Snack attack
A sprinkle of paprika always improves Hummus with Pine Nuts. Veggies, legumes and nuts, with right mix of sweet and spice, are perfect for a quick bite Parmesan, lemon and wasabi can spice up kale chips. .
Snack to the future!
We’re all familiar with lunch box snacks. But what about when it comes to snacking at home? In my family, hummus has become kind of a religion. It’s delicious, but it’s also an excuse to eat a ton of vegetables. We always have a huge plate of cut-up veggies on hand, ready for dipping.
Growing up, I never experienced vegetables this way. And I never could have imagined that one day I would enjoy eating something like raw cauliflower. Now, I buy as many local, seasonal vegetables as I can and prep them on the weekend for Monday. I stock my fridge with different kinds of quick and easy dips: onion, Italian-style, yogurt-based tzatziki and (my favourite) hummus. If you have a ripe avocado, guacamole takes less than 10 minutes to make. I like to store everything in the fridge in clear containers at eye level for easy access, so I can quickly grab and go.
When it comes to snacks, I really like to play with texture. I love savoury and sweet snacks — ones I can eat sitting at my desk or on the road. I discovered that snacking actually helps me make smarter choices when it comes to food. If I’m snacking healthily during the day, I’m less likely to jump on that bag of something greasy before dinner. I like to pre-plan my “hungry” planning snacks to have on-hand when I know I’m going to need them.
This is not the first time I’ve talked about marrying a nutritionist. It was Brigitte who first introduced me to the idea of snacking. She would make something small and healthy for the girls to munch on as soon as they came home from school to tide them over until dinner. Even though my girls are grown up, I still make those “after school” snacks. And, after all these years, because she influenced the way I think about snacking, my cravings have changed. At four o’clock in the afternoon, I’m not looking around for a bag of chips. I’m craving those vegetables and dips.
Banana and Sunflower Seed Cookies
Ricardo Tested
2 cups (300 g) unbleached all-purpose flour 1 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1 pinch of salt 1 cup (210 g) brown sugar 1/2 cup (125 ml) sunflower oil 1 egg 1 ripe banana, coarsely mashed 2 tbsp unsalted sunflower seeds, toasted With the rack in the middle position, preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, spices and salt.
In another bowl, whisk together the brown sugar and oil. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients and banana.
With a 1/4-cup (60 ml) ice cream scoop, spoon out six balls of batter on each baking sheet, evenly spacing them out. Sprinkle with the sunflower seeds.
Bake one sheet at a time for 13 minutes or until golden. Cool on a wire rack.
Makes 12 cookies.
Crunchy Maple Cinnamon Chickpeas
Ricardo Tested
With the rack in the middle position, preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On the baking sheet, toss the chickpeas with the oil. Lightly season with salt.
Bake for 40 minutes, stirring every 15 minutes, or until the chickpeas are golden brown and split open. Remove from the oven and add the maple syrup, maple sugar and cinnamon. Stir well. Turn off the oven. Return the chickpeas to the oven and let dry for 5 minutes. Let cool completely at room temperature. The chickpeas will keep for 2 weeks in an airtight container at room temperature.
Makes 1-1/2 cups (375 ml).
Hummus with Pine Nuts
Ricardo Tested
3 garlic cloves, peeled 1 can (19 oz/540 ml) chickpeas, rinsed and drained 1/3 cup (75 ml) water 1/4 cup (60 ml) tahini 3 tbsp (45 ml) lemon juice 2 tbsp (30 ml) olive oil 2 tbsp pine nuts Paprika, to taste In a small pot, cover the garlic cloves with cold water. Bring to a boil and cook for 7 minutes or until tender. Drain.
In a food processor, purée the garlic, chickpeas, water, tahini, lemon juice and half of the oil until smooth.
Season with salt and pepper. Pass through a sieve and transfer to a bowl.
Meanwhile, in a small skillet over medium heat, toast the pine nuts in the remaining oil. Season with salt and let cool.
When ready to serve, top the hummus with the pine nuts and sprinkle with paprika. Serve with pita bread, if desired.
Makes 1-1/4 cups (310 ml)
Kale Chips and Seasonings
Ricardo Tested
Kale Chips 3/4 lb (340 g) kale 2 tbsp (30 ml) olive oil Chili Lime Seasoning 2 tsp lime zest, finely grated 1/2 tsp chili powder Parmesan, Lemon and Black Pepper Seasoning 2 tbsp Parmesan cheese, freshly grated 2 tsp lemon zest, finely grated 1/2 tsp ground black pepper Sesame Wasabi Seasoning 1 tbsp toasted sesame seeds 1/2 tsp wasabi powder With both racks in the middle positions, preheat the oven to 275 F (135 C). Line two baking sheets with parchment paper.
Wash the kale, drain and dry thoroughly with a clean dishcloth. Remove the stems and tear the leaves into bite-sized pieces. Scatter on the baking sheets. Drizzle with the oil, salt and the seasoning of your choice. Using your hands, massage the oil, salt and seasoning into the kale.
Bake both sheets for 25 minutes or until the kale is crisp, switching the baking sheets halfway through cooking. Let cool completely on the baking sheets.
Serve as an hors-d’oeuvre or as a snack. The chips will keep for 1 week in a cool, dry place at room temperature.
Makes 4 cups.