Whole 30 snacks and a recap

Strawberry and cherry energy bites | Me & The Moose. Dried fruit and raw nuts combine to make an easy and filling snack. #meandthemoose #energybites #snacks #snackrecipes #whole30 #whole30recipes #almonds

Today is the day! Last day of my Whole 30! This was my hardest round of Whole 30 eating so far. I blame world events for my extreme wine desire throughout the month. I'm sure the plan's founders would blame my "sugar dragons" and suggest that I stay the course and keep Whole 30ing until I truly didn't want it anymore, but...that's not happening. Mostly because it already happened. I caved a few days ago. I think that, as much as January is a great time to clean up your eating, perhaps this January was an exception.

No matter, I made it for most of the month and I feel pretty good, all things considered. Something I did out of some desperation was to pick a meal every day and make it a little special. This happened at breakfast with extra herbs and salmon roe. And often, a little extra effort with a snack made a difference to my motivation later in the day. Here are some of the "treats" that got me through the winter of my discontent and ALL are toddler-approved. There was a day last week when M refused anything other than the kale smoothie below and homemade pickles.

Strawberry and cherry energy bites | Me & The Moose. Dried fruit and raw nuts combine to make an easy and filling snack. #meandthemoose #energybites #snacks #snackrecipes #whole30 #whole30recipes #almonds

Strawberry and Cherry energy bites

1/2 cup dried strawberries
1/2 cup dried cherries
1/2 cup pitted dates, roughly chopped
1/2 cup raw almonds
1 Tbsp water

Put everything in a food processor and pulse until desired consistency, adding 1 Tbsp of water if needed to bring everything together.

Recipe notes: Give your dates a rough chop because I've never had a batch of "pitted" dates without any leftover whole pits or pit shrapnel. Nuts.com is the only place I've found dried strawberries that were Whole 30 compliant, but Trader Joe's carries dried cherries and dates without added sugar.

Yield: About 16, 2-3 bite snacks

 

Deviled eggs | Me & The Moose. These deviled eggs provide a tasty hit of salt and protein to satisfy snack cravings. #meandthemoose #whole30 #whole30recipes #deviledeggs #snacks #snackrecipes

Deviled eggs

2 hard-boiled eggs
2 tsp avocado oil mayo
1 tsp dijon mustard
pinch paprika
s/p
pickles, salmon roe, capers, olives, leftover bacon

Hard-boil your eggs. I like to use Martha's method and find that it leads to a very clean peel. However, I almost never peel the eggs right after cooking them. If making these for a larger crowd or just care a lot about aesthetics, hard boil your eggs one day in advance and store in the fridge. Peel cold.

Slice your eggs in half length-wise and pop the yolks into a bowl. Add the mayo, mustard, paprika, salt, and pepper and mash with a fork. Add back to the egg whites and top with your choice of accoutrements.

Yield: 1-2 servings, depending on your hunger level

Persimmons with coconut cream and pepitas | Me & The Moose. Dress up your fruit with some good fat from coconut cream and some crunch from pepitas. #meandthemoose #whole30 #whole30recipes #persimmons #snacks #snackrecipes

Persimmon with coconut cream and pepitas

1 fuyu persimmon, peeled and sliced
2 tsp coconut cream
2 Tbsp pepitas, roasted
pinch cinnamon

Peel and slice your persimmon. I like to toast a bunch of pepitas ahead of time and store them at room temperature, but if you don't have any on hand, roast in the oven or toaster oven at 350 for about 5 minutes or until they begin to smell nutty. Add the pepitas, coconut cream, and cinnamon. Eat immediately.

Yield: one serving
 

Kale smoothie | Me & The Moose. This smoothie is a bit of a whole30 cheat, but a good way to sip on some extra veggies and prolong that snack. #meandthemoose #whole30 #whole30recipes #kalesmoothie #snacks #snackrecipes #smoothierecipes

Kale smoothie

Adapted from Minimalist Baker
1 cup kale, packed
1 cup frozen peaches
1 apple
1/2 inch piece of peeled ginger (about the size of your thumbnail)
2 Tbsp lime juice
2 Tbsp water

Add everything to the blender and process until smooth.

