The best healthy eating regimen is one that you’ll stick with in January and far beyond. That means what you eat needs to actually taste good and satisfy. Juice cleanse? Hard pass. Fad diet? No thanks.
Say hello to four of your new Snap Kitchen faves. We took some down South favorites and threw down a healthy hack (or five), welcoming us to a world of deliciousness, not deprivation at the start of the new year.
Nashville Hot Chicken is trending, and we set out on a mission to make it healthy. Allow us to introduce southern fried goodness in a nothin’ fried recipe. Hot spiced chicken thighs with collard green mac & cheese, lightened up with puréed butternut squash.
Instead of frying, we rub the chicken down with a homemade spice blend and sear it on a hot top. This intensifies the flavor and develops a crazy good crust to mimic the texture of fried chicken. To bring the heat, we add a side of our own Snap hot sauce that we make by combining orange marinade, apple cider vinegar, and cayenne pepper. Zero preservatives whatsoever.
And yes, you read that right. We made healthy mac & cheese. We use butternut squash cooked way down and puréed to get a creamy texture. Then we toss in some Greek yogurt, parmesan cheese, cheddar and almond milk to smother over brown rice pasta before tossing in some raw collard greens. This is our first time using this leafy veg (it’s incredible healthy– higher in folate than kale)! When the mac & cheese is heated, the raw greens are steamed. Minimally cooking them helps retain the crazy good nutrients.
Grain-free, dairy-free Tex-Mex? Yep. We stuff pulled pork and kale into a house-made tortilla and then top it off with ancho chile sauce and cashew crema.
Each paleo tortilla is individually poured, flipped, and rolled by hand. We’re cranking out thousands of these grain-free, gluten-free pieces of heaven each day and stuffing them with a pulled pork filling. To increase the nutrient density, we add in some kale. Caramelized onions finish it off with a touch of sweet.
The ancho pepper sauce is something we’re super proud of. Made in house, we went full throttle for that sweet + smokey flavor. By cooking raisins, ancho chilis, onions, garlic, lime, and tomatoes low and slow for hours, you get a rich, full flavor sauce that begs for braised pork.
Eight different veggies, 8 herbs and spices, 2 kinds of beans, and organic tempeh: there’s simply no room for meat. Instead, we took the flavor profile of chili and found a creative way to give it that hearty texture while still keeping things vegan. The star ingredients? Eggplant and cauliflower. We cook them down to the perfect texture to create the illusion of stew meat.
Chili’s perfect partner is sour cream, and we’re not about to deny you that satisfaction. To add that touch of creaminess, we top our chili with our house-made cashew crema (you’ve tasted it before in our slow roasted brisket tacos).
Another healthy hack? We cut back on sodium without compromising flavor by using the magic of citrus. Turns out that lime juice, at the perfect level, creates the same effect as salt and brings the same flavor reception on the tongue.
(Pro tip: Don’t skip out on adding a side of jalapeño cornbread. Our brand new plant-based, paleo recipe is all the rage. We actually create our own vegan “buttermilk” for this one by using apple cider vinegar and almond milk.)
Other than a full gallon of ice cream, a plate of biscuits and gravy is one of the least healthy things you can eat. We took on the challenge of making a healthy version and totally crushed it. So much that you’ll want it for breakfast, lunch, AND dinner.
First off, there’s absolutely no dairy in our gravy. We cook sweet potatoes way down with onions and garlic. The result is a creamy, savory gravy that totally qualifies as being crave-worthy. Gravy is usually high in saturated fat, but by adding chorizo spice, we create a meaty, salty flavor without actually having either ingredient in the recipe.
To further cut down on the fat and calories in this dish and increase the nutrients, we added a healthy dose of mushrooms and caramelized onions. This also dishes out the umami – it tastes like additional meat, but you’re actually chomping on veggies.
The paleo biscuit on top is something special. It’s made with almond flour, arrowroot, and coconut flour. Almond milk stands in for dairy, and we use a healthy serving of coconut oil to replace the butter.
Swing by your nearest Snap shop or order online through our new iOS app for pickup or delivery to get your hands on one of these new classics. Shoot us tweet to let us know what you think of the new lineup!