Using a cookie cutter, cut out two bread shapes for the sandwich using one or two slices of bread depending on the size and shape of the cookie cutter.
Assemble sandwich by layering the pepperoni and cheese between the slices of bread.
Vegetable Sticks
Slice vegetables into ¼ inch thick slices. Use various shaped cutters to cut out shapes.
Thread veggies onto blunt end toothpicks to create mini veggie skewers. Alternatively, place veggie cut outs into small cups and arrange in bento box.
Pinwheels
Spread cream cheese onto the tortilla and roll up. Chill in the refrigerator for 30 minutes then slice into ½" thick wheels.
Fruit and Cheese Sticks
Slice apple into ¼ inch thick slices. Use various shaped cutters to cut out different shapes.
Cut shapes out of the cheese slices.
Thread fruit and cheese onto blunt end toothpicks to create mini fruit and cheese skewers. Alternatively, place cut outs into small cups and arrange in bento box.
Celebrate Mom with recipes designed to nourish and delight
Whether you call her Mom, Mother, Momma, or Mum, an afternoon tea is the perfect way to celebrate that special person in your life. It can not only be a fun and elegant occasion, but it can also offer a wonderfully relaxed celebration.
With afternoon tea, there’s plenty of opportunity to visit and spend time together and enjoy delicious food; these recipes will help you prepare an afternoon tea to nourish body and soul and to celebrate Mom in style.
Herby Chickpea Smash Tea Sandwiches
Finger sandwiches are a classic component of afternoon tea, and these ones bring plenty of herby flavor to the party. Chickpeas are lightly smashed and dressed in fresh, bright flavors of cilantro, mint, tangy yogurt, earthy turmeric, and spicy paprika, before being sandwiched with pumpkin seeds and sunflower sprouts. Don’t be fooled by their small size—these sandwiches pack a hearty boost of fiber and protein and a whopping amount of iron too.
8slicesspelt bread or other hearty ancient grain bread
Method
With potato masher, in medium-sized bowl, mash chickpeas. Finely chop capers and add to bowl along with green onions, cilantro, and mint.
In separate bowl, combine yogurt, Dijon mustard, tahini, turmeric, and paprika to make dressing. Pour over chickpea mixture and stir well. Taste for seasoning and add salt, if required.
To assemble sandwiches, lay out 2 pieces of bread and cover each with a thin layer of chickpea mixture. Sprinkle about 1 Tbsp pumpkin seeds on 1 slice of bread and top with about 1/4 cup sunflower sprouts. Sandwich the 2 pieces of bread together, pressing down lightly. Repeat with remaining bread to make 4 sandwiches. Cut each lengthwise into 1 inch tea sandwiches.
Enjoy!
Notes
Each serving contains: 102 calories; 4 g protein; 6 g total fat (1 g sat. fat); 15 g total carbohydrates (2 g sugars, 3 g fiber); 211 mg sodium
Orange Tarragon Chicken in Belgian Endives
Orange and tarragon make wonderful friends as they flavor this take on a chicken salad sandwich. Slightly bitter endives offer a great complement to the licorice flavor of tarragon and are robust enough to hold the mixture while adding a satisfying crunch. Each filled leaf contains about 20 g of protein and 40 percent of the recommended daily value of iron.
2boneless, skinless chicken breastsabout 6 ounces each
2strips orange zestmade using vegetable peeler
1teaspoonpeppercorns
1small carrotcut in a few pieces
½onionskin removed, root intact
2thyme sprigs
4tarragon sprigsleaves removed and reserved for use below
1bay leaf
1teaspoonmustard
1tablespoonapple cider vinegar
3tablespoonsorange juice
1tablespoonextra virgin olive oil
3tablespoonsfinely chopped fresh tarragon leaves
1tablespoonchives
1tablespoonorange zest
¼teaspoonsalt
¼teaspoonpepper
20Belgian endive leaveswashed and dried (from about 2 or 3 endives)
¼cupslivered almonds
Method
In shallow saucepan wide enough to accommodate all ingredients in a single layer, place chicken, orange zest, peppercorns, carrot, onion, thyme and tarragon sprigs, and bay leaf. Pour in cold water to cover chicken by about 1 inch. Place pan on stove and heat on high. The moment water begins to simmer, reduce heat, and keep at a gentle simmer for 15 to 20 minutes. Do not allow water to boil. After time has elapsed, turn off heat, and remove chicken to plate and allow to cool thoroughly. Place in container with lid and refrigerate once cool.