Yield: 1 adult smoothie and 1 toddler smoothie, or 1 very large adult smoothie, or 2 toddler smoothies
 

Bananas with cardamom and pistachios | Me & The Moose. Dress up your fruit with some nuts and coconut cream for more protein and fat to keep you full. #meandthemoose #whole30 #whole30recipes #bananas #snacks #snackrecipes #coconutcream #pistachios

Bananas with cardamom and pistachio

1 banana
1 tsp coconut cream
1 Tbsp shelled pistachios
pinch cardamom
pinch sea salt

Slice or mash a banana and add the coconut cream, pistachios, cardamom, and salt. Eat.

Yield: 1 serving

 

Babaganoush | Me & The Moose. What’s better than a dip that’s mostly veggies? #meandthemoose #whole30 #whole30recipes #babaganoush #snacks #snackrecipes #diprecipes

Babaganoush

I like Epicurious's recipe, but I halve the amounts, use the smallest Japanese eggplants I can find so that I can use the whole thing (peel and seeds included), add 1/2 tsp smoked paprika, and add 1 Tbsp of avocado oil mayo for some added creaminess.

Yield: about 2 cups

Happy snacking!

 

Persimmon, pear, and squash puree

Persimmon, pear, and squash puree | Me & The Moose. This puree tastes like pie filling, but contains no added sugar. #meandthemoose #squashpuree #persimmonpuree #pearpuree #babyfood #toddlerfood #hiddenvegetables

Last week was seven full days of cooking fails. From seized chocolate to mismeasured coconut sugar, I haven't been able to get it right. But hopefully I can pass along some of the lessons I've learned from these botched experiments over the next few weeks to save you some time and frustration in the kitchen.

Friends, let me tell you, unripened persimmons are DISGUSTING. I've cooked with this fruit a hundred times, but apparently have never misjudged one's ripeness so badly before. Pictured above are Hachiya persimmons. They are about the size of a large apple or pear and are the largest type of persimmon that I've seen in the grocery store. I learned the hard way that they aren't really ripe until they're literally falling apart. And if you eat them unripe--even just slightly so--your tongue will feel like it's growing hair.

Persimmon, pear, and squash puree | Me & The Moose. This puree tastes like pie filling, but contains no added sugar. #meandthemoose #squashpuree #persimmonpuree #pearpuree #babyfood #toddlerfood #hiddenvegetables

Instead, Fuyu persimmons (pictured above) are short and squat and smaller than the Hachiya type. They're also much more forgiving and can be eaten when they're either firm or soft, though I like them best when they're about as soft as a ripe avocado. I like to peel them, but the skin is edible.

This puree is warm and comforting, but also full of goodness, which is especially nice this time of year when the days are darker and colder and the food is increasingly indulgent. M eats this combo with a spoon, out of a pouch, mixed with oatmeal, or plopped on whole grain pancakes. The persimmons and squash give the puree some thickness, but all three fruits and veggies have a mellow sweetness to them that pairs well together. Add in some cinnamon and ginger and it almost feels like you're eating not-too-sweet pie filling. And who doesn't like pie filling?

Persimmon, pear, and squash puree | Me & The Moose. This puree tastes like pie filling, but contains no added sugar. #meandthemoose #squashpuree #persimmonpuree #pearpuree #babyfood #toddlerfood #hiddenvegetables

Persimmon, pear, and squash puree

2-3 Fuyu persimmons
2 medium pears
½ medium acorn squash (or one whole squash if it’s very small)
Heaping 1/8 tsp ground ginger
Heaping ¼ tsp cinnamon
1 Tbsp olive oil or coconut oil

Peel and cube the pears and persimmons and place on parchment- or foil-covered sheet pan. On a separate pan, halve the acorn squash and place cut side down onto a foil- or parchment- covered pan. Roast both pans for 20 minutes. Check the fruit for doneness: The cubes should be softened (but not mushy) and slightly browned. When done, transfer to the bowl of a blender or food processor. Continue cooking the squash for another 20-25 minutes until the skin can be easily pierced with a fork. Using a spoon, remove the flesh of the acorn squash and add to the blender or food processor. Add the spices and the oil. Blend until you reach your desired consistency, adding 1 Tbsp of water at a time, if needed.

Yield: 22 oz or 2.5 cups

Persimmon, pear, and squash puree | Me & The Moose. This puree tastes like pie filling, but contains no added sugar. #meandthemoose #squashpuree #persimmonpuree #pearpuree #babyfood #toddlerfood #hiddenvegetables