Category Archives: Snacks

Avocado Ranch

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It has been waaay too long since I have posted!!  But second year of medical school, boards, and post-boards vacay are now done and I am settling into my family medicine rotation!  I really can’t even explain how exciting it is to have free time again!!

I actually made this a few weeks ago as a quick snack, but didn’t have time to post it.  It is super easy and delicious!  There is no reason to settle for all the crap in the bottled version from the supermarket when making it yourself only takes 5 minutes.  I based it on this recipe, but didn’t have all the ingredients so made a few changes.

Avocado Ranch
2 avocados
1 cup Greek yogurt (I used 1 package Fage Total Greek Yogurt)
Juice from half a lemon
1 TBSP parsley
2 tsp garlic powder
1/2 tsp sea salt
veggies for dipping

Mash avocados and mix in yogurt and seasoning.  Enjoy!

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Paleo Banana-Walnut-Maple Muffins

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AKA, The Best Muffins Yet!

My google reader is PACKED with primal/paleo cooking blogs.  Most recipes are relatively appealing and I’ll star the ones that I want to try, but the majority of them stay just there – in my archives, waiting their turn.

However, when these showed up in Holly’s blog yesterday, I knew I absolutely had to make them – I had over-ripe bananas and a handful of crushed walnuts leftover from another baking adventure, so it was the perfect fit!  I modified her recipe a bit because I wanted to use up the rest of my maple syrup, but HOLY COW.  These knocked my socks off!  They smelled amazing while they were baking and rose to look big and fluffy like normal (aka non-paleo) muffins do.  This is one of those things you make when someone doesn’t believe you that paleo/primal eating is still delicious!

Paleo Banana-Walnut-Maple Muffins:
adapted from Holly Would If She Could

  • 1/2 c coconut flour
  • 6 eggs
  • 1/2 c dark maple syrup
  • 1/3 c olive oil
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 2/3 c chopped walnuts
  • 2 very ripe bananas, diced
Preheat your oven to 350 degrees.  Whisk the eggs and add in the coconut flour.  Once mixed, add the maple syrup, olive oil, vanilla and baking soda and stir to combine.  Mix in the walnuts, and then the bananas.  Mine were a little bit mashed/mixed up by the time I was done, and they still came out great – don’t worry too much about maintaining the banana pieces!

Divide evenly between 12 lined/greased muffin cups and bake for 20-25 minutes, until a toothpick in the center comes out clean.  It’s torture, but try and wait a few minutes for them to cool before digging in!

Gluten Free Ricotta Marbled Muffins

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I have made several kinds of almond flour and coconut flour muffins, but they usually don’t have a very good texture compared to those made with regular flour.  I made these last week and was really impressed with not only the flavor, but the texture!

I based the recipe on this Chocolate Almond Ricotta Cake.  I really liked these and would definitely make them again!

Gluten Free Ricotta Marbled Muffins

1 T butter
1 T cocoa powder
1 & 1/4 C almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3 eggs
1/2 C ricotta
1/2 tsp almond extract
2 T honey

Melt  butter in a medium bowl and add cocoa powder.

In another bowl, mix almond flour, baking powder, baking soda, and salt.

In yet another bowl (I ended up with a lot of dishes making this!), beat eggs with electric mixer until frothy.  Add ricotta, almond extract, and honey, and beat well.  Add in dry ingredients.

Mix half of the batter in with the chocolate.  Layer the chocolate and the almond batters in muffin tin, swirling as desired.    I was lazy so mine were kinda two-toned.  Only fill 3/4 full because unlike most low carb muffins, these actually rose!

Bake at 325 for 20-25 minutes.

Sweet Potato Fries

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We have a small sweet potato obsession around here.  I usually eat them with at least four meals a week and am always looking for something new and creative to do with them.  My standby favorite is to make sweet potato fries.

I know everyone has their own method for these, but I’m going to share mine.  I like mine thicker-more of steak fries because the thinner they are, the easier they burn.  I may have set off the smoke alarm a few times while experimenting with cooking times…oops!  After cutting, I put them in a bowl and toss with olive oil and whatever seasonings I am using.

Here are a couple of ideas if you want something more than just salt: Chili-spiked sweet potato fries, baked curry sweet potato friespeanut butter crusted sweet potato fries, Ina Garten’s baked sweet potato fries, and bacon wrapped sweet potato fries (future Bacon Friday?!).

Put on a cookie sheet and bake-I do mine at 425 for 28 minutes, rotating the pan halfway through.  But my oven isn’t very hot so I would start at about 20 and work up.  Bake until the fry comes off the pan easily and is lightly brown.

Finally, I am way too lazy to flip a panful of fries, so I cook the top by broiling (at 500) for 2-3 minutes.  These take a little bit of time to cook, but are really easy and so delicious!

Chocolate Cookie Dough Larabars

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I really like Larabars as snacks, but they are a bit pricey, so I decided to try making them on my own.

These were based on this recipe: Chocolate Chip Cookie Dough Larabars.  But I didn’t have chocolate chips, so I improvised and was really happy with how they turned out.  They really did remind me of cookie dough!

Ingredients:
1/2 Cup salted Cashews
1/3 Cup Dates
1/2 tsp. Vanilla
1/2 tsp. Sea Salt
2 tsp. Cocoa Powder
1 Tbsp. Honey

Toss all ingredients into a food processor and blend until finely chopped.  Mine didn’t get at blended as I thought it would, but my food processor isn’t the best.  Take mixture out and form into whatever shape you want.  The original called for bars, but forming them into balls is easier so that is what I went with.  Enjoy!