Snack Attack! Healthy Buckwheat & Millet Crackers & Zucchini Fries!

Sometimes, you just have a snack attack!

delicate and delicious!

Being on the Body Ecology Diet, and having so many restrictions: (sugar, fruit, grains, dairy, beans (including peanuts), starchy veggies, sweet veggies, soy, mushrooms, tomatoes, alcohol, vinegars (except for apple cider vinegar), and caffeine), snacking can be a bit difficult. Convenience foods are a no-go. Pretty much anything store-bought is out!

Crispy crunchy outside!

Soooo, I have to make my own snacks! You already know about my nut addiction:) but, I have several other snacks I enjoy too!

Sweet Cinnamon Millet Crackers

crispy and fabulous!

Garlicky Buckwheat Crackers

great garlic kick!

and Zucchini Fries!

healthy and delicious!

These satisfy any sweet or salty craving you may experience during the day!

And, these are healthy and delicious! Gluten Free, and Body Ecology Diet friendly with Vegan Options!

Lets start with the Sweet Cinnamon Millet Crackers!

Sweet Cinnamon Millet Crackers!

Here’s what you need:

1/2 cup millet, cooked in 1 cup water
1 egg white, (Vegan option: 1 flax/chia egg)
1/4 cup almond flour
1/2 tsp cinnamon
15-20 drops pure liquid stevia (BED use alcohol free)
pinch of salt

Preheat oven to 400 degrees. Cook your millet until it absorbs all the liquid, about 20-25 minutes. Then, fluff with a fork and let cool. In the mean time, Cut 6 medium-sized rectangles of parchment paper. Once your millet is cooled, add it to a bowl with the rest of your ingredients. Mix well to combine. Spoon 1/3 of the “batter” onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Repeat with the other 2 thirds of the batter. Bake (as a parchment sandwich) for 30-35 minutes, or until golden brown around the edges. When you take them out, the parchment will fall right off! Once cooled, break into chips! MMM!!

Next: The Garlicky Buckwheat Crackers!

Garlicky Buckwheat Crackers!

Here’s what you need:

1/2 cup buckwheat, cooked in 1 cup vegetable stock
1 egg white (Vegan option: 1 flax/chia egg)
1/4 cup almond flour
healthy pinch of salt
a sprinkle of garlic powder – a scant 1/4 tsp — a little goes a long way!!

The directions are the same as the millet!

Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid, about 6-8 minutes (that’s it!!). Then, fluff with a fork and let cool. In the mean time, Cut 6 medium sized rectangles of parchment paper. Once your buckwheat is cooled, add it to a bowl with the rest of your ingredients. Mix well to combine. Spoon 1/3 of the “batter” onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Repeat with the other 2 thirds of the batter. Place them on 2 baking sheets and bake (as a parchment sandwich) for 30-35 minutes, or until golden brown around the edges. When you take them out, the parchment will fall right off! Once cooled, break into chips! MMM!!

One good way to tell they are ready to take out of the oven, is that the top parchment paper will pull away from the cracker and look wrinkled and golden! :)

Finally, the Zucchini Fries!

Zucchini Fries!

Here’s what you need:

1 zucchini, sliced into “fries”
1 egg white (vegan option: plain almond milk)
1/2 cup almond flour
salt and pepper
Olive oil spray

Preheat oven to 400 degrees. After you prep your zucchini, set up your breading station: You’ll need 2 bowls, and your olive-oil-sprayed baking sheet. In one bowl, put your egg white (or almond milk), in the other, put your almond flour (mixed with a healthy pinch of salt and pepper). Coat your zucchini in the egg, then coat it with the almond flour, and then place it on your baking sheet. Your hands will get messy — just embrace it! :)

Bake for about 25 minutes, until golden brown, flipping half way through! Sprinkle with salt and enjoy!

with a kiss of sweetness:)

These snacks are so delicious!! First, the Sweet Cinnamon Millet Crackers are just fabulous! They have just a kiss of sweetness that is so delightful! And they are crispy, delicate and delicious! These are great with nut butter too:) Millet is a gluten-free grain, and one of the 4 legal grains on the Body Ecology Diet! Packed with protein and fiber!

