The docket
20 recipes. Complexity is shown with its reasons on each recipe — it is a filter, never a gate.
Roasted Chickpeas
Canned chickpeas dried, seasoned, and roasted until crisp for a crunchy, high-fiber snack. Best eaten the day they are made.
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Stovetop Popcorn, Sea Salt
Popcorn kernels popped in a covered pot with a little oil and finished with sea salt. A whole-grain snack with no special equipment needed.
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Parmesan Cheese Crisps
Small mounds of grated Parmesan baked until lacy, golden, and crisp. A one-ingredient snack that is naturally free of any grains.
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Deviled Eggs
Hard-cooked eggs filled with a smooth, tangy yolk mixture and dusted with paprika. A reliable make-ahead snack for gatherings.
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Hummus with Vegetable Sticks
Chickpeas blended with tahini, lemon, and garlic into a smooth dip, served with cut vegetables for dipping. No bread or crackers needed.
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Trail Mix
A simple mix of nuts, seeds, dried fruit, and chocolate chips with no grains or pretzels. Easy to portion into small bags for lunches and hikes.
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Fruit Salsa with Cinnamon Corn Chips
Finely chopped fresh fruit tossed with lime and mint, served with baked corn tortilla chips dusted with cinnamon sugar. A bright, naturally gluten-free sweet snack.
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No-Bake Energy Bites
Rolled bites of certified gluten-free oats, peanut butter, and honey with chocolate chips and flaxseed. No baking, and they keep well in the refrigerator.
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Kale Chips
Kale leaves massaged with oil and salt, then baked until crisp. Watch the last minutes closely, as the thin leaves brown quickly.
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Spiced Mixed Nuts
Mixed nuts roasted with a warm spice blend and a touch of brown sugar. Good for parties and easy to make ahead.
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Fresh Spring Rolls (rice paper)
Soft rice paper rolls filled with shrimp, rice noodles, and crisp vegetables, served with a tamari-based dipping sauce. No frying and no wheat anywhere in the roll or the dip.
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Guacamole with Corn Tortilla Chips
Ripe avocados mashed with lime, onion, tomato, and cilantro, served with corn tortilla chips. Simple, fresh, and naturally gluten-free.
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Herb-Stuffed Mushrooms
Large mushroom caps are filled with a savory mash of chickpeas, mushroom stems, sun-dried tomatoes, garlic, onion, and four dried herbs, then cooked until golden.
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Pear Quesadillas
Corn tortillas are folded over pepper jack and mozzarella with thin-sliced canned pears, basil, and onion, brushed with olive oil, and toasted in a skillet until the cheese melts.
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Summer Breeze Smoothie
Nonfat yogurt, strawberries, crushed pineapple, banana, and vanilla are blended with ice into a frosty, low-fat smoothie.
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Very Berry Parfaits
Layers of thawed mixed berries, low-fat vanilla yogurt, and gluten-free granola are stacked in clear cups for a crunchy, creamy parfait.
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Baked Chicken Nuggets
Bite-size pieces of chicken thigh are shaken in seasoned gluten-free cornflake crumbs and cooked until golden and crisp — a homemade nugget for kids and snackers.
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Crab Dip
A cold Southern-style dip of real crab meat blended with mayonnaise, sour cream, lemon juice, and a splash of dry sherry. Mixed in minutes and chilled until serving.
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California Fusion Peach Salsa
A fusion salsa of sweet canned peaches with garlic chili sauce, lime, cilantro, and five spice powder — sweet heat in five minutes, chilled before serving. Naturally gluten-free.
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New Orleans Style Chicken Wing Dipping Sauce
A chilled New Orleans dip of chunky blue cheese dressing and Creole mustard with scallions and Creole seasoning, made for chicken wings and celery. Mixed in minutes and rested in the refrigerator; naturally gluten-free with labeled gluten-free dressing and seasoning.
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