Looking to snack today but also looking to keep it healthy? Here are five easy things to make, and a couple of them may even be able to moonlight as lunch…
1 1/2 cups Edamame
1/4 cup Tahini
Juice from 1/2 Lemon
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
Combine all ingredients in a food processor. Pulse until completely smooth. If the mixture is too thick, thin it out by adding 1 tablespoon of water or vegetable stock at a time. Serve with a variety of chopped vegetables.
Sunflower Seeds, Almonds, and Walnuts
1/3 cup Sunflower Seeds
1/3 cup Almonds
Sea Salt, optional
Preheat oven to 400 degrees Fahrenheit.
Place sunflower seeds in single layer on a baking sheet. Toast the seeds in the oven for 1-2 minutes, be careful not to burn them. Toss the toasted sunflower seeds, almonds, and walnuts together with a pinch of sea salt. Store in an air tight container.
Green Soup with Avocado and Jalapeno
2 cups Greens (Spinach, Arugula, or Kale all work)
1 tablespoon Coconut Oil
1 clove garlic, roughly chopped
1 tablespoon Shallots, roughly chopped
1 Jalapeno, roughly chopped
4 cups Warm Broth
1 tablespoon Lime Juice
Salt, to taste
Pepper, to taste
In a skillet, heat 1 tablespoon coconut oil over medium heat. Add the shallots and jalapeño to the skillet, sauté for 3-4 minutes until softened. Add garlic and greens. Season with salt and pepper. Sauté for 3-4 minutes until greens are wilted down but still a nice green color. Transfer all items from the skillet to a blender. Add warm broth, avocado, and lime juice to the blender. Blend until completely smooth. Season with salt and pepper if necessary.
Spirulina and Jalapeno Mung Bean Dip
1 1/2 cups Mung Beans, cooked
1/4 cup Tahini
2 tablespoons Lemon juice
1 tablespoon Lime juice
1 Jalapeno, roughly chopped (Only use 1/2 if you want your dip more mild)
2 tablespoons Extra Virgin Olive Oil, plus more for garnish
1 teaspoon Spirulina
1 teaspoon Sea Salt, plus more for garnish
Combine all ingredients in a food processor. Pulse until completely smooth. If dip is too dry, thin with 1 tablespoon water at a time. Place dip in a serving bowl, drizzle with olive oil and sea salt for garnish. Serve with fresh broccoli.
Cucumbers with Lemon and Sea Salt
1 Cucumber, sliced 1/4” thick
2 tablespoon fresh Lemon Juice
1 teaspoon Sea Salt
Arrange cucumber slices on a plate. Drizzle lemon juice over the cucumbers and sprinkle with sea salt.