Category Archives: Snacks

August 5, 2012 · 10:35 pm

Plantain Chips and Fresh Guacamole

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I don’t want to admit that summer’s almost over, but alas, it is. It went supper fast for me I dont’ know about anyone else. Technically summer’s over in September 21st which is a little bit more than a month away. Yikes is all I have to say. As I reflect upon this summer, I can gratefully say that I had wonderful times with the things that I made, ate, saw and did. We traveled to great cities and places that included, San Francisco, Denver, Boulder, NYC, Red Lodge Montana, and home.

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We visited family, friends in all of these places and enjoyed some of the best food of my life in these places as well. The four things that are so important to me in this life. This summer taught me lots, gave me plenty of time to relax and lots of other very delicious things. To say the least I am very grateful for the summer I’ve had and will be sad when it leaves.

 

 

ImageOne of those great things that I did was visit my other home, Colorado. I consider it my other home as I lived there on and off for almost 8 years! I can’t believe that either. Summer in Colorado is one of my favorite seasons. The sun is always shining, there’s lots to do, the heat is dry and the days are long. Which of course means lot’s of time for play, food and drink. One of my favorite places to visit was the West End Tavern right on Pearl St. Their rooftop patio faced west and has an outstanding view of the flatirons. Great views, mojitos and my favorite, plantain chips with guacamole. My last visit there, friends told me that management changed and they might not have it on the menu, but I sure did appreciate sipping rooftop with my mojito and snack while I could. Image

 

However I did check and they are now offering yam chips and guacamole, that I must try. Yum. Next time I am in Boulder I will have to go and rehash my old mojito and rooftop days. Until then, these will do. This dish might have been the the easiest and most satisfying thing I whipped up all summer. I swear. In a pinch, these could be perfect to serve to your hungry guests at your next shindig; not to mention they are tasty, and just beautiful to look at. ImageImage

 

 

Recipe for Guacamole and Plantain Chips

Serves 2

I fried these in low oil and I used olive oil, next time I will have to try coconut oil.

In a medium saucepan add oil and heat on medium until nice and hot ( a way to test is to throw a little water in the oil, your aiming for a little pop). Slice plantains to desired thickness. I made mine a little on the thicker side, but you can experiment.

Fry plantains till golden brown or darker, depending on preference. I like mine well cooked on the outside so that the inside is nice and gooey. 

 

For the guacamole: 

1 large organic avocado

1 medium organic on the vine tomato

juice of one lemon

1 clove garlic

1 small handful cilantro

salt and pepper to taste

Guacamole, I believe is the one of those foods that is totally preference based. Some people prefer it smooth to chunky, salty to sour, spicy to mild. It is all up to you, and as I like to say; “the world is your oyster”. 

I of course know how I like my guacamole. Chunky, mild and flavorful. This recipe is for a guacamole that fits that bill. Please feel free to try or to totally change it. You too can discover what kind of guacamole is your perfect fit.

Peel and scoop avocados and add cilantro, lemon juice, tomato and garlic. Lightly mash and then at the end add your salt and pepper. 

Serve chips and guacamole together, enjoy, and bon appetit.

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Filed under Dinner, gluten-free, Lunch Foods, Sauces, Snacks, Uncategorized, vegan, vegetarian

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July 24, 2012 · 4:13 pm

Summer Fruit Ice Pops

Summer is not my favorite season I must admit. There are however certain things that you can do that will help make the 3 months of hot, sticky weather can easily be cooled of and soothed with non-other but homemade ice pops. These fine treats remind me of summers of my childhood. Crisp freshly washed laundry hanging from clothes pins, water runs through the sprinkler and evening parties with friends and enjoying homemade ice pops in the crisp burnt grass.
When I finally decided it was time to take summer into my own hands, ice pops were the perfect step in the right direction. I bought the molds and I was off. I started out scanning the internet for ideas. It is generally known to be okay to copy when you are inspired and newly starting out on the path to creativity. Drawing inspiration from your muses, idols and then molding them into your own. This is, I’m told,  steps to finding your own voice. So of course I would be urged to take those steps.

These pops I made weren’t necessarily inspired by anyone else, hey, maybe I’m closer than I thought to that whole voice thing than I thought. No, these pops were rather inspired by a ready-to-eat pineapple and ready-to-eat kiwis that were in abundance in the fridge. Here’s the recipe

1 cup chopped fresh organic pineapple

2 large ripe kiwi fruits, peeled and chopped

1/4 cup fresh mint

1/4 cup low fat organic yogurt ( I used almond milk yogurt)

1/2 cup pineapple juice

In a food processor combine all the ingredients and process till smooth and creamy, then fill your molds and freeze. Easy, simple and one hell of a way to cut the hot summer with a knife of cool, tasteful goodness.

