All posts filed under: Snacks

Low Carb Grain Free Bread

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I went to a conference last weekend, and asked my husband, who is hands down the better baker in our family, to find a grain free bread recipe.  He found one and modified it a bit and made this for me when I returned home on Sunday (what a guy!) and it was very good.  It is hard to find “bread-like” consistency without using grain or yeast, and this bread is denser, more like pound cake consistency, but it worked for my craving to occasionally have almond butter on bread!  I have used it as a quick snack this week, and it has survived for 7 days now in our frig in a ziploc.  Sharing with you, and I’d appreciate feedback! Pros:  amazingly low carb (3 net carbs!), high protein (7g) and easy to make, especially for non-bakers! Cons:  not “tall” like sandwich bread, and denser, and less flavor that flour based bread Low Carb Grain Free Sandwich Bread 2 cups + 2 T blanched almond flour (we use Honeyville) ½ cup coconut flour 1 …

10 Days, 10 Ways to Lower Carbs, Day 9

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Today is simple.  The next time you want to reach for potato chips, try one of these low carb snack alternatives!  In general, I’ve avoided cheese because I don’t eat dairy.  You can add cheese in small amounts if you can tolerate dairy. The key for a snack is this:  you MUST have some protein, some fat and some flavor!  Then, you won’t feel deprived! Protein  +  Good Fat = Good Snack! Olives – high in healthy fats, they’ll keep you feeling full. Celery with Nut Butter Cucumber chips with guacamole Hard Boiled Egg!  A little salt and pepper and you’re set A handful of almonds, cashews, pecans or walnuts. High fiber, low carbs, good fats ½ cup berries, and if you can do dairy, ½ cup greek plain yogurt One or two of my strawberry cookies! Half an avocado with tuna or chicken salad (home made if possible) Half an avocado with ½ tomato with salt and pepper Organic lunch meat without fillers (read your label) with asparagus or dill pickles Egg salad in …

Raw Dark Chocolate Brownie Bites

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I’m always looking for snacks that are low sugar and have some protein, but taste good!  I made these today, and they are good!  So, throw this all in your food processor with the metal blade, and violà!  You have a snack that will give you some holding power. Why does it have holding power?  It has three crucial ingredients:  fiber from dates, fat and protein from nuts.  Some things are this simple! Raw Dark Chocolate “Brownie Bites” Ingredients for ~ 12 balls: 1 ½ Cups Raw Walnut Halves 1 tsp. Pure Vanilla Extract ¼ Cup Dark Chocolate Cocoa Powder 10 Medjool Dates, pitted Grind the above ingredients in a food processor. Continue processing until a dough-like texture is formed. Scoop out the mixture and roll into bite sized balls. Store in frig until ready to eat!  Yum.   Here are some finished Brownie Bites ready to eat!

Artichoke Lemon Hummus

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Eileen’s Artichoke Lemon Hummus I made this recipe up on the fly one summer day when I was having friends over.  Many hummus recipes are too thick and pasty for me, almost so thick you couldn’t dip with them.  I wanted something a bit more refreshing for the summer.  This has been such a hit with my kids I make it almost all the time instead of regular hummus. Makes 20+ portions.  You can easily cut this in half if you have a smaller family… or don’t want to eat hummus for every meal! 😉 Two 15 oz can chick peas (garbanzo beans), drained 1 cup tahini (sesame paste) ½ cup olive oil 1 lemon, juiced 4 cloves garlic 1 can drained artichoke hearts– NOT the kind in oil, the canned kind 1 pinch red pepper flakes or Aleppo Pepper sea salt ground black pepper Put all in food processor.  This is a recipe that the amounts aren’t crucial; add more garbanzos, less artichokes, whatever.  Add more ground red pepper flakes to make it spicier. …

Choosing a snack that won’t sabotage you

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This is such an important lesson I’m splitting it into the recipe and a post on WHY you should look at certain numbers differently when you choose snacks. And don’t dismiss this post if you are a normal weight.  This information is important for everyone, heavy, thin, and in-between. I sometimes eat granola (NOT every day, but a few times a week).  Why?  Granola is healthy and has a lot of FAT.  Why is that good?  SATIETY.  That is the feeling you’re full.  The feeling that you don’t need to go raid the oreo package taunting you in the kitchen.  The feeling that you’ve had ENOUGH.  And when any of us are trying to eat healthier and/or lose weight, satiety is paramount.  You cannot go months and months feeling like you’re starving.  And I’m going to tell you that it is REALLY important to eat good fats.  REALLY IMPORTANT, as in ESSENTIAL.  Let’s take a look at how I make Granola — and I make it so I can control what is in it and …