Would you like to grab handfuls of an addictive, savory, mouth watering snack that’s good for you? My answer is yes, and that’s why I played with my vegetables and came up with this delicious snack mix.

It started with a tomato and basil mini cheese ball recipe I made for a party. I didn’t want to put raw tomatoes in them, so I roasted some of my Thrive Life tomato dices by adding a hint of coconut oil, pink salt and Chef’s Choice seasoning. The tomatoes were luscious and my mini cheese balls were a hit.

Requests for low-carb recipes have been coming in lately, which has me looking at labels for new information. It turns out that tomatoes, zucchini and asparagus are all low in carbohydrate. I added them together, tossed them with a drizzle of coconut oil, some pink salt, Chef’s Choice and a bit of garlic powder. Roasting takes about twenty minutes and then…

Oh. My. Yum!

The tomatoes take on incredible umami. The zucchini, crunchy sweetness. The asparagus, crunchy green goodness.

I’m bringing my low-carb roasted vegetable snack mix to Fiesta Friday this week to share with Angie, the many talented cooks there and our host Sandhya@indfused.com

I’m drooling just thinking about eating this so now I have to make more. There’s no way to keep them in the house except to make more. My guests and I have a good case of Snack Mix Fever!

Here’s how you can catch it, too.

 

1 cup Thrive Life tomato dices

1 cup Thrive Life asparagus

1 cup Thrive Life zucchini

1 tbsp. coconut oil, melted

1 tsp. Himalayan pink salt

1 tsp. Thrive Life Chef’s Choice

1 tsp. garlic powder

 

Preheat the oven to 250 degrees Fahrenheit.

Gently mix the vegetables together, right out of the can. Do not refresh them. Add seasonings. Stir in the coconut oil and then gently mix to coat the seasonings and oil over all of the vegetables.

Line a baking sheet with parchment paper. Spread the vegetable mixture on the sheet and then roast them for fifteen to twenty minutes, stirring vegetables every five minutes for even roasting.

Allow the roasted vegetables to cool completely before storing them in an airtight container. I think they will keep for a week, but I’ve never been able to keep them around for more than a day or two, so I’m not exactly sure about that one.

You know, I think they would make good croutons in my salad. Hmm.

 

 

Thank you for thriving with me!

 

Gina

Thrive Life Independent Consultant

 

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