Collection: SNACKS

Servings: 6 - 8

1/2 cup natural, unsalted peanut butter
1/2 cup unsweetened cocoa powder
Stevia to taste

Line a baking sheet with parchment paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
In a medium bowl, add peanut butter, cocoa powder and stevia to taste. Stir, use a rubber spatula to fold until well incorporated.
Using a cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart.

Transfer to the freezer to chill for 20-30 minutes, until somewhat firm. Remove from freezer and roll into balls.
Servings: 3

2 cups frozen mix berries
1 cup plain Greek yogurt unsweetened
1 tbsp lemon juice
1 tsp vanilla extract
Stevia to taste

Place everything into a blender and blend until smooth.

Place in a freezer safe container and freeze for at least 2 hours, or until your desired consistency is reached. You can stir every hour for better consistency.

2-3 servings

1 cucumber
1 large carrot
mozzarella cheese

Wash the cucumber and carrot. Slice the cucumber and carrot with a mandolin. Cut thin slices of mozzarella cheese. Take a cucumber slice and place on top a slice of carrot and finish with mozzarella cheese. Roll up and hold with a stick. Bake for about 10 minutes at 180º C.

4 portions

½ cup raw quinoa
pinch of coconut oil spray
2 small diced apples
1 ½ cup of water
stevia or tagatose to taste
cinnamon to taste

In a pan over medium heat spray a little coconut oil, add the quinoa, apples, water, stevia and cinnamon, cover and cook about 15 minutes or until the quinoa and apple are cooked, stirring occasionally.

(2 servings)

½ bunch fresh cilantro (or parsley)
½ garlic clove
½ avocado
½ hard boiled egg
1 tablespoon vinegar or lemon juice
½ light greek yogurt
¼ seeded green chili, optional
pinch of salt

Place the cilantro (leaves), garlic, avocado, egg, chili pepper and vinegar in blender. Process and add a pinch of salt. Use as a dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc. or as a topping on fish, chicken, or hamburgers.

(2 servings)

½ peeled cucumber
1 light greek yogurt
½ minced garlic clove
¾ teaspoon dill
3 chopped mint leaves
few drops of lemon juice
pinch of salt
ground black pepper

Cut cucumber in half lengthwise and remove seeds. Grate and drain in a colander with a pinch of salt to remove excess water. Squeeze with a spoon to speed up the process. Drain well and wipe dry with a paper towel and place in a serving bowl.
Add yogurt, garlic, dill, mint, lemon juice, a pinch of salt and ground pepper.
Mix well. Place in the refrigerator for at least half an hour so flavors can blend.
Dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc. or as a sauce to meat or fish.

4 servings

2 large eggplants
1 lemon juice
1 garlic clove
2 tablespoons tahini (sesame paste)
½ teaspoon cumin
1 pinch of salt
pepper to taste
1 pinch olive oil
1 tablespoon paprika

Preheat the oven to 400º F . Make two deep cross cuts in each eggplant. Put in the oven for about 40 minutes until they are roasted. Turn them every ten minutes. Once roasted, peel them and cut them into medium pieces (if you want you can leave the skin) and put them in the food processor. Add lemon juice, garlic, tahini, cumin, salt, pepper and pinch of olive oil. Process until you get a paste. If it is too thick, you can add some water.

Put the pasta in a bowl and sprinkle paprika and sesame seeds.

2 servings

8 slices of cucumber with or without skin
60 grams of chickpea hummus
½ lemon juice
Pinch of salt
2 cherry tomatoes
Paprika powder (optional)

Place the cucumber slices on an extended plate. Add a pinch of salt and lemon juice on them. Spread the humus on top of slices and garnish with tomato slices and paprika.

2 servings

1 cucumber
1 ground avocado (alternative: hummus, ricotta)
¼ cup capers
1 pinch of salt
black pepper to taste
2 tablespoons freshly squeezed lemon juice
¼ cup fresh parsley, finely chopped
1 tablespoon fresh dill, chopped

Wash and peel the cucumbers. Use a mandolin to cut thin slices lenthwise.
In a bowl mix the avocado with the other ingredients and stir.

Spread each cucumber slice with the avocado mixture. Then roll up. If the cucumber does not hold you can use small skewers.

Garnish with parsley and capers.

2 servings

2 celery canoes
2 teaspoon peanut butter

Spread the canoes with the peanut butter

1 red or green apple
1 teaspoon peanut butter
30 gr of nuts

Cut 1 slice of apple 1 cm thick. Spread peanut butter on it. Top with the nuts.
(1 serving)

1 greek yogurt
5 to 8 strawberries
ground cinnamon to taste
stevia droplets to taste

Add all ingredients to a blender and puree until smooth. Pour into a glass and serve.

(2 servings)

200 gr cooked chickpeas
1 tablespoon of tahini (or 2 tablespoons of sesame and 4 tablespoons of water)
½ garlic clove
pinch of salt
½ teaspoon ground cumin
½ lemon juice
¼ glass of water
½ teaspoon paprika
jarred red pepper strips
1 teaspoon chopped parsley
little olive oil

Place chickpeas in a blender, add garlic, salt, cumin, lemon juice, tahini and water. Process, it should look like a guacamole, thick and quite smooth.

Place in a serving dish and garnish with pepper strips and chopped parsley, sprinkle a little paprika and finally drizzle a little olive oil.

300 gr unsalted peeled peanuts

Add peanuts to a food processor and grind, making 3 or 4 stops to scrap peanut from edges, until you get the desired consistency.
Put it in an airtight container and store it in the refrigerator.

2 servings

500 gr of unsweetened greek yogurt
250 gr of berries
5 unflavored gelatin sheets
1 tsp vanilla essence
stevia or tagatose to taste

Dissolve the gelatin as directed on package.
Blend the yogurt with 200 grams of berries, diluted gelatin, stevia and vanilla essence. Pour the preparation on a mold. Let refrigerate for a minimum of 3 hours.
Decorate with remaining berries.

2-3 servings

1 natural greek yogurt
2 scallions (white part only)
½ to 1 green chili pepper (without seeds)
1 garlic clove (optional)
1 sachet of unflavored gelatin
2 cups of cilantro leaves
1 teaspoon olive oil
1 pinch of salt
pepper to taste

1. Add to the blender the yogurt, chili pepper, scallions, garlic clove, olive oil and cilantro leaves.
2. Dilute the unflavored gelatin in half a cup of boiling water until there are no lumps left.
3. Add the diluted gelatin to blender and process everything together until puree. 4. Add salt and pepper.
5. Empty the mixture into a mold.
6. Refrigerate for 1 or 2 hours
7. Unmold and enjoy