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.

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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

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Dairy-Free, Gluten-Free, Savory, Snack

Bacon Popcorn and How to Put Bacon on Everything

If I told you how much popcorn I consumed in college my senior year alone, your gag reflex might kick in. Seriously, I couldn’t get enough of it and my friends couldn’t either. Popcorn was our crack and no day was complete without a bowl before bed.

This was so wrong on so many levels but the most wrong thing about it was that bacon was never involved. Me! And bacon wasn’t there! The fact that I didn’t combine my two favorite things makes me embarrassed to be a human. But this is my retribution. Here it is. I present to you, Bacon Popcorn.

But let me get to the real point of this article. I have now found a way to put bacon on everything. Get a salt or pepper grinder from the grocery store for cheap or get caught buying some $5 grindable spice blend from Whole Foods like me if you’re an idiot. Remove the contents. Replace the contents with the bacon you cook in this recipe. Literally, your life won’t ever be the same.

Level: Easy

Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes

Servings: 2

Ingredients:
3 slices bacon, small dice, preferably not thick cut (yeah, that’s the only time you’ll ever hear me say that
1/3 to 1/2 cup popcorn kernels, depending on how much bacon fat you have
1 pinch dried sage
salt, to taste
one salt or pepper grinder, contents removed

Directions:

  1. 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.
  2. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5-6 minutes, or until fully cooked.
  3. Remove bacon to a plate lined with paper towels to absorb any grease, doing your best to keep as much of the grease in the pan as possible.
  4. Transfer bacon grease to a medium-sized saucepan and turn heat to high.
  5. Add popcorn kernels to saucepan.
  6. Make sure there is enough grease to slightly cover the popcorn kernels. Add some of any other type of oil if you need more.
  7. Add salt and sage.
  8. Cover pan and let sit. Once kernels start popping, make sure to shake the pot every couple seconds to make sure the kernels pop evenly.
  9. Continue cooking until kernels start to pop a few seconds apart.
  10. Transfer popcorn to a large bowl. You might have to do this a couple times throughout the process depending on how many kernels you used.
  11. Take bacon pieces and add to your salt or pepper grinder.
  12. Grind bacon on top of popcorn. Grind bacon on top of your eggs. Grind bacon on top of your ice cream. You get the picture.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

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

Paleo Bacon and Sage Roasted Winter Squash Seeds

We all know I’m obsessed with squash. It’s weird. I’ve accepted it. But what I haven’t told you yet is that I literally use the entire squash whenever I have one. I have a distinct memory of carving pumpkins with my college roommate and immediately proceeding to make roasted seeds and even pumpkin “gut” bread. We justified pissing off all our neighbors by making noise until the wee hours of the morning by being super economical and not leaving a single piece of squash to waste.

While I haven’t made any “gut” breads recently, I always roast the seeds of whatever squash I’m using a) because I’m poor and feel guilty when I waste anything I can consume and b) because squash seeds seriously make the perfect snack. This time, I decided to spice up my favorite snack by roasting them with bacon grease, bacon itself, and debatably the classiest of all herbs, sage. Keep this little ditty in mind and feel free to double or even triple the recipe when you’re roasting your squashes for the holidays (everyone does that, right?) because I’m not quite sure what a holiday table is if there’s not bacon on it.

Level: Easy

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 1-2

Ingredients:
1 slice bacon, extra small dice
seeds from one squash (acorn, spaghetti, whatever you have)
1 pinch dried sage
salt and pepper, to taste

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. To get the ideal bacon dice for this recipe, slice bacon in half lengthwise (making it half as wide), and then dicing it from there.
  3. In a small frying pan over medium-low heat, add diced bacon and sauté for about 5 minutes, or until almost half to 3/4 way cooked. Don’t cook through all the way through as the bacon will continue cooking in the oven.
  4. While your bacon is cooking, scoop out the “guts” from whatever squash you are using.
  5. Remove seeds from innards and wash thoroughly using a colander.
  6. Transfer seeds to paper or cloth towels to dry them completely.
  7. Transfer dried seeds to parchment paper.
  8. When bacon reaches ideal level of doneness as described above, add to baking sheet with the seeds. Make sure you get all the grease, too!
  9. Add salt, pepper, and sage to seeds and bacon.
  10. Place baking sheet in the oven for about 10 minutes or until seeds are golden brown.
  11. Eat as a healthy snack or put on top of the squash itself for a nice crunchy touch.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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