Snack

LEMON HUMMUS with ROSEMARY PITA CHIPS

May 4, 2019 by Sarah Baade 2 Comments

I’m an introvert… most of the time. We all have our moments of being outgoing, right? I have no problem taking charge during appointments at work. I can lead a camp song like I was born to do it. Even public speaking doesn’t bother me much. Growing up though, I was a painfully shy child. I can remember hiding behind my parents’ legs or behind furniture just to avoid interacting with people. Even now, my natural instinct is to cuddle up at home and watch a movie or spend time with my family. But life really is about balance. I have extrovert friends who I know I can call at the last minute when I really want to get out and do something. I don’t think those friends even realize how much they help me to break out of my routine and reach for my goals.

A few months ago, I heard about a new group here in San Antonio called Florecer Femme. This is really a community of women who support and encourage one another to flourish and become strong female leads of their own lives. When I saw they were having a launch event last November, I immediately knew that I wanted to go. I connected with one of my extrovert friends and we purchased our tickets to attend the event. Then it happened, my friend ended up not being available to go with me. The introvert in me panicked a little bit and made up excuses for not going alone. I ultimately channeled the outgoing side of my personality and boldly walked through the doors of that event all on my own. I’m not saying networking in a room full of people who brought their own friends was easy but it was definitely doable and it formed some relationships. Here I am, six months later, creating light refreshments for the latest Florecer Femme event. I hope that my own experience can give you courage to walk confidently into whatever might be intimidating you and take charge of your own path. Make those connects, start that project, ask for that promotion. However you are looking to grow, I believe you are capable!

For the Florecer Femme event, I served Lemon Hummus with Rosemary Pita Chips (seen below), Rainbow Fruit Salad, and Honey Date Nut Bars. If you have tried these recipes, I’d love to hear from you! You can comment below or tag me on Instagram @sliceofhoney #sliceofhoney.

Tips:

If you don’t have a food processor, you can blend the hummus in a blender just don’t go overboard or you’ll liquefy it.
For the pita chips, you can use dried or fresh rosemary. If using dried, you’ll want to add a little extra to make sure you get the full flavor of the herb.

Print Recipe

Lemon Hummus

Ingredients

15 oz can chickpeas, drained & rinsed
2 Tablespoons tahini
1/3 cup olive oil
1/4 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
zest & juice of 2 small lemons

Instructions

In a food processor, blend all ingredients until smooth.

Print Recipe

Rosemary Pita Chips

Ingredients

2 whole wheat pita breads
3 Tablespoons olive oil
1 teaspoon fresh rosemary
1 teaspoon flaked salt
1 teaspoon paprika

Instructions

Preheat oven to 375°F.
Cut pita bread in half so that you have single layer rounds then cut each round into 6 wedges.
Place wedges on a sheet pan and brush each wedge lightly with olive oil.
Sprinkle rosemary, paprika and salt over wedges.
Bake 6-7 minutes or until golden brown and lightly crisp.
Let cool before serving.

Honey Date Nut Bars

April 8, 2018 by Sarah Baade 2 Comments

Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.

A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.

Tips:

A candy thermometer is recommended for getting the honey to temperature. However, you can also let it get to a rolling boil and then drop a small amount of the hot liquid into a cold cup of water. The honey should become firm and when you pinch it with your fingers it should have very little give.
If you aren’t a fan of almonds or macadamia nuts, feel free to sub out for your favorite combination, just keep the measurement ratios the same as what is given in the recipe.

Honey Date Nut Bars

Makes 12 bars

2 cups roasted, unsalted almonds

1 cup roasted, unsalted macadamia nuts, broken into large pieces

3 pitted medjool dates, chopped

½ teaspoon salt

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup pepitas

2/3 cup crispy rice cereal

Directions:

Put almonds, macadamia nuts, pepitas, dates, rice cereal and salt into large bowl and set aside.

In a medium sauce pan, bring honey and vanilla to a rolling boil, stirring constantly until you reach 300°F.

Pour hot honey mixture over nut mixture, stirring to quickly mix the two.

Spread nut mixture evenly over parchment paper lined 9×9 pan. Let cool completely before cutting and serving.

Chili Lime Roasted Cashews

March 7, 2018 by Sarah Baade Leave a Comment

I am a grazer – I tend to eat smaller meals and add in snacks throughout the day. In theory, this is a healthier way to eat. But that theory goes out the window if you’re reaching for chips or candy all day long. I need something new that isn’t over-processed. A snack like cashews is ideal because the protein helps me feel full without eating a huge portion.

The biggest issue I have with the seasoned nuts I find in my local stores is that the salt and seasoning tends to be over the top. Yes, I want flavor but I don’t want to still taste my snack an hour after eating it. I kept the spice mild so you won’t get overwhelmed here but you can easily take things up a notch if you want to.

Tips:

These are full of flavor but not necessarily spicy. If you want to add more heat, increase the amount of cayenne pepper into the blend.
Don’t skip out on stirring the cashews periodically during the roasting process – this helps to give them an even roast.

Chili Lime Roasted Cashews

2 Tablespoons fresh lime juice

½ teaspoon honey

1 teaspoon salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ chipotle chili pepper

¼ chili powder

1 lb raw cashews

Directions:

Preheat oven to 250°F and line a baking sheet with aluminum foil. In a medium bowl, whisk together lime juice and honey. Add in all seasonings and whisk until well blended. Stir cashews into spice mixture until they are evenly coated. Spread cashews on lined baking sheet and roast for 30 minutes, stirring every 5-10 minutes. Cashews will take on a golden, reddish color but should not blacken. Spread roasted cashews on paper towels and allow to fully cool before eating.