In small jar or bowl, combine mustard, vinegar, orange juice, olive oil, tarragon leaves, chives, orange zest, salt, and pepper.
Using 2 forks or stand mixer with paddle attachment on low setting, shred chicken.
Pour dressing over chicken and stir well. Fill endive leaves with small amount of mixture, sprinkle with slivered almonds, and serve.
Enjoy!
Notes
Each serving contains: 221 calories; 22 g protein; 9 g total fat (1 g sat. fat); 17 g total carbohydrates (2 g sugars, 6 g fiber); 109 mg sodium
Mini Lemon Yogurt Cheesecakes
Despite their small size, these dainty cheesecakes are bursting with bright lemon flavor. Substituting yogurt for often-used sour cream adds to the tangy taste, adds some protein, and helps cut down the fat content a bit, while the pistachios in the crust add a delicious flavor not usually found in a straight graham cracker crust. For best results, chill in the refrigerator for several hours and top with blueberries just before serving.
1teaspoonlemon zestplus about 1 teaspoon more for garnish
½teaspoonvanilla extract
¼cupfresh blueberriesfor garnish
Method
Preheat oven to 350°F. Line mini-muffin tin with parchment liners.
In small bowl, combine graham crumbs, ground pistachios, sugar, and butter. Stir well with fork until mixture is evenly moistened. Add heaping 1 tsp to each cup of lined mini-muffin tin and press down with clean finger or back of spoon. Bake in oven for 5 minutes.
Fill electric kettle and set it to boil. Set aside.
In bowl of stand mixer, beat together cream cheese, yogurt, honey, lemon juice, 1 tsp lemon zest, and vanilla until smooth. Scrape down sides of bowl as necessary to ensure mixture is evenly combined. Place muffin tin on larger rimmed baking tray. Transfer mixture from mixer to a jug with spout and pour into individual muffin cups, filling them to just under the rim. Move baking tray to top rack of oven, pulling it out halfway so you can add a bit of boiled water to the baking tray. Bake cheesecakes for 20 minutes until surfaces jiggle slightly. Remove tray carefully from oven, then remove muffin tin from water bath and allow to cool thoroughly. Chill in refrigerator for a minimum of 4 hours.
To serve, carefully remove cheesecakes from their parchment shells and top with fresh blueberries and additional lemon zest.
Enjoy!
Notes
Each serving contains: 177 calories; 1 g protein; 11 g total fat (6 g sat. fat); 18 g total carbohydrates (14 g sugars, 1 g fiber); 120 mg sodium
Salted caramel is a popular ice cream flavor for a reason. The salt balances the potentially cloying sugar overload of caramel. When making an ice cream sandwich, we doubled down on this notion. Instead of using a traditional cookie base, swap the pantry staple saltine cracker! While the ice cream sets, the crackers get slightly soft, which means you can cut and eat this ice cream sandwich without worrying about cracker crumbs everywhere. To drive up the flavor factor, swirl caramel sauce between softened vanilla ice cream for another frozen dessert that’s sure to be an instant classic!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Are you looking for sweets and treats for your Valentine this year? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, here are three simple better-for-you snack recipes that you can make in 5 minutes or less! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
Place all of the ingredients in a food processor and blend until creamy. Serve as is or topped with your favorite toppings such as chocolate chips and fresh sliced strawberries.
Store leftovers in the freezer. Before serving, let the strawberry sorbet at room temperature for at least 30 minutes to help it soften. It becomes very hard when frozen!
Lightly toast or grill the bread slices. If using a grill pan you can brush with olive oil.
Cut the grilled bread into heart shapes using a sandwich cutter: Line up the sandwich cutter in the center of a slice of bread. Press down firmly, until it cuts through completely, leaving you with a heart-shaped piece of bread.
Spread one slice of the prepared bread with 3 tablespoons of the hummus. Layer on top half of the lettuce, carrots and avocado. Repeat with the remaining ingredients.
1teaspoonchopped scallions (only the white bottom part)
2tablespoonswater
Olive oil for drizzling
Optional garnishes for serving
Chopped parsley
Chopped pistachios
Fresh lemon zest
Za'atar
Flaked sea salt
Instructions
Place the cooked beets in a food processor.
Add the tahini, lemon juice, sea salt and scallions. Blend until smooth, adding just enough of the water to reach desired consistency.
Serve drizzled with olive oil and sprinkled with any garnishes you like, such as chopped parsley, chopped pistachios, fresh lemon zest, za’atar, and/or flaked sea salt.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
