Snacks! Who brought snacks?!
Here are some fun, easy snack ideas to consider for cleanse week. Prepare a few of these in advance to have on hand. It will make the week go smoothly. There are many more detox snack recipes & ideas in your Hol-Somm Glow E-book too! Check out the Homemade Hummus, Nooch Pesto Everything Sauce & the Banana Burrito recipes! 😋
Glow Detox Pesto✨
👉 Exclusive to the HSGlow Cleanse Program!
Tofu Nuggs
Ingredients:
2 tbsp toasted sesame oil
3 tbsp gf tamari
½ tsp garlic powder
½ cup nutritional yeast
½ tbsp arrowroot powder or corn starch
1 block extra-firm tofu, drained + pressed
Directions:
- Preheat the oven to 400°F
- Line a baking sheet with parchment or silicone baking mat.
- In a large bowl, mix the sesame oil, tamari, garlic powder, nooch, & arrowroot powder.
- Crumble the Tofu block into small pieces tossing into the mixture. Stir with a spatula to coat crumbles evenly.
- Spread crumbled mix evenly across the baking sheet & bake for 30-45 minutes, tossing half way through, until lightly golden or longer for more crisp.
- Serve by themselves or on detox-approved salads, pasta, tacos, etc. Options are endless!
Nutty Shroom Pate
Ingredients:
1 cup raw walnuts, soaked overnight + drained
1 tbsp olive oil
1 yellow onion, chopped
6 cloves garlic, minced
2½ cups wild mushrooms, sliced {crimini, shiitake, portabella, etc}
½ cup parsley, chopped
2 tbsp fresh rosemary, chopped
1 tsp sea salt
½ tsp black pepper
Directions:
- In a large dry skillet, lightly toast the walnuts over medium heat. Shake them up in the pan often, as they can burn quickly. Set aside to cool or directly into the food processor.
- Return the pan to the heat + add the olive oil. Add the onions & garlic. Sauté until onions soften, about 4 minutes.
- Add in remaining ingredients, mushrooms, parsley, rosemary, salt & pepper. Sauté until the mushrooms are cooked, about 5 - 8 minutes. Option to add a splash of water if mushrooms are sticking to the pan.
- Add the mushroom mixture to the food processor along with the walnuts. Pulse, stopping to scrape the sides as needed, until you reach a smooth pate texture.
- Press into an airtight container & let it chill in the fridge before serving.
- Enjoy with veggies or on gluten free crackers!
Cashew Cream Cheeze
Ingredients:
1 cup raw cashews, soaked + drained
2 tbsp virgin coconut oil
1 tbsp lemon juice, freshly squeezed
1 tbsp apple cider vinegar
2 tsp white miso paste
¼ tsp sea salt, to taste
Directions:
- Add all the ingredients to a food processor or high-speed blender & process until texture is as smooth as possible, stopping to scrape the sides or tamper as needed.
- Pour into a small dish, cover & let set in the fridge for at least 1 hour till firm & spreadable. Stores in the fridge for up to two weeks.
Notes:
- If you don’t have white miso paste, you can substitute tahini paste. The spread will just be a bit nuttier. 🤪
- Make this into a fruity spread by adding berries, cherries, pineapple, etc
- Make this into a savory herb spread by adding 1 garlic clove along with ½ tsp each of dried oregano, parsley, basil & dill. Yummers!
Faux Feta
Ingredients:
1⅓ cup raw almonds, soaked + drained
⅓ cup lemon juice, freshly squeezed
¼ cup olive oil, cold-pressed extra-virgin
3 cloves garlic
1¼ tsp sea salt
⅓ cup + 4 tsp water
Directions:
Put everything into a high-speed blender and blend until smooth.
Leave in the fridge for a couple of hours to firm up if desired.
Cheezy Kale Crisps
Ingredients:
2 bunches kale, washed + stems removed
1½ cup raw cashews, soaked + drained
1 red bell pepper, chopped
2 tbsp lemon juice, freshly squeezed
5 tbsp nutritional yeast
1 garlic clove, minced
1 tsp sea salt
Directions:
- Wash Kale + separate the stems. Allow the kale to dry.
- Preheat oven to 200°F + line 2 baking sheets with parchment paper or silicone baking mat.
- Put the other six ingredients into a food processor or high-speed blender & puree to a creamy consistency.
- In a large bowl, drizzle the cheezy sauce over the kale & massage. Spread the kale evenly onto the baking sheets, trying to keep them from overlapping.
- Bake in oven for 2 hours. By baking these at a lower temp for a long time, the enzymes in the kale are not destroyed and the overall taste is amazing!
Notes:
- Alternatively, place in a dehydrator for 4 hours.
- Use the kale stems in soup stock, smoothies or salads after sautéing.
