Category Archives: Snack

January 8, 2012

Kale Chips

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Head of KaleKale Chips

Olive Oil

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Preheat oven to 350º.

Remove Kale from stalk and tear into bite-sized pieces.  Place in large mixing bowl, drizzle with Olive Oil, season to taste with Garlic Salt and Spices.  Toss Kale mixture until lightly coated with Olive Oil.  Arrange Kale pieces in a single layer on baking pan.  Cook for 10 minutes, then flip and return to oven for another 5 minutes.  Monitor closely to prevent burning.

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April 10, 2011

Coconut Macaroons

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

2 1/2 Cups Unsweetened Coconut FlakesCoconut Macaroons

6 Large Egg Whites

1 Teaspoon Vanilla Extract

2 Tablespoons Honey or

1.5 Tablespoons Light Agave Nectar

Chocolate Chips (optional)

 

Preheat oven to 325°.

In a large bowl, beat egg whites, honey/agave, and vanilla until fluffy.  Add coconut to mixture and mix until ingredients are evenly combined.  Form coconut mixture into 1 inch mounds.  Place on cookie sheet approximately 1 inch apart.  Bake for 10-15 minutes.  Turn the oven to broil for approximately 3 minutes, or until lightly golden.  Allow to cool completely before serving.

Optional:  After cooling, dip lower 1/4 of macaroon in melted chocolate.

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April 9, 2011

Coconut Pudding

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 (14 Ounce) Cans Coconut MilkVanilla Coconut Pudding

1/2 Teaspoon Salt

2 Tablespoons Honey

1/4 Cup Cornstarch

1/3 Cup Water

1 Tablespoon Cocoa (optional)

Cinnamon (optional)

In a saucepan, combine coconut milk with honey and salt.  Bring to a boil and cook for about 4 minutes.  In a bowl, combine cornstarch and and water with a whisk and mix into a slurry.  Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes.  Remove from heat.  Pour mixture through a fine colander to remove lumps.  Refrigerate for about 2 hours to completely set.

Sprinkle cinnamon over pudding, and serve chilled.

Alternate: Add Cocoa for Chocolate Pudding.

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April 3, 2011

Sweet Fries

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Baked Sweet Potato Fries

 

5 Sweet Potatoes, Sliced into Tall Strips

Cinnamon (to taste)

Light Olive Oil

 

Preheat over to 400°.  Lightly coat a large baking pan with olive oil, and evenly spread potato slices.  Generously sprinkle sweet potatoes with cinnamon and lightly drizzle olive oil.  Bake for 40 minutes.

Serve Warm.

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April 1, 2011

Sweet Potato Medallions & Caramelized Onions

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

6 Small Sweet Potatoes, Thinly Sliced

1 Large Onion, DicedSweet Potato Medallions

Light Olive Oil

Preheat oven to 400°.  Lightly coat large baking pan with olive oil.  Distribute potatoes and onions evenly. Place in oven for 30 minutes, or until potatoes are soft and slightly golden.

Serve Warm.

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April 1, 2011

Candied Butternut

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Large Butternut SquashCandied Butternut

2 Teaspoons Cinnamon

Light Olive Oil

10 Pecan Halves, Crushed (optional)

1 Tablespoon Honey (optional)

Preheat oven to 350°.  Slice squash into 2″ disks, and remove seeds.  Lightly coat baking dish with olive oil, and place squash in dish.  Generously sprinkle cinnamon on both sides of squash.  Drizzle honey over squash (optional).  Bake for 60 minutes, or until soft.  Allow to cool slightly, top with pecans (optional).  Scoop squash out of skin to eat.

Alternate: Remove skin from baked squash and mash.  Top with pecans and sprinkled cinnamon.

Serve Warm.

 

 

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March 19, 2011

Egg Salad

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

2 Eggs, Hard BoiledEgg Salad

1/2 Stalk of Celery, Diced

1 Tablespoon Light Lemonaise

Ground Pepper (to taste)

1 Slice Brown Rice Bread,
lightly toasted (optional)

Boil Eggs – Place eggs in pot, cover with water, and boil on high heat for 10-12 minutes.

In a small mixing bowl, chop peeled eggs into eighths, and mix with Lemonaise.  Stir in celery and pepper.

Serve on a slice of toasted bread.

Variation: Serve in a bowl with thick cucumber slices for scooping.

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March 13, 2011

Quinoa Custard

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1.5 Cups WaterQuinoa Custard Served

3/4 Cups Quinoa

2 Cups Rice Milk

2 Ripe Bananas

2 Tablespoons Local Honey

1 Tablespoon Butter (optional)

1 Teaspoon Vanilla Extract

Bring water and Quinoa to a boil in a medium-size pot.  Reduce heat, cover, and simmer for 15-20 minutes, until Quinoa is expanded and soft.  Remove from heat.

Blend rice milk, bananas, and honey until smooth.  Pour into pot with Quinoa.

Place the pot over medium heat.  Cook and stir until the mixture becomes thick and creamy, 10-15 minutes.  Remove from heat.  Stir in butter and vanilla.

Serve Warm.

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February 28, 2011

Pumpkin Pudding

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 Medium-Large Gala Apples, peeled and finely sliced

1/2 Cup of Raisins

4 (15 oz) Cans of Pumpkin Puree

1/4 Cup Water

2 Pats of Butter (optional)

2 Teaspoons Organic, Ground AllSpice

2 Teaspoons Organic, Ground Cinnamon

1/2 Teaspoon Organic, Ground Nutmeg

1/2 Teaspoon Organic, Ground Ginger

2 Teaspoons Organic Vanilla Extract

2 Tablespoons Organic, Local Honey

In a large pot, combine sliced apples and raisins with water and butter (optional) on medium-low heat.  Cover and cook for about 30 minutes, stirring occasionally.  Allow apples to cook until very soft.  Add pumpkin, ground spices, honey and vanilla to the mixture.  Cover and cook on low heat for another 15 minutes.

Serve Chilled.

Makes approximately 10, 1 cup servings.

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