Appetizers, Snacks, and Side Dishes

These crackers are my version of Simple Mills Almond flour crackers. If any of you haven’t had these, they are addicting. Probably my favorite cracker on the grocery store shelf. Crispy and salty goodness made with better ingredients, but I wanted to try and make my own to make them even better for me.

These crackers were so easy I made two batches right away! Only 3 ingredients unless you make a variation of the recipe (see recipe notes for ideas). Almond flour, salt, and egg white. That’s it! Roll out super thin, bake for 25 minutes, done!

I actually didn’t have eggs when I made these so I used Bob’s Red Mill Egg Replacer and they turned out fantastic. I might even use it first before real egg white next time I make these. The egg replacer makes them vegan too! It super important you have a rolling bin and parchment paper in order to make them as thin and uniform as possible.

These would be perfect for a charcuterie board, with hummus and veggies, or paired with a bowl of soup. You could also eat them eat them plain by the handfuls — hypothetically speaking. Try them out and let me know what you think!

Easy Almond Flour Crackers

A delicious, guilt free snack made with only a few ingredients!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Snacks

Cuisine American

Servings 4

Ingredients

  

• ¾ cup blanched almond flour
• ½ tsp course sea salt
• 1½ tsp egg replacer, or one egg white
• ¼-½ tsp garlic powder
• ¼-½ tsp onion powder
• 1 tbsp olive oil

Savory variations – add any of the following to the base recipe to create you favorite flavor!

• ½ tsp rosemary, thyme, parsley, dried
• ¼` cup grated parmesan
• ½ tsp black pepper
• 1 tsp flax seeds
• 1 tsp sesame seeds

For a sweet cracker, omit the salt and spices in the base recipe before adding.

• 1 tsp. cinnamon
• 1-2 tsp. coconut sugar

Instructions

 

• Preheat oven to 325°.
• Combine egg replacer with 2 tbsp water. Let sit for about a minute to thicken.
• Measure out almond flour and stir in spices of choice, and salt. Mix with hands or wooden spoon to form a small dough ball.
• Place dough ball between 2 sheets of parchment paper and roll out about an ⅛ in thick. Peel off top layer of parchment. Using a pizza cutter, score the dough into bite sized squares.
• Transfer to baking sheet and drizzle with olive oil. Gently rub olive oil all over crackers or use a basting brush to evenly coat. Sprinkle with additional salt if desired.
• Bake for 25 minutes or until golden brown and crispy. Let sit for a minute before breaking apart. Enjoy immediately or store in an airtight container for 3-5 days.

Notes

Recipe adapted from https://healthylivinghowto.com/polly-want-a-cracker/ 

Keyword egg white, gluten free, grain free, keto, paleo, salt and pepper, spices, vegan

So, I love this snack. Filling fiber, unique texture, always flavorful. Chia seeds are so interesting to me. How these tiny little balls can gelatinize so quickly…blows my mind. Anyways, this is a great way to add more fiber to your day either as a snack, breakfast, or even dessert depending on how you flavor it!

Use whatever flavor combinations you like, or whatever you have on hand. Fruits, nuts, seeds, nut butters, coconut flakes, cocao nibs, superfood powders, sweeteners like cinnamon and honey, the options are endless!

I obviously used whatever I could find in my cupboards and fridge and got creative from there. Peaches and cream with cinnamon and coconut shreds, blueberry with almonds, almond butter banana, chocolate cocoa nibs with cocoa and coconut.

Chia Seed Pudding (4+ ways!)

A filling, sweetsnack loaded with fiber and healthy fats

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Prep Time 10 minutes mins

Course Snack

Servings 4

Ingredients

  

• 2 tbsp chia seeds
• 1 cup almond milk coconut milk or other nut milk work well too.
• 1 tsp honey or maple syrup optional; add more to taste.

Topping ideas:

chocolate coconut

• 1 tbsp cocoa powder mixed in if doing single serving cups, only use 1 tsp of each topping per serving.
• 1 tbsp cocao nibs
• 1 tbsp shredded coconut

almond butter banana

• 1-2 tbsp almond butter or peanut butter
• 1/2 banana sliced

berries & cream

• 1/4 cup berries of choice sliced
• t tbsp coconut butter or coconut cream

peaches & cream

• 1/2 peach sliced
• 1 tbsp shredded coconut
• sprinkle of cinnamon
• t tbsp honey optional

almond berry

• 2 tbsp chopped almonds
• ¼-½ cup berries of choice

Instructions

 

• Combine all ingredients and add toppings of choice.

