Snacking
Snacking through out the day but feel like its still just not the best choice? Do you feel like you’re still reaching for that same protein bar, fruit, or nuts? I decided to share with you today about how to get more nutrients in your snacks and turn those blah snacks into delicious superfood packed foods.
Loaded Veggie Quesadillas: These are perfect to make ahead of time and eat 1-2 slices at a time for snacks.
- Load up a site tortilla with sautéed peppers, onions, spinach, and mushrooms or any veggies of choice. Add in some almond cheese and bam you’ve got a ton of fiber, vitamins, and minerals in one snack! To add in some extra fats you can dip it in 1 wholly guacamole container on the go!
Veggie Muffins: Another perfect make ahead option to take with you on the go!
- 2 tbsp. chia seeds (soaked in 3/8 cups warm water)
- 3 medium zucchini
- 2 cups almond flour
- 1 tbsp. garlic powder
- 1 tsp baking powder
- ¼ tsp salt
- 1/8 cup leftover zucchini water
- 1/3c shredded almond cheese ( optional)
Instructions:
- In a food processor add roughly chopped zucchini and grind until slightly fine and watery.
- Place a container and put a strainer on it then cover it with cheesecloth. Take out the ground zucchini in it. Squeeze the cheesecloth as much as possible. Let the water collect in the container for later use.
- Preheat oven at 350F and prepare a muffin tray by greasing it with coconut oil.
- In a large mixing bowl combine almond flour,cheese, garlic powder, baking powder and salt and mix well with a spoon.
- Now, add the squeezed zucchini and soaked chia seeds. Mix very well.
- Lastly add zucchini water and fold in with a spoon.
- Now, scoop out the batter into the muffin tray with a tablespoon and place the tray in the middle rack of the oven. Bake for 45-50 minutes or until a tooth pick comes out clean.
- Take out the muffins and enjoy immediately or at room temperature.
Steamed Veggies: You can lightly steam them or all of the way however you prefer.
- Steam your favorite veggies like broccoli, cauliflower, and carrots to dip in hummus or guac for a different kind of veggies and dip combo.
Veggie Meatballs: this is an easy way to sneak in veggies for your kids or your big kids ( husband or boyfriend lol :))
- Blend or Finely chop some of your favorite veggies the next time you make meatballs this will help you add more veggies in and at the same time make your meatballs not as dry. Side note: you can do the same with burgers 🙂
Veggie Pancakes: a twist on a breakfast favorite to use as a mid morning snack
- 2 cups almond flour,4 eggs,1/4 cup water, 1 tsp olive oil, Salt to taste, 1 large zucchini grated, 1-2 cups shredded carrots, 1/4c chopped fresh parsley, 1-2 tbsp garlic powder, 1 tsp sea salt, 1 tsp pepper
- Mix all pancake ingredients without the veggies, once its thoroughly mixed add in your veggies.
- Warm your skillet or griddle and use a 1/4c measuring cup to make pancake circles on your pan cook until it looks like you can flip them to the other side (3-4mins) making sure to cook them just to lightly browned (2-3 more mins).
- You can pack these with you for a quick snack at work that you can dip in hummus or guac.
Baked Cauliflower Florets: a twist on veggie chips
- You can pretty much come up with any type of seasoning for these with a great blend of spices and herbs
- A good recipe is: 4c cauliflower florets, 2 tbsp onion powder, 2 tbsp garlic powder, 1 tbsp turmeric, 1 tbsp black pepper, 1 tbsp sea salt, 1 tbsp cumin, and 2 tbsp avocado oil . Mix all spices and oil in a mixing bowl. Meanwhile cut your florets into thin slices and place on baking sheet lined with parchment paper. Once you have laid them out take brush and brush oil and spice mixture on all florets until fully covered. Bake them on 400F for 30 mins and enjoy!
- This is an easy go to snack to take with you to the office or anywhere!
Healthfully Yours,
Krystal Goodman
