Posts categorized under "Snacks"

Pumpkin Millet Muffins

December 1, 2019  |  Snacks

Wet Ingredients

  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1/2 cup brown sugar (original recipe: 3/4 cup)
  • 1/2 tsp vanilla
  • 1-1/2 cup pumpkin puree
  • 1/2 cup rolled oats (MIX IN AT END OF WET INGREDIENTS!)

Ingredients to roast

  • 1/2 cup millet
  • 1/4 cup pumpkin seeds

Dry Ingredients

  • 1 cup unbleached flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg

Instructions

  • Preheat oven to 350F
  • Roast millet until golden
  • Roast pumpkin seeds until golden
  • Combine wet ingredients and mix well (add oats at the end)
  • Combine dry ingredients and mix well
  • Stir dry ingredients, and seeds, into wet but don’t mix too much (barely combine)!
  • (Original recipe has pumpkin seeds added on top of muffins)

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Pumpkin Millet Muffins

October 16, 2019  |  Snacks
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla
  • 1 1/2 cup pumpkin puree
  • 1/2 cup rolled oats
  • 1/2 cup millet
  • 1/4 cup pumpkin seeds
  • 1 cup unbleached flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grounded nutmeg

Preheat oven to 350F. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk,, sugar, vanilla and pumpkin in a large bowl and mix, until no lumps. Stir in oats. Toast millet in hot dry skillet until lightly browned and fragrant. Toast pumpkin seeds and add millet and seeds to bowl.

In separate bow, sift dry ingredients. Add dry mix to wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.

Fill muffin cups with batter, sprinkle tops with pumpkin seeds and bake 25 minutes, or until inserted toothpick comes out clean.

*Oat bran would be a good substitute for oats, and even flax seeds, instead of the millet, in a pinch.

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Simple French Carrot Salad

September 26, 2019  |  Salads, Snacks
  • 1 pound carrots, grated
  • 2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tsp honey
  • salt/pepper
  • parsley, chives

Mix and you’re done! Keeps well overnight for lunches. You can get away with not measuring anything.

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Swiss Chard & Tahini Dip

July 7, 2019  |  Snacks

Ingredients

  • 2 bunches swiss chard
  • ~1 cup olive oil
  • ~5 garlic cloves
  • 1/2 cup+ tahini
  • Lemon/lemon juice
  • Salt
  • Almonds (optional)
  • Cilantro (optional)

Directions

  • Wash swiss chard, separate stems from leaves
  • Cut both in small pieces
  • Heat up olive oil on medium to medium high, add stems
  • Cook for 5-6 minutes
  • Add roughly chopped garlic, cook until garlic is browned a bit
  • Add leaves until wilted
  • Combine chard mix with the remaining ingredients, blend thoroughly, and balance amounts to taste.
  • Mixture should be similar to hummus in consistency

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