Snacks & Dips

Tortitas de Papa (Latkes)

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Ingredients:

  • 3-4 red potatoes, peeled and shredded

  • 2 large eggs, beaten

  • 1/2 C gluten free flour or sprouted flour

  • 1 TSP kosher salt

  • Avocado oil for frying

  • 2 TBSP chopped green onions

  • Applesauce or Sour cream for dipping

Procedure:

  1. Shred potatoes
  2. In a large bowl, combine potatoes, chopped green onions with eggs, flour, and salt.
  3. Add potatoes and mix with your hands.
  4. Add avocado oil to skillet and cover 1/8 oil onto the pan.
  5. Add about 1/4 cup of mixture to oil and flatten. Fry until crispy and golden, which takes about 3-5 minutes per side. Transfer patties to paper towels to drain.
  6. Eat with salad, or soup

 

Zoodles with Sun-dried Tomato Pesto

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Zoodles Ingredients:

  • 2 zuchinnis
  • Garlic salt and pepper to taste
  • 1 clove of garlic
  • 2 TBS olive oil

Procedure:

  1. With a zoodle maker, make zoodles.
  2. Chop garlic and add to pan with olive oil and sautee for about a minute. 
  3. Add zoodles and sautee for no longer than 3 minutes to avoid getting soggy. 

Sun-dried Tomato Pesto Ingredients:

  • 1 avocado
  • 1/4 C sundried tomatoes (in oil)
  • 1/2 C cashews
  • 1 TBS dried basil or 1/2 C fresh basi
  • salt and garlic salt to taste
  • 1 TSP fresh lemon juice

Procedure:

  1. Blend all ingredients until smooth

Mushroom Steak Sauce

As you know I don't eat meat but I've come up with a delicious steak substitute, which is my tofu steak. Although my tofu steak is pretty good, it was missing something. That's when did some research on what sauces go best with steak and mushroom sauces came up a lot. I hope you like this mushroom sauce. It was pretty good in my opinion. 

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Ingredients:

  • 5-6 button mushrooms
  • 1/4 red onion chopped or 1 shallot
  • 2-3 cloves of garlic
  • 2 TBS avocado oil
  • 1/4 cup of balsamic vinegar
  • 1/8 cup of tamari sauce
  • 1/4 TSP oregano, thyme, and basil 

Procedure:

  1. Slice the mushrooms, chop red onion or shallot, and mince the garlic.
  2. Suatee the garlic and mushroom with the avocado oil for a 1 to 2 minutes
  3. In a bowl whisk the balsamic vinegar, tamari sauce and herbs.
  4. Pour the mixture on the mushrooms and garlic. 
  5. Suatee for about another 1 to 2 minutes. 

Nut Butter Snack Balls

I love making these snack balls. They're so easy to make, plus they're full of nutrition. Not mention that you can take them anywhere! 
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Ingredients:

  • 1 C oatmeal
  • ⅓ C sliced almonds
  • 1 TBS ground flaxseed 
  • ½ C nut butter (peanut or almond are both good)
  • ¼ C honey
  • 1 TBS chia seeds
  • ⅓ C dried cranberries or raisins
  • 1-2 TSP maca powder

Procedure:

  1. Place all of the ingredients in a bowl and mix them well together.
  2. Then form about 1.5 inch balls and place them on a baking sheet
  3. Finally, place the snack balls in the refrigerator for minimum 20 minutes

Chia Seed Lemon Muffins

I like making simple muffins. Muffins that take very little time to make, taste delicious and have good nutrition for you. These muffins took me very little to make they taste very delicious.  

