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???
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.
I got a little carried away in the kitchen yesterday making a total of 3 of the Pinterest items by day’s end. The final item was something I saw on The Chew. I only sampled a small bit on a spoon after competing jarring, but I liked what I tasted. If I ate meat, this would go well with pork. But I don’t so I’ll let the family enjoy with the recommended grilled crostini. By the way – I substituted Ethereal for Sugar in this recipe.
Cooking didn’t seem appealing to me tonight, but I had to feed the family something. Friday used to be Pizza night, but none of us can handle the after effects of eating order in pizza and I wasn’t about to make home made crust tonight. So, I did what comes naturally to me when faced with a potential crisis, I found a solution. I took the leftover filling from the sweet potato dish, added a little more seasoning and grilled up some tortillas along with a cut up tomato and avocado and BAM!! Instant taco night. Everyone in my household loves tacos so this spurt of inspiration was a great hit. Whew – crisis averted. Everyone is happy.
I am a sweet potato fan so when I saw this recipe for Honey-Lime Quinoa Stuffed Sweet Potatoes by cooking classy I just had to give it a try. It was definitely worth the try. This takes basic staples I keep on hand and turns them into this wonderful bite that I can only describe as a piece of sweet potato bliss. I did leave off the cheese and sour cream, but no one felt it needed anything more. This recipe was so good I know I’ll probably repeat at least once more by Sunday.