snack

Roasted Okra Fries

INGREDIENTS

  • 1 pound fresh okra
  • avocado oil
  • sea salt (or try smoked salt!)

INSTRUCTIONS

  • Preheat oven to 375 degrees. If you have a convection setting, use it. 
  • Slice off the woody stem ends of the okra, then slice them lengthwise.
  • Place on a baking sheet and drizzle with oil. Toss them with your hands and spread them out so there is just a single layer on the pan. If you have too many, use two pans.
  • Sprinkle on the salt. It should take about a teaspoon. 
  • Bake for 30-45 minutes, or until edges are crispy. Check on them halfway and move them around if you notice uneven browning. They should brown lightly, avoid burning. 
  • Enjoy as a snack or a side dish.

Serves 4-6 

Miso Baked Pears

Try these for dessert, as a snack, or serve on top of salad. The sweet white miso mimics the tangy and salty blue cheeses often paired with pears. You can find miso in the refrigerated/dairy section at Whole Foods or Central Market.

INGREDIENTS

  • Asian Pears - nice and ripe

  • Sweet White Miso 

  • Fine Sea Salt

     

    INSTRUCTIONS

  • Preheat oven to 350

  • Cut pears in half and scoop out the core and seeds

  • Place a dollop of sweet white miso in the area scooped out

  • Sprinkle the pear halves with a pinch of sea salt

  • Bake for 15-20 minutes

 

Bacon Blueberry Meatballs

These sound a little weird, but they taste great for breakfast or for a quick, easy to reheat, snack.

INGREDIENTS

  • 1 tbsp coconut oil, for greasing
  • 3 slices nitrate free bacon (we like Pederson's)
  • 1 teaspoon fresh grated ginger root
  • 1 cup fresh blueberries
  • 1/4 cup maple syrup
  • 1 tablespoon fresh parsley, chopped
  • 1 lb ground grass fed beef or bison
  • ¼ tsp crushed red pepper flakes
  • ½ tbsp balsamic vinegar
  • Sea salt & pepper to taste

INSTRUCTIONS

  • Preheat the oven to 375 degrees.
  • In a medium size skillet over medium heat, cook your bacon until nice and crispy. 
  • Transfer to a paper towel on a plate when finished, and set aside.
  • Put the blueberries in a mini food processor/chopper and pulse 5 to 8 times in 1 second bursts, just enough to break open the blueberries a bit.
  • Add the chopped blueberries to a large mixing bo wl.
  • Crumble bacon over blueberries and add all the other ingredients.
  • Thoroughly mix everything together with your hands.
  • Roll about 16 meatballs. Just be sure they are even sized so they cook at similar times.
  • Now, you can bake the meatballs at 375 degrees for about 20 minutes. 
  • OR, you can cook them in a pan with some oil. 
  • They should be browned up nicely.
  • Serve immediately or store in the fridge for up to 3 days.

Recipe modified from Cook Like a Cave Woman

Mini Frittata

These are great for breakfast or try them out for lunch with a salad. We like to eat ours with avocado. We try really hard to eat slow. Eating slowly aids in digestion and nutrient absorption. However, these are portable so once you get to where you are going you have something nutritious and delicious to savor. 

INGREDIENTS

Photo by Atide/iStock / Getty Images

Photo by Atide/iStock / Getty Images

  • 1 tablespoon oil
  • ½ medium onion, finely diced 
  • 1 cup of mushrooms, thinly sliced 
  • ½ pound frozen spinach, thawed and squeezed dry OR 1/2 cup chopped veggies of choice (broccoli works great)
  • 8 large pasture raised eggs
  • ¼ cup coconut milk (the fatty stuff at the top of the can works best) or regular milk works too
  • 1 cup of cherry tomatoes, halved
  • 5 ounces of Prosciutto di Parma OR tortillas OR leftover bread
  • sea salt and pepper to taste
  • A regular 12 cup muffin tin OR a silicone muffin tray 

INSTRUCTIONS

  • Preheat oven to 375 while you prep your veggies.
  • Add oil to a sautee pan over medium heat. Add onions and a pinch of salt. Cook until tender, about 5 minutes. 
  • Add garlic and mushrooms and cook another 5 minutes, or until the mushrooms release their juice and that evaporates. Sprinkle again with salt and now a little pepper. Turn the heat off and allow to cool slightly.
  • In a separate bowl add eggs, coconut milk, salt, pepper and beat well. 
  • Stir in cold drained spinach (or other veggies), then add sauteed mushroom mixture.
  • If using metal pan, brush with oil.
  • Layer in half a tortilla or a slice of prosciutto to make a cup in the muffin tray. If using bread, simply put the bread in the bottom.  
  • Fill cups with egg mixture, then garnish with a few halves of tomato. 
  • Bake for 20 minutes. Allow to cool before serving. Will stay in the fridge for up to 5 days.

TIP: Make these your own by using different veggies, meats or oils. Try experimenting with fresh herbs like basil or dill.

Modified from Nom Nom Paleo

Blueberry Cocoa Energy Bites

These give you a well-balanced boost of energy on the go. Great for pre or post work-out.

INGREDIENTS

  • 1 cup raw unsalted cashews
  • 1 cup raw unsalted almonds
  • 1 tablespoon cocoa powder, unsweetened
  • 1 cup pitted dates
  • 1 cup dried blueberries or cherries
  • 1 1/2 tsp vanilla extract 
  • 2 tablespoons almond milk
  • 1/2 tsp sea salt

INSTRUCTIONS

  • Add nuts to food processor. Process until nuts are pea-sized.
  • Add dates and fruit and process until all ingredients have broken down and are a bit sticky.
  • Add in vanilla extract, almond milk, and cocoa.
  • Process until all ingredients come together.
  • Roll into 1.5 inch balls or squares and store in the fridge for up to 1 week or in the freezer.

Recipe by Path Nutrition

Path Nutrition
1601 W 6th St Austin,Texas 78703 US 512-710-7284 info@pathnutrition.com
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