Snacks

Salmon Deviled Eggs

From Coach L.A.; makes multiple servings

Ingredients

• 1 dozen hard-boiled eggs

• 6oz smoked salmon

• 1/2 cup mayonnaise

• 1 tbsp each dill, ground mustard and salt

• 1/2 tbsp freshly ground black pepper
  paprika (for garnish)

Directions

Remove the shells from eggs by gently rolling on a hard surface. Half each egg down the length, then remove the hard yolk. Mix all yolks, salmon, mayonnaise, dill, mustard, salt and pepper in a mixing bowl with a fork. Do not over mix. Using a small spoon, gently stuff each halved egg white with the mixture. Sprinkle paprika on top.

Pickled Veggies

From Coach Parker; makes multiple servings

Ingredients

• 1 cup water

• 1 cup vinegar of choice (i like red wine)

• Half a cup of sugar

• Optional: 2 cinnamon sticks, 2 bay leaves, one orange, 1tbs mustard seed, 4 cloves

Directions

Veggies to pickle: green beans, asparagus, radish, jalapenos, peppers, carrots, cucumber, cauliflower, beets, onions, etc.

Bring all ingredients to a boil and turn off heat; add whatever vegetables you want while liquid is hot.

Keep in pickle juice in air tight container for awhile

White Bean Artichoke Dip

From Coach Parker; makes multiple servings

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 1 (15-ounce) can artichoke hearts, drained

• 1 teaspoon freshly grated lemon zest

• 2 tablespoons freshly squeezed lemon juice

• 2 cloves garlic, minced

• Pinch red pepper flakes

• 1/4 cup extra-virgin olive oil

• salt and pepper to taste

Directions

Puree all ingredients in a food processor use a dip for veggies or chips

Roasted Chickpeas

From Coach Parker; makes multiple servings

Ingredients

• 1 can chickpeas

• 2 TBS olive oil

• Seasoning of your choice (Taco seasoning, Garam Masala, or garlic powder, lemon zest, and Parmesan are all great options)

Directions

Drain and dry 1 can of chickpeas, then toss with olive oil and spices of your choice. Cook at 400 degrees for 25 minutes