One of the things I'm always working on when it comes to healthier living is my snacking. I work from home and, being an entrepreneur, work irregular hours -- both things I enjoy immensely. But this also means that I eat at really random times.
My favorite healthy snack, hands down, is roasted chickpeas. But they require roasting and sometimes I don't feel like running the oven for an hour. I'm always looking for similar recipes as alternatives to potato chips, which are my flat-out weakness, so let me introduce you to my friend, the crispbread.
When I lived in Europe, I loved Wasa crispbreads (flatbreads, but better). They have wholesome ingredients and aren't filled with nasty stuff like high fructose corn syrup or MSG. And Wasa as a brand is awesome -- they take healthy living with a grain of salt and a dash of Swedish humor. Case in point:
Crispbreads are also the perfect foundation for yummy, healthy spreads. I've literally whipped up two of them for you to try. Both are also great for leftovers the next day, too.
Let's dig in.
Cucumber Dill Flatbread Spread
You can use any leftovers for a lovely sandwich spread for lunch. Yum!
Ingredients:
- 1 teaspoon dill
- 1/4 teaspoon season salt
- 1 teaspoon onion flakes
- 1 teaspoon parsley flakes
- 1 celery stalk, minced
- 1/2 cucumber, diced (plus extra to slice for topping)
- 1/4 cup parsley, diced
- 8 ounces light cream cheese, softened
- 2 tablespoon sour cream
Preparation:
Mix all ingredients in a bowl. Refrigerate for at least 2 hours to allow flavors to set. Spread on flatbread and top with thinly sliced cucumber.
Sassy Tomato Flatbread Spread
You can use leftover spread as a topper for your next taco night. But this is one of my favorite dips -- it usually doesn't last long!
Ingredients:
- 1 1/2 teaspoon dried parsley
- 1 1/2 teaspoon onion flakes
- 3/4 teaspoon dried chives
- 1 1/2 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 ounces light cream cheese, softened
- 2 tablespoon sour cream
- cherry tomatoes, thinly sliced (for topping)
Preparation:
Mix all ingredients in a bowl. Refrigerate for at least 2 hours to allow flavors to set. Spread on flatbread and top with thinly sliced tomatoes.
Wasa has a variety of crispbread styles. Shown here is the hearty whole grain (which I love for the crunch); flax seed is another favorite of mine.
This is a sponsored post written by me on behalf of the Wasa. Since 1919, Wasa is the biggest crispbread baker in the world, selling its products in 40 different countries. Whether you eat crispbreads with our yummy spreads, cheese and fruit, or just on their own, biting into a Wasa crispbread will undoubtedly fuel your appetite for life. This wholesome snacking option is just one of the many ways we can make the most out of life, like the Swedes do. Yum.
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