Every weekend my husband and I either (1) take a long walk with our little shopping cart on wheels to buy groceries, or (2) get the bulk of our groceries delivered, and buy fruit and veggies throughout the week. But every freakin’ week, one thing never fails to happen…we don’t get any snack food!! Normally we team up to divide and conquer the list. I focus on recipe development and creating a list for the blog, and he takes care of filling in the gaps for breakfast, lunch and dinner. I know…he’s great right? So, during our weekly menu brainstorming sessions, the scenario usually goes something like this:
Hubby: Hey babe. What should we have for snacks this week?
Me: Ummm…(10 second pause) I don’t know. Let me think about it.
Later that day, shopping completed, or groceries delivered. The next day, hunger between meals attacks.
Hubby: (Looks in the kitchen cabinets and refrigerator) Babe. We didn’t buy any snack food…again.
Me: (Overly exaggerated sigh) Dammit! I totally forgot… Why didn’t you remind me? ( I never ask him to remind me. lol)
Then we both walk out of the kitchen, with a piece of fruit in hand, and totally disappointed by our shear lack of ability to get it together and get some decent snack food in this house! Don’t get me wrong, daily consumption of fruit is important, but sometimes…you just want something different; something more than just a piece of fruit or handful of nuts…because that’s boring. And I refuse to buy any of those “healthy” snack or protein bars filled with sugar, preservatives, and bunch of other stuff we don’t need. The other issue: Recipe development ain’t easy…and it takes me a bit of time to do. So, by the time I’m done, the last thing I want to do is think about snacks.
So this week, I decided to focus on a snack to make for the blog. If you’re all about the quick grab, this recipe probably isn’t for you. But it does make a great weekend snack, and it only takes a few minutes to bring together. Crispbread (or knäckebröd) with a variety of toppings became one of our go-to snacks when we lived in Sweden, but we’ve gotten away from it during the past few years living in New York.
Well it’s time to bring it back! Depending on the type you pick up, crispbread is normally loaded with fiber, and therefore fabulous for weight management, and helloooo…it tastes awesome with cheese. I also used purple daikon radish microgreens as a garnish. They’re more than just cute. For being so small, these microgreens are more intense in flavor then their mature counterparts, and can give you a pretty hefty infusion of Vitamins A and C. And you know what that means, right? Glowing, super elastic, unwrinkly skin…not to mention boosting the brain’s stress busting abilities. Who doesn’t need that?
But, before you jump in…
Just a Few Things…
- I call for the addition of salt to the cheese spread. But be careful not to over salt! The point here is to add just enough to punch up some of the flavor lost when adding the yogurt. So I’d encourage only using a pinch or two. If you’re sensitive to salt, you may not need it.
- The cheese spread hardens when refrigerated, so I’d recommend either cutting the recipe to your desired serving size, or let the cheese spread sit out for an hour to soften.
- There are a ton of crisp bread varieties, and it’s not necessary to choose the whole grain option I picked to come away with the same great flavor. The flavor of this snack will not change if you decide to opt for a similar variety, such as whole wheat, multi-grain, or rye.
- Microgreens are becoming more popular, but if you can’t find them in your regular grocery store, check out your nearest health food grocer.
- 4 oz. herbs & spices havarti cheese, roughly chopped (*see note)
- 2 tbsp. plain greek yogurt
- ¼ tsp. lemon juice
- sea salt (to taste)
- freshly ground pepper (to taste)
- radish, sliced (to liking)
- purple daikon radish microgreens (to liking)
- cucumber, sliced (to liking)
- 8 pieces whole grain crispbread (*see note)
- Add the cheese and yogurt to a food processor or high powered blender; blend until completely smooth with no chunks.
- Move the cheese spread to a bowl and stir in the lemon juice.
- Little by little, sprinkle a bit of salt into the mixture and mix well.
- Spread cheese on the crispbread, layer on toppings, and finish with fresh ground pepper.