Dairy-Free, Gluten-Free, Opinion, Paleo, Product Review, Savory, Snack, Sweet

SnackNation Is The Subscription Box You Never Knew You Needed

I’m one of those strange breeds that genuinely loves grocery shopping. As a matter of fact, I really pride myself on my superior grocery skills. Even if it’s a grocery store I’ve never been in, I have this innate sense for where everything is located. I also usually know exactly what I want going in, so my trips to the grocery store are pretty efficient. I would say it’s a very strange talent.

But recently, I tried out SnackNation and was super impressed because I felt they knew what I was craving even more than I did. SnackNation is a monthly subscription box full of about fifteen snacks curated to your tastes. For example, I can’t eat gluten or dairy, and they designed the box so I could eat everything inside. Previously, they have only worked with businesses, but they’re extending their services to the everyday consumer, and you should be excited.

Photo by Analiese Trimber

Photo by Analiese Trimber

The best part of SnackNation, though, is that they specifically work with smaller, more innovative companies on the market rather than the generic, post-soccer game slop you’ve been eating your entire life. My favorite additions to the box included Truffle Pipcorn, these adorable, tiny popcorn kernels that pack a flavor punch, and Surf Sweet peach rings. It’s insane how good these peach rings taste, even though they are completely all-natural – no artificial dyes, no artificial sweeteners.

If I haven’t sold you on SnackNation yet, you should just go ahead and try for yourself – and you can, for free. They are launching their eCommerce site on November 28, and are giving away a free month’s subscription to their product. Just click here, and you’ll have crazy delicious snacks at your doorstep before you know it. You’re welcome.

In the meantime, visit their Instagram to see all the tasty snacks you could get in your mailbox any moment.

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Spiced Sweet Potato Truffles

Truffles are an ideal dessert. They’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.

I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles you really just need an element of crunch that serves as a binding agent and an element of creamy that mixed together can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.

This time I succeeded.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 30 minutes
Total Time: 65 minutes

Servings: approximately 28 truffles

Ingredients:
2 cups mashed sweet potato (yielded from approximately 4 small or 2 large sweet potatoes)
3 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1 bag Cinnamon Sweets TERRA Chips
2 tablespoons maple syrup
1 tablespoon almond milk
1 bag dark chocolate chips

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut ends off sweet potatoes and then dice.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place diced sweet potatoes on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Drizzle with melted coconut oil, add cinnamon, and mix to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
  7. Remove sweet potatoes from oven and transfer to a cutting board.
  8. Mash sweet potatoes with a fork.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Once all sweet potatoes pieces are mashed, remove to a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Pulse until finely ground.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Add all crumbs except a couple tablespoons to the mashed sweet potatoes. You will be using the remaining crumbs as garnish.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Add almond milk and maple syrup and mix until fully combined.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Place a new piece of parchment paper on your baking sheet.
  15. Form mixture into small balls and place on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place in the freezer for about 15 minutes, or until firm.
  17. In a medium-sized microwave safe bowl, add chocolate chips.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  18. Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Once fully melted, remove sweet potato balls from the freezer.
  20. Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
  21. Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
  22. Repeat until all truffles have been dipped in chocolate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  23. Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

Standard
Dairy-Free, Dinner, Gluten-Free, Lunch, Paleo, Savory

Pork and Greens Soup

I love to cook with all my heart. But, as I’m sure anyone can relate, sometimes I just simply don’t feel like it. Yeah, you recognize that feeling, don’t you. It’s called Winter. And it’s coming. But fear not, I have found the solution to your seasonal woes.

This soup came as an accident. I got my weekly farm share basket and opened it to find ground pork, butternut squash, and kale. Sometimes whenever I open my basket I like to pretend I’m on the TV show Chopped and have to cook for Alex Guarneschelli. She is a real hardass, so this thought alone always pushes me to make something good.

I thought wow, it’s cold outside. People usually eat soup when it’s cold outside. I typically am not a fan of soup, and I’m not overly fond of butternut squash, but if I put the squash with the pork (because duh) and kale into a pot with some chicken broth, it could taste alright. Plus, it’ll warm my frozen extremities and I can freeze the rest for lunches throughout the week.

When I had my first taste of the concoction I had created, I was really proud. I felt like I was watching my meal graduate from college with honors after doing some hard work simmering for 45 minutes. It was a beautiful moment.

Level: Easy

Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 45-50 minutes

Servings: 5

Ingredients:
1/2 onion or 1 shallot, diced
2 cloves garlic, diced
2 tablespoons olive oil
1 pound ground pork
1/2 butternut squash, diced (or 1-2 potatoes if not Paleo)
1 bunch kale or whatever green you prefer, finely chopped
3 carrots, chopped
4 quarts water + 4 teaspoons chicken boullion or 2 quarts water, 2 quarts chicken stock
salt and pepper, to taste

Directions:

  1. In a large soup pot, add olive oil, onion/shallot, garlic, and salt and pepper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Sauté until onion is tender and translucent.
  3. Add ground pork.
  4. Cook until mostly browned, stirring occasionally.
  5. Add butternut squash or potatoes.
  6. Sauté for an additional 2-3 minutes.
  7. Add finely chopped kale.
  8. Add chicken broth and water or water and chicken boullion combo.
  9. Bring mixture to a boil.
  10. Once the mixture is brought to a boil, reduce heat to low and simmer for 30-35 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Serve.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

Standard
Breakfast, Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Apple Spice Mug Cake

The temperature is rapidly decreasing, which means the time when it is socially acceptable to be lazy AF is approaching. This is debatably the best/only good thing about it not being summer anymore, so you gotta live it up.

This apple spice mug cake is healthy, delicious, and only takes two minutes to make, because sometimes ain’t nobody got time to turn on the oven when your insatiable sweet tooth hits.

