Between busy schedules, blood sugar drops and long-shoot days, I find myself subsisting on mostly nut & seeds during the busiest times. Instead of cramming in yet another date-sweetened bar, I’m trying to snack with a more vegetable-focus during these busy, Summer months. Some meals will still be eaten out of tupperware hunched over my computer, but when I make the effort, I have some ideas for *inspired* mini meals that require little prep and huge payoff.
I’m sharing two recipes, both savory, vegetable-forward snacks that will sustain you throughout your day when pastries won’t. I teamed up with siggi’s, a delicious yogurt with simple ingredients, not a lot of sugar and powerful snacking powers. I’m sharing my radish-top green sauce, which if you follow me on instagram, you know I’ve been making consecutively for weeks now. This recipe will make a batch, so use it as a dip, sauce on quinoa or grain bowls, and even on soft eggs as I do here. For your Summer snacking & beyond...
SOFT EGGS WITH MICROGREENS, & RADISH TOP YOGURT SAUCE (SERVES 1) gluten-free
I’m always looking for ways to use vegetable tops & scraps in a way that it’s actually inspiring and not a chore. This radish-top green sauce is my favorite way to use radish leaves. It’s bright & herby, perfectly light on summer and I use it on everything. I even eat it with carrots and radishes as a dip for a quick go-to snack & since there’s yogurt in it, there’s enough protein and fat to hold you over.
- 2 large eggs
- Handful of watercress or microgreens
- Flaky sea salt
- Freshly ground pepper
RADISH SAUCE:
- 1 bunch radishes stems
- 1/4 avocado
- 1 lemon, juice
- 1 small bunch of parsley, stems and leaves
- 2/3 cup siggi’s 0% plain yogurt
- 1 garlic clove
- 1/4-1/3 cup olive oil
- 1/4 cup water
- Sea salt to taste
- Freshly ground pepper
Make Radish Top Sacuce: Bring a kettle to boil. Add your radish greens to a colander. Once water is boiling, pour over radish greens until they turn bright green and begin to wilt. Then, rinse with cold water until cool to the touch.
Add radish greens to blender with the remaining ingredients. Blend until super smooth and set aside.
Add at least 4 inches of water to a small saucepan and bring to a boil (basically enough water to cover eggs). Once water boils, lower heat slightly, and slowly lower eggs into the bowl (one at a time) with a slotted spoon. Let boil for 6 1/2 minutes exactly. While it boils, prepare a bowl of ice water. Once the eggs are finished, dunk them in the ice bath and let cool for a few minutes before shelling.
To serve, add eggs to a small bowl with flaky sea salt and freshly ground pepper. Add a handful of greens (arugula, microgreens, watercress,etc) and a dollop of radish to top. Enjoy immediately.
SAVORY YOGURT BOWL WITH CUCUMBER, FRESH HERBS, TOASTED NUTS & OLIVE OIL (SERVES 1) gluten-free
I seriously love this idea. I often eat yogurt with fruit and millet granola, but in an attempt to eat more vegetables and conquer the many herbs always in my fridge, this savory yogurt bowl is perfect. You could even top it with a savory granola or other veggies like radishes or carrots. I love this with cucumber because it’s light and feels perfect for warm weather months, but also has real staying power.
- 5.3 oz. 0% siggi’s plain yogurt (or one individual yogurt container)
- 1 kirby cucumber, diced
- 2 oz. toasted pistachios, roughly chopped
- 2 tablespoons fresh herbs (dill & parsley), finely chopped
- Drizzle of olive oil
- Flaky sea salt
- Freshly ground pepper
In a small bowl, layer yogurt with cucumber, toasted nuts and a handful of chopped herbs. Drizzle with olive oil, then season with flaky sea salt and freshly cracked pepper. Enjoy immediately.
