Dr. Kracker

Author

Amie Valpone, author of The Healthy Apple blog

• 2 6-oz cans of Tuna (I used the water packed Tongo)
• 2 Kirby Cucumber (small pickling cucumbers or 1 regular cucumber, peeled)
• 8 boiled Fingerling Potatoes
• 12 Yellow Cherry Tomatoes
• 12 Grape Tomatoes
• ¼ White Onion cut into slivers
• ¼ cup Flat Parsley, chopped
• 1 sprig Fresh Rosemary, chopped
• Freshly ground black pepper
• 2 Dr. Kracker flatbreads: Klassic 3 Seed or Seedlander, broken into smaller pieces
• Balsamic vinaigrette with extra lime juice

Peel and slice cucumbers into serving bowl. Cut boiled potatoes into smaller pieces. Use fork to shred tuna into bowl. Cut both cherry and grape tomatoes into halves. Add slivered white onion. Add broken pieces of Dr. Kracker. Chop rosemary and mix into salad. Chop fresh leaf parsley and mix. Squeeze lime to add to dressing. Add dressing and lime, mix well. Top with freshly ground black pepper.

Serve with roasted chili peppers — any or many varieties, roasting in the toaster oven works fine. Serve with hummus, Kalamata olives and more Dr. Kracker.

In the words of Lydia, who submitted this recipe: “The salad lacks the crunch of the lettuce, and your crackers made it a perfectly balanced meal of textures and healthy ingredients.”

Thanks, Lydia, for sharing this recipe.

Author

Lydia A.

1. Two tablespoons of Lewis Labs Brewer’s Yeast Buds
2. Dash of black pepper
3. Mix with a touch of water until it forms a paste (similar to the texture of peanut butter)
4. Add on top of your yummy crackers!

For the courageous eater:

1. Mix 1 tablespoon of Lewis Labs Brewer’s Yeast Buds
2. Two tablespoons of grated parmesan cheese (preferably raw parmesan)
3. One half teaspoon olive oil
4. One half teaspoon cod liver oil (not for the timid)
5. A pinch of black pepper
6. One tablespoon of water
7. Add on top of your yummy crackers!

Author

Mark Golden

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ¾ cup Dr. Kracker Cherry Semolina Crackers
• 1 cup dried cranberries, chopped
• 1 cup dried apricots, chopped
• ½ cup honey
• ¼ cup macadamia nuts
• 1/3 cup coconut flakes

Directions

1. Place Dr. Kracker Cherry Semolina Crackers into a large Ziploc bag; mash into a crumb-like texture.
2. Place macadamia nuts in a food processor; process for 2 minutes or until they form a crumb texture.
3. In a large mixing bowl, combine cracker crumbs, cranberries, apricots, honey and macadamia crumbs; mix well.
4. Mold into 1 inch balls and roll in coconut flakes.
5. Place into the refrigerator for 2 hours before serving.
6. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ½ cup Dr. Kracker Klassic 3 Seed Crackers
• 1 cup water
• 3 Tbsp. olive oil
• 2 cloves garlic, peeled
• 1 red bell pepper, chopped
• 4 zucchini, cut into ½ inch slices
• 1 cup mushrooms, chopped
• 5 eggs
• 2 scallions, chopped
• 2 Tbsp. fresh cilantro, chopped
• 1 Tbsp. crushed red pepper
• Sea salt and pepper, to taste
• 1 cup shredded low- fat mozzarella cheese
• Toppings: Greek plain yogurt, salsa and guacamole

Directions

1. Preheat oven to 350 degrees.
2. Place Dr. Kracker Klassic 3 Seed Crackers into a large Ziploc bag and mash until they form a crumb texture.
3. In a large skillet, combine water, olive oil, red pepper, zucchini and garlic; cook until tender; approximately 7-8 minutes.
4. Drain water and discard garlic. Add onion and mushrooms; cook until onion is transparent.
5. Add eggs and stir; season with scallions, cilantro, crushed red pepper, sea salt and pepper.
6. Continue to cook until egg is firm.
7. Sprinkle with cheese and Dr. Kracker crumbles.
8. Bake for 15 minutes. Remove from oven and let stand to slightly cool before cutting into wedges and serving.
9. Serve with your choice of Greek plain yogurt, salsa and guacamole.
10. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• 2 Tbsp. lemon juice
• 1 tsp. chili powder
• Sea salt and pepper, to taste
• 5 Tbsp. olive oil
• 1 egg
• 1 (15 ounce) can of salmon
• 2 scallions, chopped
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• ¼ cup roasted red peppers, chopped
• 2 Tbsp. salsa
• 3/4 cup Dr. Kracker Sunflower Cheddar Crackers
• 5 cups fresh baby spinach

Directions

1. In a small jar, combine lemon juice, chili powder, sea salt and pepper. Add 3 Tbsp. olive oil; shake to combine.
2. In a large bowl, beat egg. Drain can of salmon and add to the egg along with scallions, parsley, basil, roasted red peppers, salsa, ½ cup Dr. Kracker Sunflower Cheddar Crackers cracker crumbs, sea salt and pepper; mix well with hands.
3. Shape into patties approximately ½ inch thick.
4. In a large non-stick pan, heat 2 Tbsp. olive oil over medium heat.
5. Coat salmon patties with remaining cracker crumbs; cook until golden brown, approximately 4-5 minutes per side.
6. Place patties over spinach. Shake dressing again and pour over salmon and spinach.
7. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ½ cup Dr. Kracker Hummus Maximus crackers
• 4 medium eggplant
• 3 medium tomatoes
• 3 medium onions
• 3 large zucchini
• 3 Tbsp. olive oil
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. oregano
• 1 tsp. lime juice
• 1 tsp. balsamic vinegar
• ½ cup low-fat ricotta cheese
• Sea salt and pepper, to taste

