With the holidays in full swing it can get a little overwhelming with all the parties, shopping, cooking and day to day activities. Remember to make time for yourself and try to stick to your normal eating habits. You don’t have to eat everything that is offered to you. In my office our vendors and customers bring in goodies, you DO NOT have to eat all of it. Everything in moderation! And remember to keep moving, get in an extra cardio session at the gym or take the pups for longer walks after dinner.
My nut pate recipe is an easy health snack to bring to your holiday parties. You can stuff tomatoes, peppers, mushrooms or spread on cucumbers, apples, zucchini or squash rounds, it will go with anything from fruit to vegetables to crackers. Remember to be creative and add your own touch to my recipes. Change out the spices to your favorite or add an extra veggie, just get fresh and creative!
Be sure to check out other healthy Snacks on nuts.com They have a great website packed with health tips, recipes and great products.
1 cup walnuts, chopped
1 cup pecans, chopped
1/4 cup roasted red pepper, chopped
1 clove garlic, minced
1 tbsp lemon juice
2 tbsp water
1 tsp black pepper
1 tbsp dill weed
2 tbsp basil, fresh or 1 tbsp dried or paste
Additional Ideas: hot sauce, sriracha sauce, red pepper flakes, rosemary, onion or onion powder, pesto, cilantro, any fresh herbs, vinegar, cabbage, carrots, almonds, pine nuts, avocado, hearts of palm, brussel sprouts. Use that creativity! 🙂
Baby bell peppers, cut in half, stem and seeds removed
Large cherry tomatoes, core out stem and seeds
Baby mushrooms, stem removed and corned out
Cucumbers, sliced in rounds or sticks
Zucchini/Squash, sliced in rounds
Endive Lettuce, stuff each leaf and the end
Broccoli Stems, sliced in rounds
- Add all pate ingredients into a blender. Puree until slightly chunky. Add additional water it the pate is too dry and not blending well.
- Stuff tomatoes and peppers with pate.
- Keep additional pate in a bowl and serve with other vegetables or healthy crackers.
My inspiration for this recipe came from the lovely ladies of Tone It Up.