Ingredients:

  • 1 1/2 C gluten free flour
  • 1 TSP baking powder
  • 1/4 TSP baking soda
  • 1/2 TSP salt
  • 1/2 C olive oil
  • 1/3 C sucanat 
  • 2/3 C coconut yogurt
  • 1 lemon, zested and juiced
  • 1 egg
  • 1 TSP vanilla extract
  • 2 TBS chia seeds

Procedure:

  1. Preheat oven at 400 degrees.
  2. In a blender add olive oil, sucanat, coconut yogurt, lemon juice and zest, egg and vanilla extract; blend until smooth
  3. In a bowl add flour, baking powder, baking soda and salt. Add to blender little bit at a time.
  4. Fold in the chia seeds
  5. In muffin cups add mixture and bake for 15-20 minutes. 

Smoothie Bowl

I learned about smoothie bowls when I lived in Hawaii. They are so simple to make and delicious. They're perfect for the summer since they're so refreshing. I love having them in the afternoon as a delicious and healthy snack.
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Ingredients:

  • 1 packet of frozen Pitaya or Acai
  • 1 C of frozen berries
  • 1/2 C frozen fruit of your choice
  • 1 banana
  • 1 serving of vegan protein or 1/4 C of coconut yogurt
  • Splash of almond milk or coconut milk

Procedure:

  1. Blend all ingredients until smooth
  2. Add fun toppings like fresh fruit, the other 1/2 of the banana, granola and honey

Delicious Guacamole

I love homemade guacamole. It has a taste of freshness that is un-comparable to any store bought gucacamole. You can just taste the difference. What I also like is that you can make it as mild or as hot as you'd like. 

Ingredients:

  • 1 -2 ripe avocado
  • 1-2 roma tomatoes, diced
  • 1 TBS fresh lemon juice
  • ground pepper and garlic salt to taste
  • (optional) 1 TBS fresh chopped up cilantro

Procedure:

  1. Add all ingredients, except cilantro, to a blender and chop in blender or use a mortar & pestle to smash ingredients. 
  2. Add cilantro last and fold gently

What do I eat this with?

Use guacamole as a spread or a dip. 

Simple Marinara Sauce

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Ingredients

  • 1 or 2 (14 ounce) can of chopped tomatoes
  • 1 (14 ounce) can of crushed tomatoes or chopped tomatoes
  • 2 garlic cloves
  • 1/4 white onion
  • 2 TBS olive oil
  • 1 TBS dried Italian seasoning
  • 1 TSP balsamic vinegar
  • 1 TSP dried oregano
  • 1 TSP dried basil
  • 1/4 TSP sea salt
  • 1/4 TSP ground black pepper

Procedure

  1. Chop garlic and onions
  2. Blend one can of tomatoes if needed 
  3. In a sauce pan add olive oil, chopped garlic and onion and dried herbs.
  4. Cook for on medium high until onion is transparent.
  5. Add crushed and chopped tomatoes
  6. Sprinkle ground black pepper and garlic salt and balsamic vinegar
  7. Cook on low for minimum 20 minutes

Almond Butter Banana Rice Cake

I love making this simple snack in the afternoon. It's easy, quick and nutritious too! My daughter loves it too.
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Ingredients:

  • 1 rice cake
  • 1 TBS almond butter
  • 1/2 banana
  • 1 TSP local raw honey
  • dash of cinnamon

Procedure:

  1. Spread almond butter on rice cake
  2. Slice banana and place on top of almond butter
  3. Drizzle honey
  4. Sprinkle cinnamon

What do I eat this with?

Eat this as a mid-morning or -mid-afternoon snack.

Raspberry Chocolate Pudding

I absolutely love this recipe. It's so smooth and so full of nutrients that will satisfy your sweet tooth as well as fill your body with wonderful nutrients. You can eat it as part of your breakfast, snack or a delicious dessert. 
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Instructions

  • 1 C of frozen or fresh raspberries
  • 1 1/2 C non-dairy milk of your
  • choice
  • 2 TBS cacao powder
  • 1/2 C chia seeds
  • 1 TSP vanilla extract
  • 2 TBS local raw honey for mixture
  • 3 extra fresh raspberries
  • 1 TSP local raw honey for garnish
  • 1 TSP cacao nibs

Method

  1. Blend raspberries, milk, cacao powder, 2 TBS local raw honey and vanilla extract until smooth
  2. Place batter in a bowl,  add chia seeds and fold them into the batter
  3. Cover batter with a plastic wrap and place it in the refrigerator for minimum 4 hours
  4. After 4 hours, blend chia seeds into pudding for a smoother texture.
  5. Place 3 fresh raspberries on top, sprinkle with cacao nibs and drizzle local raw honey on top.

