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Posts Tagged ‘Snacks’

I never paid attention to parsnips before so it wasn’t until a couple of months ago that I found out that this wonderful root is delicious and versatile. They are great for making chips, fries, puree etc.

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Kale Chips

I found this recipe at the James Beard Foundation site. I used lacinato kale (or Tuscan), which is very delicate so I didn’t remove the stems or chopped the leaves. You can make this recipe with any kind of dark greens, such as kale or collard greens. I skipped the cayenne pepper.

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These pancakes were delicious! I made half the recipe but I should have made a whole one, as my husband came looking for seconds, and there was none left!

I used coconut oil instead of olive oil and skipped the chili and the curry. No zucchini flowers either. I served it with the Mar-a-Lago Turkey Burger (see the recipe here), which has a lot of flavor, so I seasoned it with just a bit of garlic powder and some chopped cilantro in place of the garam masala.

If you are serving this dish “standalone”, I recommend that you use all the spices (except the chili and curry, if you are doing the elimination diet).

This recipe is very versatile, I think it should be really good with carrots or other vegetables and any combination of spices and herbs. Besides the burger, I also served it with some chopped red cabbage and carrot salad.

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I skipped the coconut part of the recipe, just baked thin slices of plantain. But I think the coconut would taste really good, it just wouldn’t pair well with the food I am serving it with.

I served it with Steamed Fish with Lime and Black Beans and brown rice.

For the fish, I followed the recipe for Steamed Fish with Lemon and Capers over Zucchini Strips but skipped the capers, parsley and zucchini. For the Beans, I followed this recipe.

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I kept thinking about what would be a good substitute for oats in granola, but I was having a hard time. Then one day I was shopping at Vitamin Cottage and I came across unsweetened banana chips: I decided to try them and it worked great! I am also trying Zante currants: they are not sweetened, they are very small and delicious, but they don’t have the tartness of the cherries or cranberries. If you prefer more tart, use the last ones.

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You can make this spread with any left over or canned fish.

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Hummus is a delicious, versatile and super healthy dish. It is great for snacks with chopped vegetables, gluten-free crackers, sandwiches and lettuce rolls.

Garbanzos are a great source of fiber, zinc, folate and protein. Tahini, a sesame seed paste, is a very good source of monounsaturated fats, copper, manganese, magnesium, calcium, iron, phosphorus, vitamin B1 and zinc. Olive oil is rich in monounsaturated fats, and polyphenols which are known to have anti-inflammatory, antioxidant and anticoagulant actions.

Garlic, ah garlic, protects against evil or ward off vampires. Garlic contains manganese, vitamin B6, vitamin C. But most importantly, garlic, like onions, markedly reduces inflammation. It’s also antibiotic and antifungal, antibacterial.

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