Notes

I divided this recipe into 2 servings, 4 oz jars, but it is technically one serving of pudding. 🙂 

Keyword almond milk, chia seeds, fruit, nut butters

I love smoothies for breakfast, a travel snack, or even a night time treat. I’ve been experimenting with all kinds of flavors, but everyone needs a quick basic for those on-the-go mornings. This one is from Kelly Leveque, my health and wellness soul sister.

According to Kelly, every meal should consist of the “Fab Four.” Protein, fat, fiber, greens. These four nutrients provide the body with nourishing and blood sugar balancing ingredients the body needs to stay full until the next meal.

For fat, I used avocado (also a fiber source!) For fiber, I used chia seeds. For greens-spinach, and my favorite vanilla protein powder for protein. Grass-fed whey works better for my body, but plant-based protein works well too. If you don’t like vanilla, try chocolate. It’ll produce a slightly different flavor, but still great! I’d recommend a nut butter in place of the avocado for the chocolate version.

This smoothie is creamy, naturally sweet, and so filling. No need for a mid–morning snack when you start your day with this nutrient dense option! Give it a try today and let me know how much you love it.

Stay tuned for more smoothie recipes!

Fab Four Green Smoothie

Delicous and filling. A perfect start to your morning!

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Prep Time 5 minutes mins

Course Breakfast

Servings 1

Ingredients

  

• 1-2 handfuls spinach
• 1/4 avocado 1-2 tbsp almond butter work well too.
• 1-2 tbsp chia seeds
• 1½-2 cups almond milk
• 1 serving vanilla protein powder aim for 20-30 grams of protein
• hemp seeds for garnish

Instructions

 

• Combine all ingredients in blender and blend until smooth.
• Garnish with extra chia seeds, coconut flakes, or hemp hearts if desired.

Keyword almond milk, avocado, chia seeds, protein powder, spinach

The other day it was so nice outside. Sun was shining, not terribly windy like it often is where I live, and zero bugs. When the weather is like this, it reminds of those awesome summer night memories on the patio grilling with your favorite people enjoying everything life in the summer has to offer.

Coleslaw is something I always had available growing up, but never really ate because mayo grossed me out. Then, I didn’t know the hidden oils and other junk that lurks around common condiments like mayo, I just didn’t like it. I’ve grown to really like it, especially in a good aoili with sweet potato fries.

I paired my coleslaw with shredded BBQ chicken and sweet potatoes. Slow cooked chicken smothered in Primal Kitchen’s golden BBQ sauce hit the spot. Homemade sweet potato fries are always a good idea in my house. Air-fried or baked, find that recipe here!

Lets circle back to that high quality mayo by Primal Kitchen. It is a staple for my husband and I. Like I said before, it makes an awesome aoili, lettuce wrap or sandwich spread. Primal Kitchen is awesome for so many reasons. First, it’s made with avocado oil, not soybean or canola, which can be highly inflammatory. Second, it’s made with cage free eggs. Finally, it’s finished with ingredients like garlic, salt, vinegar, lemon oil. Whole food ingredients you can pronounce.

I encourage you to swap out the conventional mayo for a high quality version like this one. Your body with thank you for it.

Paleo Classic Coleslaw

That backyard BBQ staple, without the inflammatory oils and loads of sugar. This recipe is a crowd pleaser!

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Prep Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 small carrot shredded
• 3 tbsp sunflower seeds
• 1/3 cup Primal Kitchen Mayo
• 1 tsp Apple Cider Vinegar
• 1 tsp coconut sugar or raw honey
• 2-3 tbsp fresh herbs such as parsley or cilantro optional
• salt and pepper to taste

Instructions

 

• Shred the cabbage and carrots if not pre-shredded. Add to a mixing bowl.
• Chop herbs and add to cabbage mix. Set aside.
• Combine mayo, vinegar, coconut sugar, and salt and pepper.
• Fold in mayo mixture into the coleslaw mix until evenly coated. Sprinkle with sunflower seeds and mix a few more times.
• Add more salt and pepper if desired. Serve immediately or store in the fridge for up 4 days.

Keyword Cabbage, coconut sugar, Coleslaw, mayo