Smoked Salmon Yogurt Dip

Would you expect to find a salmon dip recipe on a fashion blog? I didn't, but here it is.

Smoked Salmon Yogurt Dip

1/2 cup plain Greek yogurt
4 oz. smoked salmon (I got a BOGO)
Splash of lemon juice (very little splash)

Place in food processor and spin until the dip gets thick, pink and creamy. I ate it on Triscuits for a nice little snack. If you have time to let it sit, it just gets better, but for me, that wasn't as option. (When you gotta have, you gotta have it.)

You can also add other ingredients if you wish, but the point for this dip today was to satisfy a craving for a smoked salmon cream cheese bagel. Yes, sometimes I just want one. This had to be something quick, easy AND healthy.

Healthy Exchanges:

Exchanged cream cheese for plain Greek yogurt

Exchanged bagel for original whole grain Triscuits or my gluten free crackers


Satisfaction? Yes, in my tummy, checkbook and my "thinker", knowing I made an investment in my well being.
  

Also linked to:

Tasty Tuesday

Slightly Indulgent Tuesday

Gluten Free Wheat Thin Crackers

Since we've just covered Grains in our Basics Series I thought I'd take a moment to share a recipe that is gluten free for so many of those that have gluten sensitivities or intolerance issues.  My daughter prefers gluten free food and it's probably a good idea not to bombard our system with gluten so I was extremely happy when I found these crackers that turned out crispy and delicious.

Here's a quick list of nutrient dense, superfood, gluten free grains and seeds:

brown rice
flaxseeds
wild rice
millet
amaranth
quinoa (keen' wa)
buckwheat
yellow corn

oats (not processed alongside gluten grains)

The first time I made these crackers, they were too thick and were chewy not crisp. So the second time, I rolled them as thin as possible, laid them on the sheet and cooked until the edges were browned some. My daughter, along with the rest of us, devoured ate them all. The only change I would make is to double or triple the batch so they'd last longer than 10 minutes.  :)

Hopefully, from these pictures you can see how thin to roll the dough. And you can definitely see the specks of flaxseed. The crackers shrink and pull apart while they bake so you don't have to separate it, a real time saver. :)

While we try to limit our dairy, I didn't feel inclined to switch the butter for olive oil but I may try at some point. The flavor right now is pretty good and we're enjoying them as they are.

I first saw this recipe at Finding Joy in My Kitchen. So if you want the whole wheat version of Wheat Thin Crackers, be sure to check out her blog along with her other delicious healthy recipes. 

This gluten free version calls for a grinder (and so many people have them now) but if you don't, that's perfectly fine; there are great gluten free flours out there so use what you have available. I, personally, was determined to find a flour that was gluten free, freshly ground, and highly nutritious. This is what I developed...

Gluten Free Wheat Thin Crackers

Inspired by Finding Joy in My Kitchen

Nutritious Gluten Free Flour Mix (refer to Gluten Free Muffins)

1-1/2 c. brown rice (grinds to make about 2 1/2 c. flour)

1/4 c. amaranth 

1/4 c. millet
(I put these two together and blend on high in a Blendtec. Makes about 3/4 c. flour)

1/4 c. flaxseed (I blend on med. high in Blendtec. Makes about 1/2 c.)

Total flour comes to about 3-3/4 c., enough for a triple batch. This is a gluten free flour mix that can be substituted for wheat flour. I keep the leftover in a freezer bag in the freezer.

For one batch:

Mix together

1-1/4 c. Nutritious Gluten Free Flour mix (above)
1/2 tsp. sea salt

1/4 tsp. paprika

Add rest of ingredients and stir until combined

1 tbsp. raw honey

1/8 tsp. vanilla extract
2-3 tbsp. butter 
a little less than 1/4 c. water (use only what is necessary to make dough moist but not too wet)

Now you have some choices here:
1) If you soak your grains, put in frig overnight. (Bring to room temp before using)
2) If you use fleshly ground flour you may want to let it absorb for 20-60 minutes.
3) Or use it right away; the choice is yours and depends on how much time you have. :)

When you're ready to bake, divide in two, and roll as thin as possible on parchment paper sprinkled with flour. (Otherwise, it would tear when moved) Move whole paper on cookie sheet and cut with pizza cutter into crackers. Optional: can sprinkle a little sea salt over top of crackers before cutting and press lightly.

