In the weekend I find the delicious finger food on the table during a game or lazy for a fun family movie. It is a nice moment to bring variety in the diet by serving delicious healthy snacks. In such a cozy atmosphere is automatically eaten well and suddenly new things are tasted!
Last Saturday, I decided to devote myself to some new recipes in the kitchen. With 3 requirements: healthy (vegetable!), Simple (no complicated ingredients) and fast (ready in a jiffy).
I like to share with you the made and approved (by very strict toddler) snacks.
Red beet spread on toasted bread
- 3 raw red beets
- 1/2 onion mediocre
- 1 pickle
- 1 clove of garlic
- 3 tbsp olive oil extra virgin (organic!)
- 1 tbsp mayonnaise without sugar (Ton’s mayo fresh acid)
- 1 tbsp soy sauce (not necessarily needed)
- Snuff salt
- 3 slices of sourdough bread
Peel the beet and cut into cubes of approx. 2 × 2 cm. Steam done in 20 minutes. OR boil the beets in the peel, let cool, remove the skin and cut into coarse pieces.
Put the beet together with all the ingredients in the blender or food processor and smooth. Taste and bring possibly even with some extra salt.
Toast the bread and cut into pieces of 3 × 3 cm. You can separate any broken pieces.
Spread the spread on the pieces of bread. Put the remaining spread in a tray as a dip for the broken pieces of bread.
The spread can be stored in the fridge for approx. 2-3 days.
Dip for raw vegetables
- 3 tbsp crème fraiche
- 2 tsp turmeric powder
- 1-2 tsp Mexican herbs or Tandoori herbs or Curry spices
- 1 tbsp soy sauce
- 1 tbsp ginger syrup
- Pinch of salt
Put everything in a nice container and stir well. Taste for a moment and if necessary season with extra spices.
Delicious dip for: cucumber slices, carrot sticks, celery sticks, cooked green beans etc.!
Fast stuffed eggs
Children often find egg yolk a bit weird in the mouth and therefore prefer protein. With this recipe you will circumvent that and the egg yolk will suddenly start! And let egg yolk be the most nutritious part of the egg!
- 4 eggs
- 1.5 t sugar-free mayonnaise (Ton’s mayo fresh acid)
- 1.5 cubits of zoiloze curry (Your Organic Nature Curry Ketchup)
- 1 tsp egg herbs (Fritatto herbs Pit-Pit or Low-sodium egg herbs from Versteeghen, this is without salt)
- Pinch of salt (Himalayan or Celtic)
Boil the eggs (something is soft, but it is not necessary, the protein should certainly not be liquid anymore).
Peel the eggs, cut them in half and put the egg yolk in a container. Put the egg halves ready on a plate.
Prepare the egg yolk as finely as possible. Mix with the remaining ingredients to a smooth paste.
Fill the eggs with this mixture, enjoy. You can serve the leftover as a dip with some cubes (goat) cheese!