powerhouses are loaded with fiber, magnesium, iron, and protein. They are cholesterol and saturated fat-free, making them an excellent option for those looking to add more vegetarian protein into their diets.
This is my take on "Cowboy Caviar" and I hope you love it as much as I do!
1 1/2 cups white sweet corn
1 (15oz) can black beans, drained & rinsed
2 tomatoes diced
2 ripe avocados, diced
1 bell pepper, diced
2/3 c. red onion, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Juice of 1/2 a lime
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of hot sauce(optional)
Combine all ingredients, adding avocados last, and toss gently. Serve with some organic rice chips, spoon over rice cakes or use as a filling for some yummy veggie tacos!
Note: Always use organic ingredients if possible. You can always use black-eyed peas, pinto beans or whatever you have. I will even use a few different kinds in one batch to add variety. I also triple the cilantro because I love it!