Tag Archives: snack

It’s Guacamole, It’s Hummus, It’s…


It’s Guacamole, It’s Hummus, It’s… Guacamus.
Ok it really wasn’t for dinner but just a snack.

This recipe is easy to remember as it’s all 1s.

1 can chick peas
1 avocado
1 adult handful cilantro. Use a man’s hand if you really like cilantro.
1 garlic clove plus another 1
1 Tbsp olive oil 3 times
1 dash of sea salt
1 5 second increment of shaking red crushed pepper
Mix in food processor for the length of time it takes you to say “This Guacamus is going to taste absolutely awesome” 1 time. (This step may very depending on the speed of your processor and how fast you speak)
Serve with 1 bag Pita Chips.

Homemade Granola Bars

Notes: I follow the Old World Garden Farms blog where they recently posted this recipe. We made these today and both thought these were really good. We made ours using chocolate rice cereal. Next time we may try different dried fruit and maybe some .
Edit: We’ve since been making these with chocolate chips and have also tried craisins and carob chips.

Ingredients:
1 1/2 cups old-fashioned oats
1 cup puffed or crispy rice cereal
1/2 cup chopped or slivered nuts (I used almond slivers)
3/4 cup raisins
1/2 cup honey (or maple syrup or agave nectar to make it vegan friendly)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons peanut butter (or any nut butter freshly ground)

Instructions:
1. Heat the oven to 325°F. Line the baking pan with parchment, leaving extra parchment to hang over 2 of the sides. Lightly coat with nonstick cooking spray.
2. Mix the oats, cereal, nuts, and raisins together in a mixing bowl.
3. In a small bowl, mix the honey, vanilla, salt, cinnamon, and peanut butter.
4. Pour the honey mixture over the dry ingredients. Stir until the ingredients are completely coated and start to stick together in clumps.
5. Pour the mixture into the prepared pan. Use an extra piece of parchment paper to firmly press the mixture into the pan.
6. Bake for 20-25 minutes for chewy granola bars or 25-30 minutes for crunchy bars. As soon as you remove the bars from the oven, press them again with the back of a lightly oiled spatula for well compacted granola bars.

Source: Old World Garden Farms

Vegan Nachos

Notes:

Ingredients:
6 corn tortillas
1 cans black beans, rinsed and drained (might be good to smash them or use re-fried beans)
2 tomatoes, diced
1 bell pepper, seeded and diced
6 green onions, sliced into rounds
1 jalapeno diced
Salsa
Guacamole

Directions:
Preheat oven to broil.
Cut corn tortillas in to quarters. Place on sprayed cookie sheets. Broil approx 1-2 minutes on each side. Watch closely.
Remove chips from oven.
Spoon the beans over the chips. Add the tomatoes, bell and jalapeno peppers and green onions. Broil again 7–10 minutes.
Top with salsa, guacamole.

Source: Unknown.

Baked Kale Chips

Notes: As Tony Tiger would say… They’re Grrrrreat! Very important step – make sure your kale is dry before adding the olive oil. These were really good.

Ingredients:
1 bunch fresh kale leaves, well-washed and dried (you can use a salad spinner, or pat dry with towels, or just let air dry!)
2 Tbsp. olive oil
coarse sea salt (or whatever salt you prefer

Directions:
Preheat oven to 325 degrees.
On a cutting board, use a kitchen knife to chop the kale into bite-sized (about 1 1/2″) pieces or simply tear it with your hands. Be sure to remove the large center stem and discard (for your compost pile) Place pieces in a large bowl, and drizzle with olive oil. Then using your hands, toss the kale until the leaves are evenly coated with the oil.
Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with sea salt. Bake for about 12-15 minutes, or until kale is dark green and crunchy. Remove from oven, (you can also add additional seasons here), let cool, and then serve.

Source: Old World Garden Farms