Simple Chia Pudding
Ingredients:
4 tbsp chia seeds
1 cup almond or cashew milk
2 tsp raw or Manuka honey
Directions:
- Split ingredients into two half pint mason jars & mix well. Let settle for 2-3 minutes then mix again well until there’s no clumps.
- Cover the jar & store in fridge overnight. {or for at least 3 hours}
- Enjoy with favorite toppings! {👉 some to explore: nuts & berries, pineapple & coconut shreds, cocoa nibs & cherries, peanut butter & banana slices, kiwi & mint, peaches & ginger, etc}
Superfood Chia Pudding
Ingredients:
1 cup full-fat canned coconut milk
1 cup unsweetened almond or cashew milk
1 banana
¼ cup collagen or doTerra metaPWR Advantage packet {optional}
¼ tsp cinnamon powder or 1-2 drops doTerra cinnamon
1 tsp ground vanilla or 1-2 drops doTerra vanilla
¼ cup hemp hearts
¼ cup cacao nibs
¼ cup unsweetened coconut shreds
½ cup chia seeds
Directions:
- Blend together the milks, banana, collagen {if using}, cinnamon + vanilla in a high-speed blender. Pour into mason jars or glass container.
- In a small bowl, mix together the hemp, cacao, coconut + chia. Stir these into the mason jars or container evenly. Place in fridge for 3 hours or overnight.
- Delicious topped with almond slivers & berries!!
Raspberry Chia Pudding
Ingredients:
1 cup raspberries, fresh or frozen
¼ tsp ground vanilla or 1 drop doTerra Vanilla EO
3 tbsp unsweetened coconut flakes
3 tbsp chia seeds
1 cup non-dairy milk
Directions:
- Mash the berries in a bowl or large mason jar using a fork. Add vanilla, coconut, chia + milk & thoroughly combine.
- Set aside to soak for 30 minutes or overnight in the fridge.
- Enjoy topped with favorite toppings!
Very Berry Chia Parfait
Ingredients:
1½ cup unsweetened non-dairy yogurt
1 cup coconut milk
2 drops doTerra Lemon EO
2 tbsp chia seeds
2 cups assorted berries {blue, rasp, black, straw, etc}
¼ cup nuts or seeds {walnuts, almonds, cashews, etc}
Directions:
- Make Pudding: In a large bowl, mix yogurt, milk, chia + lemon together. Cover & refrigerate until firm, approximately 3 hours or overnight.
- Berry Mash: In a separate bowl, mash the berries using a fork.
- Assemble Parfait: Alternate layers of chia pudding & berries in a mason jar or glass serving dish until full. Top with nuts/seeds & enjoy!
Detox Pancakes
Ingredients:
1½ cup quinoa, millet or buckwheat flour
¼ tsp baking soda
1 tsp baking powder or arrowroot powder
1½ cup unsweetened almond milk
2 tsp raw apple cider vinegar
2 tbsp dark maple syrup
1 tsp ground vanilla {or 1-2 drops doTerra vanilla EO}
1 tbsp coconut, avocado or olive oil
Directions:
- In a medium bowl, whisk together the milk, vinegar, syrup, vanilla + oil.
- In another large bowl, whisk together the dry ingredients. Create a well in the center & pour in the liquid ingredients. Whisk until smooth & thick with no clumps.
- Warm a griddle or skillet with a little oil to medium heat.
- Pour ¼ cup of batter onto the griddle, spreading out with the back of a spoon into a round shaped pancake.
- Cook sides are set & bubbles form on the top, about 2 minutes & use a wide spatula to flip the pancake. Cook for another 30 seconds to a minute until set.
- Serve with favorite toppings or try the Chia Berry Jam below!
⇩
Chia Berry Jam
Ingredients:
2 cups mixed berries, fresh or frozen
2 tbsp chia seeds
1 tbsp lemon juice, freshly squeezed + zest
1 tbsp raw or Manuka honey {optional}
2 drops doTerra vanilla EO {optional}
Directions:
- Heat fruit in a small saucepan over medium heat, stirring occasionally, until the fruit begins to breakdown & bubble. Use a fork to mash the fruit to your desired consistency.
- Stir in the chia + lemon until combined. Taste, then stir in honey if needed.
- Remove from the heat, stir in lemon zest &/or vanilla if using, & let cool for 5 minutes allowing to thicken.
- Give the jam one good final stir & serve! Extra can be transferred to an airtight container & refrigerated for up to 1 week or frozen for 3 months.
Notes:
- Explore your fruity options: Berries work really well, cherries, peaches, apricots, pineapple, kiwi.. basically any “juicy” fruit.
- Some fruits need a little more honey that others, & if your fruit is already super tart, feel free to nix the lemon juice.
- Lemon zest makes the jam a bit zippy & tangy.
- Experiment with adding other spices such as cinnamon, ginger or nutmeg.
- You get the idea. Taste, adjust, enjoy!