Now that we are home, I can stock us up on healthier snack options. We do ok with snacking when traveling because I always make sure to have nuts and granola on hand but that gets old after a while.
We don’t eat bread on a regular basis but when we do, we buy these awesome pita’s from Papa Filin’s. They are made locally and always fresh. They are organic, whole wheat and only have 5 ingredients. Think that’s not a big deal? Go look at the list of ingredients in the loaf of bread you have sitting on your counter. Can you pronounce all of the ingredients?
By the same token that we don’t eat bread regularly, we also don’t eat “chips”. To satisfy that urge to have a “chippy” snack, we make our own pita chips and customize them to our tastes.
AND…these pita’s are only 2 WW points if you are keeping track. Since they don’t contain all of the nasty chemicals for preserving, they will mold faster than processed bread so just keep that in mind. If you don’t think you’ll be eating them as bread, whip up some pita chips with the rest so they will last longer.
If you were to make a whole package of pitas into chips, you would have A LOT of chips and at only around $3.00 a package, that makes a cheap, low ingredient, organic snacky treat.
We like them plain, with salt and pepper, sprinkled with parmesan or with a little Neufchâtel cheese and some homemade jam. You could even make a sweeter version of the pita chip and use some organic honey with a sprinkle of cinnamon.
Bread and butter pickles are my most favorite of all pickles except for sweet gherkins. Regardless, I like a sweet pickle. So when I saw mini-cucumbers at the grocery store the other day I wanted to try my hand at making my own bread and butter pickles.
I never realized how easy it was to make your own pickles or to pickle any vegetable for that matter. The only thing that I wasn’t super thrilled with was that this recipe required a cup of sugar. I hardly ever consume white sugar so considering I wasn’t going to be eating the whole cup at one time and I used organic sugar, I allowed myself to be ok with it this time.
So I got out my handy dandy little wavy veggie slicer and cut up my teeny tiny cucs into cute little wavey slices. Put them in a dish and sprinkled them with salt, covered them and put them in the fridge for about an hour and a half.
After an hour and a half or so I rinsed the salt off of the cucumbers with cold water and drained. Then combined the onions and cucumbers and put aside while I made the hot vinegar mixture to pour over everything.
Luckily my hoarding of big jars with lids came in handy and I didn’t have to purchase a special one just for my pickles. I ended up using 2 jars but that’s cool because now I have a jar of pickles to give to my mom.
BONUS: Chop these little babies up and you’ve got homemade sweet relish.
Wash and slice mini cucumbers thin. I sliced mine about a ½ of an inch thick.
Place cucs in a shallow pan and sprinkle with the salt. Mix with your hands to get the cucs and salt combined well.
Cover and place in fridge for an hour and a half.
Remove from fridge, in a colander rinse cucs with cold water and drain.
In a bowl, toss sliced onions and cucs, set aside.
In a medium saucepan combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, tumeric and bring to a simmer. Stirring until sugar is dissolved completely.
Place cucs/onions in jar of choice and pour hot vinegar mixture over them.
In my exploration for new paleo recipes, I found this coconut flour flat bread that only has 4 ingredients and I love foods with the least amount of ingredients so why not give it a go. The original recipe looks much prettier than mine but the recipe was really easy and it turned out delicious.
The only ingredient that was paleo questionable was the dash of baking powder. I looked online here and they explain that because the amount is so minimal it’s pretty much harmless and negligible. It all depends on if you are comfortable using a dash. If you won’t lose sleep over it, you’ll be happy with the result.
This recipe makes 1 big flat bread or 2 small ones. The smaller ones will be easier to flip and since I am not a master flipper which you see in the photo below. I’ll be making them smaller next time and there will definitely be a next time. I’ll most likely double the recipe next time so I can share them with the hubby.
I hesitate to call these just “flat bread” because they are so light and fluffy and almost sweet. I would call them Coconut Flour Sweet Almost Pancakes Flat Bread. But that doesn’t really roll of the tongue 🙂 So for the sake of simplicity, I’ll call it Coconut Flour Flat Bread.
Update: The hubby asked me to make him Coconut Flour Pancakes and I made this exact recipe, gave him the batter and he made pancakes with it on the griddle. He loved them and said they were very filling. WIFE TESTED – HUBBY APPROVED 🙂
Nutritionally, this recipe has 8 grams of protein (for one big flat bread/pancake), that’s incredible. Combined with the 2.5 grams of fiber. Which makes for a great gluten free, paleo breakfast or snack.