That same vegan nacho cheese sauce makes for a serious plate of nachos. We use freshly fried tortilla wedges (they're sturdier than store-bought chips) as the base for vegan refried beans and chili, Roasted-Tomato Salsa, guacamole, and tons of fresh and pickled veggies. Layering the chips and toppings for even coverage is a little extra work, but it's worth it for the many more balanced bites you'll get.
Though avocado toast has become something of a cliché, it's popular for a reason—a slice of hearty toast spread with creamy avocado, drizzled with a bit of olive oil, and sprinkled with salt makes a simple, filling, and tasty snack (or breakfast!). If you need a little more excitement than what the basic formula offers, we've got plenty of different ways to give it a twist. One of our favorites is this bright vegan version, which gets its springtime vibe from sweet baby peas, slivers of crisp radish, and fresh basil.
This is SO helpful, because each time I’ve tried going vegan, it’s BETWEEN meals I’ve been stumped. OK, I made a healthy vegan breakfast. OK, I have a delicious vegan dinner planned. But …. now what?! And it’s funny, because it’s not like I snack on hard-boiled eggs or cheese, I just — I guess I couldn’t think of ANYTHING healthy to eat, not just something vegan! :-) (Except for plain straight veggies. And I just have way too much of a sweet tooth to feel called to snack on them by themselves.)
Try not to over blend it or it will start to blend from the heat of the blender. It’s better if it’s ultra-thick and a little chunky. Once it’s blended, scoop it into a bowl and enjoy. You can make this with any frozen fruit but I’d recommend at least a small chunk of frozen banana for the perfect creaminess. Frozen mango and peaches are some of my favourites. Of course you can make it with chocolate protein powder too.
To get them out of the molds I just run a knife along the edges and then tap the container upside down a few times on a table until it slides out. If it’s breaking, leaving it for another couple of hours in the fridge to make sure it’s really set will help though. You could also try slicing them in the molds and then popping them out one by one. Good luck!
So uh, what can you snack on when following a keto diet? These easy grab-n-go keto diet snacks will help you hit your macro goals while never getting hangry. If you want to take it a step further we developed the Women's Health Keto Made Simple bookazine, a new keto guide and meal plan (with 70+ recipes!) that'll help you lose weight on the keto diet while still eating all your fave foods.
Freekeh is a cereal made from roasted green wheat. That's the one and only ingredient in this snack's original blend, making it an ideal packaged snack. With zero sodium, four grams of fiber, six grams of protein, and only 130 calories per quarter-cup serving, you can help yourself to an extra-large serving. Try rosemary sage or tamari when you want to mix things up.
I’ll just accept the weird double agar thing if it can bring us vegan gummies and vegan cheese! Is this cheese recipe still in the testing/tweaking phase or to be shared soon? I am very intrigued now…plus I have a lot of agar agar on hand lol 😀 “Sugar-tastic” that is the perfect word for the packaged kind–no better than candy really. My first two flavor ideas here were orange and apple because I just love both of those juices, but the apple ones were not an attractive color. The orange ones are great, but if it’s fruity and a snack I am probably going to love it. Ha yes, save the black-eyed pea cupcakes for next year–NOT! Happy new years Brandi!!
“You might assume that you can’t eat pulses like chickpeas, beans, and lentils on the keto diet. But you totally can, especially in smaller portions," says Amy Gorin, RDN, owner of Amy Gorin Nutrition in the New York City area. "Pulses are a good source of satiating protein and an excellent source of filling fiber—and research shows that eating them daily can help your overall health and can even help you lose weight." Roast chickpeas and toss with oil (for added fat) and spices (to amp the flavor).
For a dairy-free take on addictive spinach-artichoke dip, a purée of cooked cauliflower and raw cashews proves impressively effective as a creamy base. We blitz them in the food processor along with the cauliflower cooking liquid, then add flavor to the mixture with vegan mayonnaise (homemade or store-bought), nutritional yeast, mustard, garlic powder, and lemon juice. Add the artichokes and cooked spinach, pulse until combined, and it's ready to be baked until browned and bubbling.