Appetizers and party snacks don’t have to be filled with carbs. In fact, that can be healthy, low carb, high in protein and taste superior to other party snacks you may be used to. Spring is made for getting outside a bit more and having people over. Next time the weather and atmosphere call for a gathering whip up a couple of these recipes. They are delicious and won’t leave anyone regretting that they ate anything bad over at your house.
Cacao Dusted Almonds
Research has shown that the flavonols found in cocoa are effective at lowering blood pressure. Cocoa also contains potassium, calcium, magnesium, and copper, all of which play a role in maintaining a healthy blood pressure. Cacao dusted almonds are perfect for satisfying a sweet or crunchy taste you are looking to put at bay without compromising on taste.
Ingredients
1 cup raw almonds (unsalted)
½ teaspoon extra virgin olive oil
1 tablespoon raw cacao powder
1 teaspoon instant coffee granules
1/2 teaspoon stevia
Instructions
- In a non-stick skillet toast almonds over low heat.
- Be sure to stir every couple of minutes until they are fragrant.
- Add olive oil and stir to coat.
- Remove from heat.
- Blend cacao powder, coffee, and stevia in a high powered blender or food processor until well blended together.
- Pour almonds and cocoa mixture into gallon storage bag and toss to coat evenly. Shake off excess.
- Spread over parchment or waxed paper to cool.
Spinach Greek Yogurt Dip
Line up your rainbow of chopped vegetables and get ready to dip them in a delicious healthy spinach dip.
Ingredients
1 head of garlic
2 tsp olive oil
6 cups cauliflower, chopped
1/2 cup Onion, chopped
1 1/2 Cup parmesan cheese, grated
1/2 Cup Plain Non-Fat Greek yogurt or plain almond yogurt or another high protein yogurt alternative
1 TBS unsweetened almond milk
1 tsp sea salt
1/4 tsp smoked paprika
3 cups spinach, packed and uncooked
Instructions
- Preheat your oven to 400 degrees.
- To roast the garlic, cut the top garlic off so that the tips of the cloves are exposed.
- Place the garlic in the center of a piece of tinfoil and drizzle with 1 tsp of olive oil. Wrap the tin foil all around the garlic head to form a small enclosed pocket.
- Place on a small baking tray and cook until soft and fork tender, about 40-45 minutes.
- While the garlic roasts, bring a large pot of water to a boil.
- Place the cauliflower into the boiling water, cover and cook until fork tender, about 10-15 minutes.
- Drain the water and allow the cauliflower to cool.
- Heat the remaining 1 tsp of olive oil in a small pan over medium heat. Add the onion and cook until golden brown.
- In a high powered blender all the cauliflower, onion,1 cup of the grated parmesan cheese, the Greek yogurt, almond milk, salt, smoked paprika, and 4-8 roasted cloves of garlic. in the blender.
- Blend everything until smooth.
- Add in 2 cups of the spinach and pulse in the spinach. If there isn’t a pulse setting try and chop setting or just blend for a quick couple seconds.
- Roughly chop the remaining spinach and stir it in, to add some texture.
- Pour everything out of the blender and transfer to an oven-safe serving dish and sprinkle with the remaining 1/2 cup of cheese.
- Bake for about 20-25 minutes or until golden brown and bubbly.
- Let cool and serve immediately with veggies and crackers if you choose.
Chicken Nugget Meatballs
recipe by I Breathe I’m Hungry
Move over chicken nuggets and move over meatballs, there is a new party snack in town. This is what happens when you are craving chicken nuggets but want the convenience of some meat on a toothpick in a ball shape.
ingredients
For the meatball mix:
1 lb ground chicken (or turkey)
1/2 cup almond flour
1 egg
1/2 tsp kosher salt
1/8 tsp ground pepper
1/2 tsp onion powder
1/8 tsp celery seeds
1/4 tsp minced fresh rosemary
1/4 tsp paprika
For the coating:
1/2 cup almond flour
2 Tbsp coconut flour
3/4 tsp kosher salt
1/8 tsp garlic powder
1/4 tsp paprika
To assemble and fry:
1 egg beaten
2 Tbsp oil for frying
- To make the meatball mix: Combine the meatball mix ingredients together and mix thoroughly. Chill for 10 minutes. Coat hands lightly with oil (the mix is sticky) and form the mixture into 16 meatballs.
- To assemble and fry: Combine the coating ingredients in a medium bowl and mix well. Heat the oil in a nonstick pan over medium heat. Dip each meatball into the egg, then the coating, then into the hot oil. Cook about 3 minutes per side, turning until all sides are golden brown and the meatballs are cooked through. Serve with your choice of store-bought or homemade sauces.
