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BTD Forums    Lifestyle    Nonnie Clubhouse  ›  Nonnie snack ideas!
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Nonnie snack ideas!  This thread currently has 1,968 views. Print Print Thread
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Patty Lee
Wednesday, May 3, 2006, 1:29am Report to Moderator Report to Moderator

Ee Dan
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Location: Midwest
Age: 46
I'm getting bored of raw carrots and am trying to avoid overindulging in fruit (my default snack).  Walnut butter and rice crackers and manna bread are too easy to overindulge in....  I'd love some good ideas for nonnie snacks.  obviously, I'm an O nonnie, but I'm sure others would love some ideas.  What are your favorites?


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf
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Lola
Wednesday, May 3, 2006, 1:47am Report to Moderator Report to Moderator

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Sa Bon Nim
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how about jerky? )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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RedLilac
Wednesday, May 3, 2006, 2:27am Report to Moderator Report to Moderator

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Kyosha Nim
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nuts


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Laura P
Wednesday, May 3, 2006, 2:33am Report to Moderator Report to Moderator

Kyosha Nim
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eggs, turkey, sardines, avocado, salmon in lettuce rolls.....................



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Patty Lee
Wednesday, May 3, 2006, 3:21am Report to Moderator Report to Moderator

Ee Dan
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any dips?


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf
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Laura P
Wednesday, May 3, 2006, 3:27am Report to Moderator Report to Moderator

Kyosha Nim
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egg yolk, avocado, nutritional yeast with olive oil, olive oil/lemon juice/ seasoning, nut butter, chicken pate......................



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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Vicki
Wednesday, May 3, 2006, 6:09am Report to Moderator Report to Moderator

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Sun Beh Nim
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bean dip - like hummus but with okay beans!

is it springtime where you are?  can you get some fresh local veggies like green beans and asparagus?
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Patty Lee
Wednesday, May 3, 2006, 12:13pm Report to Moderator Report to Moderator

Ee Dan
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Some great dips from the As!  I like bean dip with blackeyed peas.

What do you like to do with green beans and asparagus, Vicki?


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf

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plhartless  -  Wednesday, May 3, 2006, 12:15pm
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Vicki
Wednesday, May 3, 2006, 12:24pm Report to Moderator Report to Moderator

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I like to steam them and serve them in a dressing.  But roasted is a nice change sometimes too!
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Laura P
Wednesday, May 3, 2006, 12:40pm Report to Moderator Report to Moderator

Kyosha Nim
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love roasted veggies.  another dip make your own mayo, you can add fresh basil, rosemary, avocado, whatever.  pesto sauce I like to make mine with basil, spinach and walnuts



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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Connect
Wednesday, May 3, 2006, 3:21pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lkpetrolino
love roasted veggies.  another dip make your own mayo, you can add fresh basil, rosemary, avocado, whatever.  pesto sauce I like to make mine with basil, spinach and walnuts



Laura,
How do you make this pesto sauce?


INFJ
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Lola
Wednesday, May 3, 2006, 6:55pm Report to Moderator Report to Moderator

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Sa Bon Nim
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add all the herbs to your food processor and pulse......
season and add olive oil ........nuts give it a lot of taste. )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Peppermint Twist
Wednesday, May 3, 2006, 7:24pm Report to Moderator Report to Moderator

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Quoted from connect14
Laura, How do you make this pesto sauce?

I'm not Laura, but I can tell ya how to make pesto sauce, it is sooooooo easy that even I can do it *lol*.

You just fill your blender with fresh basil leaves (ummmmmmmmmm!  and BENEFICIAL!), add some extra-virgin-olive oil, some lemon juice, some fresh garlic, and the classic thing would be some pine nuts, but you can certainly use walnuts (beneficial) instead or no nuts at all, they are not crucial to the mix.  Add sea salt to taste (I love salt, so there you have that, but you could use no salt to however much you like).  PUREE!

Then, you do NOT cook the pesto, you add it raw to things.  It is one of my favorite, favorite things EVER.  However, I am usually too lazy to make it myself, plus my kitten, Harmony, broke my blender (!), so I have to get a new one.  I usually buy a compliant pesto from the HFS (actually--I take that back, it is NOT compliant as it has parmesan cheese in there, yet another reason why homemade is best), but it is exhorbitantly expensive, so I rarely get it.  ANYWAY, pesto is DELICIOUS on anything from brown rice to rice pasta to fish to stir-fried veggies to a topping for cherry tomatoes.  I'm talking delish here.



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Revision History (2 edits)
plhartless  -  Wednesday, May 3, 2006, 7:42pm
...there was a spelling "incident" *insert Dr. Marvin Candle raising eyebrow HERE*...
plhartless  -  Wednesday, May 3, 2006, 7:25pm
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Peppermint Twist
Wednesday, May 3, 2006, 7:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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P.S.  Nutritional yeast goes really well in pesto sauce.  Marinara sauce also mixes well with pesto (tomato and basil are a match made in heaven).


