Saturday, February 25, 2017

5 easy snacks I LOVE

Yum! ♥

These are some of my go to snacks lately. The best part about these snacks is they are very simple and can be made gluten free.

  1. Roasted Chickpeas

Ingredients:
  • 1 can of chickpeas
  • 1/2 tsp garlic (fresh, or creamed works)
  • 1 tbsp of olive oil or canola oil
  • 1/2 tbsp lemon juice
  • spices or seasoning salt

Directions:
  • pre heat the oven. For more crunchy chick peas I cook them longer at a lower temp (375) but Ive also cooked them at high temps (425) to speed up the process. The lower heat will make them "crunchier" than the high heat.
  • Open and drain the can, then place them in a bowl.
  • In the same bowl add your garlic, lemon juice, and oil. You only need enough oil to coat all of the chickpeas. If you don't think 1 tbsp is enough add a little more.
  • Toss the bowl lightly to blend then dump onto a baking sheet.
  • At 375 bake for 20 minutes then stir/flip the chickpeas. It usually takes about an hour but I keep baking until I get the desired texture. At 425 it doesn't take quiet as long (closer to 40 minutes). The times vary if the Chickpeas are large or small so I would keep an eye on them.
  • Once you pull them out of the oven, sprinkle your desired topping, I like just a hint of salt or seasoning salt, but you can make your own blend or use theater popcorn toppings.
*Note: I like using scarpone's brand canned chickpeas
  1. Beet Smoothies

There is no science to the perfect smoothie so you can throw almost anything into the blender and have it come out tasting great but there are a couple tricks to a good beat smoothie.

  • Make sure you cut the beat into small pieces. 1" by 1" or if you have a small beat cut it into 4 parts. 
  • Make sure you have enough other frozen ingredients if your beat isn't frozen.
  • Use orange juice or pineapple juice for the best flavor.

Here's a sample for a magic bullet

Ingredients:
  • 1 small beat
  • 1/2 small banana
  • 3/4 c. frozen mixed berries
  • 1/2 c. of yogurt or keifer
  • Pineapple juice (until full)

  1. Potato Chips

Ingredients:
  • 2 large potatoes
  • Cold water 
  • 3  tbsp of vinegar
  • 2 tbsp of canola oil
  • 1 tsp salt

Directions:
  • Slice potatoes into thin pieces, either with a grater or but hand slicing. I slice them by hand but if you aren't confident I would recommend using a grater.
  • Put slices in cold water with 1 tbsp of vinegar and let soak for 10 mins. Once this is done, empty the contents, rinse the potatoes and repeat. The water should be mostly clear by the time you are done the second or third rinse (after the first it would be murky/cloudy).
  • Preheat oven to 375
  • Drain the contents the final time and add the oil and salt to the bowl then give it a good toss.
  • Lay the slices out on a backing sheet. Try to overlap them as little as possible.
  • Flip them after 15 mins
  • Bake for another 15 then check the texture. You don't want to over cook them, but you still want them to be firm.
  • Once done let cool on the pan for 10 mins then transfer to a cooling rack or plate.
  • Then serve them alone or with your favorite dip. I served them with spinach dip for a Christmas appy.

  1. Broiled Veggies

I like to do this with veggies that I've had in my freezer just a little to long. It's a quick tastes way to use up veggies that are starting to get a little freezer burnt.

Ingredients:
  • Veggies (ex. Broccoli, cauliflower, carrots, ect.)
  • Tbsp oil
  • Salt and pepper to taste

Directions:
  • Preheat your oven to 300. 
  • Place frozen veggies on the pan and place in the oven. Shutoff the oven and let them defrost.
  • Take the veggies out. They just have to break apart they don't have to be 100% thawed.
  • Toss them in the oil, sprinkle with a pinch of salt and place them back in the oven. This time put them under broil on low.
  • From here it doesn't take long. Keep an eye on them until the edges start to brown. Only about 10 mins.
  • Turn off the oven, take the veggies out, and season to taste.




  1. Protein Oatmeal

This is by far the easiest. If I don't have enough time for breakfast in the morning one of my tricks it so grab a scoop of my favorite protein powder, throw it in with a cup of oatmeal and out the door I go. Here is what I use for my on the go protein oatmeal.

Ingredients:
  • 1/2 cup gluten free quick oats
  • 1/2 scoop of Vega sport protein powder
  • 1 cup hot water

Directions:
  • Add all dry ingredients
  • Add water when ready to eat
  • Enjoy!

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