Archives for posts with tag: snacks

Yesterday I made homemade pickles for the first time. Talk about easiest DIY ever! I think I will have to try pickling some more adventurous pickle recipes in the future, but this was really great for the first time. The whole time I had this video stuck in my head:

Ingredients:

1 1/2 cups apple cider vinegar

1 1/2 cups filtered water

2 tbs salt (use pickling salt if you have it, I just used table salt though)

4 tsp dill seed

3 tsp mustard seed

10 cloves garlic

1 1/2 packs of pickling cucumbers (or about 6)

a few sprinkles red pepper flakes, optional for a little kick

Boil apple cider vinegar, water and salt until the salt dissolves (about 5 minutes). Slice cucumbers into spears, chips or leave ’em whole. Put seasonings into a large clean jar or divide evenly into two clean jars, if you are using two smaller ones. Stuff the jar as full as possible with cucumbers and then fill almost to the top (leave about 1/2 inch) with vinegar mixture. Let the jar cool down to room temp and then pop them in the fridge. They honestly already taste delicious after just one day, but they will be more traditional pickles after about a week.

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Here is a favorite healthy snack of mine! I used to work next door to this delicious noodle bar and I would order these on a regular basis for a little pick me up. Image

Summer rolls! They are easy to make and even easier to eat ALL THE TIME. all the ingredients for these are super cheap, which is why me and Michael used to make them a lot when we were both broke students. They make a great side to any asian inspired meal, or a great snack to have on hand.

Here’s what you’ll need:

-Rice paper rounds

-Bean thread noodles

-matchsticked carrots

-matchsticked cucumber

-cilantro

-napa cabbage

-hoisin

-avocado

-fried tofu, optional

Make noodles by placing in bowl and covering with boiling water. Strain and rinse with cool water after 15 minutes, so as not to over cook. Get all your supplies ready and easily accessible, because its better to do the next part a little quick. Soak rice paper in a flat bowl of warm water one at a time for 30 seconds to a minute, and then remove from bowl and add fillings. I find putting the cabbage and cilantro on the bottom works the best, then chopped veggies, then tofu on top. Roll the paper closed like you would a burrito; fold in the sides and then roll it together. The moisture of the rice paper will hold the whole thing together. And voila! repeat process until you’ve made enough little rolls to satisfy your appetite! I usually make a lot. Great with hoisin sauce for dipping!

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