Looking for whole-foods-based, home-prepared, nutrient-rich snack ideas? Look no further.
Snacking, at the holidays or any other time of the year, can be challenging when you start looking at them through the lens of grain-free, gluten-free, non-sugary choices. Of course, there is always room for an indulgence or two, but it's also nice to have some tasty alternatives to veggie platters and cheese plates. These are some of my favorites: Kale Chips: 1 bunch kale (6-8 stalks) 2 Tbsp balsamic vinegar 2 Tbsp olive oil Sea salt Wash and pat dry the kale. Tear the leaves into bite size pieces, leaving the center stem and put in a bowl. Stir in the vinegar, oil, and salt until the leaves are coated. Spread on a cookie sheet in a single layer - I use parchment, but a greased pan works as well. Bake at 350 degrees for 20 minutes or until leaves look crisp and slightly browned. Let cool and serve. Tamari Roasted Almonds 1 pound raw almonds 3 Tbsp tamari 1 Tbsp olive oil Put nuts on a cookie sheet. Stir with tamari and olive oil. Sprinkle with cajun seasoning. Bake at 350 degrees for 20 minutes, stirring every 10 minutes. Let cool and serve. Cheese Chips Line a cookie sheet with parchment paper. Grate 2 cups of cheddar cheese. Sprinkle thinly over parchment paper. Bake at 350 degrees for 15-20 minutes, or until cheese is bubbly and slightly brown. Remove from oven and let cool. Break into bite-sized pieces and serve.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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