Tag Archives: healthy snack

blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.


In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.


blackberry and endive salad


  • 1 endive (cut into thin slices)
  • 1 small box of blackberries (cut into 1/4ths)
  • 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
  • 1 1/2 tablespoon high quality balsamic or sherry vinegar
  • 2 tablespoons grapeseed or olive oil
  • a large pinch sea salt
  • a dashpaprika


Step 1 If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.
Step 2 Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

potted herbs > packaged herbs

mintI’ve come to a revelation– I hope to never buy herbs again in the grocery store!  This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:


Each of these plants cost no more than 3 bucks.  In the grocery store where the herbs will probably die in like 3 days anyways?  One buck less.  And they don’t keep having little herb babies.

Buy your own herb pots!  Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window.  These lovelies reproduce more quickly than rabbits.  …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.

plated tartine herb

fruit salad with basil

fruit-salad-with-basil-far-awayWEBThe jackets are stowed and the tank tops aplenty.  Give your fruit salad some peps by adding fresh basil. 

To really infuse the flavors, mix all ingredients 30 minutes before serving.  Today I enjoyed a combination of peach, banana, apple, and blueberry.  The banana adds a luscious creaminess and juxtaposition of texture from the firmness of the blueberries and apple.  The peach is a flavor complement to both blueberries and bananas.  Basil ties this together into something curiously savory and herbaceous.


homemade honey oat bars

wrapped-honey-oat-barI find caramel made from honey to be a delightful little composition.  Especially if there is some form of sea salt added to it.  Perhaps a little oil.  Oh, lookey here, there’s both!  This recipe for a healthy and gluten-free granola bar has no refined sugar at all and is high in fiber (good for your arteries, yeah!).  A really nice natural energy boost by itself if you’re pragmatic, a healthy way to get that sweet fix after a meal if you’re a touch more hedonistic.  Like, a touch.


homemade honey oat bran bars

Serves 10-12
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1/4 cup neutral flavor oil
  • 1/2 cup honey (or 1/3 cup agave nectar for vegan)
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon pure vanilla (optional, but tasty)
  • 1 1/8 cup gluten-free oat bran or oats (available at health food stores or online)


Step 1 Heat oil, honey, salt and optional vanilla in a saucepan over medium-high heat.  If you have a thermometer, insert it and bring mixture to 135 degrees F (270 degrees C) or until it bubbles like shown at left and starts to turn a little darker in color.  Immediately remove from heat.
Step 2 Add oats to pot and stir with spatula until coated.  Let sit, stirring every 2 minutes, for 10 minutes to cook the oats to make them more digestible.
Step 3 Spread on a silicon baking sheet (or an oiled baking sheet or parchment paper) to desired thickness.  With spatula, or a dull knife, outline the shape you want to cut.  Let cool then cut and wrap individually to be all precious. Store in fridge for harder bars, room temperature for softer taffy-like bars. Will save for about a week in the fridge, about 4 days room temperature.

homemade hemp seed butter


The recess bell rings, and all of my fellow classmates grab their brown bags, bouncy balls, jump ropes, hacky sacks, and other kiddo delights.  We all scamper out to make the most of these precious 15 minutes away from our intense studies of dinosaurs, basic addition, and, the obsolete, cursive writing.  Aw, recess.  The time where we all learn the importance of the break, of taking time away from work, and, of course, of snacking.

<–who thought this game was a good idea?

Snacking for non-Bubble Children was a different game than for yours truly.  Before the tetherballs were whipped around those poles, and we all found our stomachs growling on those blue lunch yard tables, I cannot tell you how many plastic containers I saw unveiled revealing sliced apples, celery, and creamy, luscious peanut butter.  I knew it was capable of taking my life, but that didn’t stop it from both smelling and looking like some strange combination of gooey caramel, melted milk chocolate, and just-too-soft ice cream.  It wanted it so bad.


And I still do.

“Recess” remains important to me.  I am taking mine right now, eating my Sunday breakfast in the sun before a long night of cooking at The Heathman tonight.

After a busy Saturday evening shift last night, my body wanted something comforting this morning, something that reminded me that I was still on a break before feeding the elite masses, again.  Good morning, sunshine, my inspiration to develop a new way to make hemp seed butter.

When you buy this stuff in stores, it is not only extremely overpriced, but it is both green, not toasted, and, frankly, nothing like that smooth goodness I desired so badly as a young thing.

cookinghempseedbutterThe trick is, you’ve got to actually toast the hemp seeds, and then let them cook a little bit so they expand into their full, rich potential.  Then it is time to add the flavor (salt and honey).  Now your hemp seed butter is both golden brown and toasty delicious.

homemade hemp seed butter

Serves 1 small pot hemp seed butter
Prep time 2 minutes
Cook time 15 minutes
Total time 17 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Condiment, Snack
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1 cup hemp seeds
  • 1/3 cup neutral flavored oil (grapeseed or canola)
  • 1/2 teaspoon sea salt
  • 4 teaspoons agave nectar, honey, or xylitol


Step 1 Heat a sauté pan over medium-high heat.  Toast hemp seeds for 3 minutes, stirring frequently.
Step 2 Reduce heat to medium-low, and add oil.  Let cook for 10 minutes, stirring every few minutes.
Step 3 Remove from heat, and strain out excess oil.  In a medium bowl, combine hemp seeds, sea salt, and honey with an electric mixer until desired creaminess is reached. Stores in the fridge for up to two weeks in an airtight container.