Week 2: Snack Naked

Recipes:
Roasted Edamame:
Ingredients:
- ½ cup frozen shelled edamame
Steps:
1. Preheat oven to 350 degrees
2. In a bowl, combine 1 cup frozen edamame with 1 tablespoon Bragg’s amino acids (or soy sauce)
3. Spread frozen edamame on a cookie sheet and bake for 50 minutes or until edamame browns/turns crispy

Chickpea Dip (makes 2 servings):
Ingredients:
- 1 can chickpeas
- 1 tablespoon olive oil
- Dash of garlic
- Dash of salt
- Dash of pepper
- Option to add in cilantro/dill
Steps:
1. In a food processor, pulse together.
2. 1 can chickpeas + 1 tablespoon olive oil + dash of garlic, salt, and pepper. Then add in 2 tablespoons of fresh cilantro/dill

Eggplant dip
Ingredients
- 1 eggplant, sliced into 1/2 inch discs
- 2-3 tablespoons olive oil
- 2 tsp paprika
- 1 tsp salt 
Steps:
1. Preheat oven to 350 degrees
2. Coat discs with olive oil, salt and paprika
3. Bake for 20 minutes
4. Place all ingredients in a food processor/blender. Blend until smooth
5. Serve cool

Blender Banana Bread Muffin (makes 6)
Ingredients
- 1 cup raw oats
- 2 large bananas
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp salt
- Optional: sweeten with stevia or coconut sugar
- Optional: add ½ cup chocolate chips
Steps:
1. Preheat to 350° F
2. Grease muffin tin with spray oil
3. Place the eggs in the blender until smooth
4. Add bananas, baking powder, cinnamon, salt, and sweetener (if using)
5. Optional: If using chocolate chips, mix into batter but do not blend!
6. Evenly divide batter into cups and bake 15-20 minutes

Crumbly Keen-Wah Bars (Makes 3-4 bars)
Ingredients:
- ½ cup raw uncooked quinoa
- 1 cup oats
- 5 tablespoons almond butter
- 1 teaspoon almond extract
- ¼ cup roughly chopped dried cherries
- optional: ¼ cup chocolate chunks
Steps:
1. In a medium bowl, stir quinoa and raw oats together.
2. Add in almond butter and almond extract and stir until ingredients are uniformly combined.
3. Add in dried cherries and the chocolate chunks if desired.
4. Line small baking pan (4x4 inches) with parchment paper. Place batter into baking pan and press down.
5. If not using a pan: line a baking tray with parchment paper and press out batter into a 4 x 4 shape.
6. Bake at 3750 F for 20 minutes.
7. Let cool and cut into 3-4 pieces. Place in refrigerator until ready to eat as a snack
Lisa Hayim is a Registered Dietitian with a Masters in Nutrition & Exercise Physiology. She believes that the human body, without all the NOISE (self doubt/diet industry/food industry/media), mostly craves and actually asks for real food. Because of this innate ability, eating well doesn't require all the willpower or effort that most believe. We just may need a little bit of help tapping into our bodies wisdom.

Having crossed the line herself, Lisa understands the fine line between eating healthy and becoming obsessive about it.

She's committed to helping others make peace with food by teaching nutrition the right way alongside REAL TOOLS to listen and trust the body.

The result isn't only food freedom- it’s an expanded feeling of self-worth and purpose that’s no longer tied to food choices or body image.

She's spreads her modern mindful eating philosophy and online via her instagram @thewellnecessities and blog www.thewellnecessities.com, and in her online course F*RK THE NOISE (www.forkthenoise.com)