mama eats # 3: artichoke almond pate with fresh vegetables and pita chips

Welcome to the third installment of this little series called "Mama Eats"... if you're reading this, and you're a mama, with babies and whatnot, and you struggle like I do to be intentional about what you feed yourself, then this series is for you. In fact, just doing these posts forces me be more intentional about feeding myself well during the day. I rarely eat breakfast, and seldom eat much more than snacks and leftovers from the baby's high chair tray... which means I don't eat very healthily most of the time. And I know better. So now, you're like me - you have no excuses but to take FIVE MINUTES to prepare something for yourself to eat... and it should only take just that - about FIVE MINUTES. :o)

Today's recipe... one that is easy to prepare, and will keep you coming back for more...

Artichoke Almond Pate with Fresh Vegetables and Pita Chips 

(adapted from the Whole Life Nutrition Cookbook)

YOU NEED:

7 minutes or less

Food processor with an "S" blade

1 cup of almonds - I used roasted/salted, but you can also use raw almonds soaked overnight (to sprout them)

1 can artichoke hearts, drained

1/4 cup olive oil

1/2 cup lemon juice

2 TBSP capers

1/2 cup chopped onion (about 1/4 of a medium onion)

1-2 garlic cloves

baby carrots

celery 

romaine lettuce or red cabbage for wraps

pita chips or some other whole grain cracker... anything will do, really!

HOW:
1. dump the drained artichoke hearts, almonds, olive oil, lemon juice, garlic cloves, capers and onion into the food processor and process until smooth

2. wash and cut celery to desired length
3. cut cabbage in half and peel back leaves, wash and set aside - or if you're using romaine leaves, wash and set aside
4. take the pate out of the food processor, put it in a serving bowl, and surround it with baby carrots, celery, cabbage and/romaine, and pita chips or crackers... and you're done!!

The good news about this yummy pate is that it's super healthy, super FILLING, full of fiber, protein and you can come back to it at least twice (unless you're me) and snack or just enjoy a light lunch. I made this last night and ate it for dinner, and for lunch today.

Nutrition curious? (info obtained from caloriecount.about.com in the recipe analyzer based on the recipe above)

• By dividing this up into four servings, you're benefiting from 23 grams of mono and polyunsaturated fats, which are super important for women, almost 9 grams of fiber and 9 grams of protein in each serving! Also each serving only contains 20 grams of carbohydrates! 
• This recipe is also vegan, gluten free and dairy free when served with gluten free crackers or chips!
• Add the nutritional benefit to your snack (or lunch/dinner) of nutrient dense carrots, the fiber content (and low calories) of celery, cabbage and romaine lettuce. 
• Selecting a whole grain cracker to eat with this pate will add to the fiber and protein content of your meal and lower the glycemic index.
• This is great served as an hors d'oeuvres as well!