OK I know, Flax Crackers don’t sound very appealing, but they are actually one of my favorite low-carb snacks. They are very high in fiber and yummy which is a big plus! I’ve purchased them at Fresh Market, but can’t convince myself to pay the price for the tiny bag that I can devour in one sitting if I’ve got a kid hanging over my shoulder wanting to taste some of mommy’s yummy goodness… I still can’t figure out why no matter what I purchase them, my food always seems more appealing?!?!?! (question of the century for every mom out there I’m sure)
Well since I’m too cheap to pay the store prices I decided to try making them on my own, and found a great Rosemary & Seasalt Flax Cracker recipe in The Gluten Free Low Carber by Mellissa Sevigny from ibreatheimhungry.com.. Going vegetation I’d almost gotten rid of her cookbook being as most low carb recipes are meat based, but I’m glad I kept it for such an occasion as today when I found myself on the prowl for a healthy snack option to take to work. The big bonus is that it barely put a dent in may pocketbook. I made these crackers with eggs from our chickens, rosemary which we also have in our garden for next time, added in some parmesan, celtic sea salt, and flax meal which are things I always have on hand. In less than an hour I have a great snack to help satiate my appetite during the day.
Now to think up some other flavor options in these little tasty treats. Here is a pic. Didn’t take time to pull out the real camera. So I just used my iPhone to save time.
Flax – crackers… YUM???
With the death of chocolate from my new Paleo AIP diet I’ve had to find something to meet my sweet treat. Searching Pintrest I ran across this surprisingly good little treat with only two ingredients; dates and unsweetened coconut. This is a win for me.
Coconut Date Balls
I’d never heard of Harissa until running across this recipe from familystylefood.com. I actually had to go online to order from Amazon.com because none of the stores in my city carry it. I did find a recipe online to make my own, but didn’t want to spend that much time on something I didn’t know if I would even like. It was pretty expensive, but I didn’t have to use very much in the recipe. I though this recipe was a little more difficult than I’d like for a Wednesday evening meal, but that was because I didn’t have any chickpeas pre-soaked. So, I had to do the quick soak method. The only change I made to the recipe was to leave off the cheese to make the recipe vegan. The family liked it so I’ll put it on the maybe list as far as the possibility of repeating.
Roasted Cauliflower, Chickpeas, and Harissa from familystylefood.com
The family loved this dish. I thought there would be extra for lunch the next day, but there was not any left when I went to make my plate. They devoured the entire pan. By the way I used zucchini and yellow squash from our garden. Pappi has potato and tomatoes planted, but they aren’t ready yet. Can’t wait until it’s this can be made from all fresh ingredients from our own garden.
This is day 15 of 365 and 9 recipes out of 314 pins. I actually prepared this salad two days ago, and haven’t made anything new this weekend. This was a good raw recipe served with the almond tortillas from a few days ago (by the way I’ve had to remake 3 times already), but I also took the leftovers and heated them with a little tamari over rice for a sweet stir fry. So, another two in one opportunity. It’s as yummy as it is pretty to me, but my family doesn’t really like it enough to make in large quantities again. I’ll have to cut the recipe back to make individual servings.
Using Maria Emmerich’s Flat bread/ tortilla recipe I made my favorite summertime sandwich, CLT using fresh cucumber from our garden, organic tomatoes and romaine lettuce topped with pickles, and for cheese flavor I topped with yeast flakes. Yummy!!!