Tag Archives: snack

Potato Egg Baskets

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Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

Blog potato egg baskets-4 Blog potato egg baskets-3 Blog potato egg baskets-2 Blog potato egg baskets-1

Ingredients

  • 1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup grated Parmesan cheese, divided
  • 12 eggs
  • 3 slices prosciutto, chopped
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped parsley
  • Salt and pepper, to taste
  • Cayenne pepper, to taste (optional)

Preparation

  • Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
  • Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
  • Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
  • Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.
 Top each egg with remaining cheese.
  • Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!

dit-elle-Esther

Mango Pineapple Smoothie

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Mango, pineapple and coconut give this smoothie a delicious tropical flavor. Not to sweet, not tart.. it’s the perfect summer snack! There was so much smoothie, I made popsicles for the kids as well! 🙂

Blog mango smoothie

Ingredients

  • 1 Cup Greek Yogurt
  • 1 1/2 Cup Pineapple (I used frozen, but can also use fresh)
  • 1 Cup Mango (approximately one whole mango, if not using frozen)
  • 3/4 Cup Coconut Milk
  • 1 TBSP Chia Seeds

Directions

  • Blend all ingredients together and enjoy! 🙂

Thanks Athleta for the inspiration!

dit-elle-Esther

Healthy Cherry Garcia

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I love anything cherry flavored.  Growing up, I always requested cherry chip cake with cherry icing.  Everyone in my family groaned, and thus said I only requested it so I could eat the whole thing.  While, somewhat true… I mean what kid doesn’t want the whole cake to themselves??  I really did (ok, do…if I let myself make it, which I can’t…) love it!!  I’ve come across other die hard cherry chip lovers in my adulthood.  Don’t knock it til you’ve tried it!!! 🙂

Anywho!  I also love Ben & Jerry’s Cherry Garcia!  YUM.  I’ve been dying to try to make a healthier version.  I succeeded a while back, but was rushed and took horrible pictures.

This week had been hard on both Maya and myself with us both being sick.  She’d been abnormally bipolar.  We’d been stuck in the house without school or other activities we usually do during the week.  I’d been sick too and sleep deprived due to her being sick, so we were both a little stir crazy.  All in all…not a good combination.  SO…a treat was in order for us both!!

Thankfully, I still had most of the ingredients on hand to try the recipe again!  And…I do believe it was even better than the first attempt!Blog Healthy Cherry Garcia Nice Cream-1Ingredients (serves 4-Maya and I shared the above…it’s a pretty large serving ;))

  • 2 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1 cup frozen cherries
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • Garnish with dark chocolate chips, dried cherries, and unsweetened coconut (optional)

Directions

Put frozen bananas, frozen cherries, almond milk, and inside of vanilla bean in a Cuisinart, or blender and pulse until it looks like this (you might have to stop and stir occasionally.  Also, might need to add more Almond Milk depending on the size of your bananas.Blog Healthy Cherry Garcia Nice Cream-2Maya loves to push the pulse button 🙂Blog Healthy Cherry Garcia Nice Cream-3 Blog Healthy Cherry Garcia Nice Cream-4She also likes to get in the way and try eat whatever I’m photographing 🙂 Blog Healthy Cherry Garcia Nice Cream-5Garnish with the dark chocolate, dried cherries, and unsweetened coconut (although, omit this if you are strict on certain diets).Blog Healthy Cherry Garcia Nice Cream-6 Blog Healthy Cherry Garcia Nice Cream-7 Blog Healthy Cherry Garcia Nice Cream-8 Blog Healthy Cherry Garcia Nice Cream-9 Blog Healthy Cherry Garcia Nice Cream-10Enjoy!  We did 😉dit-elle-Lauren

Tossed Salad & Scrambled Eggs

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Need a quick go-to meal that includes protein and veggies? My quick fix meal is tossed salad and scrambled eggs (yes, I’m a fan of Frasier..:-)). You can add all sorts of veggies, cheeses, or leftover cooked meats for a delicious quick meal!

Here’s a my super fast recipe for scrambled eggs. Basically you put some oil in the pan and add whatever raw veggies/meats you wish, cooking for a few minutes, then crack the eggs directly into the pan stirring occasionally until no longer runny. Add cheese at the end, and mix it in by fluffing a bit with fork and serve!

Blog tossed salad eggs

Ingredients

  • Eggs
  • Oil for cooking
  • Veggies (my favorites include chopped asparagus, fresh spinach, artichoke hearts and sundried tomatoes)
  • Cheese (my favorite is goat, but try cheddar, mozzarella, parmesan or pepper jack or others)
  • Fresh herbs, spices, salt & pepper (to taste)
  • Cooked meats (bacon, chopped ham, etc)

Directions

  • Heat oil and saute herbs and veggies (onion until it’s translucent and garlic until fragrant if using either) for a few minutes
  • Crack eggs directly into pan and stir occasionally until eggs are no longer runny
  • Add cheese and salt/pepper to taste
  • Serve with tossed salad (salad greens + oil + balsamic vinaigrette)

Enjoy! 🙂

dit-elle-Esther

Oat Nut Raisin (or Chocolate!) Balls

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I wanted to make a low sugar variation of Classic Oatmeal Cookies – something I could give to the kids for breakfast or as a snack – without the sugar rush and totally spoiling appetites!