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Connect
Wednesday, May 3, 2006, 8:07pm Report to Moderator Report to Moderator

Ee Dan
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So I just throw everything into a blender together and puree?  How much olive oil to lemon juice ratio?  PT, you think you're BAD in the kitchen...you've never seen me!


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Patty Lee
Wednesday, May 3, 2006, 8:28pm Report to Moderator Report to Moderator

Ee Dan
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I don't use any lemon juice, so I would imagine just a bit to taste.  I think my 'recipe' calls for 2 or 3 cups of fresh basil leaves, 1/4 c. olive oil, 1/4 c. nuts, and salt to taste.  I don't use garlic as it makes me gassy, but one or two cloves would be plenty, depending on your preference.  If you can use cheese, you stir fine-ground/grated parmesan (about 1/4 c.) into it at the end.  I grow basil all summer, tons of it, just for this!


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
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Patty Lee
Wednesday, May 3, 2006, 10:12pm Report to Moderator Report to Moderator

Ee Dan
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How do you make chicken pate?  Just grind up cooked chicken?


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf
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Laura P
Thursday, May 4, 2006, 2:10am Report to Moderator Report to Moderator

Kyosha Nim
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Chicken liver pate is what I was thinking of, but you could just use chicken if you want, grind up and garlic/onion/ seasonings, what ever you want, I love chicken liver and avocado



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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Joan
Thursday, May 4, 2006, 3:06pm Report to Moderator Report to Moderator

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Guacamole is great, but the temptation is to eat the whole thing since it doesn't keep well.  I find that I do better with salt free rice crackers.  I tend to eat the whole package if there is salt.

Joan


Joan

Married to an A/Teacher, children are grown
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Peppermint Twist
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Kyosha Nim
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Quoted from connect14
So I just throw everything into a blender together and puree?  How much olive oil to lemon juice ratio?  PT, you think you're BAD in the kitchen...you've never seen me!

Thing is, I never measure anything.  Apparently, this is because I'm a totally intuitive person and not able to function in the concrete, factual world of precise measurement.  As far as the ratio goes, you want to cram as many fresh basil leaves in there as humanly possible, then just add a "splash" of lemon and about two or three "dashes" of olive oil.  If uncertain, err on the side of too little because you can always add but you can't take away.



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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plhartless  -  Thursday, May 4, 2006, 6:05pm
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Patty Lee
Thursday, May 4, 2006, 6:19pm Report to Moderator Report to Moderator

Ee Dan
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I love rice crackers, but a bit too much--I'm trying to come up with snacks without grains, since O nonnies have a very low frequency of grains per week (much lower than I thought).  

I just found a nice artichoke salsa that has all good things (bene or neutrals) in it--it's really nice on crackers or ryvita 100% rye crispbread, but I eat it with a spoon or with (*sigh*) carrots.  I like the idea of wraps....gotta get some big lettuce leaves and start wrapping the stuff I like inside it!

Also, made some nice black-eyed pea hummus yesterday, thanks to Vicki's suggestion.  I used a bit too much tahini, so I may add in a can of adzuki beans just to see what happens.


(formerly plhartless).

"One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf
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SusieD
Saturday, May 6, 2006, 10:37pm Report to Moderator Report to Moderator

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I adapted the Joy of Cooking pesto sauce to suit BTD:
2 cups loosely packed spinach or basil leaves
1/2 cup walnuts or pine nuts
2 medium cloves garlic, peeled
1/2 cup grated Romano (sheep's milk) cheese
1/2 olive oil
1/2 teasoon salt
Coursely chop in food processor or blender.
Serve over brown rice pasta or homemade (spelt) foccacia.
I've also used 2 cups frozen spinach, just defrost and squeeze out some of the liquid before mixing.
Just planted my basil, so will be a while before I get fresh basil leaves for this recipe.
Been using Tinkyada brown rice pasta for several years and my husband doesn't know it isn't wheat pasta and I'm not telling!


Non-secretors have to work twice as hard to get half as far...SusieD
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Vicki
Sunday, May 7, 2006, 1:46pm Report to Moderator Report to Moderator

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If you leave out the cheese, just add salt to taste.  And pumpkin seeds can be used instead of nuts.  
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mandi
Wednesday, June 7, 2006, 1:00am Report to Moderator Report to Moderator
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I really like this thread and hope it goes farther.  I'm in the same situation, in between meals i eat to many fruits or grains.   Vegetables really don't do much for my hunger it seems in just a few minutes i'm hungry again.  i'm not overweight and i'm very active.  Will my body do better on veggies if i eat more and more,maybe adjust?  I just need some snack ideas too........ will someone please share some more?
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bec-australia
Wednesday, June 7, 2006, 4:12am Report to Moderator Report to Moderator
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I found a great new snack at a Health food shop in Taringa - Veggie chips.  They're basically the pumpkin, beans, sweet potato and carrot alternative to chips.  I'm not entirely sure how they're cooked, but you can still see what type of veggie it is (think little slivers of each or whole beans) with the other ingredients being olive oil and sea salt.  Fantastic.
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