Snack Attack: Chickpea Dip with Flax Seed Crackers!

When I walked into Freshmade NYC on Wednesday night to teach my workshop, I was greeted by about 20 preschoolers. No, they weren't there to learn about eating for energy (they had plenty of that, I can assure you); instead, they were there to P-A-R-T-Y! They were lucky enough to be invited to a cowgirl-themed birthday party, and they were jumping, climbing, giggling and racing around the room like a bunch of monkeys!

Oh to have that kind of energy! What I would give!

Making some chia seed pudding at the workshop.

Let's face it. As you get older, energy can seem very elusive, a bit like Carmen Sandiego (hello, flashback!). You have responsibilities - a grown-up job, people who need your love and attention, a house that needs cleaning, groceries that don't buy themselves, a cat-dog that just wants to play when you get home from work (oh wait... is that just me?)! It's enough to leave anyone feeling energy-depleted by the end of the day.

So what can you do about it? 

It's simple... eat up! Concentrate on foods that stabilize your blood sugar and pump you full of nutrients! That, my friends, is the best way to feel like a preschooler in a room full of cake, presents and all your best buds!

So in honor of the weekend, I'm bringing back a Snack Attack post! This Chickpea Dip with Flax Crackers is just the snack to fulfill all your salty, crunchy, savory snack fantasies while also keeping your munchies nutritious!

Let's start with the Chickpea Dip, a recipe borrowed from 'ole Susie Homemaker herself, Martha Stewart, and her friends over at Whole Living. It's basically a simplified hummus recipe that won't keep you in the kitchen all day...

All you need is 1/2 cup organic chickpeas (garbanzo beans),  2-3 Tbs. of olive oil, salt, pepper and a handful of cilantro.

Wash the chickpeas in a strainer to get any 'gunk' off.

In a blender, combine chickpeas with 2-3 Tbs. olive oil and salt and pepper to taste (more salt than pepper) until you reach the consistency you want!

Add a handful of cilantro to the blender mixture and pulse OR stir in the cilantro by hand.

And there you have it! Chickpea dip with a few sprigs of cilantro to garnish.

And now for the Flax Crackers (a snack even preschoolers could make... seriously, your kids will have a blast!). I found it on the blog {Never} Homemaker and it was so much fun to make that I just have to share it with you...

Measure out 1 cup of flax seeds and combine them in a bowl with 1 cup of water. Allow to sit out on the countertop for 1.5 hours (just set an alarm and forget about them!). You can buy flax seeds in the bulk section at Whole Foods or any health food store.

When your alarm goes off, the flax seeds will have morphed into a slimy thick substance (this is the part kids will love!). Preheat the oven to 300 degrees, then add 1/8 cup low-sodium soy sauce and mix well.

Now add 1/4 teaspoon of curry powder or curry seasoning...

... and 1/4 teaspoon of garlic powder. Then salt and pepper to taste.

Line a rimmed baking sheet with parchment paper. Even if you're lucky enough to have non-stick parchment paper on hand, you should lightly spray the paper with a cooking spray like Pam. Now pour the mixture onto the pan...

...and spread it out into a large rectangle, making it about 1/8 inch thick. The thinner you can get it without making any gaping holes, the more crunchy and delicious they will be! Pop in the oven for 45 minutes.

When your alarm goes off, flip the cracker and put it back in the oven for another 40 minutes, until crispy but not burnt. Crispy is much better than chewy on these babies.

Allow to cool, then cut into squares (or 'try' to cut into squares...haha).

Look at those delicious crackers! I prefer them slightly warm, but they will keep for a few days in a Ziploc bag!

So now that you're all hopped up on snacks, let's talk nutrition!

CHICKPEAS - One cup of chickpeas meets almost 1/3 of your daily protein requirement AND studies have suggested that the fiber in chickpeas is more effective in lowering LDL cholesterol and triglycerides than other types of fiber. Hooray!

CILANTRO - This leafy green is packed with phytochemicals, plant-based nutrients that help the body fight disease and slow the process of aging.

FLAX SEEDS - These little nuggets provide you with omega-3 fatty acids, which your body can't make on its own. You need omega-3's for normal body functions like blood clotting, building and repairing your cell membraines and protecting you from heart disease (and possibly cancer!). Whole flax seeds are ineffective in supplying you with nutrients because they pass straight through your digestive track and come out in tact on the other end (gross!), but because you bake these and then grind them up as you chew, you'll be just fine! Remember to chew them well for maximum benefits!

I don't know what you're doing this weekend, but I'll be sitting under the sunny summer sky munching down on some flax crackers! TGIF!

Oh...and P.S... my workshop was a huge success! Thanks to all the ladies who came out to support me and learn how to 'up' their energy game! I've included some pics to show off my lovely new apron, compliments of my friend Sarah Kagan over at Beyond the Batter! And big thanks to Arionna Shannon-DiPietro from Harlem Food Local for simultaneously taking photos while tweeting live! Ladies and gentlemen, how does she do it?

Working hard on some flax crackers.

A light summertime lunch - vegetable lettuce wraps with avocado dressing!

Working on our chopping skills!

Have a great weekend, and I'll see you next week as be dive into a series on GMO's with my friend Shanna Wahlquist!

Snack Attack: 'Snip Chips!

