Category: Snacks
Skinny Pineapple Dole Whip
| June 4, 2013 |
You all know I’m a Disney nut – and if you’re a Dole Whip fan, you know how long that line is at Disneyland. The last time I went, there was NO LINE! So, I did what any Dole Whip fan would do: run to the counter all giddy and ready for a nice cold cup of whip. But then reality set in when I realized I had just eaten, was not hungry, and should probably not eat the calories and sugar, so I backed away slowly as my impulsive self was starting to calm down.
This inspired me to make a healthier alternative to the iconic Dole Whip. One that might satisfy my craving without the guilt. My recipe may not ever be the real thing, but for a healthier alternative, I think it hits the mark. (But I still made plans to indulge in the real thing sometime soon. Can you blame a girl? – Included a pic of my iphone convo with my best friend. We are definitely planning a day with a morning run so we can spare the calories for some Dole Whip.)
Dole Whip
- 20 oz can of sliced pineapple
- 6 oz Chobani pineapple greek yogurt
- 1/2 cup vanilla almond milk or full-fat coconut milk
- 2 tbsp agave nectar
Directions:
Drain the pineapple and put in a high speed blender or food processor. Then whisk all the ingredients together in a bowl. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. (Alternative: if you don’t have an ice cream maker, put it in the freezer and stir every so often.) The texture of the Dole Whip will be a little airy (unless you used the freezer to make it) so you should use an ice cream scoop to serve, compressing the air out as you scoop. Also, let it soften a little by letting it sit for a few minutes. Then the consistency will be creamier like ice cream if you let it sit. Recipe makes for about 6 scoops.
**If you are willing to add the fat and calories, for a more true Dole-Whip-like recipe, swap the almond or coconut milk for heavy whipping cream. What can I say? They call it Dole Whip for a reason. It will still be healthier than the sugar loaded version from the park.
Happy Cinco de Mayo!
| May 4, 2013 |
Cinco de Mayo is this weekend! That means margaritas and more Mexican food than you should probably eat. Before the fiesta begins, I want to give you a few pointers…
If you’re planning to go out:
Limit your chip eating or just don’t have any at all. Seriously! Chips at Mexican food restaurants are like crack. You eat one – next thing you know the whole basket is gone. Been there, done that! If you are going to indulge in chips, pre-plan how many chips you will eat before you go.
When you order your food, avoid any fried and cheesy items. Go for the fajitas or grilled chicken and skip the tortillas. Try the taco salad without the shell, hold the sour cream.
For drinks, stay away from beer and sugary cocktail drinks. A good restaurant will make a margarita from scratch using lime, versus the cheaper way – using a syrup. It’s a safer bet if the menu says it’s served on the rocks and tells you what type of tequila. Generally, they don’t like to blend a good tequila. But let’s be honest, if you’re going to have a drink, the option with the least amount of calories is the one without any mix-ins. Get a shot of tequila! OLE!
Easy Shrimp Ceviche
- 1 garlic clove
- 1 jalapeno
- 1/2 a cup of lime juice
- 2 roma tomatoes
- 1 red onion
- 1/2 a cucumber
- 1/2 a bundle of cilantro (1.5 cups chopped)
- 1 lb prepped cooked shrimp (small)
- 1 mango
- 2 celery stalks
- sea salt to taste
Directions
Using the food processor, chop the garlic clove, jalapeno, roma tomatoes, red onion, and cucumber. You can add the lime juice if you need a little liquid to allow the processor to do it’s job. Place in a large mixing bowl.
Hand chop the cilantro, shrimp, mango, and celery stalks and add it to the mixing bowl. I hand chop this stuff because: 1) the cilantro will only wrap itself around the blade if you try to chop it with the food processor. 2) The shrimp is generally cut in larger pieces which you cant control with a food processor. 3) It would absolutely kill your mango into mush. 4) Celery strings might mess up your food processor.
Mix all the ingredients together (including any of the lime juice you didn’t already add). Add the sea salt to taste. Now you can stuff an avocado with it, serve with chips, or just grab a fork and dig in.
