Tag: snacks

Easy Fresh Spring Rolls!

Easy Fresh spring rolls

These are a fun and fresh way of getting your veggies (or fruit) into your diet and are super easy to make!
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Prep Time 25 minutes
Servings 5 Rolls

Ingredients
  

  • Dipping Sauce
  • 1 clove garlic minced
  • ½ cup peanut butter
  • ¼ cup Duke’s Mayonnaise
  • 1 Tbsp. soy sauce
  • 2 Tbsp. seasoned rice vinegar
  • 1 tsp. honey
  • 1 tsp. red pepper flakes
  • 2 green onions finely chopped
  • Spring Rolls
  • 8 clear edible rice paper sheets
  • ½ lb. cooked peeled, deveined shrimp, shopped if desired
  • 1 cup grated carrots
  • 2 cups shredded cabbage
  • 1 cup cooked rice vermicelli noodles
  • 1 bunch cilantro washed

Instructions
 

  • Dipping Sauce:
  • Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate until use.
  • Spring Rolls:
  • Dip a sheet of rice paper wrapper into a pan of warm water until rehydrated, about 5 seconds. Lay on a clean, flat work surface.
  • Lay a small amount of shrimp, carrot, cabbage, vermicelli and cilantro down the middle of the rice paper sheet.
  • Carefully roll the spring roll burrito-style, tucking in the sides, and folding the closes part of the rice paper towards the opposite end. Use caution when rolling, if rolled to tightly the spring roll will split.
  • Place completed spring rolls on a plate, serve immediately with dipping sauce.

Notes

Variations
Many ingredients are suitable for this recipe including snow peas, avocado, fresh basil, mint, cooked pork or chicken, tofu for our vegans out there and bell pepper. For a fun change try slicing up some fruit and using a chocolate dip sauce.

Buffalo Cauliflower

Buffalo Cauliflower

An easy recipe for buffalo cauliflower, made with no flour and served with yummy blue cheese dressing and celery. P
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Ingredients
  

  • Blue Cheese Dressing:
  • 1/3 cup sour cream
  • 1 tablespoon avocado oil mayonnaise
  • 1/4 teaspoon Diamond Crystal kosher salt not fine salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons crumbled blue cheese
  • Buffalo Sauce:
  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce
  • 1/2 teaspoon garlic powder
  • Buffalo cauliflower:
  • 1 lb. fresh cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt not fine salt
  • 1/2 teaspoon garlic powder

Instructions
 

  • Preheat the oven to 450 degrees F. Line a rimmed broiler-safe baking sheet with parchment paper.
  • Make the blue cheese dressing by mixing all its ingredients in a small bowl. Cover and refrigerate until ready to use.
  • Make the buffalo sauce: In a large microwave safe bowl, melt the butter. Whisk in the hot sauce and garlic powder. Set aside.
  • In another large bowl, toss the cauliflower florets with the olive oil, salt and garlic powder. Spread on the baking sheet and roast until tender-crisp, about 15 minutes.
  • Switch the oven to broil and set an oven rack 6 inches below the heat element (not directly below).
  • Whisk the hot sauce mixture again. Add the roasted cauliflower florets and toss to coat. Return the cauliflower florets to the baking sheet and broil until browned and bubbly, keeping a close eye on them so they don’t burn, 2-3 minutes.
  • Serve the buffalo cauliflower hot, with the blue cheese dressing and celery sticks.

Notes

Amount Per Serving
Calories 215Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 700mg30%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%

Red pepper and Garlic roasted chickpeas.

Crispy Chickpeas

Use as a snack or on a salad, chickpeas are a good source of manganese and folate. They are also a very good source of magnesium, iron, copper, potassium, and thiamin.
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Ingredients
  

  • 2 cups canned chickpea 400 g, drained, rinsed and dried
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black ground pepper
  • ½ teaspoon kosher salt

Instructions
 

  • Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
  • Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
  • Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.