Category Archives: Snacks
The Perfect Hard Boiled Eggs
I love hard boiled eggs; they are the perfect boost of protein when I need an extra boost of energy. I also enjoy hard boiled eggs post workout. My kids love hard boiled eggs as well. But just like me they only like perfect hard boiled eggs. Our definition of a perfect hard-boiled egg has no gray ring around the yolk and the yolk has been cooked through, so that it is a light yellow not an orange or dark yellow color. It’s also ideal that peeling the shell of is easy, especially if we are making deviled eggs. This is also perfect to pack in kids’ lunches or for a snack at school. Which reminds me, in the next few weeks I will be creating different recipes and tips for kids school lunches, since most kids are back in school now.
I like hard boiled eggs because the average hard-boiled egg only contains 78 calories and 6 grams of protein. Eggs are also high in vitamin B-12 which is important when eating a vegetarian diet.
1. Place eggs in a pot with cool water. Make sure the water covers the eggs and goes approximately 1-2 inches above the eggs.
2. Add one teaspoon of salt to the water. (This is an optional step but helps with the peeling process.)
3. Place pot on stovetop and turn heat on medium high. Bring eggs to a rapid boil. (This time will vary greatly depending on the size of the pot, for small batches of hardboiled eggs I use a deep sauce pan.) Once the water comes to a rapid boil let them boil for 1 minute. (You will have the perfect rapid boil when the eggs start dancing in the pan.)
4. Cover pan with lid, and turn off heat. Let eggs sit in the pan/pot for 15 minutes.
5. Drain hot water and run cool water over eggs for approximately 1 minute or until they are cool to the touch.
6. While cool water is running over eggs put 2-4 cups of ice in a large bowl and add cold water. Add one teaspoon of salt to ice water and then place the eggs in the ice water. Make sure ice water completely covers the eggs. Once eggs are completely cooled, peel and enjoy!
Mocha Coconut Oatmeal
½ cup old fashioned oats
1 cup almond milk
1 teaspoon cocoa powder
1 teaspoon instant coffee
1 teaspoon vanilla
1 tablespoon sugar
1 tablespoon coconut oil
2 tablespoons sweetened shredded coconut, divided
1. In a microwave safe bowl combine oats, almond milk, cocoa powder, instant coffee, and vanilla. Place bowl in microwave and microwave for 2 ½ – 3 minutes.
2. Add in sugar, coconut oil, and one tablespoons shredded coconut and stir until combined. Top with remaining shredded coconut and enjoy!
So I love eggless banana bread! Could one of the reasons be because I can taste the batter without worrying about salmonella, yeah ok maybe that’s one of the reasons. I also love the texture of eggless banana bread. So I have made this banana bread many different ways. Prior to my vegan challenge I have made it with butter, but since I have been eating vegan I have used vegan margarine (Earth Balance) and coconut oil. I used the coconut oil as an experiment since I was out of Earth Balance, but luckily it worked out great!
Eggless Banana Bread
3 ripe bananas, mashed
½ cup margarine, butter, or coconut oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup sugar
½ cup walnuts, chopped
¼ – ½ cup ground flax
1 cup flour
½ cup whole wheat flour
1. Preheat oven to 325 degrees and grease pan.
2. In a large bowl combine bananas, margarine (if using butter or margarine make sure it is softened,) vanilla, baking powder, cinnamon, and sugar. Mix in flax and walnuts. Then mix in flour and whole wheat flour.
3. Pour batter in greased pan and bake for 30 minutes, or until thoroughly cooked.
I love grilled veggies anytime of the year, but they are especially nice in the summer. I enjoy these veggies especially in the summer because the produce is fresh and I can find all the ingredients at the farmers market. But also because it’s a light side dish or snack. When temperatures reach 106 degrees (yes, yesterday it was 106 where I live in Southern California and today is predicted to be even hotter!) I do not like eating heavy meals or turning on the oven, so these seasoned grilled veggies are perfect for a summer side dish.
Seasoned Squash and Mushrooms
3 tablespoons olive oil
½ large onion
1 teaspoon minced garlic
5-7 mushrooms, diced
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1. Heat oil in large skillet over medium heat. Then add onions and garlic. After five minutes add mushrooms and squash. Once squash becomes tender, (approximately 5 minutes) add the remaining seasonings and remove from heat. Enjoy!