Oatmeal Berry Smoothie

Ingredients:

  • 1 C almond milk
  • 1 banana
  • 1 TBS ground flaxseeds
  • 1/4 C rolled oats
  • 1/2 C frozen berries
  • 1 TBS local raw honey
  • (optional) 1 scoop of vegan protein

Procedure:

  1. Place all ingredients in blender and blend until smooth

What do I eat this with?

  • Drink this smoothie in them morning as part of your breakfast or as a mid-morning snack

Papaya Fruit Bowl

I love this breakfast. It's so simple delicious and refreshing. Try it and see how you enjoy it!
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Ingredients

  • 1/2 small papaya
  • 1/4 C mixed berries
  • 1/2 banana
  • 1 TBS honey

Instructions

  1. Slice the papaya in half
  2. Remove seeds
  3. Add mixed fruit into the middle
  4. Drizzle honey over papaya bowl

What do I eat this with?

Begin breakfast with a green smoothie and continue with this papaya bowl or as a mid-morning snack.

Grilled Mushroom Tomato Avocado Toast

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Ingredients

  • 2 gluten free slice bread -- toasted
  • 1 avocado
  • 3-4 mushrooms
  • 6 cherry tomtoes
  • 1 garlic cloved
  • black pepper to taste
  • garlic salt to taste
  • 1/4 TSP oregano
  • 1 TBS avocado oil
  • 1-2 TBS balsamic vinegar

Instructions

  1. Toast bread
  2. Mash 1/2 avocado on each slice of toast
  3. Slice mushrooms and cut cherry tomatoes in half
  4. Mince garlic
  5. Add garlic, mushrooms and cherry tomatoes into pan with oil and grill until mushrooms are brown.
  6. Add black pepper, garlic salt and oregano
  7. Lastly add balsamic vinegar and continue to cook for about another minute
  8. Place mushroom and cherry tomato mix on avocado toast

What do I eat this with?

You can eat this with a side salad or soup or eat it as an afternoon snack.

Strawberry Chia Seed Pudding

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Ingredients:

  • 1 C of frozen or fresh strawberries
  • 1 1/2 C non-dairy milk of your choice
  • 2 TBS honey
  • 1/2 C chia seeds
  • 1 TSP vanilla extract

Instructions

  1. Blend strawberries, milk, honey and vanilla extract until smooth
  2. Place batter in a bowl and add chia seeds
  3. Fold chia seeds into the batter.
  4. Cover batter with a plastic wrap and place it in the refrigerator for minimum 4 hours.
  5. (optional) blend chia seeds into pudding for a smoother texture.

What do I eat this with?

  • You can eat this as a mid-morning snack or as part of your breakfast with a green smoothie

Almond Butter Muffins

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Ingredients:

  • 1/2 C almond butter or your favorite nut butter
  • 1 ripe banana 
  • 1 large egg
  • 1/4 C local raw honey
  • 1/2 C rolled oats
  • 2 TBS ground flaxseed
  • 1 TSP vanilla extract
  • 1/2 TSP baking soda
  • Cacao nibs just for sprinkling 

Kitchen Supplies:

  • Parchment muffin cups
  • Blender
  • measuring cups and spoons
  • muffin baking pan

Cook:

  1. Preheat oven to 375 degrees
  2. Mash banana and add to blender
  3. Add all other ingredients in blender and blend until smooth
  4. Bake for about 20-25 minutes
  5. Check to see if they're good by sticking a knife into the mixture. If it comes out clean, it's ready to eat!

