#snacks
My dad took me to target to go get snackies and a new friend
Welcome to the family bubblegum~
Fika in the forest
Cosima chopped herself up a fruit salad snack all by herself! She chose grapes, strawberries, raspberries and gala apples. We put some yoghurt in the empty section and also added some cashew nuts
Why do the only australian food item I ever heard about is Vegemite while they have such delicacy since 1959?
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10-minute #snack meal: cucumber, smoked salmon, avocado & bell pepper salad wraps. Ridiculously easy meal to prep and for a quick energy pick-up! Boom. (traduccion abajo)
Instructions:
- Use a mandolin to cut half a cucumber into thin slices.
- OR, you can make a #ManMeal and chop up the cucumbers and toss them in a bowl with smoked salmon. Either way, it all goes to the same place.
Approx macros with 4oz smoked salmon, ¼ Haas avocado, ½ cucumber, ½ red bell pepper: 241 calories, 23g protein, 13g carbs, 13g fat. I do NOT recommend smoked salmon for individuals on medically-prescribed low-sodium diets.
#Merienda en 10 minutos: Rollos de ensalada de pepino, salmón ahumado, aguacate y pimientos. Muy fácil para preparar y bueno para dar una energía rápida! Bum.
Instrucciones:
- Utilizar una mandolina para cortar la mitad de un pepino en rodajas finas.
- O, puedes hacer una “Comida de Hombres” y cortar los pepinos en pedazos y echarlos en un recipiente con salmón ahumado. De cualquier manera, todo se va al mismo lugar.
Macros Aprox con 4oz de salmón ahumado, ¼ de aguacate Haas, ½ pepino, ½ pimiento rojo: 241 calorías, 23g de proteínas, 13g de carbos, 13g de grasas. Yo no recomiendo el salmón ahumado para las personas quienes siguen dietas bajas en sodio.
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Roasted dandelion root latte. Confessions: I love creamy, sugary coffee drinks but they just do not love me back. After many trials and errors, this is the closest I’ve come to matching that flavor I love and miss so much. Dandelion is wonderful for digestion and liver detoxification. To make: brew 1 c of the tea and pour (sans tea bag) into a high powered blender (vitamix) along with ½ Tbsp unsalted organic butter, 1 Tbsp coconut oil, splash of vanilla extract, and a splash of real maple syrup. Blend on high for 20-30 seconds so it gets nice and frothy. Coconut oil and butter in your tea may sound strange but trust me it is an uber tasty replacement for the cream from your coffee shop! #teatime #detox #coconutoil #healthy #wellnesswednesday #glutenfree #organic #snacks #vitamix
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I don’t know if this is the case for where you live but free yogurts are hella overpriced in NZ so I made my own soy yogurt using….silken tofu. Now I’m a firm tofu kinda gal (the texture of silken tofu kind of freaks me out) but it actually forms a really good high protein dairy free yogurt
I used ½ packet silken tofu, ½ frozen banana, 2 tbsp coconut milk, 1 tsp lemon juice, 1 tbsp maple syrup and a handful of frozen strawberries and topped with tahini, a little bit of leftover coconut yogurt and lil’ bliss balls for all the fatssss
Also I changed my name!! Do you prefer @veganzoejessica?
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A recent find at family mart. Cocoa & dates bar. It’s good, but the actual bar is only half as big as the package. Is that allowed?
a snack you can sometimes buy at shrines or festivals are roasted chestnuts. so good!
This post has been in my drafts since 2019 can’t wait to go to festivals again…Post link
I have become more of a ‘grazer’ than ‘eater’, so charcuterie boards make a frequent appearance at my home….although none of mine are this elaborate :)
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Quinoa, Chickpea, and Spinach Salad
Prep time: 30 minutes
Ingredients:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 2 ounces feta cheese, crumbled (about ½ cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
Directions:
(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
Enjoy!!
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