Category Archives for "Snacks & Sides"
You will never know this creamy, spicy nacho cheese dip is healthy AND vegan. Go ahead and indulge. Great for game day, or to take to a party and share with your friends.
It’s Persimmon season, and there is no better way to use these plump, juicy fruits than in a chutney. This recipe is my favorite, but feel free to get creative and add other dried fruits, such as raisins or dates.
Heat coconut oil in a saucepan over medium heat and add shallots and red onion. Saute until translucent and starting to caramelize. Add cranberries, apricots, persimmons, apple and fresh ginger to saucepan. Add cider, apple cider vinegar and enough water to cover. Bring to a boil and then turn down heat to a simmer. Cook for 15 minutes until the cranberries start to pop, stirring occasionally. Stir in maple syrup, spices and salt. Cook 5 minutes longer or until thick. Adjust seasonings if needed, remove from heat and stir in orange zest if using.
Bitter endive topped with a dollop of savory hummus makes a perfect appetizer to serve at your holiday cocktail party. The hummus is homemade, so it makes this dish even better! If you don’t like olives, leave them out or replace them with roasted bell peppers. Finish off with pomegranate seeds for a sweet, crunchy burst.
Brussels Sprouts are usually nixed at any dinner table, but this delicious warm dish will turn you into a convert! It’s healthy and tasty, and you won’t feel any guilt after indulging. GO ahead, have seconds!
MAPLE MISO MUSTARD SAUCE
These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.
In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.
CHIPOTLE CASHEW CHEESE
Crunchy, gooey peanut butter blended with dates, almonds and high fiber oats, make these oat balls a perfect after workout snack. They are even great to take on a long bike ride or any other endurance workout you may be doing, to keep your energy up. The maca will give you a boost of energy that is sustainable.
Your kids will love them too for an awesome afternoon snack. Get your hands in the mixture, and infuse a lot of good ole’ lovin in there.
High nutrient kale, paired with sweet, antioxidant rich cherries, makes this sassy salad a nutrient packed, party in your mouth. I like to use red onions for caramelizing because they are sweeter when cooked down, but feel free to use yellow, white, vidalia or even shallots if you prefer.
The dark cherry juice used for the dressing has been known to help insomnia, as well as support the cleansing of the blood. This salad is an all around healthy feast for the body!
INGREDIENTS (Serves 4 – as a side salad)
CHERRY BALSAMIC DRESSING
Quinoa paired with fresh, sweet snap peas and peaches gives this salad tons of texture and delectable flavor.
Feel free to use nectarine or apricots if you do not like peaches. You can also substitute the apricot nectar for peach nectar in the dressing.
Place all ingredients into a large bowl and toss with Apricot Vinaigrette. Serve room temperature or chilled.
Blend all ingredients together until smooth.
Slather this sauce on veggie burgers, Portobello mushrooms and vegetable skewers. It’s sweet and tangy, and will have you hooked on first taste.
Buy ripe apricots as they will give this delectable sauce the sweetest flavor. Who needs bottle bbq sauce when you can make your own with fresh fruit?
In a medium sized saucepan, heat oil over medium heat. Saute onions, garlic, ginger and red pepper flakes until onions are soft. Add apricots and a splash of water. Stir to combine and cook down for about 5-7 minutes, until apricots are soft and mushy. Add tomatoes, tomato paste, molasses, honey, Braggs and sea salt. Stir to combine. Turn heat to low and let simmer about 15-20 minutes. Puree using hand blender to desired consistency.
Summer is my favorite time of year because fresh fruit is SO abundant, especially stone fruit. Nectarines and peaches are at their peak during this season, so take advantage!
This simple dish is raw, and takes minutes to make. You can use it on ice cream, as a relish on crackers and more. Make sure to pick ripe peaches that are ready to be eaten. You can also use nectarines or apricots as a substitute.
Place peaches in a medium size bowl. Add remaining ingredients and stir to coat peaches. Let sit for about 20 minutes to marinate. Serve over vegan or dairy free ice cream.