This page is currently under construction. If the title of the recipe or the picture doesn’t link to the recipe, then the recipe may be posted directly onto this page. Soon this page will match my two other recipe pages where you click on the picture and it takes you to a new window with the recipe.

Appetizers, Snacks, Drinks, & Miscellaneous

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Use-On-EVERYTHING PB Sauce / Powder!

Mix in sugar-free syrup (preferrably any kind found at whole-foods for less harmful-artificial colors and sweeteners), in with PB 2 powder. PB 2 is dried peanuts without the oil that is used for Peanut Butter. It is seriously amazing mixed in dry with yogurt or with syrup, milk, water… you name it! And it’s crazy low in calories. I recommend the syrup on almost anything, but especial the oreo pancakes. PB 2 is also used in the PB oatmeal!

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Guacamole

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Chick Pea Poppers

Chick Peas are a great source of fiber and protein for anyone, but especially for vegetarians who need plant sources of protein since they don’t eat animal protein. According to an article in Nutrition & Metabolism the resistant starch which makes up chickpeas is a type of carb that could help you burn up to 23% more fat! And people who ate about 2/3 cups of chickpeas daily felt fuller and ate less.

This treat can be made spicy or sweet, or a combination of both. I recommend eating these with your hands just as you would popcorn. They make a great treat that you can eat a great deal of without impacting your waistline. I think this will be a new snack I’ll take with me for my drives to Chicago. Sometimes just the action of constant snacking of an easy food that I don;’t have to look at to eat is what I need to keep me awake and alert.

Ingredients:
Serves 4

• 2 cans of chickpeas drained and dried as much as possible
  
• 1/4 cup olive oil
• 1/4 tsp salt
• Your choice of: dashes of chili powder with Brown Sugar Splenda, OR dashes of Stevia & Cinnamon OR 2 tablespoons hot curry powder
  

Steps:

1. preheat the oven to 375
2. Place the drained peas in a bowl with the other ingredients. Stir until well coated.
3. Place the chickpeas on a nonstick pan and roast for 20 minutes
   
4. Shake a bit more of your desired flavor on top of the chickpeas and roast for 5 more minutes
5. Serve immediately or let cool before serving. They should be a bit crispy on the outside.
6. *Let cool immediately before storing in a resealable container – if not they seem to get soft.

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Mint Chocolate Protein Milkshake

This is an awesome way to hide the taste of protein mix but still allow you to get the positive muscle-building impact of drinking a protein shake after a workout. Or if you just can’t seem to pull yourself away from the Shrek milkshakes at McDonald’s, this might be the drink for you

Hold ‘control’ on your keyboard and click the link for the recipe

http://chocolatecoveredkatie.com/2011/02/24/raw-mint-chocolate-chip-milkshake/

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Glowing Green Smoothie:

I liked this recipe, created by Kimberly Synder, that I decided not only to include it, but to also do a class project on it for my language disorders class for grad school! The project required creating something that could be used by a Speech-Language Pathologist who was helping someone with a TBI follow step by step directions to practice sequencing. Therefore, it goes without saying that this recipe is easy to follow. However, it’s also great because it’s customizable! I highly recommend adding spinach not only in this recipe as it calls for, but in many other shakes and etc. I had no idea you could add it and it not impact taste in numerous recipes. Try it! However, I would also recommend using sweet versions of apples such as Gala apples and large pears. I have found that this recipe isn’t the same each time simply because the types and sizes of ingredients differed. The more fruit, the sweeter the fruit, (for ex. bananas with brown spots are sweeter than green bananas), the more tasty the smoothie and the more likely you’ll drink it again to get your serving of not so tasty veggies!

http://www.kimberlysnyder.net/blog/2009/07/11/green-smoothie-recipe/

 

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Kale or Spinach Chips

 

Congratulations! You’ve reached one of my favorite, crowd pleaser, and most addicting snack recipe of all! These chips are great for the salty and crunchy food fans. Also, they are an incredible way to get a big dose of nutrients! I got this recipe from my agent at Advantage Model and Talent. According to her, (Nise Davies), Kale is one of the foods with the highest amount of antioxidants available. Antioxidants reduce oxidation in your cells which has been linked to cancer growth. There are also link to antioxidants decreased the visible aging process since they decrease oxidation and changing of your cells. This is a big benefit to models and actors out there who have to play a particular age group!

Cut or tear small chip sized sections from fresh kale. The bagged type is fine, but since this recipe actually decreases the size of the end product, the chips turn out very small with the bagged variety. I also prefer the fresh kind from the produce section because I also like to cook the stalk of the kale which makes a crispy treat. Spray a thin cookie sheet with non-stick cooking oil. It is preferable that the pan isn’t an air bake pan which has a small space between layers. Place the section of kale on the sheet and spray them with the same spray generously. Spread sea salt over the chips, stir, and spray and salt again. Olive oil can also be used instead of a spray form. Form a flat layer and bake at 400 degrees until you begin to see the edges brown. Be careful to keep an eye on them since it only takes about 10 minutes to cook and they burn easily.

 

 

 

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Poppy Seed Vinaigrette

I like adding poppy seeds to many recipes including chicken salad mix (that has plain greek yogurt as the base), muffins, and I have always enjoyed the sweet taste of poppy seed dressing! Do you feel the same? No worries – I have developed a healthy version to fix that sweet craving without losing the creaminess!

Enough for approximately 4 salads  

Ingredients:

• ¼ cup nonfat, plain, Greek yogurt
• 1/6 cup white vinegar or apple cider vinegar
• 1/8 cup Stevia/Truvia (any brand of natural sugar substitute). Adjust if needed.
• 1 teaspoon poppy seeds
• Optional: juice from 1 thin slice of lemon (I recommend tasting before adjusting)
• Optional: ¼ tsp Dijon mustard (I recommend tasting before adjusting)

Directions:

Pour all ingredients into a small serving bowl and whisk together until any clumps smooth out. I recommend this dressing on top of a fruity salad. One of my favorite fruity salads is listed below:

• 4 cups baby spinach
• 4 cups mixed salad greens
• 1 (10 ounce) can mandarin oranges in 100% juice, drained
• Chopped pears
• Blueberries
• 1/3 cup thinly sliced red onion
• 1/2 cup slivered almonds
• Grilled chicken
• Dried cranberries or raisins
• Sunflower seeds (optional)

Directions

1. Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.

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Zucchini Fries

1. Preheat the oven for 350

2. Mix together 1/2 cup parmessan cheese and 1/2 cup seasoned bread crumbs (pre-bought crispy ones is ideal) in one small bowl.

3. Mix together 1 egg white and 1/4 cup skim milk in another bowl

4. Take zucchini slices from 2 whole zucchinis and dip into the milk mixture then the bread crumb mixture. Place on a cookie sheet sprayed with non-stick cooking spray.

5. Also spray the zucchini slices themselves. Bake until they appear crispy!

Note: these are much better fresh. I served them to my boyfriend who refrigerated them and they were soggy the next day.