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Celiac.com 02/16/2016 - Whether for a special treat for kids or as a special snack for grown-ups, these DIY fish sticks are baked for a more nutritious alternative to frying, and sure to please. Ingredients: 1½ pounds fresh tilapia, or other firm white fish fillets 1 cup Rice Chex cereal, finely crushed 1 fresh egg 1 tablespoon olive oil 1 teaspoon paprika ¼ cup finely chopped fresh flat-leaf parsley ½ cup light mayonnaise 2 small dill pickles 2 teaspoon whole-grain mustard Lemon wedges Kosher salt and black pepper Directions: Heat the oven to 425 degrees F. Line a baking sheet with nonstick foil. In a shallow bowl, combine the crushed Rice Chex, oil, paprika, half the parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Crack egg into a separate bowl and whisk. Cut the tilapia diagonally into 1½-inch-thick strips. Coat fish in egg, then cover with Chex crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes. While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish with the dipping sauce and lemon wedges.
The closest I will ever get to going to the moon in this lifetime is by eating this delicious cheese snack made by NutraDRIED LLP. Made of 100% cheese, this delicious food is high in protein, low in carbs, low in sugar, and low in calories...what could be better for a snack any time of day or night? In addition to the taste and the cool name, this cheese comes in the shape of small round crunchy balls. Full of cheddar flavor, Moon Cheese lives up to its name as an amazing out-of-this-world treat. For more information: www.mooncheesesnacks.com. Review written by Patricia Seeley.
So often I hear people asking how to make their own healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest. Crunchy Nut Crackers Serving Size: Makes around 30-40 (depending on how the size of cracker you make.) Ingredients: 2 cups mixed nuts of your choice: (cashew, almonds, pumpkin seeds and flax seeds work well) 1 egg 2 tbsp filtered water 1 1/8 tsp Himalayan salt Options: Top with sea salt, anise seeds, nigella seeds or some other seeds of your choice.To make: Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Grind nuts into a flour consistency in a blender or food processor (food processor usually works best). Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough. Divide the dough into two and place them directly on the parchment papers. Roll them out to two rectangles, about 0-1 inches thick. If the dough sticks to the rolling pin you could roll it with parchment paper covering the dough. Use a knife to cut them in slices or squares. Spray some water on them and top with the seeds. Bake for about 10 minutes. Tip: Stay close and keep an eye on the oven, these crackers burn easily. Store them in jars or out in the open if you eat them within the first couple of days.