Tag Archives: snacks

Trail Mix Bites

trail mix bites

Spring Cleaning time is approaching and I am starting with the cupboards and pantry this year.  I had a few partial packages of baking goods to use up, so I made some bite-sized snacks for lunches, etc.

I happened to have some shredded coconut, raisins and chocolate mini-chips, but one could add nuts, seeds and dried fruits of any kind – and I have in the past.  It’s all held together with coconut oil and a drizzle of maple syrup.  A dash of salt adds that extra “something”.  Cute mini-muffin cups make them extra-fun and a bit neater to eat – everybody loves that!

As with many of my recipes, I just eyeball the ingredients and taste-test along the way.
For this mix I combined the shredded coconut, raisins and Enjoy Life® mini chocolate chips in a bowl, added a drizzle of maple syrup, a dash of Himalayan salt and just enough melted coconut oil to hold it all together once chilled.  A small cookie scoop made quick work of portioning it into the mini-muffin cups.  [Chill and store in the fridge.]  Yummy!

Adventures in Deep Frying

I felt brave today, and decided it was time to make the sweet potato chips on my to-do list.  The tubers had been on the counter for more than a week.  It was time.

Now, I’ve never really deep-fried foods other than some corn dogs one year on the 4th of July.  I did those outside on the grill using my Lodge Logic cast iron dutch oven and they worked. But I was still hesitant.  Shall we say… “chicken”?  Oy.

But hey, if Sarah Ballantyne could do it, so could I.  *deep breath*

So I printed off Sarah’s blog post and recipe from The Paleo Mom and began.  I used my trusty Cuisinart food processor to slice up 4 big sweet potatoes to 2mm thickness.  Salted and drained them in a colander for an hour or so, and got the oil ready.  I happened to have some of the palm shortening Sarah recommends, so I put that in my Lodge Logic dutch oven and fired up my Weber gas grill.  This grill has sturdy cast iron grates, so I can actually cook on it with cast iron cookware – keeps the heat outside in summer!

My first batch scorched: cooked them too long.
The second batch was soggy: oil cooled too much.
Third and remaining batches were fine…
until the TruGreen Lawn guy showed up and began spraying my grass  – while I was cooking!  

Really?!  *counts to ten instead of biting his fool head off*
(As a side note, I am supposed to get an advance email notifying me when they will be coming, but…)

Well, I wasn’t about to be outside cooking food in a fog of fertilizer and weed killer, so I carefully moved the operation inside.  It was a blessing in disguise, because the stovetop controlled the heat much better and there was very little mess.  I’d always thought frying food got oil all over the stove, cabinets and countertop, so that was a pleasant surprise.

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Finished up the rest of the chips and now have a small stash to accompany our burgers.  They *should* keep fresh for a week to ten days, but we all know they won’t last that long.  😉

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We like the Terra Chips from our co-op, but they are pricey and I’m not keen on the canola oil.  I did some initial calculations, and I believe the price (excluding TIME spent) is comparable.  I am hoping that I will be able to re-use the oil to make it more cost-efficient, as that is the most expensive input.  At any rate, it was a fun project and I may do it again soon.

Lego Gummi Snacks

Everyone has been making them lately: gelatin gummi snacks.  [Me too!  Me too!]

Gelatin has undisputed healing properties.  It’s good for the gut as well as your hair, nails and skin ~ and one gets tired of plain bone broth.

I first saw the recipe(s) on Kehoe’s Kitchen Facebook page for citrus, coconut and peppermint jellies, then I found Tulsi tea gelee,  Gut-Healing Gummy Snacks, and a probiotic gummy candy version.  They all looked so good, and I plan to try them all in good time.

My first attempt at making them with Naked brand Mango juice worked, but were bland.  Somehow the gelatin sucks up the sweet fruit flavor.  I think that is why the blueberry fruit recipe contains lemon juice.

So then, we tried lemon.  They were good, but a little too sour for our taste.

Next up: LIME.  As in sublime.  The juice I used was very sour, so I added some sugar to it as I knew the gelatin would not be able to tame that pucker power.

Gummi 7

The lime juice came in a 16 oz bottle, so I made a double batch.  The ratio for juice gummies is 6 tbsp gelatin to 1 cup liquid (2/3 cup gelatin to the 2 cups of juice).  After taste-testing, I ended up using nearly a cup of sugar – but that juice was really sour to begin with.

Begin my pouring the juice into a saucepan and sprinkling the gelatin over it.  Allow it to rest at room temperature for about 5 minutes to moisten and soften the gelatin.  (If you skip this, it will clump!)

Gummi 4

Once all the gelatin is moistened, add the desired amount of sugar.  Heat on medium-low and stir occasionally until all the gelatin and sugar is dissolved.  Pour liquid into silicone molds or a glass baking dish and place in refrigerator for at least 3 hours until gelatin is very firm.  Pop out of the molds, into a container and keep refrigerated.  They are very firm and hold their shape well (think Jell-O Jigglers, only good for you!)

Enjoy that squishy, squeaky, tart goodness!

Gummi 5

I found these fun Lego brick, minifigure and gummi bear silicone molds online at Amazon.

Gummi 3

Gluten Free Round-Up

GF Roundup 2

Lakewinds Natural Foods in Chanhassen, MN

GF Roundup 1

Lakewinds Co-op hosted the Gluten-Free Round-up this afternoon with samples of gluten-free products throughout the store.  I found a few new treasures at the sample tables: CocoAmour Lemon Poppyseed Macaroons, Ferndale Farms Cranberry Turkey Sticks and the Hail Merry Miracle Tarts!

GF Roundup 4

I have long been a fan of the Cherry Coconut Macaroons, and the Lemon Poppyseed flavor is an excellent addition to the repertoire.

GF Roundup 8

Those Cranberry Turkey sticks were tasty!  A lot like Tanka Bites, without the paprika (nightshade) that gives me trouble.  I left with a couple packages in my cart!

GF Roundup 7

And then there were these…

I had been reading online reviews about Hail Merry products in the Paleosphere for months, but was hesitant to try them.  They looked/sounded good, but…

Well, let me tell you:  the Meyer Lemon tarts are the BEST Paleo treat I’ve had – EVER!!
No kidding. And I am not usually a fan of lemon or tart desserts.  I was blown away.

So it’s both a good and bad thing that my local co-op now carries them; in coconut-vanilla, chocolate, chocolate-mint, chocolate-raw almond butter and these meyer lemon ones.
Easy access = lots of consumption.  Oh boy.  I’m in trouble.

Howdy!

Howdy!

 

More Beef Jerky!

Our new grass-fed beef bundle included a flank steak, which I thought might work well for jerky.  Using what I learned from my first go at it, I made some modifications – and it turned out FANTASTIC this time!

Jerky 1

I partially thawed the flank steak and sliced it thinly against the grain while still frosty.  Then mixed the marinade based on a recipe from Eat Like a Dinosaur and modified it to my own taste; soaked the meat overnight in the fridge, turning it over in the pan a couple times; and salted the meat generously before arranging it in the dehydrator.

Jerky 2

Drying took about 3 – 3 1/2 hours to complete.  The result was very tender, tasty, gluten-free, nightshade-free jerky!  I ate a whole tray all by myself – it was so good!

The marinade recipe, approximated:

3/4 cup coconut aminos
1/4 cup (gf) fish sauce
3 tbsp apple cider vinegar
1 tbsp onion powder
Himalayan Salt to taste

jerky 3

*nom nom nom*  😀                        It’s a HUGE hit in our house!