low carb snack plate (vegan, no sugar)

Earlier in the summer, I posted this recipe for low carb crispbread – a more nutrient dense alternative to traditional crackers. They’re packed with plant-based protein in the form of  seeds and are a perfect medium for transporting all sorts of yummy veggie snackage to your mouth. (I’ve dropped the crispbread recipe below in this post, too, for your convenience.)

I made a batch recently when my husband and went away for a long weekend to the Smokey Mountains because they’re sooo portable. From experience, I’ve learned I need to pack ample snacks or simple meals to keep my nutrition on track and avoid paying $9 for a salad (which I find to be insane!).

For the trip, I just snacked on them as is or with hummus, but here are some favorite toppings if you want ideas for a low carb snack plate, appetizer or even lunch!

And tell me below, which would be your top topping pick!

 

low carb vegan snack idea

 

1. The Garden Salad: red pepper hummus (the Sabra brand is my favorite), baby spinach leaves, cucumber, tomato, peeled carrot, drizzle of salad dressing (you can try this one that I often make)

2. The Smokey Avocado: baby spinach, sliced avocado and eggplant bacon. The recipe for the eggplant bacon is for my VIP readers. If you’re not a VIP already, you can become one by signing up here

3. The Eggplant Parmesan: regular hummus, roasted eggplant, pasta sauce, cashew parmesan. You can find the pasta sauce recipe I use on the regular here and the cashew parmesan recipe here

4. The Quick Cuke: regular hummus, baby spinach, sliced cucumber

5. The EST: Like a BLT, but a wee bit healthier…regular hummus, eggplant bacon, baby spinach, and tomato

6. The Spicy ‘Cado: baby spinach, sliced avocado, garlic powder, chili pepper flakes

 

low carb crispbread
Prep Time
10 mins
Total Time
40 mins
 

An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.

Course: Appetizer, Snack
Keyword: cracker, low carb crispbread, snack, vegan
Ingredients
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup whole flax seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 3/4 cup oat bran
  • 1/4 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup + 1 tbsp water
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.

  3. Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).

  4. Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.

  5. Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.

  6. Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.

  7. Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.

quinoa tabouli (vegan, gluten free, low carb, sugar free)

quinoa tabouliI love trying foods from other cultures which have a solid amount of veggies in their diets.

Ever since I tried tabouli, a middle eastern salad that usually features bulgar, I was a fan. However, my enthusiasm for it waivered ever since I began cutting back on wheat products several years go. I also swapped out the oil for hummus for an interesting twist on the dressing.

Thankfully, I discovered that quinoa is a perfect substitute and packs a superfood, plant protein punch into this refreshing salad. The key to great quinoa is thoroughly rinsing off the bitter saponin and using a ratio of water to quinoa that is just shy of 2:1.

If you give this a try, I would love your feedback.

CLICK HERE TO PRINT A PDF of the quinoa tabouli recipe

quinoa tabouli

Prep Time: 25 minutes

Cook Time: 10 minutes

Serves: 4-6

Ingredients

    For the Ingredients

    • 4 T hummus
    • 2 T lemon juice
    • ½ tsp salt
    • dashes freshly ground pepper

    For the Salad

    • ¾ c. uncooked white quinoa
    • 1 cucumber, diced
    • 1 pack cherry tomatoes, sliced
    • ½ onion, finely diced
    • 1/4 -1.2 cup fresh parsley, minced
    • optional: pine nuts

    Instructions

    For the Dressing:

    Combine all ingredients in a glass measuring cup, jar or bowl and stir until thoroughly combined. Add water if necessary to thin. Pour over tabouli and gently stir until thoroughly mixed.

    For the Salad:

    Thoroughly rinse quinoa. Best way is to cover with water in a bowl or pot, agitate with you hands, pour into a sieve and repeat 2-3 times with fresh water.

    Add quinoa to a pot with 1.5 cups of water, bring to a boil and then simmer for 5-10 minutes or until the water is absorbed.

    Cool and fluff with a fork. When cool add cucumber, tomatoes, onion, parsley, and pine nuts, if using.

    Pour dressing over tabouli and gently stir until thoroughly mixed.

    This salad is best eaten fresh, but will keep in the fridge for one day if properly stored.

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    raw rutabaga pizzas (vegan, gluten free, anticandida diet, paleo, raw)

    raw rutabaga pizzas The hardest thing about modifying your diet can be figuring out just what the heck your now going to eat. This month, I’ve been following the anti-candida diet which cuts out all sugars and drastically cuts carbs among other things to address the problems that come with a systemic yeast overgrowth.

    Since I’m a big fan of hummus which is not ACD-friendly, I needed an alternative for a hearty and satisfying snack. And thankfully I found it in baba ganoush. I also had to switch out raw carrots for the first couple of weeks and replace those with rutabaga – a veggie with strong anti-fungal properties.