P.S. You can eat this for breakfast, because it has espresso powder in it and apple spice > pumpkin spice, clearly. Feel free to jack up the espresso powder if you’re too lazy to brew yourself a pot of coffee. I don’t judge.

Level
: Easy

Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes

Servings: 1

Ingredients:
2 tablespoons almond flour
1 tablespoon tapioca flour
1/2 tablespoon coconut flour
2 tablespoons coconut sugar
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1 dash cloves
1 dash nutmeg
1 dash ginger
1/2 teaspoon espresso powder
1 egg
1 teaspoon vanilla
1/2 tablespoon coconut or almond milk
1/2 teaspoon coconut oil
3 apple slices, diced

Directions:

  1. In a medium-sized mug or microwave-safe bowl, combine flours, sugar, baking powder, cinnamon, cloves, nutmeg, ginger, and espresso powder.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Next, add egg, vanilla, coconut milk, and coconut oil.
  3. Stir to combine fully.
  4. Add diced apples.
  5. Place in microwave for one minute.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Remove from microwave and enjoy.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

Standard
Dairy-Free, Gluten-Free, Paleo, Product Review, Savory, Snack

Think Jerky: The Healthy Version of America’s Favorite Snack You Should Be Eating Right Now

When I was in third grade, I visited my aunt in San Diego. It was a dream, as you would expect – we ate cookie cake and chocolate for dinner, went to the beach, and dyed two strips of my hair bleached blonde, much to my mother’s utter dissapointment.

GIF courtesy of http://www.dailyedge.ie

Besides an extreme hike in my cholesterol, I also picked up my aunt’s strange addiction: buttered turkey ham sandwiches on white bread. To this day, I’m not really sure what turkey ham even is but it was surprisingly delicious in an elementary-school-girl-gone-wild way.

But, like all food obsessions, I eventually became disgusted with these sandwiches and developed an aversion to most turkey products.

GIF courtesy of http://www.her.ie

In comes Think Jerky. This badass company out of Chicago (Go ‘Cats!) is so cool I don’t even know where to begin. Their jerky is 100% Paleo, they’re dedicated to using solely sustainable proteins, and they have Michelin-Star Chefs cooking up their product.

Not to mention their jerky has 1/2 the sugar and salt as that gross crap you buy at the gas station, and they use herbs and spices for flavor instead of nitrates. They are seriously revolutionizing the snack industry.

Photo by Analiese Trimber

Photo by Analiese Trimber

I received a shiny package of sriracha honey turkey Think Jerky in the mail and I was scared but excited. I felt like someone with a fear of heights in one of those glass cube things at the top of the Willis Tower.

But as soon as I decided to overcome my fears and try a piece of this magical jerky, my faith in turkey, and mankind for that matter, was restored.

Photo by Analiese Trimber

Photo by Analiese Trimber

There are so many amazing things about this stuff. First of all, it has a softer texture so you can actually chew it. The days of fearing you’ll rip your teeth out on a Slim Jim® are over!

Secondly, it actually has real flavor, which is surprisingly difficult to achieve with something that’s been dehydrated. It’s meaty and the sriracha flavor is subtle – also a feat in itself. Have you ever had sriracha? Subtle is probably the last word you would use to describe it.

Photo courtesy of Think Jerky

Photo courtesy of Think Jerky

But debatably my most favorite thing about Think Jerky is you know who’s making it. For instance, my sriracha honey free-range turkey was made by Chef Gale Gand.

Yeah, you’ve probably heard of her. She’s a Michelin-Star Chef, two-time James Beard Award Winner, and former Food Network host of Sweet Dreams.

Photo courtesy of Think Jerky

Photo courtesy of Think Jerky

So it’s one thing my turkey jerky was made by a celebrity chef, but in a society where we are gradually more aware and concerned with where our food comes from, this aspect of Think Jerky is so important.

Basically, I can’t stop eating this stuff and if you don’t support their Kickstarter so you can get their product in stores ASAP, you will sincerely be missing out.

Photo by Analiese Trimber

Photo by Analiese Trimber

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Caramelized Nectarines with Bacon

Summer is a time where magical things happen. It’s warm, the sun actually shines, people leave the couch and actually do things, and I’m convinced it’s socially acceptable to partake in what I call “grillin ‘n’ chillin” as often as desired. These things are cool, but there are a few things I consider to be even more magical: summer fruits and bacon (duh).

I literally live for peaches and nectarines. I am so obsessed I even bought them before they were totally in season to make this recipe because I just couldn’t wait any longer. Stone fruits are so incredible because when you sprinkle a little sugar on top and thrown them in the oven (or on the grill!) they completely transform into a high-quality dessert in less than fifteen minutes.

And while I was on the caramelized peaches kick, I figured it couldn’t hurt to throw in some caramelized bacon, too. Predictable.

Level: Easy

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Servings: 2-4

Ingredients:
2 slices bacon
2 nectarines or peaches
approximately 1/4 cup sugar (I used coconut sugar)

Directions:

    1. Preheat oven to 500 degrees.
    2. Slice bacon in half length-wise, so the strip is half as wide. Then dice from there. This is the ideal dice for this dish.
    3. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked but not cooked all the way.
    4. Remove bacon to a plate lined with paper towels to absorb the grease. Pat as dry as possible.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    5. Once dried from the grease, chop bacon into very small pieces. Set aside.
    6. Slice your nectarines or peaches in half and remove the pit.
    7. Place in a medium-sized oven-safe pan or dish.
    8. Sprinkle sugar onto nectarines/peaches.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    9. Put in oven for one minute.
    10. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!!)

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    11. Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked.
    12. Top with ice cream and cry tears of joy.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Standard