This is a great snack when you want something salty to nosh on. I have found that cauliflower is incredibly versatile and easy to prepare. These are a great alternative to chips and you can snack away, guilt free!
1 head of cauliflower
1/3 cup miso paste
2 Tbsp water
1 tsp curry powder
Preheat oven to 350 degrees. Chop cauliflower into bite sized florets. In a separate bowl, whisk together the miso paste, water, and curry powder. Combine with the cauliflower and coat thinly and evenly. Place the florets on a baking sheet and bake for 30 minutes. Flipping half way to ensure even crispiness. Cook until golden and crisp.
I used Cold Mountain “Kyoto White Miso Paste – less sodium” which is available at Whole Foods.
If you are looking for a lighter cauliflower popper recipe to try, spray the florets with olive oil cooking spray and sprinkle with your favorite salt free seasoning such as garlic, red pepper flakes, turmeric, or curry just to name a few. Now, go snack away!
My obsession with Chef AJ’s recipes is still going strong! I’m quite positive I will make everything out of her book.
Her “It’s Easy Being Green Smoothie” is on my top 3 list of green smoothies.
My obsession began with my first green smoothie called the “Glowing Green Smoothie” by LA Nutritionist Kymberly Snyder. After my first experience of blended green goodness, I tried countless different recipes varying from sweet to rather savory and well… green tasting. I think I’m going to have to do a comparison post with my favorite green smoothie recipes in the future!
The great thing about green smoothies is that they are filled with vitamins and minerals to keep you energized and healthy, but unlike a juice, the fiber from the fruits and vegetables still remains, which helps to keep you fuller longer!
This smoothie is more on the sweet side, which is a great intro smoothie for someone who wants to try, but is a little hesitant.
It’s Easy Being Green Smoothie:
Recipe by Chef AJ
1 cup fresh orange juice
1 cup almond milk
1 bunch kale
2 frozen ripe bananas (peel and freeze beforehand)
2 cups frozen mango
about 1 cup of mint leaves (start with less and add to taste)
Start off by combing orange juice and almond milk with kale and blend until smooth. Then add the frozen banana, mango, and mint leaves.
Blend until thick and smooth, pour into 3 glass jars and enjoy. Store leftovers in the fridge for up to 2 days.
I was feeling really snacky today so I decided to nosh on something that would not only satisfy my hunger, but my sweet tooth as well.
Today’s power snack was half of a Hass avocado drizzled with 1 tsp of honey, a sprinkle of crunchy sesame seeds and a side of homemade vanilla almond milk.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
This will satiate your sweet tooth, give you a little bit on crunch to nibble, and keep you full until dinnertime! Win win… win!
Shortcut Homemade Vanilla Almond Milk
For those of us who don’t have time to soak, and strain our almond milk!
makes 4 cups/servings
4 cups water
2 Tbs unsalted almond butter
6 pitted Medjool dates (optional for sweetness)
1/2 Tbs pure vanilla extract
Combine all ingredients in a high powered blender and blend until smooth. Serve chilled.