Major Crunch Factor!

Next, the Garlicky Buckwheat Crackers are outrageous. My dad LOVES these — and so do I! The are super crunchy! Whereas the millet crackers are crispy and delicate, these are hearty with a great *crunch* factor! They have an awesome flavor — complex and savory from the veg stock, with a fabulous garlic kick! They are so amazing! Despite its name, buckwheat is another Gluten Free grain that’s BED legal and protein packed!

gorgeous golden almond crust!

Finally, the Zucchini Fries! These little gems are awesome! They have a crispy-crunchy outside with a beautifully chewy center! And the outside is deliciously nutty from the almonds. A plate of these is so satisfying and scrumptious!!

What are some of your favorite snacks?

See ya tomorrow!!

Need an olive oil mister? Here's the one I use:

Crunchy Dill Slaw w/ Buckwheat Chips! GF, V, BED!

Well, the fam has all gone home now. We went from 12 people on the boat, to 3. It was so great to be all together…even though there were a few snags along the way. Lots of memories made — especially when the power, water, internet, cable, and air conditioning were broken…simultaneously! haha

taking in the concert on the lake!

So today, the lakes were practically empty! All the “Fourth-of-July-ers” have gone home, and now it’s just the locals — all 676 of them!

party!! :)

We found out where they all were hiding today though! There was a “big” concert on a beach! And a ton of boats had gathered to listen…so we did too:)

a delicious pile of goodness!

So after a long day on the water, dinner needed to be quick, easy, cool and crunchy! Sounds like a night for my Crunchy Dill Slaw with Buckwheat Chips! Delicious and refreshing — simply wonderful!

gluten free, vegan, and body ecology diet friendly!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And the chips have a Vegan option!

what a plate!

Here’s what you need: (Serves 3)

1 cucumber, deseeded and sliced thin on a mandolin
3 radishes, sliced thin on a mandolin
1 red pepper, diced
1 carrot, diced
1/2 red onion, sliced thin
2 green onions, sliced

Dressing
juice of 1 lemon
1 tsp EVOO
1 1/2 Tbsp fresh dill, chopped
salt and pepper

Chips:
3/4 cup buckwheat cooked in 1 1/2 cups veg stock
2 Tbsp Almond Flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
salt

Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 6 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg whites, and S&P. Then, place 1/3 of your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON. Repeat with the other 2 thirds of the mixture. Bake as “parchment sandwiches” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!

mmm mmm mmm!

Meanwhile, prep all your veggies. After you slice your red onion, soak it in ice water for about 10 minutes (this gets rid of the bitter, onion-y bite). Drain, and combine it with the rest of your veggies in a medium-sized bowl. Toss with your dressing and dill. Refrigerate until your chips have finished baking.

crunchy buckwheat chips!

To serve, plate you slaw with the chips, and garnish with green onions!

With this meal, I served Lobsta Bakes‘ wild, ocean-caught cod. It was so delicious and sweet! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice! mmm!

paper-thin cucumber — so refreshing!

This meal was fabulous! It was just what we were craving after a long day on the water! The flavors were bright and fresh from the lemon and dill. So refreshing and clean tasting!

refreshing veggies!

And the textures were marvelous! First of all, it was super cold and crunchy. This made it so satisfying! And the chips…wow! — It was like the best chips and salsa I’ve ever had!

amazing textures!

Finally, the colors were just gorgeous! The purple onions, green cucumber, red peppers, light green onions, and pink and purple radishes just popped off the plate!

so colorful!

Have you gone to any good concerts this summer?

Until tomorrow!

Need a mandoline? You just can't get the paper-thin slices you get on a mandoline with a knife. Here's the one I use. I love it because it has a hand guard.