Snacks Archives - Page 3 of 3 -

Smoked Salmon & Creme Fraise on Yuca Crisps {Grain-Free, Gluten-Free, Dairy-Free and Paleo}

on December 29, 2015April 2, 2021 By Kelley

These snackable smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉

Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.

Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!

Caption: “SQUIRREL?? WHERE!?”

Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!

Smoked Salmon Bites w/ Creme Fraise on Crisps {Grain-Free, Gluten-Free and Paleo}

These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.

1 package of smoked salmon (lox)
1 yuca (peeled, and cut into 3″ sections)
2 tablespoons of capers
1 lemon (1 teaspoon of juice and 1 tablespoon of zest)
1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
1/4 cup water
1 teaspoon apple cider vinegar
1/4 and 1/2 teaspoon celtic sea or Himalayan salt
1/2 teaspoon black pepper
olive oil or avocado oil spray

Preheat the oven to 375 degrees F.
Place the peeled and sectioned yuca into a large pot and cover with water.
Bring to a boil and cook until fork tender, then remove from heat and drain.
Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren’t able to be mashed.
Spray a cookie sheet with olive oil or avocado oil.
Form 2″ patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
Sprinkle the yucca patties with salt and pepper and place them in the oven.
Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
Let the creme fraise chill in the fridge for 10 minutes to thicken.
To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
Serve immediately, enjoy!

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

on December 1, 2015April 10, 2017 By Kelley 4 Comments

These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!

These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.

It wasn’t entirely all my doing-I had some help 🙂

The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..

And I also love dressing up Cricket in her holiday best!

So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.

Just be sure to make enough!

**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.

Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

1 cup dark chocolate chips (I used Enjoy Life brand)
3 + tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
1 tablespoon maple syrup (more or less depending upon sweetness desired)
¼ teaspoon mint extract
4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)

Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
Liberally grease a mini cupcake tin with coconut oil.
Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
Add the crushed candy cane, if using, and mix well.
Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
Place tray in the freezer to 15 minute to allow the cups to set.
To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
Store in the freezer or refrigerator.

Spicy & Creamy Sonora Dip {Gluten Free-Vegan-Healthy}

on September 2, 2015April 2, 2021 By Kelley 14 Comments

This creamy and spicy dip is so flavorful and pairs perfectly with tortilla chips, fresh veggies, and crackers. Not only does it taste amazing, but it is healthy, vegan, dairy free and gluten free!

I love dips! There is something so fun and rewarding about dipping your favorite dip receptacles into a giant bowl of something really devine! Some of my favorite dips include spinach artichoke (recipe HERE-skinny version!), crab, creamy corn, cheesy salsa and bean, 7-layer, and I better stop there because I could go on! What’s your favorite?

I am also a double dipper at home, as I believe that the veggie sticks and chips are basically utensils to deliver the most amount of dip possible 🙂 Don’t worry I do not double dip at parties or anywhere I am sharing it with other, but in my own home, and when I am sharing with my hubby, double dipping is fair game and I take full advantage!

This thick, creamy, and satisfying dip actually doesn’t contain any dairy products, and is vegan and gluten free, and it tastes sinfully delicious! It is super easy and quick to make as well!

Spicy & Creamy Sonora Dip{Gluten Free-Vegan-Healthy}

Spicy and Creamy Sonora Dip- gluten free, vegan and healthy!

¾ cup raw cashews
1 can diced tomatoes
¼ teaspoon red pepper flakes
½ teaspoon of garlic powder
½ teaspoon of smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons of chilis in adobo
optional for extra cheesy flavor: 2-3 tablespoons of nutritional yeast

Blend (on fastest speed) the cashews and canned diced tomatoes (and juice/ do not drain) until smooth and creamy.
Add the rest of the ingredients and blend until evenly mixed.
Serve with veggies, chips or crackers.

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

on August 31, 2015April 27, 2021 By Kelley 8 Comments

Confession- I am a food truck junky! Having lived in Austin, which very well may be the food truck mecca of the world, I have dabbled in all sorts of adventurous cuisine. The stranger the dish sounds, the better. For some reason I really trust food trucks, and expect that even though the dish may sound weird, it must be good, because after all, it’s a food truck, right!? It’s like they some some extra special creative license to do crazy and out-of-this-world things with everyday foods. Do you all love food trucks as much as I do?

So this recipe is a food truck inspired creation. Chi’lantro was a very popular food truck in Austin, and they now have grown into brick and mortar as well. (If you are ever in Austin check it out!). One of their most popular dishes was kimchi fries. Basically the dish was a spicy Korean version of chili cheese fries. The bottom layer was golden french fries, topped with caramelized kimchi, your choice of Korean spiced meat,cheese, sesame seeds, a creamy sriracha sauce, and of course cilantro! Awesomeness!