These are high protein, low glycemic (low sugar) and my kids approved of these big time! Make them with raisins or mini chocolate chips for some added sweetness!

Blog Oat Ball Bites-2

Ingredients

  • 1 stick butter, melted
  • 3 eggs
  • 1 Tbsp agave syrup
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 cups rolled oats
  • 1/2 cup coconut, shredded and unsweetened
  • 1/2 cup raisins, currants or chocolate chips
  • 1/2 cup walnuts, broken up in pieces (optional)

Directions

  • Beat eggs, agave, vanilla and eggs
  • Mix all dry ingredients
  • Mix all together
  • Roll into balls and place on baking sheet
  • Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container!

dit-elle-Esther

Hot Artichoke and Crab Dip

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We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂

This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!

blog crab artichoke dip

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 clove garlic, pressed
  • 1 (14 ounce) can artichoke hearts in water, drained and chopped
  • 1 1/2 cups cooked crabmeat
  • 3/4 cup grated Parmesan cheese + 1/4 cup for topping
  • 1/3 cup chopped green onion + 2 tsps for garnish
  • 1/3 cup chopped red bell pepper + 2 tsps for garnish
  • 1/2 tsp ground cayenne pepper

Serve with

  • 1 hot house cucumber, sliced (for dipping)
  • 1 red bell pepper, sliced (for dipping)

Directions

  • Preheat oven to 350 degrees F (175 degrees C)
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
  • Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

dit-elle-Esther

Buffalo Chicken Dip

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This is an old standby for football Sundays, game night and parties, but with baseball Opening Night in Seattle this evening, figured it would be in order to blog about! Thanks Rj for this recipe! 🙂

Blog buffalochixdip

Ingredients

  • 2 cups of cooked shredded chicken
  • 1 pkg cream cheese (8oz)
  • 1/4-1/2 cup hot sauce (e.g. Frank’s hot sauce)
  • 1/2c blue cheese dressing (ranch dressing if you don’t like blue cheese)
  • 1/2 c blue cheese crumbles (optional)

Directions
Mix everything together and bake for 25 mins @350. Stir once done, serve hot with tortilla chips.

dit-elle-Esther

Egglets with spinach & bacon

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Good morning! These egg muffins are gluten-free and dairy free! They make a great protein snack as well.

Blog egglets2

Ingredients

  • 6 eggs
  • 1 package of bacon – or 6 strips each cut in half to make 12 short strips (optional)
  • 1/2 onion, chopped
  • 10 oz spinach, from frozen or freshly steamed
  • 1 large Roma tomato, diced (or a handful of sundried tomatoes, diced)
  • 2 Tbsp fresh parsley, finely chopped (I used dried parsley as a substitute)
  • 2 Tbsp chia seeds, soaked for a few minutes in water
  • sea salt and pepper to taste

Directions

  • Oven to 350*
  • Beat eggs with some water and add remaining ingredients, mixing well to combine
  • Prepare muffin tin with nonstick baking spray or line each muffin tin w/bacon strip
  • Pour egg mixture evenly into cups
  • Bake 30 minutes or until set
  • Serve warm!
Blog egglets1

Add some cheese for extra deliciousness!

dit-elle-Esther

 

Paleo Morning Glory Muffins

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Good morning sunshine! Bananas, dates and pineapple make these muffins delicious and sweet. Enjoy hot or cold or freeze for later.

Blog morningglorypaleo

Ingredients

  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 1 ripe banana mashed
  • 1 cup of carrots, shredded
  • 1/2 cup chopped pineapple
  • 4-6 dates, chopped
  • 1/2 shredded coconut, unsweetened
  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon

Directions

  • Beat eggs till creamy (food processor works great!) and add oil and banana and blend well
  • Mix in shredded carrots, chopped dates, coconut and pineapple
  • In separate bowl mix flour, baking powder/soda and cinnamon
  • Mix everything together
  • Bake at 350* for 25-30 minutes or when a fork comes out clean

dit-elle-Esther

Bacon-Wrapped Asparagus

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Bacon & Asparagus Spears! This is a wonderful paleo appetizer/snack! 🙂

Blog baconasparagus

Ingredients

  • 1 lb fresh asparagus (16-20 spears)
  • 8-10 strips bacon

Directions

  • Wash & trim asparagus spears
  • Cut bacon strips in half crosswise
  • Wrap one half strip bacon around 1 or 2 asparagus spears (depending on how fat/skinny they are), leaving tip and end exposed
  • Lay on cookie sheet or large baking dish and bake at 400 degrees for 20-25 minutes or until bacon is cooked
  • Serve warm or at room temperature

dit-elle-Esther