Happy Fourth of July! These muffins make a great breakfast on America’s birthday, and any other day of the year. To celebrate the Fourth of July I will be making a Veggie Burger (under dinners,) Sweet Mint Iced Tea (under drinks,) Peanut Butter Chocolate Chip Cookie Dough Dip (under desserts,) and the Patriotic Cookie Cake (under desserts.) I will also be trying out a few new recipes tomorrow as well, such as a pasta salad, grilled veggies, and an adjustment to the Patriotic Cookie Cake, if any of my recipes are a success I will post them Thursday. My ideal Fourth of July would include, family and friends, good food, swimming, and of course fireworks! So let me know what you guys enjoy on the Fourth of July……..
Zesty Banana Blueberry Muffins
¼ cup butter, softened
2 ripe bananas, mashed
1 cup sugar
1 teaspoon vanilla extract
Juice of one lemon
½ cup applesauce
1 teaspoon baking powder
2 cups flour
1 ½ cups blueberries (fresh or frozen)
1. Preheat oven to 375 degrees. Grease muffin pan.
2. Combine butter, bananas, sugar, vanilla, lemon juice, and applesauce in a large bowl. Mix in baking powder and flour. Fold in blueberries.
3. Put approximately ½ cup of muffin batter in muffin tins or until each muffin cup in ¾ full. (Tip I use a measuring cup, to pour batter into tins, it makes it super easy.)
4. Bake for 20-25 minutes. Let cool and enjoy!
Summer is officially here, which means I try to limit turning on the oven. So I came up with this no bake cookie recipe. This recipe is reminiscent of peanut butter balls and oatmeal cookies. Enjoy!
No Bake Peanut Butter Oatmeal Raisin Cookies
3 tablespoons peanut butter
¼ cup of honey
1 tablespoon butter (melted)
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup raisins
¼ cup powdered sugar
1 cup old fashioned oats
¼ cup ground oats (oats ground in a food processer)
1. Place wax paper on a plate.
2. In a large bowl combine peanut butter, honey, and vanilla. Add cinnamon and raisins. Then add remaining ingredients and combine. Roll dough into balls and place on wax paper.
3. Depending on how hot it is, it may make the cookies a little too sticky. If so place the balls in the refrigerator for 10-15 minutes.
4. Optional sprinkle powdered sugar and/or drizzle honey on top.
So I love all guacamole, however I especially love this guacamole! This guacamole has a nice balance of spice and zest without over powering the beloved avocado.
3 ripe Hass avocadoes, mashed
1 roma tomato, diced
Juice of 2 limes
¼ of an onion, diced
¼ cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
Combine and mix ingredients in a large bowl. And enjoy as a dip, or on your favorite sandwich! This guacamole would be great on top of my recipe for black bean veggie burritos or with my black bean casserole!
So this recipe can be used as a snack or as breakfast smoothie. I typically make this smoothie for breakfast. I make this recipe with a scoop of whey protein on days that I feel I need more protein, such as days that I do weight training. And the protein is completely optional; it will taste great either way!
Chocolate Nutty Banana Smoothie
1 frozen banana
1 cup chocolate soy milk
1 tablespoon chocolate hazelnut spread
Scoop of Chocolate Whey Protein Powder (Optional)
Combine Ingredients in Blender and blend until smooth. Enjoy!
Notes: 1. If you forgot to freeze the banana ahead of time you can add a half cup of ice, however by adding the ice the texture will change and it won’t be as creamy.
2. I actually peeled the frozen banana the first time. It was way too cold to touch. So to use the frozen banana without pain, you can cut the peel off with a knife. Or peel the banana and put it zip lock bag, then put the banana in the freezer.
3. More and more companies are making chocolate and nut spreads. You can use your favorite or whatever you have on hand. I have used chocolate hazelnut spread, Trader Joes’ Chocolate Almond Spread, and I have used Peanut Butter & Co. Dark Chocolate Dreams. They all work great, so I am sure any nutty chocolaty blend will work.