Let’s talk about cravings. Whether it is late at night or mid-day, we all get them. When these cravings hit, a go to snack is one that is both savory and sweet. Below are our top 10 sweet and salty snacks that are guaranteed to satisfy your taste buds
Lets take a snack break
Honey Ricotta Toast
- 2 Slices of bread (your choice)
- 1 Small container of Ricotta
- Sea salt
- Toast bread until golden brown
- Add a dollop of ricotta and spread
- Drizzle with Honey
- Add a pinch of sea salt and pepper
Caramel Drizzle Crunch
- 1 bag of salted caramel
- 2 cups of caramel sauce
- In a small microwavable safe bowl, heat caramel sauce for two minutes
- Pour sauce over popcorn and mix together
- Spread mixture on a sheet with wax paper and let cool
Chocolate Dipped Soft Pretzels
- Frozen soft pretzels
- 145 Grams bittersweet chocolate
- 2/3 heavy cream
- Defrost pretzels
- Place chocolate in a hear safe bowl
- Boil heavy cream
- Pour over chocolate and let stand for 2 minutes
- Whisk together until ganache consistency
- Dip one side into the pretzel
- Drizzle excess over pretzel
- Allow chocolate to harden, about 3-5 minutes
Mocha Dusted Almonds
- 1 cup raw almonds (unsalted)
- ½ teaspoon extra virgin olive oil
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1 teaspoon powdered sugar
- In a small non-stick skillet, toast almonds over low heat, stirring every couple of minutes, until they are fragrant, about 3 minutes
- Add olive oil and stir to coat
- Remove from heat
- Blend cocoa powder, coffee, and powdered sugar in a high powered blender or food processor until the coffee granules are incorporated into a powder
- Pour almonds and cocoa mixture into a medium bowl and toss to coat evenly.
- Shake off excess
- Spread over parchment or waxed paper to cool
- 1 Pint of Strawberries
- 1 Jalapeño
- Half of a small red onion
- 1/2 cup Finely chopped cilantro
- Dice onion, strawberries and jalapeno
- Halve lime
- Toss ingredients together
- Add lime juice and desired amounts of salt and pepper
Apple Gouda Pigs In A Blanket
- One tube of crescent rolls
- One small apple
- Gouda cheese slices
- 24 miniature smoked sausages
- Honey mustard and salad dressing
- Unroll crescent dough and separate into 8 triangles
- Cut each lengthwise into 3 thin triangles.
- On the wide end of each triangle, place 1 slice apple, 1 folded piece cheese and 1 sausage and roll up tightly
- Place one inch apart
- Bake 10-12 minutes
- Serve with salad dressing
Banana Foster Crunch Mix
- 3 Cups honey nut Chex
- 3 Cups cinnamon chex
- 2 Cups pecan halves
- 1 1/2 Cups packed brown sugar
- 1/3 Cups butter
- 1/2 Tsp ground cinnamon
- 1/2 tsp banana extract 1/2 tsp rum extract
- In a large microwavable safe bowl, mix cereals, pecans, and banana chips
- In another microwavable safe bowl, microwave brown sugar, butter, and cinnamon, uncovered, on High, about 1-1/2 minutes, stirring after 1 minute, until melted and smooth
- Stir in extracts
- Pour over cereal mixture and stir Microwave, uncovered, on High, 3 minutes, stirring after each minute
- Spread on waxed paper or foil to cool
- break into bite-sized pieces
- 3/4 Cups butter, softened
- ¾ Cups granulated sugar
- ¾ Cups firmly packed dark brown sugar
- 2 Large eggs
- 1 ½ Teaspoons vanilla extract
- 2 ¼ Cups plus
- 2 Tbsp. all-purpose flour
- 1 Teaspoon baking soda
- ¾ Teaspoon salt
- 1 ½ (12-oz.) Packages semisweet chocolate morsels
- 2 Cups coarsely crushed pretzel sticks
- Parchment paper
- Preheat oven to 350°
- Beat butter and sugars at medium speed until creamy
- Add eggs and vanilla
- beat until blended
- Combine flour, baking soda, and salt in a small bowl
- Gradually add to butter mixture, beating just until blended
- Beat in morsels and pretzel sticks just until combined
- Drop by tablespoonfuls onto parchment paper-lined baking sheets
- Bake at 350 degrees for 10-15 minutes Let cool for 15 minutes
- One can of garbanzo beans
- 4 Tbsp maple syrup
- ½ Teaspoon vanilla extract
- ¼ Teaspoon salt
- 4 Tbsp unsweetened coco powder
- 2 Tbsp water
- Strain garbanzo beans 3 times
- Combine all ingredients (except water) into a food processor
- Mix in the water
- Medium sized watermelon
- 1 lime
- Sea salt
- Dice watermelon
- Halve lime
- Squeeze lime juice over watermelon
- Add salt
Which snack will you try first?
