Snacks 2.0: Mexican Layer Dip + Roasted Tomato Basil Parfait

Mexican Layer Dip | 80twenty for NatrelMexican Layer Dip | 80twenty for NatrelI'm the girl who carries food in her purse 24/7. I will pick you up from the airport with a meal in tow and plan social gatherings around meals so that we can eat together. The other day, when my sister was visiting with my brand new nephew, she said, "it always looks like there's always a bunch of science experiments going in your kitchen". She's right. I live and breath food and the connection that it gives us to the earth, to the farmers we got it from, to the people we nourish it with, to our own sense of selves. There's something deeply grounding about cooking a good meal. With the work that I do, I'm constantly experimenting, trying on other people's recipes for size, and dreaming up new things to bring to this space, that space, and to the people that I love. With all of the food projects always on the go, there's never a shortage of snacks around. But because (especially because) I write a snacks column, I try to think of the unique approaches we can take to snacking, the healthful ingredients we can use, and how a snack can infuse joy into a dreary work or study day. So when Natrel asked me to do some gluten-free snack recipes for them using their lactose-free milk, it was a perfect fit. Gluten and lactose are 2 of the allergies that seem to come up a lot when I'm cooking for othersI'm the girl who carries food in her purse 24/7. I will pick you up from the airport with a meal in tow and plan social gatherings around meals so that we can eat together. The other day, when my sister was visiting with my brand new nephew, she said, "it always looks like there's always a bunch of science experiments going in your kitchen". She's right. I live and breath food and the connection that it gives us to the earth, to the farmers we got it from, to the people we nourish it with, to our own sense of selves. There's something deeply grounding about cooking a good meal. With the work that I do, I'm constantly experimenting, trying on other people's recipes for size, and dreaming up new things to bring to this space, that space, and to the people that I love. With all of the food projects always on the go, there's never a shortage of snacks around. But because (especially because) I write a snacks column, I try to think of the unique approaches we can take to snacking, the healthful ingredients we can use, and how a snack can infuse joy into a dreary work or study day. So when Natrel asked me to do some gluten-free snack recipes for them using their lactose-free milk, it was a perfect fit. Gluten and lactose are 2 of the allergies that seem to come up a lot when I'm cooking for others

Disclaimer: This is a sponsored post. Natrel hired me to create some new recipes and photos for them.  As always, all ideas and opinions are my own. Thank you for supporting the sponsored work that I do. It allows me to continue to create new and interesting content  for 80twenty.

I’m the girl who carries food in her purse 24/7. I will pick you up from the airport with a meal in tow and plan social gatherings around meals so that we can share a meal together. The other day, when my sister was visiting with my brand new nephew, she said, “it always looks like there’s always a bunch of science experiments going in your kitchen”.  She’s right. I live and breath food and the connection that it gives us to the earth, to the farmers we got it from, to the people we nourish it with, to our own sense of selves. There’s something deeply grounding about cooking good food with real, wholesome ingredients. With the work that I do, I’m constantly experimenting, trying on other people’s recipes for size, and dreaming up new things to bring to this space, that space, and to the people that I love. With the many food projects I always on the go, there’s never a shortage of snacks around. But because (especially because) I write a snacks column, I’m always thinking of the unique approaches we can take to snacking, the healthful ingredients we can incorporate, and how a snack can infuse joy into a dreary work or study day. So when Natrel asked me to do some gluten-free snack recipes for them using their lactose-free milk, it was a perfect fit. Gluten and lactose are 2 of the allergies/intolerances that seem to come up a lot when I’m cooking for others

The Mexican Layer Dip (naturally gluten-free) was built for eating during game-time–just pick up a chip, dip; play a round of cards, toss the frisbee, or check the score; pick up a chip, dip. The Roasted Tomato and Basil Parfait tucks nicely into a picnic basket (components separate) for an early fall picnic (bring a sweater) or can be served up elegantly as a first course at a dinner party. Simple recipes, not too many ingredients, and vibrant flavours–that’s a good snack. Working with Natrel was a really positive, fun, and exciting experience. They’re working with some talented food bloggers and doing some really beautiful and inspiring work with food.  You should wander over to their site and see what some of the other bloggers have done for them. In the meantime, I hope you’ll give these recipes a shot. I’m so happy with how they turned out and I think you will be, too.

Full recipes for the Mexican Layer Dip found here and for the Roasted Tomato and Basil Parfait found here. Until next time, xoK.

Roasted Tomato Basil Parfait | 80twenty for NatrelRoasted Tomato Basil Parfait | 80twenty for NatrelRoasted Tomato Basil Parfait | 80twenty for NatrelRoasted Tomato Basil Parfait | 80twenty for NatrelRoasted Tomato Basil Parfait | 80twenty for Natrel

2 Comments

  • This looks delicious. I am always looking for new, healthy Mexican inspired recipes. I am going to try tomorrow!

    • Reply October 8, 2014

      Kris

      That’s great, Kristie! I hope you love this dish as much as I do. 🙂

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