Optional: So I cheated on the shrimp by using pre-cooked cocktail shrimp which I then made sure all the tails and shells were taken off. But if you have the time and aren’t lazy, buy raw shrimp. After removing the shells and tails, place in a bag or tupperware with 1/2 cup of lime juice. Refrigerate until the shrimp turns opaque. Then boil the shrimp and put it in a bowl of ice to stop it from over-cooking. Then use this shrimp in the recipe above instead of the pre-cooked stuff.
Skinny Margarita
- 1 shot of tequila
- 1 shot of lime juice
- 1/4 shot agave
- 1/4 peeled orange
- rimming salt
Directions
In a shaker, add all the ingredients together (minus the rimming salt) and mash the orange into the shaker. Add ice shake, shake, and pour in a glass rimmed with salt over fresh ice. If you think it’s too strong, feel free to add a little water to it. But no more than a shot or two of water, otherwise it will just be a watered down drink.
By using agave, it’s a cleaner way to get the sweet flavor without using a margarita sweet syrup. The orange replaces the Triple Sec, a citrus based liquor in most margarita recipes. Is the Triple Sec really necessary when you can use the real thing? Hope you enjoy 🙂
{Paleo} Coconut Macaroons
| April 29, 2013 |
I never realized how little there was to making a coconut macaroon. Seriously! There aren’t that many ingredients. So I figured the less ingredients, the easier to make a healthier version. Well … I made a Paleo version. So you should always remember: just because it’s Paleo, doesn’t make it healthy. These babies pack a whopping 3 Weight Watcher PointsPlus each cookie (assuming you make them the same size as me). On the bright side, they are clean! So for all you clean eaters out there, these are the perfect sweet treat when you need a cookie fix.
Side note: I brought these to the office to share and about 50% of my nomming coworkers are on Weight Watchers so I did the point calculations for them. No, I am not on WW.
So… regarding Paleo. (I don’t really follow that lifestyle but many recipes I make do follow the plaoe diet just because my eating lifestyle reflects what I learned from the many diets I’ve tried, one being Paleo.) Chocolate is often argued if it fits with the Paleo lifestyle. The strictest of the bunch say no to chocolate. Other Paleo enthusiasts say that if it’s 80% cocoa or more, then it’s A-Ok, so long as eating it isn’t a regular thing. So I took the liberty of following that group of people in saying my macaroon recipe is Paleo. But if you are a strict Paleo eater, then just skip the chocolate. They still taste great without it.
{Paleo} Coconut Macaroons
- 4 large egg whites
- 1/2 cup raw honey
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 5 cups unsweetened coconut
- 10 oz bag of dark chocolate (80% cocoa)
Directions
Preheat your oven to 350 degrees.
Add the eggs, vanilla, etc together and whisk. Then stir in the coconut until everything is well mixed and all the coconut is well coated. If you have any dry patches, your macaroon balls will fall apart. Once well mixed, place in the fridge for 30 minutes to let the mixture set.
Use a non-stick mat (I dream of the day I finally buy a Silpat) or parchment paper (what I used) to line your cookie sheet. Use a little coconut oil to coat the sheet so your cookies don’t stick. If you’re not following the Paleo diet, feel free to just use non-stick cooking spray. It’s so much easier! Make little balls about the size of a quarter. Be sure to press the ball tightly together. If you just roll them in you’re palms, then they will probably fall apart. Bake for 12 min or until the bottoms are dark brown and the tops are golden.
While those are in the oven. Melt your chocolate. You can do this many ways. I found the easiest way was to put the chocolate in a ziplock bag and throw that in the slow cooker with a bunch of water. I put my slow cooker on high, allowing the hot water to melt the chocolate. If you’re gonna use this method, be sure to use a real ziplock and not a fake brand. You need something heavy duty to withstand the heat of the hot water. Just be careful because the bag will be hot. This way is also great, and you can use a honey spoon/dipper to drizzle with.
After taking the macaroons out of the oven, carefully place them on a cooling rack. (I lost a few in this process because they fell apart. Oops!) When they are cooled down, take the ziplock out of the slow cooker. Cut a small hole in the corner of the bag and then use the ziplock as a pipe bag and drizzle the chocolate all over your macaroons. Put as much or as little as you want. Then put them in the fridge or freezer so the chocolate hardens.
