Be Fab - Be You LLC
One of the guilty pleasures during the holidays is enjoying a snack … and especially anything that involves DIP.
Can you name one person that doesn’t love a creamy, delicious dip?
The problem is that dips are loaded with calories, excess sodium, and lots of ingredients that can leave you feeling less than awesome!
I used to love to grill meats and poultry. Since my last expensive grill rusted out several years ago, just after three years I had purchased, I have not invested in a new one. Then, I learned the unhealthy chemicals formed during the grilling process and that was the end of the idea of buying a new grill.
These crackers came out amazing. Literally, I’ve just put foods together in a food processor and magic happened. One ingredient I knew I needed to have: something that would glue the foods together. One of my favorite nutrient-dense foods are CHIA SEEDS and in this case, CHIA GEL.
This cracker recipe is a good example of balanced plant-based food: healthy carbs, protein, and fasts including my fav Omega-3s (in the chia and flax).
Enjoy the natural flavors it offers. Oh…try pairing this cracker with the walnut dip. Yummier!
When possible, buy organic foods to minimize the intake of hormonal disruptors chemicals.
Put all ingredients in a food processor. Process it until all ingredients are blended well. Taste it and add seasonings as needed.
Spread the yummy batter onto baking paper lined dehydrator trays. Add baking paper on top as well for flipping it. Dehydrate for 4 hours. Flip and do another 4 hours or until crunchy.
Cut into squares and store in glass or airtight container. Make it ready to grab for your meal or snack, with or without a yummy dip!
If you have a fancy dehydrator and are able to control the temperature, set it up for 125°F. If you do not have a dehydrator, you can put the trays in your oven. To prevent break down of fats, keep it temperate of 150°F (if higher, open the door of your oven slightly)
Enjoy!!!
Please hear me on this one…I beg you to not be afraid of experimenting. Yes, throw foods together. My thought process is, if I like them individually, chances are I will like them together.
Now that, when the flavor comes out ‘short’, often there is a way to ‘repair’ it. Being and expecting perfection in the kitchen often leads to not cooking and/or disappointment. Instead, approach the process with curiosity!
I used to cook NOTHING, NADA, ZERO. I did put things together like cheese and deli meats on the tortilla. Shredded chicken, added cheese on top and that was my lunch. Drunk the premade juices. Ate all sorts of processed sweets and pastries, added the sugary creamers to my coffee, ate all sorts of fat-free foods, and the list goes on. I also was a master of eating cheese–made my own party sitting in front of the TV with a block of gouda and extra cheddar cheese and a nife. Noticed I did not mention vegetables. A positive, I enjoyed tropical fruits.
It’s because I want to explore. You DO NOT HAVE to be a CHEF. When I was 36 years old, after my ‘come to Jesus self-talk’, I committed to studying me. I committed to disease prevention, the reversal of my prediabetes and chronic digestive issues, and get control of my eating disorder through the building and sustaining a healthy lifestyle.
I made compromises, especially when it came to time and activities. I learned the taste of spices. I acquired and renewed my palate. I introduced loads of new foods to my plate.
I learned to cook–initially, I followed recipes to the dot. It was a journey that I learned to appreciate over time. Today, it is easier, faster, and yummy (most of the time). When I mess things up, I mix other foods to it, blend it and done! Something new was just created 🙂
I encourage you to be curious, think of FUELING your,mind and body with nutrient-dense foods.
–Maria
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I do not share the excitement about Halloween that most Americans do. It is likely because I did not grow up with the tradition in Brazil. The idea of buying or making a costume, getting dressed up, and going places to party for that drains my energy. Isn’t it funny? It’s just not my thing. It’s totally OK.
This recipe is simple, fast to prepare and super nutritious!
Cruciferous veggies help us not only cleanse our bodies and minds but also fuel us with fiber, vitamins C, E, and K. It also offers phytonutrients that may reduce the risk of developing cancer.
Shred in a food processor and put in a bowl.
Sprinkle with salt or lemon juice and massage until softened.
Blend until creamy.
Pour over softened broccoli and cauliflower.
Feeling adventurous? Separate a portion of the recipe and play with seasonings. Try adding mixing other spices such as paprika, cayenne pepper, turmeric, garlic powder, and onion powder 🙂
Have Fun and Enjoy it!
If you have been diagnosed with thyroid issues, you may avoid consuming cruciferous vegetables raw. Goitrogens, natural chemicals in these foods, can interfere with thyroid hormone synthesis.
Does that mean you should not eat them? Nope. No reason to stop getting health benefits they offer. All you need to do is cook them–light steam will do it, to inactivate the goitrogens. It is a WIN-WIN!
Enjoy it!
Recipe Credit: Ritamarie Loscalzo
This yummy recipe is loaded with magnesium, a mineral a large percentage of the population is deficient. This chocolate smoothie is fast to prepare, tasty, and includes all macronutrients to fill you up!
This recipe was inspired by Dr. Ritamarie Loscalzo's original recipe.
Also, check out my blog about the relationship between magnesium and depression HERE.
This is easy, fast, versatile, and nutrient dense breakfast, snack, lunch, or dinner. It is an anytime food for me.
Add chia seeds and milk/water to a bowl and mix really well.
Add and mix all other ingredients, one at a time to the bowl with chia
Let it soak on the counter for 8 hours or in the fridge for 12 hours
Enjoy this energy packed, tasty, and healthy porridge meal!
Store leftover porridge up to 4 (four) days in the fridge.
You can let the chia and milk/water soak first and then add other ingredients before you are ready to eat.
I encourage you to NOT be shy and add and change fruits and ingredients. Just keep it balanced with plant-based and fairly unprocessed carbs, protein, and fats.
One of the reasons to feel safe 'playing' with ingredients is because chia does not taste anything. Add good to good and get 'gooder' 🙂
Oh by the way, if you have issues with gelatinous texture, you WILL NOT like chia porridge. Otherwise, it's heaven.
Absolutely amazing, simple, and nutritious.
– 2 heads of cauliflower cut in florets (they shrink in the dehydrator so don’t cut them too small—yet they must fit your dehydrator)
– 1/4 teaspoon of salt (Celtic sea salt or Himalayan salt)
– 1 tbsp of thyme
– 2 tbsp of cold pressed olive oil
– Nutritional yeast
Sprinkle salt and thyme evenly. After you mix oil, coat florets with nutritional yeast. Dehydrate for 8 hours, until desired crunchiness. The longer you dehydrate the crunchier your cauliflower will get.
Yes, popcorn is a crop that is heavily covered in pesticides, insecticides, herbicides, fungicides, and fertilizers. A large, and that means that it’s best eaten as organic. Plus, if you are not making your own popcorn, watch out for oil that is being cooked, especially at theaters. More than 98% of soybeans grown in the US are GMO. That said, your popcorn is now a source of GMOs.
Enjoy Your Cauliflower Popcorn! Bring that to the theater instead 🙂