Sunday Funday: Plant-Based Game Day Snacks

Happy Sunday Funday!

It’s Day 7 of the #forward21 challenge, a 21-day commitment to goals, commitments and putting your health first.

With the play-offs in full swing, we have spent our weekend between heading out to the slopes and watching football. It’s been the perfect mix of fun and indulgence. But, just because you’re going to be turning the game on, doesn’t mean you have to gorge on fatty, greasy foods or stuff yourself with fried dishes.

Here are 3 awesome game-day treats that are delicious & 100% more healthy than the traditional bar food you may be used to snacking on. Enjoy!

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Sweet Potato Chips

2 Medium sized Potatoes
1-2 Tablespoons of olive oil
Salt & Pepper

Slice the potatoes thin (as thin as you can) and put them in a bowl. Toss them with the olive oil, salt & pepper and lay out on a cookie sheet with parchment paper (if you don’t have parchment paper, spray the cookie sheet lightly with oil). Bake at 375 for 20 minutes, flip and bake 10-15 minutes more, or until crispy.

 

Artichoke & Spinach Dip

2 cans of Artichoke hearts drained & chopped finely
2 cups fresh spinach, chopped finely
2 tablespoons vegannaise (Vegan mayonnaise) 1/4 cup of soy milk (I’ve also used almond)
1/2 cup of tomatoes (I used a can of diced tomatoes)
1/4 cup of cheese (you can use Dayia or mozzarella or Parmesan)
Salt & Pepper

Mix all ingredients, except tomatoes, in a bowl, making sure the spinach & artichoke hearts are covered. Top the dish with tomatoes. Bake at 375 for 20 minutes. Serve with veggies or crackers.

Baked Buffalo Cauliflower with ‘Ranch’

1 head of cauliflower chopped into florets
1/2 cup of whole wheat flower
1 cup soy milk (or almond)
1 teaspoon of garlic powder, onion powder, and chili powder
Buffalo sauce of choice (I used Franks)

Mix the flour, spices and milk until thick as batter. Coat the cauliflower in the batter, covering thoroughly. Put cauliflower on a cookie sheet layered with parchment paper (if you don’t have parchment paper, spray the sheet with oil, so it doesn’t stick). Bake for 15-20 minutes at 375. Take out and turn pieces, so they get brown and crispy on all sides. Bake another 5-10 minutes. Take out and put in a bowl, pouring buffalo sauce all over so they get coated. Return to the oven and bake another 15 minutes.

Ranch dip: 2 tablespoons veganaise, 1 tablespoon of apple cider vinegar, 1 tablespoon dill – mix and serve alongside the cauliflower

Happy Sunday Funday!!! What will you be whipping up? Share your tasty treats!

 

Let me Entertain You: Simple recipes to feed a crowd

Entertaining is fabulous, something I absolutely love to do and cook for! I was recently asked by a friend,what to serve for a party – she didn’t exactly want to serve dinner, but wanted hearty enough appetizers, as the party was going to be held from 6-9pm .

Below is a list of hearty, simple recipes I’ve made in the past to entertain. I always try to have an array of foods, with different flavors, shapes and sizes, so the spread is aesthetically pleasing as well as delicious.

Happy entertaining!

White cannellini bean & Garlic dip

1 can of cannellini beans
2-3 cloves of garlic
Juice from Lemon wedge
Salt, Pepper to taste
1-2 tbsp of olive oil (try a walnut oil, will add a ton of good flavor)
Parsley, chopped, for garnish

  • Blend all together in blender or food processor, serve with pita chips.

Caprese & Pesto Toasts

Loaf of crusty bread (Baguette would work best), cut into slices
Fresh Mozzarella balls, sliced thinly
Bush loafs with a tiny bit of olive oil & toast at 350 for 5-8 minutes
Once toasted, brush with pesto, top with a slice of mozzarella & a halve of cherry tomato

Home made pesto

Handful of basil leafs, 6 tablespoons of olive oil, 2-3 tablespoons of parmesan cheese, 2-3 tablespoons pine nuts or walnuts – blend in a food processor

 

Homemade pita chips

Pack of whole wheat tortilla wraps (the smaller ones)
1 tblsp of olive oil

Use a pizza cutter to slice into 4 pizza size slices – brush (lightly!) with olive oil. Bake at 350 for 8-10 minutes, until crisp.

 

Guacamole Mouse with a pepper salsa

1 large has avocado
1 lime
½ red onion
3-4 garlic cloves
olive oil
Tomato, diced
Green pepper diced
Red pepper diced
Kernels from a corn on the cob, cut off

Put whole avocado, half of a lime (juice) 2 garlic cloves, 2-3 tablespoons of veggie broth in a blender – whip! Scrape into a bowl.
Sauté red onion in a bit of garlic for 3-5 minutes, add peppers & corn. Sauté for 5-8 minutes, until peppers are a bit soft. Put into a bowl & add tomatoes. Serve side by side with tortilla chips.

Panzella Salad  

Summer Panzella salad
3 tomatoes cut into chunks
8 stalks of asparagus
2 tablespoons of capers
3-4 tablespoons olive oil
2-3 tablespoons of balsamic vinegar
1//2 loaf of bread (I’ve used sour dough in the past)
1 teaspoon Oregano & Italian seasonings

Cut bread into crouton sized pieces, toss in 2-3 tablespoons of olive oil & seasonings – bake at 350 for 8-10 minutes. Put into a bowl and cover – do not refrigerate.

Grill or broil asparagus – cut into ½ inch pieces
Put tomatoes, capers, 1 tablespoon of olive oil, balsamic, asparagus more of the seasonings in a big bowl. Mix together and put in the fridge.

Right before you serve, mix bread in with the wet mixture. Serve immediately.

 

White Pizza with Roasted Broccoli

3 Cloves of Garlic, minced
3 tablespoons Truffle Oil
½ head of broccoli chopped
4-5 leaves of basil
1 cup of ricotta cheese
Italian Seasonings
2-4 tablespoons of Romano cheese
Buy a pizza crust or frozen pizza dough – Sprouts has them in the freezer section

Toss broccoli in 2 tablespoons of oil and minced garlic – roast at 350 for 10-12 minutes, stir halfway through.
Roll out dough, brush with a bit of oil. Mix ricotta & Italian seasonings together then spread onto pizza crust. Mince basil, and sprinkle onto ricotta. Put broccoli mixture on top of the crust, sprinkle with Romano cheese & bake as directed. Slice into extremely thin slices (once cooled off) and serve.