Boo-hoo there is no kimchi fries to be found around here, so I’m making my own these days, and yes, they are lightened-up, healthier, and taste AMAZING! In my version I used baked sweet potato waffle fries- better to scoop with and better for you! I made my own creamy and light sriracha sauce, went light on the cheese, omitted the meat (you don’t need it there is enough going on, but go for it if you wish), and caramelized the kimchi with coconut sugar. Truly JUNK FOOD-REFORMED!

So listen to your adventurous taste buds and take the kimchi fry challenge and let me know what you think!

Caramelized Kimchi Fries {Lightened-up, Gluten Free, Vegan}

Sweet potato waffles fries topped with cheese, caramelized kimchi and chili mayo (lightened-up, gluten free and vegan).

As many sweet potato waffle fries as you want or make your own (recommend around 15-20, I used Alexis brand- organic, in freezer aisle, how to video: https://www.youtube.com/watch?v=eTdT1BPRNXc)
1 cup of kimchi (you can find in glass bottle usually near the produce section- it’s refrigerated)
2 ½ tablespoons of coconut sugar (or substitute brown sugar)
1 tablespoon Tamari (or soy sauce)
1 tablespoon of apple cider vinegar
⅓ cup of shredded cheese such as cheddar (or vegan substitute)
1 tablespoon cilantro (chopped)

Chili Mayo:

¼ cup plain greek yogurt (or sub vegan yogurt alternative- plain flavor)
2 tablespoons sriracha
1 teaspoon chili powder
Optional Additional Toppings:
toasted sesame seeds (http://m.allrecipes.com/recipe/100606/beef-bulgogi/?mxt=t06rda, bulgogi beef/chicken/pork/tofu)

Preheat the oven to 425 degrees F
Cook the french fries according to directions until golden and crispy.
Meanwhile, over medium heat in a nonstick skillet, stir the kimchi, sugar, tamari or soy sauce, and apple cider vinegar.
Let the sugar, soy and vinegar cook off and caramelize the kimchi for about 3-4 minutes, until the kimchi has a nice sticky coating, remove from heat.
In a small bowl whip the greek yogurt, sriracha and chili powder.
Once your french fries are almost done cooking sprinkle with cheese and let it melt for a minute in the oven.
On a platter arrange the cheese topped fries, top with caramelized kimchi, drizzle the chili mayo sauce, and top with chopped cilantro, toasted sesame seeds, and anything else you desire, enjoy!

Pineapple and Orange Fluff Parfait {Skinny, Gluten Free and Vegan Options}

on August 25, 2015April 10, 2017 By Kelley 10 Comments

This beautiful layered parfait is basically an ambrosia copycat. I had no idea what ambrosia was until a few years ago when I encountered the strange concoction at a BBQ. I spotted a large glass bowl billowing with white fluffy fluff stuff, dotted with orange and yellow bits- What the heck is that I asked? “Oh that’s ambrosia- just try it,” was the reply. Which I did, as I’m usually up for trying just about anything! I was love at first bite- sweet, light, and airy, with bits of orange, pineapple, coconut and occasional marshmallow that was soft and melty. So of course I got the recipe- it was made with whip topping (I’m a big fan!), sour cream (weird, right?), canned pineapple and orange chunks, shredded sweetened coconut and marshmallow. It was so amazing but also basically a WHOLE LOTTA SUGAR!

So I went out and made my own- and it’s guilt free, made with clean ingredients, and oh so yummy! First I use fresh pineapple and oranges to avoid the sweetened canned fruit, and I used TruWhip for the whip topping (which I found at Whole Foods, but is also at most grocery stores), vanilla yogurt (you can use soy or coconut based yogurt),“clean” marshmallow (also at Whole Foods- I used Dandies brand), and all natural/unsweetened shredded coconut. The fresh oranges and pineapple are loaded with vitamin C to provide a wonderful immune boost. I have a entire post that shares all the health benefits of pineapple- click HERE to read! And HERE is another great article on the health benefits of pineapple by HealthAmbition.com.

This takes 5 minutes to put together- quick, easy and so good!

My Cuisinart Immersion blender comes with a small food processor attachment which is soooo handy for small quick jobs like this. That way I don’t have to bring out the “big gun” and have a lot more clean up. I highly recommend and you can order it via Amazon HERE (its the last item on my “Shop My Pantry Page”).