Bake at 400 degrees for 5-10 minutes until lightly browned. In my oven, 8 minutes was perfect. It depends how small or large you cut your crackers.

We like them best, thin and crispy, served with Spicy Chipotle Salmon Dip.

So in about 15 minutes, you can have your first batch of crunchy crackers to go with any healthy dip or crudites that you like. It's not hard to have healthy home cooked food in 15 minutes, sometimes it just takes a little planning and determination.

How do you like to serve your crackers?

For more delicious recipes, visit these great blogs:


Slightly Indulgent Tuesdays
Tempt My Tummy Tuesdays
Tasty Tuesday

Nutrient Packed Gluten Free Mini Muffins

I'm sure you know people that have grinders for their whole grain breads to get the freshest, most nutritious grain they can. That's why I have mine. So I decided to find a gluten free mixture that would be as fresh and nutritious as what I use in whole grain breads. 

I am so excited because they are not only nutritious but gluten free for my dear daughter. The great thing is my husband and son love them too.

I have found a great combination that works for us...

Nutritious Gluten Free Mini Muffins

1 1/2 c. brown rice (grinds to make about 2 1/2 c. flour)

1/4 c. amaranth

1/4 c. millet (I put these two together and blend on high in a Blendtec. Makes about 3/4 c. flour)

1/4 c. flaxseed (I blend on med. high in Blendtec. Makes about 1/2 c.)

Makes about 3 3/4 c. total of flour then mix with

1 tsp. sea salt

4 tsp. baking powder 

Set aside.

Lightly beat 4 eggs and add

4 tbsp. oil (I like olive, grapeseed, avocado, or almond)

6 tbsp. raw honey

2 c. milk (I use almond milk to make it dairy free)

Gently mix dry and wet together. 

Optional but very delicious: add raisins/currants and finely chopped nuts for flavor and crunch. In my picture I used sunflower seeds but my favorite is walnuts.

Place heaping tablespoons of batter in mini muffin tin. They are better if you slightly under bake. Bake at 400 degrees for about 5 minutes. Then I let these rest 5 minutes in the pan so they come out easier. These get a nice rise and are loved by even the pickiest of children.

Makes about 4 dozen minis. If you don't have more than 15 minutes, put extra batter in frig to finish later.

You can also grind grains ahead of time and keep in freezer. This grain mix (rice, amaranth, millet and flaxseed) is also great to substitute for any other muffin recipe you have.

Garden of Eden Nutrition: 

Amaranth contains protein that is unusually complete for a plant source and has a higher protein content than wheat. For more information on Amaranth go to the Nutritional Value section here. 

Millet is considered to be one of the least allerginic and most digestible grains available. To read more on millet, follow this link.

Here's a quick list of the benefits of Flaxseeds.

What if you don't have a grinder or high powered blender? Please don't let that stop you from trying new gluten free flours from your grocer or health food store.  Some people have issues with gluten and some don't. If nothing else, it's a nice way to add more variety and nutrients to your healthy eating plan.

Quick Nutrition: Just grind some flaxseeds or buy cold pressed ground flax and add it to your existing muffin recipe. It'll add a wonderful nuttiness and some great benefits.

A healthier lifestyle is only one change away.

Great cultural changes begin in affectation and end in routine.

-Jacques Barzun 1959-

For more great recipes:

Gluten Free Wednesdays at The Gluten Free Homemaker

Real Food Wednesdays at Kelly the Kitchen Kop