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Issue 197: Snacks to Share

Zucchini Chips

Zucchini Chips

Ingredients:
1 large zucchini
2 eggs
3 Tablespoons Italian seasoning or more, to taste
1 cup gluten-free flour
1/2 cup fresh grated Romano (hard sheep cheese)

Directions:
Preheat oven to 450 degrees. Slice zucchini into thin slices—between one-eight to one-fourth inches. Mix flour and Italian seasoning in bowl. Whisk together 2 eggs in separate bowl. Coat zucchini slices in egg, then dredge through flour mixture. Place on cookie sheet (coat in coconut oil for easier cleanup). Bake for 8 to10 minutes. Add fresh grated Romano, then flip. Bake 8 to 10 more minutes or until crispy. Serve hot.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 
Antioxidant Trail Mix

Antioxidant Trail Mix

Ingredients:
1 cup pecans
1 cup almonds
½ cup raisins
½ cup dark chocolate chips (unsweetened)
1 cup dried apple slices
sea salt, sprinkled
cinnamon, sprinkled

Directions:
Combine all ingredients in a bowl. Serve.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 
Zesty Popcorn

Zesty Popcorn

Ingredients:
1⁄3 cup popcorn
3 Tablespoons extra virgin coconut oil
2 Tablespoons garlic–chili flax
2 Tablespoons melted butter
Herbamare, to taste

Directions:
Melt coconut oil in pan over medium heat. Pour popcorn into pan. Cover pan with lid. While popping, melt butter. Cook until popped. Pour into large bowl. Pour melted butter and garlic-chili flax and seasoning, and mix thoroughly.

Recipe courtesy of Nicki Rubin 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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