recipe: CARROT RAISIN DIP WITH HOMEMADE PITA CHIPS

I love snacks! Especially crunchy snacks which are a little bit savory and a little bit sweet. The other day I noticed I had some carrots and raisins I hadn't eaten yet so I tried a little experiment. The result was a very flavorful dip that is actually good for you! Check it out...

INGREDIENTS:

• 1 bag baby carrots
• 1/2 cup raisins
• 2 cloves garlic
• 1/4 cup red onion, chopped
• 2 teaspoons mint leaves, finely chopped
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

INSTRUCTIONS:
Preheat oven to 400 degrees.

Mix all ingredients in a medium size oven safe pan. Cover tightly with foil.  Place in the oven for 1 hour.

Remove from the oven.  Let cool for a few minutes and the blend.

Simple, delicious, and healthy!

This dip tastes great with some homemade Pita Chips.  They are so simple to make and if you use a whole wheat pita they are low in calories and high in fiber.  Here is how you do it:

• Preheat oven to 350
• Separate the pita
• Brush each side with olive oil
• Cut into triangles
• Cover a baking sheet in foil and lay the triangles in a single layer
• Lightly salt 
• Place in the oven for 20 to 25 minutes, until brown and crispy 

This is an easy snack to keep at home that will fill you up in a nutritious way!

GTBB,
Bad Joan

recipe: EZEKIEL CHIPS

My name is Bad Joan and I am addicted to crunchy snacks.  It is a definite problem but I figure if you can't beat 'em find a way to be smart about it!  Insert Ezekiel chips.  Ezekiel tortillas are made from sprouted grains and they are high in Potassium, Protein and Fiber.  And in just a few short steps you can turn them into crunchy tortilla chips...

INGREDIENTS:

• 1 bag Ezekiel Tortillas
• extra virgin olive oil
• salt

INSTRUCTIONS:

Preheat oven to 350 degrees and line a baking sheet with foil.

Place tortilla on a cutting board.  Brush both sides with olive oil.  Cut tortilla into strips and/or triangles.  Place tortilla pieces on foil lined baking sheet in one layer, do not overlap. 

When the sheet is full sprinkle with salt and place in the oven for 15 to 20 minutes.  Chips should be about 2 shades darker and hard/crispy when they are finished.

Place in a zip lock bag or tupperware container to store.

Makes about 12 chips per tortilla, about 72 chips per bag.


Enjoy your new crunchy and savory (but still good for you) snacks!

GTBB,
Bad Joan