Snacks

Crunchy!

Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Chickpeas
Tahini Sauce
Garlic
Lime Juice
Sriracha

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything¬† (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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What an Eggcelland Eggsperience

Posted on June 15, 2016. Filed under: Snacks, Uncategorized | Tags: , |

Serina’s going to kill me for that. She hates puns.

I’ve been racking my brain of what to cook this week. I have no nights free, so whatever I made had to be a little faster than when I make dinner. I really wanted some swordfish, but you can’t get that around here. All I knew is that I had to cook something.

This morning I had a doctor’s appointment and for some reason, I didn’t make my smoothie before hand and I was STARVING after. I only had about an hour and a half before I had to be at work, and for some reason eggs and avocado popped into my head.

Eggs are a great food, they have a lot of vitamins that humans need and there are so many ways to cook them, so you never have to get bored with the same old thing. I also love avocados because they’re a healthy fat which promotes healthy cholesterol and even weight loss. I try to have a half of an avocado a day.

This recipe is incredibly easy and you can throw whatever spices you want on it. I was a little concerned about the warm avocado, but it actually doesn’t taste any different than an uncooked one.

Egg Baked in an Avocado with Sriracha

Here’s what to get from the store:

Avocado
Egg

Egg baked in Avocado

1/2 avocado
1 egg
Salt, Pepper, Paprika, Tumeric
Sriracha

  1. Crack your egg into the hole from the avocado pit. Season with salt, pepper, paprika and tumeric. Bake in a 425 degree oven for 20 minutes or until egg is set. About 5 minutes before the egg is done, add some sriracha.

Moving is getting closer, I get to look at apartments this Friday. I’m excited and a little freaked out, this is probably the biggest move I’ve made in a while. Sure, college was a little freaky, moving to Valpo was a little bit of a risk, but Chicago is a big city. I don’t really think I could fail, I work to hard for that, but I’m always a little worried about bills. I’m already thinking about getting another job when I move up. Cause I’m crazy. I can’t wait to be up where most of my friends are.

 

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Snacking, snacking…snacking

Posted on March 13, 2015. Filed under: Snacks | Tags: |

There are two things that seem to be the hardest thing when you change your eating habits; giving up drinks that aren’t water, and what you snack on. Trust me, I get it. For me, giving up pop was actually pretty easy, I just didn’t want to spend on the money on it and I’m not a huge fan of carbonation. Snacking on the other hand was REALLY hard. I love all things crunchy and salty. Chex mix? Oh yea. Chips and queso dip? You know it. I started to try to fix it a little over a year ago where I would switch other salty snacks for stove popped popcorn. That really helped. That, and I just stopped going to that part of the grocery store (except for the occasional triscuit).

I’ve seen ton of recipes for oven roasted, crispy chickpeas online. Chickpeas are my favorite bean, so I thought, why not? That would be a very healthy snack. Not only was the result very tasty, I ate an entire can’s worth of chickpeas in one setting. I got my basis for these beans from Chow.com but the seasonings are all mine. This is something you can do if you don’t have a ton of time, and they last in a bag at room temperature for about a week (unless you eat them all like I did)

Here’s what to get from the store: (Assuming you have the spices)

Chickpeas

Crispy Oven Roasted Chicpeas

1 can chickpeas, drained
2-3 tablespoons olive oil
Salt, pepper, paprika, cayenne, garlic powder

  1. Toss the chickpeas with the olive oil and seasonings until coated. Spread on a baking sheet with foil and cook in a 400 degree oven for 30 minutes.

Healthy food doesn’t have to taste boring; it’s all about the seasonings you add. Even the little changes you make day to day will have a giant impact on the rest of your life.

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