We like to keep summer snacks light, satisfying, and especially time saving when we are in a hurry to go somewhere or when that unexpected visitor shows up. If you are a whole foods, plant base eater, having time saving recipes on hand to create in a moments notice is essential. Since our pantry and fridge has little to no processed food, having the tools and food to whip up something delicious and in a hurry is a must. These are my three ‘go to’ recipes to create when we have last travel plans or need to create a healthy delicious dip to enjoy with friends.
I always have some fresh fruit or vegetables cut up and stored in the fridge that I can use last minute for recipes like these. If you’re looking for vegan crackers, check out the brand ‘Mary’s’. They come in a variety of flavours and are simply delicious and go well with all of these dips.
I love pineapple but I can’t eat a lot of it due it’s acidic content (roughly 3.5 – 5.2 ph). However, when it’s mixed with the following ingredients along with some vegan crackers, it tastes absolutely delicious on a hot sunny day. Use a high speed blender to save on time if you don’t want to do any chopping.
- ½ pineapple, peeled & cut into large pieces
- ½ red onion, peeled and diced
- ½ red bell pepper, chopped
- 2 tbsp of cilantro, chopped finely
- ½ lime, peeled
- ¼ jalepano pepper,
- Pinch of salt
- If you are not using a blender, then just chop up all the ingredients and make sure you add lime juice instead of the lime (I usually add 1-2 tbsp of lime juice).
- If you are using a blender, you only need to blend it for 15-20 seconds. Make sure that you chop up the ingredients in big chunks first.
Roasted Balsamic Carrot Hummus
Who doesn’t love hummus. When I cook up chickpeas, I generally soak an extra cup to make up some hummus to snack with some fresh vegetables and crackers. You can just about add any type of flavour to hummus to spice it up. I really like to experiment in my kitchen to try different flavours when making hummus. If you have any left over carrots from dinner the night before, you can use them in this recipe.
- 1 cup baby carrots or regular carrots, sliced into 2-inch pieces
- 1 tsp balsamic vinegar for roasting
- 1 15-ounce can of chickpeas, drained and rinsed
- 1 tbsp tahini
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, or more to taste
- Cold water as needed
- Pine nuts for garnish
- Preheat the oven to 400°F.
- Toss carrots with the balsamic vinegar. Roast for 30-35 minutes, or until tender.
- Once carrots are done roasting, place all the hummus ingredients into a high-speed blender or food processor, except for the water. Blend until ingredients are combined. Slowly add in the cold water as you continue to blend until smooth.
- Serve with homemade crackers or vegetables
When mangos are in season, I usually stock up and freeze them. They are one of my favourite fruits and I can’t get enough of them. This recipe is so easy to make in under 5 minutes or you can prepare it the day before and store in the refrigerator.
- 1 peeled ripe mango
- 1/2 jalapeño pepper, diced
- 2 tbsp sweet red pepper, diced
- 2 tbsp red onion, finely chopped
- 2-3 tbsp lime juice
- 3 tbsp fresh cilantro leaves, finely chopped
- 1 pinch salt
Cut up the ingredients in a small bowl and add the lime juice and a pinch of salt to taste at the end. Sometimes I add a little avocado if I find the salsa is to acidic.
Eat clean & live green!
Your Compassionate Coach,