**You can pour any extra chocolate on some parchment paper and melt into sheets. Then break apart and store in the fridge for the next time you need some.
Store them in a cool place and be careful. They are still fragile. This recipe made 3 dozen macaroons but depending on the size of your macaroons, this number will vary.
Vegan Oatmeal Protein Cookies
| March 7, 2013 |
So not long ago, my boyfriend and I moved in together. A lot of people asked things like “is it everything you thought it would be?” and “how are you adjusting to living?” Well, the funny part of all this is, my boyfriend’s answer when people asked him what it was like moving in with me, he said “I moved in with a personal chef.”
I’ll admit I’m a kitchen hog. I like to do all the cooking. I made these breakfast cookies with protein in them for those times when I need a quick grab-n-go option. While my boyfriend has liked all my healthy cooking thus far (he didn’t drink the healthy Koolaid like me), I can’t lie – when he ate my breakfast cookies, he told me he’d rather stick to the unhealthy stuff… but I thought these were great, so I am sure you will like them too. They taste like breakfast … in a cookie!
Vegan Oatmeal Protein Cookies
- 3 spotted bananas (overripe = spotted)
- 2 tbsp vanilla extract
- 1/4 cup coconut oil (melted, measure it in liquid form)
- 2 cups of rolled oats
- 1/3 cup of wheat bran
- 2 scoops of vanilla protein powder
- 2/3 cup chopped almonds
- 1/2 cup unsweetened coconut
- 1 tbsp cinnamon
- 1 tsp salt (I used sea salt because it’s all I keep in my kitchen)
- 1 tsp baking powder
- 1/4 cup carob chips (you can use chocolate chips if you prefer)
- 1/4 cup dried cranberries
Directions
Preheat your oven to 350 degrees. Mush the bananas using a fork until smooth. Add all the vanilla and oil and whisk together.
In another bowl, mix the dry ingredients together (aka everything else). I used a food processor to chop the almonds to make things easy. Fold the dry ingredients into the banana mixture.
Roll the mixture into round balls. Place them on a baking sheet lined with a silplat mat or parchment paper. Press the round ball flat onto the sheet to make the shape of a cookie. They don’t change shape during baking so your basically sculpting what your cookie’s gonna look like.
Bake in the oven for 15min. If they aren’t cooked all the way, the will fall apart when you take a bite. So it’s OK to eat one to test it 🙂
Note: You can add more or less protein if you choose to. This batch made 2 dozen cookies for me, and with the protein I used it totaled to 40 grams a batch (average 1.5 grams of protein a cookie). I used whey protein which isn’t vegan, but if you’re looking for a good vegan friendly powder option, try SunWarrior.
I bagged the cookies into snack size servings and meal servings. Four cookies and fruit for breakfast or two cookies plain as a pre-workout snack. I go straight from work to the gym so I often don’t eat dinner until 8:30pm after my workout. I have a snack around 5:30 to hold me over so I need a good snack that will keep me full and energized.
Cinnamon Banana Smoothie
| February 7, 2013 |
Ok, many of you have been asking about the perfected smoothie recipe I included on my 2012 recap photo, so here it is! I LOVE this recipe. Bananas are always in the house because I can’t seem to get enough of them.
Bananas are also great if you’re craving something sweet. Only 110 calories each and has about 3 grams of fiber helping you feel full. Cinnamon is rich in antioxidants, and possesses antibacterial, antifungal and antimicrobial properties. Combine these two ingredients with a little extra whey protein and you got a power smoothie in your hands!
Cinnamon Banana Smoothie
- 2 spotted bananas
- 1/2 cup ice
- 3/4 cup unsweetened vanilla almond milk
- 1 tsp cinnamon
- 1 scoop vanilla whey protein powder
- 1/2 tsp vanilla extract (optional)
Directions
Add all the ingredients into the blender and blend till smooth. Garnish with a pinch of cinnamon on top or some chia if you like. For an extra vanilla punch, add the optional 1/2 tsp of vanilla extract. When I’m running out the door I usually don’t add it but when I have the time, it really does add some extra vanilla flavor which compliments the drink.