    I came up with this snack to satisfy my usual carrots + 100_4865hummus cravings. Usually, I’ll just slice it in rounds and pile on the tomatoes, but it can also be down-sized by cutting the rutabaga into smaller circles or fun shapes with cookie cutters. If you do this, just be sure to eat the scraps instead of pitching them because #zerofoodwaste.

     

    The baba ganoush recipe is inspired by Minimalist Baker and I’ve lost track of how many times I’ve typed “baby” instead of “baba” while writing this post. LOL

    CLICK HERE TO PRINT A PDF of th raw rutabaga pizzas recipe

    raw rutabaga pizzas

    Prep Time: 20-25 minutes

    Cook Time: 20-25 minutes

    Cool Time: 15 minutes

     

    Ingredients

      For the Baba Ganoush

      • 2 medium eggplants
      • 3-4 garlic cloves, crushed
      • 2 lemons, juiced
      • 4 T tahini
      • ½ tsp. salt
      • water

      For the rutabaga pizzas

      • 1 fresh rutabega
      • cherry or roma tomatoes
      • fresh basil (optional)

      Instructions

      For the Baba Ganoush:

      Peel and slice the eggplant into disks about ¼’ thick. Place on a baking sheet lined with parchment paper, and if desired, drizzle with avocado oil. Bake eggplant in a 350 degree oven for 20-25 minutes or until lightly browned and tender. Cool slightly.

      Place eggplant and remaining baba ganoush ingredients (except the water), in a food processor and blend until smooth, scraping down the sides a couple of times. Add water to thin if needed.

      Taste and adjust seasonings if necessary.

      Baba ganoush can be kept in the fridge for several days if stored properly in an airtight jar.

      For the Pizzas:

      Peel rutabaga and slice thinly (about 1/8” ). If desired, use a cookie cutter to cut out shapes for smaller, bite-sized appetizers.*

      Spread baba ganoush on the rutabaga slices and add a piece of basil if desired, plus a slice of tomato.

      Recipe Notes

      *Baba ganoush recipe is inspired by Minimalist Baker

      *If making these into bite-sized appetizers, use cherry tomatoes.

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      6-ingredient Cauliflower soup (vegan,anti candida, gluten free, paleo) 

      cauliflower soupToday is Day 4 of the full Sugar Detox Challenge. I’m also adding the twist of following the anti-candida diet which you can learn more about here.

      One of the keys to succeeding with any diet change, is preparation. Mental and physical.

      So much of what and how we eat is tied up in our emotions, our memories and our culture that breaking from your traditional diet can be tough. I’ve found the best way to mentally prepare for a diet changhttps://shebloomflourish.wordpress.com/wp-admin/post.php?post=1024&action=edite is praying about it and leaning on God to get me through. But I also put that faith in action by researching recipes and articles…you could say it’s “thought for food.

      To prepare physically, there are several practical steps to take to increase success:

      • Remove the foods that are a source of temptation: This is key if you really struggle with giving into cravings. If it’s not in your cupboards or fridge, it’s not very likely that you’ll run to the store to feed the temptation.
      • Meal planning: Although I always recommend planning meals -including snacks – because it saves time, mental stress and money, this step is especially important when you are following a new diet and dealing with foods that may be unfamiliar to you.
      • Meal prep:This is meal planning’s often overlooked partner and an area I still need to grow in. Meal prepping, especially for snacks that require more than grabbing a handful of something, helps avoid the pitfall of reaching for whatever is most convenient, but not diet-friendly.

      Four days into the anti-candida diet and I’m grateful for taking these steps. The hardest part so far is not reaching for my usual standbys of raisins or carrots and hummus. All healthy, but the higher sugar and carb count counts them out for the strictest part of the anti-candida diet.

      Now on to the cauliflower soup…

      As part of my meal prepping, I made a HUGE pot of this over the weekend, which takes care of my lunches for this week and most of next.

      It’s simple to make but packed with flavor and other goodness that eating cauliflower, onions, garlic and curry bring.

      CLICK HERE TO PRINT A PDF of the cauliflower soup recipe

      cauliflower soup

      Prep Time: 10-15 minutes

      Cook Time: 45-50 minutes

      Serves: 6-8

       

      Ingredients

      • 2 heads of cauliflower, chopped
      • 2 onions, diced
      • 2 garlic cloves, minced
      • ½ tsp curry powder
      • 1 ½ tsp salt
      • dashes of freshly ground pepper

      Instructions

      Saute onions and garlic in a little water in a large stockpot until the onion is translucent, about 5 minutes.

      Add cauliflower and seasonings and add more water until it’s not quite covering the cauliflower.

      Bring to a boil, then simmer until the cauliflower is very tender, about 35-40 minutes.

      Cool slightly and add to a blender or food processor and blend until very smooth. You will probably have to do this several times, so make sure you have an extra pot on hand to transfer the blended soup into.

      Recipe Notes

      *Eliminate pepper if following the anti-candida diet

      *Freezes well.

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