Parmesan Crisps

IMG_2846Everyone loves chips! This common snack food brings people together around picnic tables, school lunches, tailgates, BBQs, and summer pool parties.  Chips come in circles, triangles, squares; every possible color of the rainbow and cover all ethnic spices.  Chips are sweet covered with cinnamon sugar or savory coated with pepper and garlic, or tart flavored with vinegar.

These yummy snacks may seem harmless at a first glance because of their bite sized appeal, yet most chips are deep fried in chemical hydrogenated oils.  The tasty flavors you enjoy are chemically derived and loaded with sugar.  Chips are highly addictive due to the wheat, chemical additives, and sugar…the reason why you can never stop at one chip.  As soon as the bag is open—snap, crackle, pop—and its gone…wreaking havoc on your stomach and leaving you sleepy for the rest of the day.

Yes, I love chips, but sadly eating grain-free does not permit me to eat chips.  These grain-free parmesan crisps are a delicious alternative and perfect with guacamole for a mexican meal or a great addition to your tapenade and olive platter.  Try adding fresh herbs such as basil, garlic, rosemary or chile peppers to the cheese mixture.

They take about 15 minutes to make.  Word of advice, don’t make them when you are hungry or you will find them quickly disappearing!

8 ounces shredded parmesan makes about 25 crisps.

Directions

  • Preheat oven to 350 degrees.
  • Line a cookie sheet or flat pan with parchment paper.
  • Drop a small handful of grated parmesan cheese onto the parchment paper (about 1 heaping tablespoon)
  • Cook for 10-12 minutes.*

*Depending on how hard or soft your parmesan cheese is you might need to adjust the cooking time.  The harder the cheese the less time the crisps will need to cook.

Store any extra crisps in an airtight container for up to 2 weeks.

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Mini eats ideas

  • grab a few for a quick, protein rich snack
  • use as an alternative for tostadas
  • serve as topping for soups and stews
  • add crunch to your salad (in place of croutons)
  • serve with cheese spreads or tapenade
  • add a dollop of pesto and sun-dried tomatoes
  • eat with guacamole and hummus
  • perfect addition with fruit or olives

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Saturday Morning Blueberry, Almond Flour Pancakes

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There is nothing better than sleeping in on a Saturday morning and then making a breakfast feast!  Sleepy Saturday mornings call for eggs, bacon, waffles, pancakes, fresh orange juice and hot coffee.  Relaxing and enjoying breakfast together on the weekends is one of my favorite traditions.

I have been searching and experimenting for pancakes and waffles that are grain-free and of course husband proof!  Lets just say these are the new Potter family favorite!

Make sure to add lots of toppings such a butter, maple syrup, honey, fresh fruit, whipped cream or yogurt.  Because they are grain-free, these pancakes will soak up the liquid quickly.  You will never notice these pancakes are made with almond flour because they are still fluffy and so delicious!

I like to buy Bob’s Red Mill flour on Amazon or use Honeyville’s Natural Almond Flour.

 

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Roasted, Crispy Nuts

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These roasted nuts make the perfect snack for the on-the-go lifestyle.  They are not only so simple and quick to make, but also delicious for all ages! Keeping these on hand in the cupboard will ensure you stay away from processed and sugar filled snacks.  Nuts are a fabulous source of protein and good omega fats.

Nuts are very low in carbohydrates and will not affect your blood sugar or cause you to crash in the late afternoon!  Consuming walnuts has been shown to reduce the need for insulin in diabetics, and pecans will aid your heart by decreasing inflammation in the arteries.

Soaking the nuts in salt water, then slowly dehydrating at a low temperature will provide you with nuts that are nutritious, cheaper than buying in the store, and leave you reaching for them all day long.

Soaked nuts and seeds will…

  • remove phytic acid, which blocks mineral absorption
  • neutralize digestive and enzyme inhibitors
  • promote good digestion
  • removes toxins prevalent in today’s farming practices

Nuts are delicious, but the packaged versions found in the supermarket are full of hydrogenated oils & salt and void of nutrients.  These “health” food nuts contain chemicals and are usually very expensive.  Through commercialized process of roasting, the nuts are heated at high temperatures and then saturated with cheep hydrogenated oils causing the beneficial oils found in nuts to rancidify and spoil.  Yes, we have been lead to believe that nuts, no matter how they are processed, are rich in good omega oils.  These modern processes leave our grocery shelves with brightly packaged nut clusters of chemicals.

*Raw nuts are safer then heavily roasted nuts but, on the other hand, very difficult to digest.

The processing of soaking is a method that has been around for years in many different civilizations.  The Aztecs soaked pumpkin and squash seeds in brine then let them dry in the sun before eating them.

Directions: 

1.) Place nuts and salt in a glass or metal bowl.  Cover with water until nuts are fully submerged.
2.) Roast or dehydrate nuts at 150 degrees. **If your oven does not go that low, roast at the lowest possible temperature and adjust cooking time.
3.) Occasionally turn/flip nuts with spatula so they do not burn.
4.) Enjoy!  Store in an airtight container, preferably glass.  Nuts are best kept in the refrigerator and will last 2-3 months.

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Walnuts and pecans roasting for 24 hours in the oven on cookie sheets.

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  • *Use 4 cups of raw nuts.
  • **Cashews need to be cooked at 200 degrees. Do not soak for any more than 6 hours!
  • For more information about properly preparing nuts and seeds, refer to Weston A Price Foundation or Nourishing Traditions cookbook.
  • Nuts should last 2-3 months in airtight containers (glass jars are preferable).  Best kept in refrigerator.