Pineapple and Orange Fluff Parfait {Skinny, Gluten Free and Vegan Options}

Pineapple and Orange Fluff Parfait- skinny, clean, gluten fee and vegan options

1 cup of pineapple and oranges (cut into small pieces)
¼ cup of vanilla yogurt of choice (greek, coconut, etc)
¾ cup of whip topping (I used TruWhip, or you can use whipped coconut creme as an alternative)
½ cup of marshmallows (I used Dandies’ Brand- gluten free and vegan)
¼ cup unsweetened coconut shreds

Use a food processor to chop up the pineapple and oranges until they are small ⅛” chunks.
In a bowl mix together the yogurt, whip topping, marshmallows, and coconut.
Layer a few tablespoons of fruit, then the whip mixtures, one on top of each other in a mason jar or other glass bowl. This make one large personal serving.

Charred Shishito Peppers with Creamy Sriracha Sauce

on August 24, 2015April 27, 2021 By Kelley 4 Comments

These little green peppers make the perfect light, low cal, and healthy snack or appetizer and take 10 minutes to make. They are a fun to eat finger food, and eating them is like a game of Russian Roulette! About 1 in 10 are spicy, all the others being very mild, and you never know when you are going to get that spicy surprise!

If you like spice, don’t fret, because I also made a flavorful creamy sriracha sauce for dipping to get your heat fix! I love spicy foods, and I have an obsession with sriracha. My fav sriracha at the moment is the Trader Joe’s brand, as its is super flavorful but not overwhelmingly spicy. I put it on everything- eggs, sandwiches, burgers, burritos, tacos, this food, and on and on.

I also love to snack! I just can’t stick to the three square meals a day program, so I am always looking for healthy, yet fulfilling snack options- and these peppers fit the bill!

Did you know that these little guys also have anti inflammatory qualities? They also have a great amount of vitamin K, vitamin B6, and vitamin C, so eat ‘em up!

Charred Shishito Peppers with Creamy Sriracha Sauce

Charred Shishito Peppers with Creamy Sriracha Sauce.

1 package of shishito peppers (about 24 peppers)
1 ½ tablespoons olive oil
½ teaspoon of sesame oil (optional)
a few lemon wedges
generous amount of coarse salt to taste

Creamy Sriracha Sauce:

3 tablespoons plain greek yogurt
1 tablespoon rice vinegar
1-2 tablespoons of sriracha (depending on how spicy you like it)

In bowl mix the peppers with the olive oil and sesame oil and coat well.
Arrange the peppers on a pan or seasoned cast iron skillet and place on the top shelf in the oven.
One charred on top, remove the pan or skillet, flip peppers over and place back in for another minute or two, until charred on second side.
Remove from oven , sprinkle with coarse salt and serve with lemon wedges and Creamy Sriracha Sauce.
To make the Creamy Sriracha Sauce:
Combine the yogurt, sriracha, and rice vinegar in a bowl and mix well, add a dash salt and pepper if you’d like.

{No-Bake}Chocolate Hazelnut Bars

on July 23, 2015April 10, 2017 By Kelley

This past week I set out to make a high protein, nutrient dense, and energy packed bar that tastes great, and the result was something that would pass as a dessert(that is, if you like chocolate, peanut butter and hazelnuts!- but who doesn’t really!?)!

I stored these tasty bars in the fridge and they were a great grab-and-go snack that left you full and satisfied, while addressing that “I-need- chocolate-NOW” craving at the same time, a bonus! Better yet, they are NO BAKE, super easy to make, and loaded with quality ingredients such as chia seeds, hemp seeds, hazelnuts, almonds, coconut oil and honey. I did use chocolate chips in my version, but you can choose to use cocoa powder (mixed with the coconut oil) if you wish!

Also, I just joined Yummly and will begin posting my recipes there as well to share! If you haven’t checked it out definitely take a look! (click here to go to Yummly)

“Yummly was launched in 2010 by foodies on a mission to invent the ultimate kitchen tool. Whether it’s finding a recipe or going to the store, Yummly wants to make it easier for foodies to do what they love – cook, eat, and share!

Yummly’s mission is to be the largest, most powerful, and most helpful food site in the world.”

You can find pretty much any recipe you are looking for on Yummly and “YUM’ them (aka save them) to your recipe box, and/or add them to a collection so you can refer back to them when your ready to cook up something great!

Please hit the “YUM” button for my recipes to add them to your collections!!!!

