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Archive for the ‘Snacks’ Category

Cheesy Kale Chips

Ingredients:
1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
Sugar to taste (recipe calls for 1 Tablespoon agave, per Dr Oz agave is bad for you)

Preparation:
Rinse the kale and spin dry. Remove the stems and tear into bite size pieces.
Let the kale air out as much as possible before coating.
Blend the ingredients for the cheesy seasoning in the Vita-Mix until smooth.
Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated.
Place the kale on the dehydrator trays, the Excalibur Dehydrator is by far the best on the market).
Dehydrate at 118 degrees overnight or until coating is dry.
Slide onto mesh screens and dehydrate until totally crispy.
Note that not all nutritional yeast is vegan, so READ the label! Bragg’s is vegan and I love the flavor it offers.

TIP for keeping Kale Chips Crunchy.
Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice.
Place the it in an airtight glass container with a lid and seal up the kale chips.
The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

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Protein Bars

1/2 cup coconut oil
1 cup almond butter
1-1/2 cups unsweetened carob chips
1 cup wheat germ (I used Oat Bran or you could use Hemp Seed if can’t have grains)
1 cup chopped pecans
1 cup sesame seeds
1/2 cup sunflower seeds
1 cup shredded, unsweetened coconut

On medium, melt coconut oil, almond butter and carob chips. Stir in remaining ingredients.
Transfer ingredients to a 5X7 inch glass baking pan and press.
Let cool and then refrigerate.

20 min | 5 min prep | SERVES 6

 

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Puppy Chow

1 box (12 cups) Chex

2/3 cup Peanut butter

1 1/3 cup chocolate chips

2/3 cup butter

1 tsp vanilla

4 cups powdered sugar.

Directions:

Dump cereal in big bowl.  Melt chocolate, butter, vanilla, peanut butter together in a double boiler, fold over cereal.  Put 3-4 cups powdered sugar (recipe called for 4, that ended up being a LOT) in a gigantic ziplock (I use 2.5 gallon), add sugar and shake shake shake.

I doubled this recipe to fill 13 sandwich-size ziplocks for Cookie Exchange

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Ingredients:

Large (28oz) bag Chex Snack Mix – Pick out the pumpernickel toasts (or use a mix that doesn’t include them).

2 packages vanilla melting candies

I doubled this to fill 13 ziplocks for cookie exchange.

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Ingredients:
2 eggs
1/3 cup flour
1 tablespoon worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp cajun seasoning
1 tsp pepper
1.5 cups panko bread crumbs
Turn oven broiler on.
In a medium bowl, whisk eggs and flour together. Add worcestershire, hot sauce, garlic powder, cajun seasoning, and pepper to egg mixture. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a baking sheet that’s been coated with non-stick cooking spray. Place pan in middle rack of oven. Broil for no more than 3 minutes on each side. Watch to make sure they don’t burn.

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2 – 8oz cream cheese, softened

1 package HVR (original) dry salad dressing

4 – 12 inch flour tortillas

2 green onions

½ cup red pepper

½ cup celery

1 can sliced black olives, drained

Mix all of the above, spread on tortillas, roll up tight and wrap in saran wrap.  Chill 2 hours.  Cut into 1’’ slices – can be frozen.  Yields 3 dozen.

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Chex Muddy Buddies

9 cups Chex

½ cup creamy peanut butter

6 oz semisweet chocolate chips

¼ cup margarine or butter

1 tsp vanilla

1 ½ cup powdered sugar

Microwave peanut butter, chips and margarine in 1 qt bowl uncovered on high for one minute or until mixture can be stirred smooth.  Stir in vanilla.  Pour over cereal in bowl, stir to coat.  Pour in 2-gallon plastic bag.  Add powdered sugar.  Seal, shake to coat.  Store in airtight container in refrigerator.

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