Category Archives: Snacks

Awesome Guacamole

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5

I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos! 

Awesome Guacamole

Awesome Guacamole

Awesome Guacamole

INGREDIENTS:

4 large avocados

8 dashes Tabasco or Cholula

3 T lemon juice, fresh

1/2 cup red onion, diced small

1-2 minced garlic clove

1 Tbsp chopped cilantro

1/4-1/2 tsp kosher salt or to taste

1/4 tsp ground cumin (optional but good)

1 tsp black pepper

1 small seeded diced tomato (optional but good)

smoked paprika for serving (if you’re serving this at a party, makes it look nice)

INSTRUCTIONS

1. Combine all with knife – makes for a chunky guacamole!

2. Stir in tomatoes, sprinkle with paprika (optional) and serve.

Add all ingredients in the same bowl (I ran out of cilantro for this batch)

Add all ingredients in the same bowl (I ran out of cilantro AND tomatoes for this batch – oops!)

Combine with a knife

Combine with a knife

Sprinkle with smoked paprika and serve!

Sprinkle with smoked paprika and serve!

Sriracha Lime Roasted Chickpeas

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6

Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Ingredients:

1 can chickpeas – rinse, drain and pat the beans dry

1 1/2 Tbsp Sriracha Hot Sauce

1/2 tsp maple syrup (optional but good)

2 Tbsp nutritional yeast

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 tsp smoked paprika

Juice and zest of 1 lime

Tiny pinch of salt

2-3 Tbsp fresh cilantro (optional but pretty!)

Instructions:

1. Preheat oven to 400.

2. Whisk sriracha, lime juice and maple syrup together in small bowl.

3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.

4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.

5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.

** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!

6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.

7. ENJOY!!!

 

 

Mix Sriracha, lime juice and maple syrup together in a bowl

Mix Sriracha, lime juice and maple syrup together in a bowl

Add to chickpeas, toss to coat

Add to chickpeas, toss to coat

Add nutritional yeast, garlic powder, coriander, smoked paprika and tiny pinch of salt. Toss to coat well

Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well

DSC_0003

Spread onto parchment lined baking sheet

Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes 

Remove from oven, transfer to mixing bowl

Remove from oven, transfer to mixing bowl

Add lime zest, tiny pinch of salt and chopped cilantro

Add lime zest, tiny pinch of salt and chopped cilantro

Serve warm!

Serve warm!

 

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Coconut “Bacon” Roasted Chickpeas

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5

I’ve been obsessed with roasted chickpea lately! I’m determined to invent a bunch of new flavors since we eat them so often! The coconut it totally optional if you don’t like it, they’re great with or without! These would also go great on a salad or thrown in a wrap!!

Coconut "Bacon" Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

"Bacon" Roasted Chickpeas

“Bacon” Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

Ingredients:

1-15oz can chickpeas – drained, rinsed and patted dry OR 1 1/2 cups cooked chickpeas

Marinade:

1 Tbsp. liquid smoke – I buy Colgin brand
2 Tbsp. coconut aminos
1 Tbsp. water
1 Tbsp. maple syrup (I used Grade B from Trader Joe’s)

1/4 cup unsweetened coconut – I used finely shredded for this first batch because it’s all I had. Next time I will use the large unsweetened flaked coconut AND probably use 1/2 cup. 🙂

Instructions:

1. Mix marinade together in a small bowl and pour over chickpeas (I used a ziploc bag but you can use a shallow dish if you prefer).

2. Stick it in the fridge and marinate overnight – I let mine sit for about 12 hours.

3. Next day – drain marinade off of chickpeas and save. Preheat oven to 400 and spread chickpeas out on parchment lined baking sheet.

4. Mix shredded coconut in with the leftover marinade and set aside. 

 5. Bake chickpeas for 15 minutes then toss. Bake another 15 minutes and remove from oven. 

6. Add coconut mixture to chickpeas, toss and stick them back in the oven for the last 15 minutes. Check to make sure the coconut isn’t burning. 

7. Take them out, let sit for a minute or two then serve!

Mix marinade ingredients together

Mix marinade ingredients together

Add chickpeas and marinade to a ziploc bag or shallow dish

Add chickpeas and marinade to a ziploc bag or shallow dish

Spread evenly

Spread evenly

Stick them in your fridge overnight - I did about 12 hours

Stick them in your fridge overnight – I did about 12 hours

Next day - Strain off marinade and set aside

Next day – Strain off marinade and set aside

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Mix coconut and marinade together.

Mix coconut and marinade together.

Add coconut and toss, bake for another 15 minutes or so.

Add coconut and toss, bake for another 15 minutes or so.

WIthout coconut - chickpeas are done after 45 minutes or so, tossing every 15 minutes.

WIthout coconut – chickpeas are done after 45 minutes or so, tossing every 15 minutes.

With coconut! Next time I'll use bigger coconut pieces!

With coconut! Next time I’ll use bigger coconut pieces!

Other roasted chickpeas your might enjoy!

Buffalo Ranch Roasted Chickpeas

Dill Pickle Roasted Chickpeas

Our Favorite Hummus & Sweet Potato Hummus (2)

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6

Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.  

Our Favorite Hummus!!

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini 
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency - use bean liquid or water to thin it out.

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Taste and season to your liking!

Our Favorite Hummus!!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini 
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid 

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

Homemade Larabars

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14

 

Up until recently, Larabars were a staple in this house! Recent information regarding Prop 37 (GMO labeling of foods) came to my attention and made me change my mind. Do you know Larabar is owned by General Mills and they have contributed $520,000 to defeat proposition 37? Yowzas! Sounds guilty of using GMO foods to me!

