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?

how about jerky? )

nuts

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

any dips?

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

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?

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?

I like to steam them and serve them in a dressing.  But roasted is a nice change sometimes too!

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

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?

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

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.

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).

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!

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!

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

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

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

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.

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.

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!

If you leave out the cheese, just add salt to taste.  And pumpkin seeds can be used instead of nuts.  

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?

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.

My favorite snacks are:

Goat cheese with tomatoes on crackers (San-J or Mary's Gone Crackers are both top notch)
Dried plums (prunes!)
Almonds, macadamias, walnuts
Spelt pretzels
Yogurt (goat)
Celery with peanut butter
Rice protein shake
Organic Food Bars (Omega-3 "flavor") http://www.organicfoodbar.com/
Larabar (Cherry Pie)  https://www.larabar.com/secure/index_.php
Banana and peanut butter on toasted Spelt bread
Pumpkin seeds

I've also cut Ezekiel tortillas and basked with olive oil in the oven to make my own "chips" and then dip in salsa.  

orrrr some lecker-lecker dried cranberries & walnuts or pekannuts...very yummiiiiii
take care might be you can't stop then

Quoted Text

I've also cut Ezekiel tortillas and basked with olive oil in the oven to make my own "chips" and then dip in salsa.  

Hi Laurie A, it's Laurie A.  

I do this too, but I've been using spelt tortillas. I will try Ezekiel tortillas -- I bought some the other day but haven't used them yet. I whip up a batch of guacamole and some homemade salsa, then stuff face because it's so good.

I discovered Larabars recently and love the Cherry Pie flavor. The Ginger Snap flavor is also really delicious.

Hi Laurie A and Laurie A this is Laura K, I don't have anything to add and I have a slightly off name and wrong initial but I just wanted to join the Laur.........club