{No-Bake}Chocolate Hazelnut Bars

1 ½ cups chopped hazelnuts
1 ½ cups chopped almonds
¼ cup chia seeds
¼ cup of hemp seeds
½ cup mini chocolate chips
¼ cup coconut oil
½ cup natural peanut butter
1 tablespoon honey
dash of Himalayan or celtic sea salt

In a saucepan mix the coconut oil, peanut butter and honey over low-medium heat until melted and smooth.
In a bowl combine the nuts, chia, hemp seeds, chocolate chips,and dash of salt and mix.
Pour the oil mixtures over the dry ingredients and mix to coat evenly.
Spread in a greased 8”x8” in pan, and press the mixture down firmly.
Cool in the refrigerator for about 30 minutes, then remove and cut into bars.
Store in the refrigerator (or freezer).

Frosted Grapes with Dark Chocolate Drizzle

on July 21, 2015April 10, 2017 By Kelley 9 Comments

When you want something LIGHT, SWEET, and COLD on a hot summer day, frozen grapes are a super healthy snack to pop poolside while soaking up the sun! Sure you can just throw some grapes in the freezer, but why not dress them up a little, right? A little coconut sugar and chocolate drizzle turns a healthy snack into a no-guilt dessert and you feel fancy eating something so delicate and beautiful!

Red grapes also contain resveratrol, which you make have heard about before! Resveratrol in the phytonutrient present in wine, and it also is in the skins of red grapes! Resveratrol supports heart health and promotes longevity! Grapes also contain antioxidants called polyphenols that aid in preventing cancer, and the flavonoid quercetin that decreases inflammation. In addition, grapes are low calorie at only 104 calories per cup, and high in water content to help keep you hydrated while you’re sweating it out in the sun!

Frosted Grapes with Chocolate Drizzle

Frozen red grapes sprinkled with coconut sugar and drizzled in dark chocolate.

1 bunch of red grapes (rinsed)
1-2 tablespoons of coconut sugar (or granular sugar alternative)
2 tablespoons of melted dark chocolate (you can also melt some coconut oil, mix with cocoa powder and sweeten with stevia for a lower sugar option)

Rinse the grapes, place on a paper towel and dry partially. (leave some moisture for the sugar to stick)
Place the grapes in a large freezer ziplock bag and pour in the sugar and give it a shake to coat the grapes.
Put the bag of grapes in the freezer for a few hours or overnight. (They can stay in the freezer for several days and still taste great.)
When you are ready to eat them, remove from them from freezer, melt chocolate, and drizzle it on top of the sugared grapes. Enjoy immediately!

(Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=40, http://www.medicalnewstoday.com/articles/271156.php)

Get more info on the healthy benefits of grapes here!

Apple Pie Fruit & Nut Bars

on June 28, 2015April 10, 2017 By Kelley

The yummiest KIND* bar is hands down the Apple Pie flavor, although they are all excellent. We discovered these gems at a coffee shop in Austin, and for some reason it was the only place that sold this amazing flavor. Having moved recently, I went out to search for the delectable bars. I made my way to Whole Foods and scoped out the enormously large selection of healthy bars, hoping to spot the rare flavor, mouth watering with anticipation, but was extremely disappointed to see there was no Apple Pie flavor! I instead decided to settle on the blueberry one, and left feeling let defeated and utterly disappointed.

I returned home and decided I had to find a way to reproduce these gooey apple pie bars so we could grab them whenever the impulse sprung. I knew the challenge would be creating a sweet sticky coating that would hold the bar together with simple healthy ingredients. Then it came to me- honey coconut caramel! I whipped it up, and it’s pretty close to the real deal and of course good for you too!

(*KIND is a registered trademark of Kind LLC, New York, NY)

Apple Pie KIND Bars

1 cup roughly chopped Almonds (raw, unsalted)
1 cup roughly chopped Pecans (raw, unsalted)
1 cup Dried Apples (chopped)
½ cup Raisins (chopped)
1 tablespoon Chia seeds
1 teaspoon Cinnamon (more if you like!)
½ teaspoon Himalayan Salt (or celtic sea salt)
1 cup Honey
⅔ cup full fat Coconut Milk
1 tsp Vanilla

Mix the nuts, chia, dried fruit, cinnamon and salt in a bowl.
In a saucepan mix the honey, coconut milk, and vanilla. Bring to a boil over high heat, stirring frequently.
The mixture will begin to froth, keep stirring, and remove from heat once it reaches the “ hard ball stage” between 250-266 degrees.
If you do not have a candy thermometer, you can drop a small spoonful of the mixture into a bowl of cold water, and then see if you can form a fairly firm ball with the mixture with your fingers. It should hold together once formed.
Once it’s reached this stage, remove from the stove and pour over nut mixture.
Working quickly stir and evenly coat the mixture then pour into a greased pan.
Using a greased spatula or your hands to firmly pack down the mixture into the pan.
Place into the refrigerator to cool for 5-10 min then remove and cut into bars.
The bars can now be stored in the fridge or freezer.