Well, it’s time to make my own Larabars then! These are pretty easy and you can make a variety of flavors. Both our kids LOVE them! Everyone at my Crossfit gym loved them too 😉 The Key Lime Pie was the favorite flavor!

Homemade Larabars

I made Key Lime Pie and Almond Cookie flavors but plan on making more. More recipes posted below photos. Enjoy!

Key Lime Pie

  • 1/2 cup raw cashews
  • 1/2 cup Seedless/Pitted whole Dates
  • dash of sea salt (optional)
  • Zest of 1 lime
  • 1/2 tbsp lime juice
  • 1/3 cup shredded coconut

Almond Cookie

  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 cup raw almonds
  • dash of sea salt (optional)
  • 1/4 tsp vanilla

Place the dates and fruit (depending on flavor) in a food processor. Blend until it becomes like a paste. Transfer blended dates and fruit (if using) to a bowl.

Add the nuts to the processor and pulse until chopped fairly small (but not too much, not nut flour. You want texture). Add the nuts, along with the sea salt, to the bowl with the fruit/date paste. Use your fingers to knead the nuts into the paste.

Next you can spread the mixture out onto a plate covered in cling wrap. Using your hands mold the mixture into individual bars. Wrap each separately in plastic wrap or in small ziplocks. It is a good idea to refrigerate the bars after making to maintain freshness and let the form set (try to let them set in the fridge for 20 minutes before you eat one).

* I also like to just roll these into ball shapes and use them as “power balls” for on the go, perfect for my kiddos! You can also use a cookie cutter to make them into cute shapes. I cut them into little squares too.

*If you find your Larabars are a bit crumby add a couple tbsp of warm water and process again.

Process dates into a paste. Add fruit to this mixture if you’re using a fruit recipe.

Process nuts into smaller pieces

Here’s my almond batch

Knead the mixture together, spread “dough” onto plastic wrap on line a glass dish with plastic wrap and press into the dish

Key Lime Pie

Almond Cookie

Peanut Butter and Jam

  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt
Cashew Cookie
  • 3/4 cup Seedless/Pitted whole Dates
  • 1/2 cup whole raw unsalted cashews
  • a dash of sea salt
Blueberry Muffin
  • 1/4 cup dried blueberries
  • 1/4 cup Seedless/Pitted whole Dates
  • ½ cup cashews
  • 1/2 tsp finely grated lemon zest
  • 1/4 tsp cinnamon
  • dash of ground ginger (optional but good)
Chocolate Coconut Macaroon
  • 1/3 cup cashews
  • 1/4 cup Seedless/Pitted whole Dates
  • 3 tbsp dark chocolate
  • 1/8 tsp salt
  • 1/4 cup shredded coconut
Cherry Pie
  • 1/4 cup Dried Cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/3 cup almonds (unsalted)
  • 2 tsp cinnamon
Pecan Pie
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1/4 tsp vanilla
Cookie Dough
  • 1/2 cup Salted Cashews
  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 tbsp Organic Chocolate Chips
Peanut Butter Cookie (You could do almond butter and almonds)
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup cashews
  • 1 tbsp natural peanut butter
  • 1/4 tsp cinnamon
  • 1/4 cup peanuts
Peanut Butter & Jam
  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt

Chocolate Larabars

  • 1/2 C dates, pitted and roughly chopped
  • 1/2 C walnuts, chopped
  • 1 to 1 1/2 t cocoa powder (to taste – too much and the bars aren’t sweet at all)
  • 1/8 t vanilla extract

 

Buffalo Ranch Roasted Chickpeas

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48

Howdy!

Sorry (again) for my absence lately… as you know, things are a little crazy around here! Our 1-year old is now walking and our 3-year old has more energy than ever. My hubby had sinus surgery last week and is slowly recovering. I haven’t had a ton of time to cook anything new lately so I’ve been rotating old favorites. I’ve been making a lot of Italian’ish Lentil Tomato Soup because it’s easy and the kids enjoy it. I’ve also been experimenting with bean/lentil/rice burgers since they’re really easy to reheat in a hurry.

I’ve been so busy that I keep forgetting to eat and I find myself starving at night after the kids go to bed. Since that’s my only time to get things done I look for things I can eat in a hurry. I had a craving for something buffalo’ish (minus the chicken wing part) so I made up these roasted chickpea snacks the other night. They turned out REALLY GOOD!!! Our toddler enjoyed them too even though they do have  a little kick to them!

Buffalo Ranch Roasted Chickpeas

Buffalo Ranch Roasted Chickpeas

Ingredients:

* 2 cups of cooked chickpeas (OR you could use 1 can of chickpeas, rinsed – maybe dry them off a bit first)

* 2-3 Tbsp Frank’s Hot Sauce (more if you prefer – I sort of eyed this amount so you could use less or more depending on how coated you want them to be)

 * 1 Tbsp nutritional yeast

* 1/2 tsp garlic powder

* 1/2 tsp dried dill

* 1/2 tsp onion powder

* 1/4 tsp black pepper

* 1-2 Tbsp dried parsley (I like a lot of parsley but see what you prefer)

Directions:

1. Preheat oven to 400F.

2. Combine chickpeas with hot sauce and coat evenly. Add in the nutritional yeast and spices, combine well. 

3. Line a baking sheet with parchment paper. Spread out the chickpeas evenly, patting them down. 

4. Roast 40-50 minutes or until slightly browned. Shake pan or stir every 15 minutes throughout the baking process! 

5. Enjoy!

Combine chickpeas and buffalo sauce, stir to coat. Then add in spices and nutritional yeast, stir to combine well.

Spread onto baking sheet and bake for 40-50 minutes

Roast until browned

Enjoy!!!

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