Snacks

Roasted Chickpeas: New favorite! I threw together my own concoction tonight but it was based on this recipe from Thrive Forward. I love tortilla chips so this will be a more nutritious option when I want something savory and crunchy!

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Lemon Tofu Mousse: Want a refreshing summer dessert that is low in calories and has protein? Grab your food processor or hand mixer and whip up a soft block of organic tofu, juice & zest of one lemon and a 1/3 c. agave nectar and let set in fridge for one hour. Top with fresh fruit, delicious and refreshing!

 

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Pumpkin Chocolate Chip Cookies: I used to love Starbuck’s pumpkin scones so was happy to find a new recipe that was dairy free and incorporate pumpkin which I love this time of year. Here is the recipe with my notes for more healthful alternatives and less gluten.
Step 1. Preheat oven to 375 degrees Fahrenheit
Step 2. Combine dry ingredients in bowl:
2 c. all purpose flour (or 1 c. brown rice flour, 1 c. oat flour)
1 TBSP baking powder
1 tsp salt
pinch coriander
pinch cardamom
Step 3. Combine wet ingredients in bowl and then slowly add dry ingredients:
1 can (15 oz.) pumpkin
1/2 c. olive oil (can use applesauce but will make very thin dense cookies and may need to bake longer)
1 c. sugar (or substitute 1 c. pure maple syrup)
1 tsp vanilla extract
Step 4. Mix in 1 c. dairy free chocolate chips (or 1/2 c. chocolate chips and 1/2 c. chopped walnuts)
Step 5. Spoon onto cookie sheets and bake at 375 degrees Fahrenheit for approx. 35 minutes

 

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Kale Chips: I have made several kale chip recipes but these from Oh She Glows are the best I have had by far! This version does require a dehydrator so if you have one don’t walk, run to make this recipe! As she challenges in her recipe notes “I dare you not to eat a full batch in 1 day!”

 

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Scott’s Chocolate Adzuki Bars: Here’s a great way to get in some healthy protein and satisfy your sweet tooth. Here’s the recipe from a Runner’s World article on Scott Jurek’s Eat and Run book. Tonight we had our bar with a scoop of Almond Dream!

 

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Freezer Fudge: Beware if you are a peanut butter cup lover! 1 c nut butter, 1/4 c cocoa or cacoa powder, 1/4 c pure maple syrup, 1 TBSP coconut oil, 1 tsp vanilla extract, 1/2 tsp course salt. Mix together in a bowl with a spatula. Place wax paper in small glass pan, spread mixture and freeze for an hour. Flip over onto cutting surface and cut into small squares (1″ squares) and put in a container to keep in freezer. The recipe is out of Raw Food Real World. The recipe I note here is a half version from the book.

 

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Raw Energy Bites:  I am fortunate to have a dehydrator and make lots of raw treats however I also found a great recipe in Scott Jurek’s Eat and Run book for “Shock-o-laht” Energy Balls and no dehydrator needed.  Feel free to email me at any time for detailed recipes.  The other two nut bites are out of Everyday Raw by Matthew Kenney: Super Gofi-Cacoa-Maca bars and Raw Chocolate Chip Cookies (I add dried cherries to mine, num num)!
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Nut Butter Thumbprints: I have a weakness for peanut butter and love Larabar peanut butter cookie bars. Another local vegan makes something along these lines so thought I would give them a try. I used flake coconut so I didn’t get the dough consistency so had to add in coconut oil and more dates so will try using the larger coconut pieces next time.

 

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Raw Pudding: Matt and I like the energy pudding in Brendan Brazier’s Thrive book.  You can eat this for breakfast, a snack or a dessert!  Great ingredients: bananas, dates, ground flax, carob powder (I use Vega protein or cacoa nibs to mix it up), coconut oil, lemon juice and sea salt.

 

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Rice Pudding: My husband and I love to order mango and sticky rice at Thai restaurants so found a way to make a healthy version at home. I simply cook any type of rice or quinoa in the rice cooker with coconut milk (you can do this on the stove top too). Depending on the fruit you pair it with you can garnish the rice in many ways: nut milk, agave nectar, maple syrup, cinnamon and dates are examples but feel free to be creative! It is easy to turn this into a hot breakfast or pre workout snack as well. If you want a more complete recipe The Everyday Vegan by Dreena Burton has a Tropical Rice Pudding recipe on page 178.

 

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5 thoughts on “Snacks

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