What do I eat this with?

  • If you're eating for breakfast, start with a green smoothie and if for an afternoon snack eat with a berry smoothie.

Tuscan Hummus

I love this white bean hummus. It's so delicious and not heavy at all. I hope you enjoy it as much as I do. 

Ingredients:

  • 1 garlic clove
  • 1 can of great northern beans
  • 1/4 sesame paste
  • 3 TBS extra virgin olive oil
  • 2TBS freshly squeezed lemon juice
  • 1/2 TBS low sodium tamari sauce
  • 1/4 TSP sea salt
  • 1/4 TSP cumin
  • 1/4 TSP coriander
  • pinch of cayenne pepper (optional)
  • 2 TBS of water if needed

Kitchen Supplies:

  • Food processor

Cook:

  1. Place all items in food processor and blend until smooth

What do I eat this with?

  • Eat as a dip or as a spread in a veggie wrap

Cacao Nibs Zucchini Muffins

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Ingredients:

  • 1 2/3 C gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 C maple syrup
  • 1/2 C almond milk
  • 3 TBS melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 C grated fresh zucchini
  • 1/3 C gluten free old fashioned oats
  • 1/3 C cacao nibs

Kitchen Supplies:

  • 1 medium small bowl
  • 1 medium large bowl
  • whisk
  • food processor
  • Cupcake baking sheet
  • parchment baking paper

Prepare:

  • place zucchini in food processor and let it grate
  • add all dry ingredients into medium large bowl and mix
  • add all liquid ingredients into medium small bowl and whisk

Cook:

  1. Preheat for 350 degrees
  2. Add wet ingredients into dry ingredients bowl and whisk
  3. add zucchini and mix...I mix with hands
  4. place about 1/3 C in muffin cups (makes about 12)
  5. Bake for 25 minutes

What do I eat this with?

  • Hearty salad, veggie wrap, pizza

Enjoy! Pin! Comment! Share!

Pumpkin Spiced Muffins

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Ingredients:

  • 1 1/3 cup gluten free flour
  • 3 TBS ground flax
  • 1/4 tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp cinnamon
  • dash of all spice or pumpkin spice
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup almond milk
  • ¼ cup pure maple syrup
  • 2 TBS coconut oil
  • 1 tsp pure vanilla
  • ½ cup pureed pumpkin

Kitchen Supplies:

  • muffin baking sheet
  • whisk
  • bowls
  • measuring cups and spoons
  • spatula

Prepare:

  1. In a medium to large bowl, place all of the dry ingredients and mix with a spatula
  2. In a medium bowl, place all the wet ingredients and whisk until smooth

Cook:

  1. Preheat oven to 350 degrees
  2. Place all ingredients in a single bowl and whisk until smooth or place in a blender and blend until smooth
  3. Bake for 30 minutes

What do I eat this with?

  • Begin your meal with a green smoothie
  • Eat it as a snack 

Enjoy! Pin! Comment! Share!

Baked Yuca Fries

I love yuca fries! I grew up eating yuca boiled or fried. Fried was always my favorite. However, I've learned that baking yuca can be just as delicious as frying and of course we all know that it's so much healthier! Download the recipe or pin it and try it this weekend!
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Ingredients:

  • 2 yucas (frozen or whole)
  • 2 TBS avocado or olive oil
  • 1/2 TSP of paprika or chilli powder or both
  • Garlic salt and pepper to taste

Prepare:

  1. Preheat oven to 450 degrees
  2. Peel yuca (if not frozen) with vegetable peeler
  3. Place yucas in pot of boiling water and boil for 10 minutes
  4. Take out yucas and cut them in a long strips and place them on baking sheet
  5. Add spices and avocado or olive oil
  6. Bake them for 15 minutes and then flip them and bake for 15 more minutes

What do I eat this with?

  • Eat it as fries to a veggie burger

Enjoy! Pin! Comment! Share!