Directions

1. Preheat oven to 325 degrees.
2. Place Dr. Kracker Hummus Maximus Crackers into a large Ziploc bag and mash until they form a crumb texture.
3. Slice eggplants into rounds; sprinkle with sea salt. Set aside.
4. Blanch tomatoes for 1 minute in boiling water; then peel and slice into rounds. Peel onions and slice into rounds. Slice zucchini into rounds.
5. In a baking dish, alternate between eggplant, tomatoes, zucchini and ricotta cheese stacking the veggies side by side. Sprinkle with crushed crackers.
6. Mix together olive oil, lime juice, balsamic vinegar, herbs, sea salt and pepper. Pour mixture over stacked vegetables and bake for 45 -50 minutes or until vegetables are done.
7. Remove from oven and serve warm.
8. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• 1 cup water
• 1 cup Dr. Kracker Fired Roasted Crisps Crackers
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tsp. chili powder
• ½ tsp. cinnamon
• 1 tsp. dried oregano
• 1 tsp. cumin
• 2 cloves garlic, minced
• 1 cup onions, chopped
• 1 ½ cups brown rice, cooked
• 1 large Roma tomato, chopped
• Sea salt and pepper, to taste
• Toppings: Whole grain buns, arugula, tomato, Greek plain yogurt

Directions

1. In a small microwave-safe bowl, combine water with Dr. Kracker Fired Roasted Crisps Crackers, cover and cook for 5-6 minutes or until crackers are softened. Set aside to cool.
2. In a large mixing bowl, combine all ingredients; mix well with hands.
3. Form into patties about ½ inch thick.
4. Spray a nonstick skillet with cooking spray over medium heat. Add patties and cook for approximately 5 minutes per side or until golden brown.
5. Enjoy atop a whole grain bun with lettuce, tomato and a dollop of Greek plain yogurt.

* Contributed by Marissa from her blog post.

I made this as an appetizer to go with my husband’s birthday lunch this weekend, and it was a hit! I was drawn to the use of pumpkin in this hummus recipe, as I like the way it adds an extra nutritional punch. For some interesting information on the nutritional value of pumpkins, check out this site by the University of Illinois. While my husband and I both enjoy regular hummus, we both agreed that this we liked this version even better.

• 2 tbsp tahini (optional)
• 2 tbsp fresh lemon juice
• 1 tsp cumin
• 1 tsp olive oil
• salt and pepper to taste
• 1/8 crushed red pepper
• 1 small can pumpkin
• 1 small can chickpeas
• 1 garlic clove
• 1 tbsp pumpkin seeds, toasted (optional)
• Pumpkin Cheddar Flatbread

Place tahini, pumpkin, lemon juice, cumin, olive oil, salt, peppers, chickpeas, and garlic in food processor and process until smooth. Sprinkle with toasted pumpkin seeds, if desired. Serve with Pumpkin Cheddar Flatbread.

While you could use toasted pita slices to dip into this dish, we really enjoy the Pumpkin Cheddar Flatbreads by Dr. Kracker. They are thick, crunchy, and taste incredible. They are speckled with pumpkin seeds, so they pair nicely with this pumpkin recipe. They are also organic, and have a substantially higher nutritional value than most regular crackers. Can’t go wrong there! You can check out these, as well as their other products, at drkracker.com

This is a funky dip that is both tangy and slightly sweet it is especially good with Seedlander, Klassic 3 Seed or Seeded Spelt Dr. Krackers. Serve it on its own like a salsa- or spread it over a layer of cream cheese for an alternative appetizer. Also yummy as an accompaniment to venison, duck or beef.

• 2 tablespoons coconut oil or olive oil
• ¼ teaspoon red pepper flakes
• ¼ cup shallots, finely chopped
• 2 teaspoons fresh garlic, finely chopped or crushed (divided use)
• ½ teaspoon garam masala
• ¼  teaspoon ground coriander
• ¼ teaspoon salt
• ½ cup tomatoes, diced (canned or fresh)
• ½ cup dark sweet cherries, pitted and roughly chopped
• 1/3 cup canned unsweetened coconut milk
• 1 teaspoon Balsamic vinegar
• 3 tablespoons fresh mint, chopped

In a saucepan heat oil and red pepper flakes over medium heat for a minute. Add shallots and half the garlic to pan and sauté until softened. Sprinkle in garam masala, coriander and salt and stir to combine. Add tomatoes, cherries, coconut milk and balsamic vinegar. Stir and simmer over medium low heat for 8-12 minutes to let tomatoes soften and flavors blend. Remove from heat and add the rest of the fresh garlic, stir through. Spoon into serving bowl. Allow chutney to cool slightly before serving. Stir through chopped fresh mint just before serving.

Recipe Notes:
Garam Masala is an Indian blend of spices and is available in better grocery stores and international markets. Dark sweet cherries are available year round in the frozen food section or substitute fresh cherries in the summer. Adding the garlic before cooking and after cooking adds two levels of garlic flavor to the dish