Tip: For thicker smoothies, freeze the fruit and skip the ice. This works with any smoothie recipe. Just be sure that your blender can handle the frozen fruits. Strawberries and a few other fruits are very tough when they’re frozen and could send your blender to it’s death bed if it’s not build for high intensity blending.
Sources: Livestrong.com – “Top Ten Health Benefits of Bananas” and “Benefits of Cinnamon”
[Vegan] Almond Maple Kiss Cookies
| December 12, 2012 |
This year I had the pleasure of participating in The Great Food Blogger Cookie Swap, hosted by The Little Kitchen and Love & Olive Oil. What is this you ask? After signing up, every blogger received the names of 3 other bloggers. We were tasked with creating the perfect cookie recipe to send to them. In return, we were mailed cookies from 3 bloggers that had our name. In addition to all the cookie love going on here, OXO also sent us a super cute “Be A Good Cookie” spatula in honor of the partnership with Cookies for Kids Cancer, a non-profit that funds new therapies used in the fight against pediatric cancer.
Batch after batch, I tried my best to create a tasty and healthy cookie. My first was an oatmeal based ginger snap cookie. While it tasted amazing, it was more of a biscotti. (Don’t worry, I’ll post it up later.) Next I tried an almond maple cookie. While it was yummy, it needed something a little extra but I also wanted to cut out the extra sugars. Now, low and behold my final recipe. I hope you enjoy.
PS – Stay tuned later this week! I will be posting the cookies that I received in the mail from other bloggers.
![[Vegan] Almond Kiss Cookies via NomNomCrunch.com](http://nomnomcrunch.com/wp-content/uploads/2012/12/Almond-Kiss-Cookies1.jpg)
[Vegan] Almond Maple Kiss Cookies
- 1/2 cup raw almond butter
- 1/2 cup raw maple syrup (or the maple syrup of your choice, sugar-free etc)
- 3 tbsp walnut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour
- [vegan] dark chocolate kisses
Directions
Preheat oven to 350 degrees. Mix all the ingredients together excluding the kisses using a stand mixer (or work those muscles and do it by hand), beginning with the wet ingredients and slowly adding in the dry ingredients. Make small round balls with the dough and place on a non-stick cookie sheet or use non-stick cooking spray.
Using either your hands or a spatula (I used my super cute “Be A Good Cookie” one) and press the balls down into thick discs. Due to the lack of sugars and eggs and such, the cookies don’t naturally flatten on their own during the baking process. Bake for 8 – 10 minutes (time can vary depending on cookie size).
Once you take them out of the oven, kiss* each cookie in the center while the cookies are still hot and let the chocolate slightly melt onto the cookie to bind the kiss to the cookie. I like to go around and do a double press, so after all my cookies have a kiss I press on the kiss one more time which makes an extra little ring around the cookie. It helps bind the chocolate to the cookie and I also like the way it looks.
If you’re going to send out your cookies to someone special, remember USPS has free boxes. Just ask. They had the perfect size box for cookies when I went. Just remember to pack your cookies well so they don’t arrive broken. Also, be sure to let the post man know that the items are fragile and perishable.
Depending on how heavy your cookies are and where you are sending them, they can cost anywhere from $5 to $20. So just keep that in mind when selecting your cookie tin or jar. Glass jars can be expensive to ship. And don’t forget to check your shipping price in comparison to the flat rate boxes. In some cases it can be cheaper to upgrade to the flat rate option.
Gluten Free Banana Bread Baby Cakes
| October 16, 2012 |
I love bananas. Let’s just put that out there. Well I happen to have a bunch of overripe baby bananas. As any baker knows, NEVER throw away those spotted nanas. What do you do with them? You bake!
Now let’s talk about baby bananas. Yes, there is such a thing. You can find them at your regular super market (or at least I find them at my regular super market). They are so adorable and have a slightly creamier texture. They look like regular bananas, only snack size. Perfect for lunches or for a quick snack. Or in my case, what kind of baby cake recipe would this be without baby bananas?
