Category Archives: snacks

Potato Chips

Ingredients:
~2 potatoes (can be purple, sweet or yam)
~1-2 tablespoons of olive oil
~Sea salt to taste

Instructions:
Preheat oven to 350 degrees. Peel potato skins off of potato. Using a mandolin or knife, cut potatoes into thin rounds then place in large bowl. Add olive oil and salt to cover lightly. Place on a cookie sheet and bake for approximately 30-45 minutes. Cooking time may vary depending on thickness of the potato and how crispy you like it. Turn chips over about 15-20 minutes in.

Optional: Can use additional seasonings such as Cajun, paprika, or cinnamon.

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Newport Beach Protein Peanut Butter Balls

Ingredients:
~2 cups of raw gf rolled oats
~1 cup of unsweetened coconut flakes/shreds
~1 cup of organic chunky peanut butter (or almond butter)
~1/2 cup cacao nibs (or Enjoy Life mini chocolate chips)
~1/4 cup of maple syrup
~1/2 scoop Newport Beach protein powder

Directions:
Mix it all together in a bowl and mold into a balls. Refrigerate for 3 hours.

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Flourless Newport Protein Brownies

Flourless Newport Protein Brownies
Flourless Newport Protein Brownies
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Ingredients
  1. 3 medium overripe bananas (approx. 1 cup)
  2. 1/2 cup smooth organic almond, peanut or other nut butter
  3. 1/4 cup cacoa powder
  4. 1 scoop Newport Organic Protein Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a small square cake or brownie pan with butter or coconut oil and set aside.
  3. On the stove top, melt the nut butter.
  4. In a blender, food processor or by hand, combine the bananas, cocoa powder, Newport Protein Powder with the nut butter until smooth.
  5. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and cool completely before slicing.
  6. Store in the refrigerator
Risa Groux Nutrition http://risagrouxnutrition.com/

Jicama Fries (Baked)

Jicama Fries (Baked)
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Ingredients
  1. 1 jicama (approx 1 pound), peeled and cut into ¼ inch thick fries
  2. 1 tablespoon of olive oil
  3. 1/2 teaspoon of Celtic (or Himalayan) sea salt
  4. 1/2 teaspoon of smoked paprika
  5. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Place jicama fries on a steamer and steam for about 20-25 minutes.
  2. Preheat oven to 400 degrees. Place a cooling rack on a cookie sheet.
  3. In a large bowl, toss the jicama fries with the olive oil and the spices.
  4. Arrange on the cooling rack and bake for 45 minutes until browned, turning halfway through.
  5. To make it crispier, broil for the remaining 5 minutes.
  6. Serve immediately.
Risa Groux Nutrition http://risagrouxnutrition.com/

Avocado Hummus Dip

Avocado Hummus Dip
Delicious Avocado Hummus -great for dipping veggies or as a 'mayo' on sandwiches.
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Ingredients
  1. One 15-ounce can cannellini beans, rinsed and drained
  2. 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
  3. 1/2 packed cup arugula
  4. 1/3 cup fresh flat-leaf parsley leaves
  5. 2 tablespoons fresh lemon juice
  6. 1 clove garlic, smashed
  7. 1 teaspoon sea salt, plus extra for seasoning
  8. 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  9. 2 tablespoons extra-virgin olive oil
Instructions
  1. Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped.
  3. Gradually add the olive oil until the mixture is creamy.
  4. Season with salt and pepper.
Notes
  1. Also great to use instead of mayo on sandwiches
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Eggplant Dip

Roasted Eggplant Dip
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Ingredients
  1. 1 medium eggplant
  2. 1 red or white onion, peeled
  3. 2 red bell peppers, seeded
  4. 2 garlic cloves, minced
  5. 3 Tbsp. olive oil
  6. 1 tsp. Himalayan crystal salt or sea salt
  7. 1/2 tsp. freshly ground black pepper
  8. 1Tbsp. tomato paste
Instructions
  1. Heat oven to 400 degrees. Chop eggplant, red peppers, and onion into cubes approximately 1” square and toss with garlic, olive oil, salt and pepper.
  2. Roast on a baking sheet for 45 minutes until lightly browned and soft, turning once during roasting
  3. .
  4. Put all in a blender or mini chopper and add tomato paste. Pulse a few times.
Notes
  1. Best served with fresh cut veggies or gluten free crackers.
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Garbanzo Beans

Roasted Garbanzo Beans
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Ingredients
  1. 2 15 oz cans of organic garbanzo beans
  2. 1 tablespoon of olive oil
  3. 1/4 teaspoon of chili powder
  4. 1/4 teaspoon of cayenne pepper
  5. 1/4 teaspoon of garlic powder
  6. 1/4 teaspoon of Celtic sea salt
  7. A dash of paprika
Instructions
  1. Preheat oven to 400
  2. Rinse, drain and fully dry garbanzo beans (Let them sit out for 10-20 minutes after towel dry)
  3. In a bowl mix the oil and spices all together
  4. Add in the dry garbanzo beans and coat with the mixture
  5. Place the coated garbanzo beans on a cookie sheet and place them in the oven for 50 minutes
  6. Turn off the oven and let the garbanzo remain in the oven for 10 more minutes
  7. Serve warm or at room temperature
Risa Groux Nutrition http://risagrouxnutrition.com/
RGN Roasted Garbonzo Beans

Hummus

Hummus
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Ingredients
  1. 2 ½ cups of garbanzo beans, rinsed and drained
  2. 2 garlic cloves
  3. 4 tsp of tahini
  4. 1/3 cup of olive oil
  5. 1 ½ tsp sea salt
  6. 1/4 tsp of ground cumin
  7. 1/4 cup fresh lemon juice
Instructions
  1. Place all ingredients into a food processor and mix for about 3 minutes. Place in a serving dish and sprinkle with paprika
Risa Groux Nutrition http://risagrouxnutrition.com/