Too much salt? Use less. Ingredient you can’t have? Substitute with what you can. No need to take the joy out of snacking with ideas like these around!
Cruncy Baked Broccoli
Preheat oven to 375°
• Chop a head of broccoli (do not rinse, immediately prior to preparing.)
• Mince 2-3 cloves of garlic
• Put broccoli, garlic, 2 tbsp. olive oil, and salt and pepper to taste in a ziploc bag.
• Shake it up.
• Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!
Veggie Fries
Zucchini Ingredients
for 4 servings
• 2 zucchinis
• 1 cup panko breadcrumbs (or healthier alternative)
• ½ cup grated parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper
• 2 eggs
GREEK YOGURT CHIVE DIP
• 1 cup plain greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons fresh chives
• Salt to taste
• ¼ teaspoon pepper
Preparation • Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Sweet Potato Ingredients
for 1 serving
• 1 sweet potato
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper
Preparation
• Preheat oven to 425°F (220°C).
• Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
• Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 to 25 minutes, flipping halfway through.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Asparagus Ingredients
for 1 serving
• 1 bundle asparagus
• 1 cup almond, chopped fine/crushed
• ⅓ cup parmesan cheese
• 1 tablespoon garlic powder
• 2 tablespoons dried oregano
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper
• 2 eggs
Preparation
• Preheat oven to 425°F (220°C).
• Cut off about 1-2 inches of asparagus ends. Set aside.
• In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip asparagus in eggs, coating evenly, and then toss with the crushed almond mixture.
• Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Tips
• Make sure bread crumbs (I used croutons) are fully crushed
• I didn’t have enough almonds so substituted with panko bread crumbs. • I also made sriracha mayo.
• Add red pepper flakes for a kick.
Carrot Ingredients
for 1 serving
• 2 carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper
Preparation
Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Garlic Parmesan Potato Wedges
Ingredients for 2 servings
• 3 potatoes
• 3 eggs
• 1 cup grated parmesan cheese
• ¼ cup fresh parsley, chopped
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes
Preparation
• Preheat oven to 375ºF (190ºC).
• Slice potato in half then take the half and quarter it.
• Whisk 3 eggs in a small bowl.
• Combine remaining ingredients in a medium bowl.
• Coat each wedge in egg wash, then coat in dry mix, until entirely covered.
• Place on a greased baking sheet and bake for 30 minutes.
• Allow to cool for 5 minutes.