If you live in New York, then there's a good chance you've contemplated moving to the Bahamas in the last few weeks. I know I have! It's been F-R-I-G-I-D here, and when it's not frigid, it's rainy. I mean, I'm wearing a thick hooded coat and carrying an umbrella, and I'm still wet and cold. For me, the only positive side of winter is the rosy glow it gives to my cheeks. Beyond the natural beauty assistance, I'm over it. 

When the weather's chilly and I'm looking to heat things up in the kitchen, I grab some root vegetables! Root vegetables are some of the best foods for warming up your body and feeling grounded during the long, cold winter season. My longtime favorite root vegetable used to be the sweet potato, but these days I have my sights set on the parsnip. 

Image via parsniprecipes.co.uk

Here's why you should snack on a 'snip...

LOW CAL - One cup of parsnips is just over 100 calories. It's a sweet snack without the excess baggage! 

FIBER - Parsnips contain both soluble and insoluble fiber, helping to lower your cholesterol, regulate your blood sugar and keep things moving! 

POTASSIUM - The potassium in parsnips works to maintain your tissues and organs, helps send nerve signals and also aids in the metabolizing of protein. 

VITAMIN C - Parsnips are a natural immune system booster! Plus, the vitamin C they contain helps your body absorb iron and aids in the formation of collagen.

FOLATE - Eating parsnips can help protect your unborn child from birth defects, while also lowering your blood homocysteine levels, helping to prevent disease.

See? It's a smart snack AND a snack you can make yourself!

Just in time for this post, I stumbled across the most glorious blog - Good Things Grow - and was inspired to try Jacqui's recipe for Parsnip Chips, which I've affectionately shortened to 'Snip Chips! Head on over to her blog for the full recipe, but if you'd like the quick rundown play-by-play style, here's my attempt!

Happy Snacking!

Heat the oven to 475 degrees. Grab as many parsnips as you want chips (3 small-medium sized parsnips yielded me a cereal size bowl of chips). Wash them and peel the outsides like you would a potato.

With a mandolin or a very sharp knife, slice your chips very thin. The thinner the better!

Now pat them dry with a paper towel to remove any excess perspiration.

In a pan, melt 2 Tbs. (or more if you're making a larger batch) of organic virgin coconut oil. We're using coconut oil because it has a much higher smoke point than olive oil. You can find it at Trader Joe's for about $6/jar.

In a large mixing bowl, drizzle the melted coconut oil over the chips and toss gently with your hands to spread evenly.

Now toast 1 tsp. of fennel seeds over medium-high heat (this should only take a couple of minutes)...

...then grind or crush the fennel seeds.

In the same bowl, add 1/2 tsp. each of ground cumin, chili powder, paprika and black pepper.

Mix the spices together and toss evenly onto the chips in the mixing bowl.

Now roast the chips on an ungreased baking sheet for 15-20 minutes, flipping the chips halfway in and at the same time, moving the pan from the top rack of the oven to the bottom rack. You have to watch them very carefully, as they burn easily!

Let them cool for a few minutes, then dive into your homemade, healthy snack!

Snack Attack: Quinoa Tabbouleh!

Image via examiner.com

Are you ready for this week's installment of the Snack Attack? I'm a big fan of Mediterranean food, and when I think 'Mediterranean', I think tabbouleh! Tabbouleh is a staple in Middle Eastern cuisine. If you've only had tabbouleh at a restaurant or bought it pre-made from the grocery store, then you better sit down because this tabbouleh will blow your mind! 

This recipe for Quinoa Tabbouleh is another one of my favorites from Ella Nemcova's 'Cleanse Cooking Class' at Freshmade NYC. It's great because it has a variety of ingredients that all have excellent nutritional benefits. Here's just a preview of some of the main ingredients...

QUINOA - Quinoa is an excellent source of plant-based protein (and it's a complete protein, meaning it contains ALL 9 essential amino acids!).

TOMATOES - The lycopene in tomatoes acts as an antioxidant in the blood, reducing the risk of heart disease.

CUCUMBERS - The extensive variety of antioxidants in cucumbers fight cancer-causing free radicals, while also fighting inflammation throughout the body.

PARSLEY - The volatile oils in parsley have been shown to inhibit tumor growth in animal studies, especially tumors in the lungs.

MINT - Mint acts as a digestive aid, while also cleansing the blood.

Are you ready to make some tabbouleh? Here we go!

Cook 1 cup of quinoa according to package directions (or check out my instructions here). 

It should look nice and fluffy when you're done. 

While the quinoa is cooking, chop everything else up - 2 large tomatoes (diced), 2 seedless cucumbers (diced), 2 bunches of scallions (chopped), 1 bunch of parsley (chopped), 1/2 cup of fresh mint leaves (chopped), 2 lemons (sliced in half) and...

...1 clove of garlic, crushed or pounded with salt. Sprinkle sea salt on the garlic and use the side of your knife to press down on the garlic repeatedly, creating a paste.

In a large mixing bowl, add the cooked quinoa, tomatoes, cucumbers, scallions, parsley, mint and garlic. Mix in approximately 1/4 cup of extra virgin olive oil.

Now squeeze the lemons in.

Grab your seasonings... sea salt and black pepper (to taste) and 1 Tbs. dulse flakes (optional). FYI: Dulse is a type of seaweed. Sprinkling the flakes on your food provides you with an additional source of protein, vitamins and minerals. You won't even taste it in this dish!

Mix everything together...

...and serve with your favorite pita chips (or make them homemade with my recipe here).