My Gluten Free Banana Bread Baby Cakes are made with almond flour to mimic bread. I am not a xanthan gum fan so I often use other flour alternatives. Because of this, these cakes don’t keep as long. If you wait more than a day to eat, they will start to have a mushy texture so plan to bake last minute for a party or event. And did I mention, if you skip the frosting and caramel, these are completely Paleo Diet friendly!
Gluten Free Banana Bread Baby Cakes
- 3 eggs
- 1/4 cup walnut oil
- 1/4 cup raw honey
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 5 mashed baby bananas (or 2 regular bananas)
- 1 1/4 cup almond flour
Cream Cheese Frosting
- 6 tbsp of unsalted butter
- 16 oz cream cheese
- 3/4 cup agave nectar
- 4 tsp vanilla extract
**Optional caramel to drizzle on top. I used store bought caramel but you can make yours from scratch if you like.
Directions
Preheat oven to 375 degrees F. Whisk all the ingredients together in order adding each one by one as you whisk to prevent clumping. You should be adding the banana and almond flour last. Line a baby cupcake tin with cupcake liners and spray lightly with a non stick cooking spray. I used the walnut oil in an oil mister because the non-stick I normally use has gluten. Who knew, right?
Fill each liner to the top with the batter. (Because there’s no flour or baking powder, these won’t rise much.) Bake for 13 minutes. Time may vary depending on the type of pan you use. Use a wooden toothpick to poke a baby cake or two. If the stick comes out clean then your cakes are done. If it doesn’t, then you either need more time or you didn’t mash your bananas all the way.
Now for the frosting, let the butter and cream cheese stand until room temperature. Mix all the ingredients together. I used an electric mixer for this part, no hand mixing for me. If you want a sweeter frosting, feel free to add sugar rather than agave, but I like to keep things a little more natural. Use a piping bag or cut a hole in the end of a ziplock and pipe the desired amount of frosting on the baby cake. Drizzle with caramel and enjoy!
Adding Guiltless Flavor – Yellow Bell Pepper Salsa Recipe
| September 11, 2012 |
Welcome to Nom Nom Crunch! For my first recipe, I thought I’d share something that represents me a little bit. Being Mexican, there is never a lack of salsas or hot sauces in the house. Tangent: When I moved into my first apartment in college, my mom told me she stocked my pantry with food. Later, when I went to the pantry for a snack, low and behold Costco-size tortilla chips, hominy, and refried beans filling my pantry shelves top to bottom. My room mate laughed it off and said I’d have to teach her how to cook, but I was thinking she probably hoped beans didn’t give me gas. HA! Back to my recipe, I love salsas and hot sauce. I put it on basically everything, breakfast, lunch and dinner.
Now to the recipe. I subscribed to a local organic farming delivery service called Farm Fresh To You and got my sample box in. I came across these chili-like vegetables and decided to make salsa. After they ripened I could definitely see they were normal bell peppers, so let me introduce – Yellow Bell Pepper Salsa.
Yellow Bell Pepper Salsa
- 1 White Onion
- 2 Large Tomatoes (or 3 Roma)
- 2 Yellow Bell Peppers
- 1 Bunch of Cilantro
- 1/4 cup of Chopped Jalapeño (one small can)
- 1 Lime
- 2 tsp Chopped Garlic
- 1 tsp Cumin
- 2 tsp Sea Salt
Directions:
Finely chop all produce (excluding the lime). Add all ingredients into a bowl, squeezing the lime over the top. Don’t be afraid to get a little pulp in there. Toss until all ingredients are evenly mixed together. Optional: I like my salsa pico de gallo style. If you like yours more liquid-y, instead of chopping, throw it all into a food processor (it’s actually easier that way).
Adding more colors and flavors to any topping is great! Ever hear people say “eat the rainbow?” I like to follow that rule. Don’t limit your salsa recipe to just tomatoes, onions and cilantro. Yellow bell pepper has vitamin A and C and even fiber, which many articles say help fill you up. So experiment chopping up your favorite veggies and add to your salsa. One last thing about salsa: flavor without the guilt! Zero Weight Watcher points and unlimited on the Jenny Craig plan! So add it to anything that you think needs a bit of flavor.
