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Egg facts-did you know….?

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Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

 

And here is a simple recipe if you want a new twist on eggs

Green Eggs minus Ham

Dairy Free, Gluten Free,  Keto Friendly

Happily serves 3

ALL ORGANIC INGREDIENTS

6 hard boiled eggs, cooled and peeled

2 avocados

¼ Cup cilantro, finely chopped

1 TBSP green onions finely chopped

1-2 TBSP lime or lemon juice

½ tsp Himalayan Sea Salt

1 tsp Red pepper flakes

Chili powder and/or paprika

Cut eggs in half and remove yolks

Smash yolks and avocados together

Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

Spoon into egg white shells

Sprinkle with chili powder and/or paprika

Chill until serving

Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

Tuna Fish 

Gluten Free, Dairy Free

Happily serves 2

 American cuisine

ALL ORGANIC INGREDIENTS

8 oz White Albacore Tuna

2 TBSP Vegan Mayo

1 TBSP Lemon Juice

2 tsp Dill Weed

1 tsp Sea Salt

1 tsp Garlic

1 tsp Minced Onion

1/4 Cup Celery

1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

If you do use a tomato, Cut in half.

Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

Chop Celery

If you are using canned Tuna, make sure it’s WILD!

DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

Did I hear BACON? Can Bacon be healthy?

 

Vegan “Facon Bacon” is the best kind of “Bacon” in my option! Heart healthy coconut chips, Coconut Aminos have naturally occurring electrolytes our body needs, Sunflower oil has high Vit E and extra Iron, and Maple syrup has essential trace minerals.
This recipe is SO EASY!!!
Food and drink Heart healthy coconut chips oil
Vegan, Gluten Free
Happily serves 8

ALL ORGANIC INGREDIENTS

2 Cups Shredded Coconut
1 TBSP Sunflower Oil
2 TBSP Coconut Aminos
1/2 tsp Liquid smoke
1 TBSP Maple syrup
1 tsp Smoked Paprika

Mix all ingredients except coconut, then thoroughly mix in Coconut flakes.
You can let this sit, or bake right away. You can also eat this raw in this form or bake it.
325 for 5 minutes then flip and stir, bake another 5 minutes
Watch closely as it will burn quickly.
Important to let cool for 10 minutes so it can crisp up.

You can store it in the fridge, that is my preference when it becomes crisp.
Eat plain or top with your salad off or line a lettuce with it, add veggies and you have a “Bacon” wrap!

Avocado Cucumber Cream Soup

Vegan, Dairy Free, Keto 

ALL ORGANIC INGREDIENTS 

Happily serves 1

1 Avocado

1/2 Cucumber

2 Celery stalks

1/4 Cup Lemon juice

1/4 Parsley

1/4 tsp Sea Salt or Cilantro Lime Salt 

Optional:

Top with Chopped Cucumbers for texture

Wash and coarsely chop celery

Peel Cucumber

Blend all ingredients together.

Adding Sea Salt will enhance all flavors and provides minerals.

Rosemary Squash Sauce

Vegan, Gluten free 

Happily serves 4

ALL ORGANIC INGREDIENTS 

1/2 Cup full fat Coconut milk

1/4 Avocado oil 

3 Cups squash 

1 tsp Rosemary 

1 tsp Sage 

1 Garlic clove

1 tsp Minced onion

1 tsp Sea salt 

Cube and steam zucchini without spices about 5-7 minutes. 

Place all ingredients in the food processor and blend til smooth. 

You can add more liquid or tbsp of water to thin it out.

Serve as a dip for veggies or pour over veggie pasta. 

1/2 Cup is a serving 

Peanut Butter Collagen Energy Bites

Gluten Free

Happily serves 18

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ALL ORGANIC INGREDIENTS 

16 oz jar Peanut Butter

1 Egg 

3/4 Cup Coconut Brown Sugar

1 Scoop Collagen Powder

Mix all ingredients together and roll into balls and place in mini muffin tin.

Bake 8 minutes at 350

(Can substitute an egg replacer and eat raw if desired)

COLLAGEN AND MONK FRUIT LINKS

Chocolate Hazelnut Cookies

Dairy Free, Gluten Free

Happily Serves 18

ALL ORGANIC INGREDIENTS 

1 Jar Hazelnut butter (Nutiva Brand)

1/2 Cup Monk Fruit

1 Gelatin Egg Replacer 

Optional: 

1 Scoop Collagen 

Top with Macadamia nut

Mix together and Roll into balls.  

Press into Mini muffin tin. 

You can eat these Raw or bake for 8 mins on 350.

If you are using an egg replacer:

Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

Zucchini Lentil Hummus

Gluten free, Vegan

Allium Allium

Happily serves 3-4

ALL ORGANIC INGREDIENTS 

1 Cup Lentils (I used red in this recipe)

2 Cups Zucchini 

1/2 Yellow Onion

1/3 Cup Nutritional Yeast

1/4-1/2 Cup Almond or Coconut Milk

1 tsp Sea Salt

1 Garlic Clove 

4 TBSP Avocado Oil

1 TBSP Lemon Juice

Cut garlic clove, let sit 5 minutes.

Cube and cut onion and veggies, steam 7 minutes.

Mix all ingredients in food processor and blend well.

Use a dip or sauce.

Cherry Cream Cheese Dip

Vegan, Gluten Free

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

2 Cups Cherries (not maraschino) 

1 Cup Butter Beans

2 TBSP Sunflower Oil (can Sub Coconut oil)

3 TBSP Lemon Juice 

8 oz Almond Cream Cheese

1 tsp Cinnamon 

1-2 tsp Sea Salt

1/4-1/2 Cup Monk Fruit 

Optional:

You can add Cherry Extract if you desire a stronger cherry flavor.

Rinse beans well if you are not soaking them yourself.

Add all ingredients to food processor and blend well.

I used dairy free cream cheese, Almond cream cheese.

I used Frozen Cherries, defrosted before using.  I used the juice as well. 

1/2 Cup is a serving.  Best if eaten for Breakfast!

Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

#madewithlove

Hospitality Recreation Lynsey Lee

Lynsey Lee’s Pumpkin Roll

CAKE

1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup all-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Ground cloves

1/4 tsp Sea Salt

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin  

FOR CAKE:

PREHEAT oven to 375°

Grease 15 x 10-inch pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

Beat in 2/3 Cup pumpkin. 

Stir in flour mixture. 

Spread evenly into prepared pan. 

BAKE for 13-15 minutes or until top of cake springs back when touched. 

(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

Carefully peel off paper. 

Roll up cake and towel together, starting with narrow end. 

Cool on wire rack. 

FILLING

8 oz Cream Cheese, room temp

1 Cup powdered sugar

6 TBSP Butter, room temp 

1 tsp Vanilla extract

Powdered sugar to dust on finished roll 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake. 

Spread cream cheese mixture over cake. 

Re-roll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.