Yummy Toast Recipes To Make This Week
Toast is one of the most versatile and delicious foods. You can make sweet, savory, spicy or salty toast. Not only is toast so easy to make, but it is great meal to have at any time of the day! Here are some of our favorite toast recipes you have to try to make this week.
It is getting toasty in here
Vegetable Cream Cheese
Puree 2 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on slices of toasted pumpernickel bread. Top with thinly sliced carrots, radishes, cucumbers and mushrooms.
Mash 1 ripe avocado with 1 teaspoon rice vinegar and season with salt, pepper and chipotle hot sauce; spread on slices of toasted whole-wheat bread. Top with thinly sliced radishes, sliced scallions and alfalfa sprouts.
Scallion Pesto with Ricotta
Cook 1 bunch chopped scallions in salted boiling water, 1 minute; drain and rinse under cold water. Puree in a food processor with 1/3 cup olive oil, the juice of 1/2 lemon, 2 tablespoons each chopped parsley, grated Parmesan and toasted walnuts, and 1/4 teaspoon each red pepper flakes and kosher salt. Spread on slices of toasted sourdough bread; top with ricotta. Drizzle with olive oil and top with lemon zest and pepper.
Cheddar and Chutney
Spread fig or apple chutney on slices of multigrain bread. Top with sliced aged cheddar. Bake at 425 degrees F until golden and bubbly.
Caramelize 2 sliced onions in 2 tablespoons each butter and olive oil over medium-low heat, stirring occasionally, 45 minutes; season with Worcestershire sauce, salt and pepper. Divide among slices of toasted white bread; top with shredded Gruyère. Broil until the cheese melts. Top with chives.
Burrata and Mortadella
Puree 2 ounces burrata cheese, 1 cup pea shoots and 1 tablespoon olive oil in a food processor; season with salt and pepper. Spread on slices of toasted multigrain bread. Top with deli-sliced mortadella, shaved Parmesan and more pea shoots.
Puree 2 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on slices of toasted pumpernickel bread. Top with smoked salmon, baby arugula and a squeeze of lemon juice. Season with pepper.
Middle Eastern Egg Salad
Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chile paste). Spread on slices of toasted whole-grain bread; drizzle with olive oil and top with chopped mint and cilantro.
Mix 2 ounces of softened cream cheese with 1 1/2 tablespoons maple syrup; spread on slices of toasted sourdough bread. Top with crumbled cooked bacon and blueberries; drizzle with more maple syrup.
Which toast will you make this week?
4 4th of July Vegan Recipes
Fourth of July is a holiday that is surrounded by the idea of eating hot dogs, hamburgers, macaroni salad, cupcakes and usually non-vegan friendly food. However, this year does not have to be this way! We have found 4 awesome vegan meals inspired by the youtube channel, Minimalist Baker , to make on Fourth of July this year!
let’s get to cookin’
Instead of hamburgers this year try..
Smoky BBQ Black Bean Burger
1 cup cooked cooled quinoa
1 15-ounce can black beans (rinsed and dried)
2/3 cup raw pecans
1 Tbsp coconut or avocado oil
1 heaping cup sliced and peeled sweet potato (cut into 1/4-inch rounds)
2 heaping cups thinly sliced cremini or button mushrooms
2 Tbsp coconut aminos
1/2 tsp sea salt
2 1/2 tsp chili powder
2 1/2 tsp cumin powder
3 Tbsp vegan-friendly BBQ sauce
- if you haven’t yet, cook quinoa and set aside to cool.
- Preheat oven to 350 degrees and spread black beans onto a parchment-lined baking sheet.
- Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. The nuts should be fragrant and golden brown, and the beans should appear dry and cracked open. Set aside to cool. Increase oven temperature to 375 degrees F
- In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add oil and the sweet potato. Cover and cook for 3-4 minutes, turning heat down if the potatoes are browning too quickly. Once browned on the underside, flip and cook for 3-4 minutes more or until tender and golden brown. Remove from the pan.
- To the still-hot pan, add the sliced mushrooms and coconut aminos and cook on medium/medium-high for about 4-5 minutes, stirring frequently, or until they’re browned, fragrant, and cooked down to half their size. Set aside.
- To a food processor, add beans and pecans and blitz/pulse into a loose meal
Next, add cooked sweet potato, mushrooms, half the quinoa, sea salt, chili powder, cumin, and BBQ sauce and pulse a few times to combine
- Transfer the mixture to a mixing bowl and stir in the rest of the quinoa. Then taste and adjust flavor as needed, adding more cumin for smokiness, chili powder for heat, BBQ sauce for sweetness / depth of flavor, or salt for saltiness.
- If the mixture appears too wet, add more quinoa. If it looks too dry, add more BBQ sauce to moisten.
- Divide the mixture into four even balls and form into patties with your hands or by lining a 1/2 cup measuring cup with plastic wrap, packing the mixture inside, then lifting the plastic wrap out – mash slightly into more of a disc. Refrigerate burgers for 30 minutes.
- Once chilled, heat the cast-iron or metal pan from earlier over medium heat. Once hot, add a bit more oil and the burgers. Cook for 4-5 minutes. Then carefully flip and cook for 4-5 minutes on the other side. Then turn off heat, glaze/brush with a bit more BBQ sauce, and transfer the pan to the oven. Bake at 375 F for 10-15 minutes more. The burgers should appear browned.
- Serve as is or with toppings. We enjoyed ours on buns with butter lettuce, shredded red pepper, shredded cabbage, pickles, radish, and more BBQ sauce. Store leftovers in the refrigerator for 3-4 days or in the freezer up to 1 month.
Instead of hot dogs this year try…
Grilled Corn With Sriracha Aioli
3/4 cup raw cashews
5 cloves garlic (minced/smashed)
1/4 cup water
1-2 Tbsp olive oil
1 tsp maple syrup
1 Tbsp lime juice
Sea salt + black pepper
1 tsp sriracha
1 pinch each chili powder, smoked paprika, and ground cumin
1/2 tsp nutritional yeast
8 large ears corn (unhusked)
- Place cashews in a bowl and cover with boiling hot water. Let set, uncovered, for 45 minutes – 1 hour or until very soft. Then drain thoroughly and set aside.
- In the meantime, prep corn by putting in a large bowl and covering with cool water for about 10 minutes to prevent it from burning too much on the grill. Then place on a baking sheet and set aside. Prep any other toppings at this time you may want for example cilantro, limes, chili powder, etc.
- Begin preheating grill once cashews are almost soaked. Then add soaked, drained cashews to the blender along with fresh garlic, water, olive oil, maple syrup, lime juice, salt, pepper, sriracha, and spices. Nutritional yeast is optional.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more water if too thick, salt for flavor balance, sriracha for heat, cumin for smokiness, garlic for zing, maple syrup for sweetness, or lime juice for acidity.
- Transfer to a serving dish and set aside.
- To grill corn, place directly on the hot grill for about 7-8 minutes and close the lid. Rotate/flip at the halfway point to ensure even cooking. This begins gently cooking the corn before laying it directly on the grill.
- Once the husk is browned, pull back the husk and place back on the grill. Close the lid but watch closely, rotating until all sides of the corn are deep golden brown.
- To serve, drizzle corn with aioli, lime juice, chili powder and sprinkle on fresh herbs. Best when fresh.
Instead of macaroni salad this year try…
Simple Vegan Potato Salad
1 pound small red potatoes
2 1/2 cups diced vegetables (i.e. bell pepper, celery, red onion, etc.)
1 cup raw cashews
1/3 cup water
1 Tbsp grape seed, olive, or avocado oil
2 Tbsp white wine or apple cider vinegar
1 Tbsp spicy mustard
1-2 Tbsp agave nectar or maple syrup
2 Tbsp dried dill
1/4 tsp each sea salt and black pepper
3-4 cloves garlic (minced)
1 tsp hot sauce
Fresh chopped parsley
- Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
In the meantime, add potatoes to a large saucepan and cover with room temperature water.
- Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
- Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup water then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
- Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice.
- Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley and serve as is – slightly warm / room temperature – or cover, transfer to the refrigerator, and chill until cold – 4-6 hours or overnight.
- Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.
Instead of cupcakes this year try..
1 cup gluten-free rolled oats
1/2 cup raw almonds
1/4 tsp sea salt
3 Tbsp coconut sugar
5 Tbsp coconut oil (melted)
1/2 cup raw pecans (finely chopped)
1 1/4 cup dairy-free dark or semisweet chocolate (chopped)
1/3 cup unsweetened plain almond or light coconut milk
2 Tbsp coconut oil (melted)
1/4-1 cup powdered sugar
1 pinch sea salt
1 10-ounce bag vegan, gluten-free marshmallows
- Preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a blender and mix on high until a fine meal is achieved, scraping down sides as needed.
- Add melted coconut oil and pulse to combine. This should form a loose dough when squeezed between two fingers. Add more if it’s too dry.
- Add chopped pecans and pulse a few more times to combine – you want a little texture here so leave a little chunky.
- Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly.
- In the meantime, add chocolate to a medium mixing bowl. Add almond milk to a separate small mixing bowl or measuring cup and microwave for 30 seconds. Add milk to chocolate and don’t touch for 5 minutes so it can melt.
- Stir gently with a wooden spoon to incorporate. Then add melted coconut oil and cover. Let rest untouched for another 10 minutes to melt.
- Use a mixer to beat the mixture together. A few unmelted chocolate pieces are fine. If you prefer sweeter ganache, add powdered sugar at this time and whisk/beat to combine. Set aside.
- Spread the ganache over slightly cooled crust and sprinkle on a little sea salt for flavor balance. Freeze until ganache is no longer wet and slightly firm.
- Once the chocolate has set, lift the bars out of the baking dish and gently transfer to a baking sheet (remove parchment paper to avoid burning). Top with halved marshmallows and broil on the top rack on high for 30-45 seconds.
- Carefully chop into 9 bars and serve immediately. Best when fresh. Store leftovers at room temperature, loosely covered up to 24 hours.
Happy Fourth of July!
What Your Chipotle Order Says About You
Chipotle is the mexican fast food chain that everyone knows and loves. With all their items almost completely customizable, there are so many options for someone to order. From tacos, burritos, bowls and more, what does your chipotle order say about you?
Let’s get to eating!
Chips and Guac
Your very simple and enjoy the little things in life. You do not need a lot to make you happy because you appreciate everything life gives you. You are also a person who is usually on the go and needs something filling, fast. Enjoy this meal at work, home, on a picnic, with your friends, or on the beach! You have the power to rule your own world.
You are a hard worker and a go getter. your constantly on the move and need a meal that will satisfy your appetite. Additionally, you appreciate life and all it has to give to you, including delicious food! In other words, your a foodie for sure! Your friends may also call you indecisive, which is why you love having so many options to put into your Burrito. Your optimistic attitude is why you always believe something great is going to happen. This will attract positive energy and opportunity your way! You truly embrace the saying, you only live once.
You are someone who enjoys stability in your life. Change has never been something you always have tried to ignore. You always appreciated tradition, family, friends and opportunity. Sometimes this can get you too attached to people, places and materialistic things, but you always can appreciate the memory after. Remember, if it scares you, it may be a good thing to try! Some of the best opportunities in life come from chances and change.
You have a childlike whimsicality to you. Life doesn’t have to be so serious. Your friends may call you a bit of a daydreamer and you know that your never to old to chase these dreams. You are really good at staying in the present moment. This is something that will rally get you far in life. You also know that you can accomplish anything you set your mind to. This drive will allow you to accomplish your dreams because you can never go wrong when there is love and creativity in your life.
You appreciate diversity and choice. You always love having the ability to choose and do not like feeling stuck. You know that your actions can make a difference, big or small. Thats why it all comes down to what you put in your chipotle bowl! Nothing is impossible for you because you always choose happiness for yourself and those around you. In life are in charge of your attitude and your effort. This is a concept you understand but are still learning more about daily. Inspire your friends around you with your outlooks on life and continue to be a ray of sunshine!