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Filed under Desserts, gluten-free, low-calorie, Snacks, vegan, vegetarian

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July 12, 2012 · 8:01 pm

Easy Sweet Potato "Chips"

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You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

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Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

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I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

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Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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· 8:01 pm

Easy Sweet Potato “Chips”

Image

You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

Image

Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

Image

I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

Image

Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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Filed under gluten-free, Lunch Foods, Snacks, vegan, vegetarian

January 21, 2012 · 9:39 pm

Paleo Rosemary Crackers


Paleo what?

A while ago my sister went on a diet similar to this one. What kind of diet? Well for me I am considering it more of a lifestyle change. I know that wheat, sugar and dairy aren’t benefiting me, I usually gain weight, become “puffy” and feel sluggish and run down when I am eating them.
Like I said above I had previously known about the Paleo/Primal diet before but never considered it because it had such a high content of meat. As you know if you have been following this blog I used to eat primarily a vegan diet, and gluten free. This diet was good except I never felt very grounded eating the foods that I did. I also often ate processed soy products and replacement dairies.
One of the biggest reasons I like the Paleo/Primal diet is because I get to eat only whole foods. Nut’s, veggies, meats, fish, eggs and fruits are all awesome to eat and a large source of energy for me. I am slowly realizing that my body needs more energy, less blood sugar spikes and a whole lot of anti-inflamatory qualities. I am psyched to be changing to this new way of living.
I also hear lots of great things about it, Elana from Elana’s Pantry lives this way, Anna Forest on a similar diet and many others that I admire. To honor this new path I made some Primal crackers just to prove I could still eat the things that I want.
Here is the adapted recipe that I got from Elana’s Pantry.
Crunchy Rosemary Crackers
1 cup Almond Flour
1 teaspoon fresh or dried rosemary
1 pinch o salt
1 tablespoon olive oil
1 egg
1 teaspoon baking soda
Combine all ingredients and roll them out between two pieces of parchment paper till they are about 1/4 inch thick. Place in oven for about 10 minutes or until solid but not yet golden and crispy. After ten minutes take them out and cut them up into the size cracker you desire. Place them back in the oven till they are crispy brown. They are ready to serve so have them with your favorite condiment.
Enjoy and bon appetite!!

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Filed under gluten-free, Lunch Foods, Snacks, Uncategorized, vegan, vegetarian

November 18, 2011 · 2:30 am

GRANOLA





I recorded this video this past summer to showcase my favorite way to make some delicious granola see the ingredient list here: I hope you enjoy the video and it makes the process a little more tangible. You can watch the video but also have the video for a nice guide!!

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Filed under Breakfast, Brunch, Desserts, Snacks, vegetarian

August 4, 2011 · 12:45 pm

Easy Recipe for Kale Chips

So I have to have “junk food” in this new lifestyle I am venturing? I don’t get it. You completely cut out things that are processed. Your body detoxes, yet perhaps it’s your emotions that still want something salty and crunchy that mimics a potato chip? I have finally come to understand fake meat products for vegetarians. It’s just the concept that we crave, it doesn’t really matter what it’s made out of. So in this case, here is a delicious “concept” for kale chips. Adapted from the gal’ in Brooklyn who makes these delicious treats. Check them out here. Then you can always make your own as well. Here was what I came up with. Surprisingly they tasted really good, even the girls at the Natural Market here in town thought so. (Yes, there was a sequence of events where the kale chip “popped” out, and we had a tasting test)

Recipe for Kale Chips:

1 large bunch of lacinta or Russian kale

1 handful of hazelnuts, (you can use cashews too)

Juice of one lemon

(option is to use nutritional yeast)

2 teaspoon chili powder

2 teaspoon garlic powder

2 tablespoons BioNaturae olive oil

Salt and pepper to taste

With all the ingredients involved, and the kale rinsed and dried. Start to massage everything together using your hands. When I say massage I mean it. Get in there and love on your kale chips, as they are going to love you in return.



I used a dehydrator overnight for these, however an oven on low (150-200) for a couple hours should do the trick as well. Enjoy these tasty critters!!

Enjoy and Bon Appetite!!

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Filed under gluten-free, IMMUNITY CLEANSE, Snacks, vegan, vegetarian

October 29, 2010 · 7:20 pm

Zucchini and New Potato Salad

lovelovelovelovelove…it’s all about love. LOVE what you eat!!! Trust me. It makes a difference. Enjoy each morsel, the preparation, the slide it takes down your throat. If you don’t love what you eat, you are sure there is something to change. This is short and sweet, and only my advice to you. But don’t just let your mind love what you eat, but spend sometime with your body and find out if it loves it too. This is actually the most important. Everything else will follow. Our minds will follow our bodies if we learn how to listen.

Tasty lunch, this was delicious and I loved every minute of it.
1 green squash ( you could use delicata, or yellow if you love it!)
1 red potato
1/2 yellow onion
nutritional yeast to flavor
spring mix
1/2 cup of quinoa(cooked the night previously, see quinoa blog for reference,

Boil water for potatoes and start preparation of slicing onion and zucchini.
In cast iron pan stir fry onions, zucchini, and with oil of choice, or I have been LOVING, Ghee, which is clarified butter.

You can find Ghee at your local health store, it won’t be refrigerated, make sure you don’t refrigerate it, because it can destroy the natural qualities of it. If you can’t find it at the store, it is pretty simple to make your own, (with organic butter only) I found this web site that has simple instructions for making it.

Stir-fry and let simmer for 10-15 minutes or until tendor, adding salt and pepper as loved. Let potatoes boil for 10-15 minutes or until tendor and add to the zucchini and onion. Sprinkle with nutritional yeast, for added protein and serve over cold quinoa and salad. Top with sliced avocado, and of course LOVE IT!!!!

Enojoy and Bon apetit.

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Filed under Dinner, gluten-free, IMMUNITY CLEANSE, Lunch Foods, Salads, Snacks, vegan, vegetarian

October 20, 2010 · 9:06 pm

Acorn Squash Coconut Soup

(image compliments of diaryofacountrywife.com)

It is that time of year, that we start to nestle in and gear up for the inevitable tides of winter. This to me means spice, squash, and warm soups. In a nut shell. It also means to me building your immune for the weather and cold that is ahead. We all have to take the time to gear our body up. Eating yummy healthy foods, and nurturing our immune systems the best we can.

With a change of season comes a change of the veggies that begin present themselves in our meals. We take in these foods because they are accustomed to the client therefore they will indeed help us become accustomed as well. Thank Gaia for these bounties. When I begin to think of fall I begin to think squash, dark bitter greens, and for our fruits, pears, and figs.

In honor of this particular swing in seasons, I would like to share with you all some different varieties of squash and their accompanying flavors along with a delicious simple recipe for curried acorn squash soup.

Acorn: Green squash that has a more savory taste with a “nutty” aftertaste and a bit of a rougher consistency. The shape closely resembles an acorn (hence the name:-))
Butternut: Long yellow squash with a sweeter taste and a smooth consistency
Delicata: A moist yellow squash with green stripes and edible skin. This squash is super delicate and delicious.

Acorn Squash Soup:

3 cups vegetable stock
1 fresh thumb-sized piece of ginger, peeled and sliced into thin coins
1 cup coconut milk
2 teaspoons agave nectar
1 acorn squash prepared instructions below
2 tablespoons lime juice
1 tablespoon thai yellow curry paste

¼ cup fresh cilantro, minced
2 cloves garlic
1 teaspoon cinnamon

prepare acorn squash by peeling and then slicing into cubes. Fill 1 1/2 inch deep baking pan 1/4 of the way with water. Top with agave nectar and Bake in oven at 350 for about 20 minutes.

While the squash bakes, on the stove top prepare garlic and peeled ginger in olive oil and saute for 2-3 minutes adding coconut milk, curry paste, and lime juice. Simmer for 10-15 minutes and add cilantro and cinnamon. After squash in tender add the “meat” to the stock and cook for another 20 minutes, stirring slowly and adding salt as needed and desired.

This soup is definitely up for interpreting, try adding mushrooms, or some carrots for a change in flavor and consistency.

Serve with warm bread or topped with sour cream.

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Filed under Dinner, gluten-free, IMMUNITY CLEANSE, Lunch Foods, Snacks, Soups, vegan, vegetarian

October 8, 2010 · 11:23 pm

Snitpit on Ayurveda

This blog is going to be a short introduction to the upcoming blog that will be coming soon. It will be about Ayurvedic cooking. Tomorrow I am attending a 5 hour course on the Science of Ayurvedic cooking. I am excited to say the least, so this blog, is here to get myself prepped and ready to to go to class tomorrow and gather information to share with you all. More information! And oh yes a delicious Ayurvedic cooking recipe to share. Here is a very very very brief explanation to this ancient art, and like I said, there will be more to come I promise.

This ancient healing system dates back nearly 5,000 years ago in India. It is a story that was passed down by Rishi’s (ancient seers) through the ages in order to provide guidelines to people for eating, sleeping, basically a guideline for your whole life cycle. However it is special, for it is based off of your natural disposition. Your hair, your body type, your sleeping pattern, etc. Its whole purpose is to balance these “Doshas” Pitta, Vata, Kapha, and by doing so you are aligning your “inner” body to then be able reach your highest potential healthy self. Brilliant. I can’t wait to expand upon my knowledge, and in turn share it with you all.

A couple of resources I have found if you are interested:


Deepak Chopra has a lot of knowledge on this science, and this link is to his center, below is a book written by him. Check it out, its a neat place to find inspiration



this site is AWESOME!!! A great site for resources on the subject.

I can’t wait to share some of the knowledge I will gained, however I encourage you all to at least take a look, for it is fascinating, even if to just get to know yourself better.
Stay tuned for more!!!
Enjoy and Bon apetit!

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Filed under Dinner, gluten-free, IMMUNITY CLEANSE, Lunch Foods, Snacks, vegan, vegetarian