I think celery is great as a snack but only when paired with the right foods, because who wants to eat plain celery stalks? Some may remember when my doctor prescribed I juice several stalks of celery a day to help with blood pressure, but the taste was too difficult to choke down. Still, I like celery in its whole form and it can be a satisfying snack due to its crunch factor. Eating whole celery can still help regulate blood pressure due to its potassium content as well as aid in hydration, which is great since we are entering into our hot season here in Arizona. So instead of reaching for chips or crackers to satisfy a crunchy snack craving, I will try to reach for more celery. Here are a couple ways to snack with celery.
Paleo Ants on a Log
Everyone knows of the childhood snack of celery topped with peanut butter and raisins, but here is a paleo alternative with an added protein factor. This time instead of using peanut butter, use almond or sunflower butter and top with chopped bacon…because everything is better with bacon! If you can find sugar-free bacon this makes for a Whole30 compliant snack.
Celery with a Spicy Cilantro Sauce
I love dips and spreads, but as most know dip is rarely healthy. This version is extremely healthy and can be modified in a variety of ways to adhere to different dietary preferences. This version is made with plain goat’s milk yogurt, but you can easily sub in a paleo-friendly mayo to make this extra rich. The yogurt adds a good source of protein to this dip. Alternatively, you can add more vinegar to thin out and make this into a dressing for salads. I prefer mine on the thinner side so I add the full amount of red wine vinegar noted below.
Spicy Cilantro Sauce
- 1 bunch cilantro
- 1/2 c plain yogurt or mayo
- 1/2 jalapeño
- 1/8 tsp garlic powder or 1 clove garlic
- 1 tbsp red wine vinegar (increase to 2-3 tbsp for dressing)
- 2 tbsp olive oil (if using mayo, reduce olive oil or omit altogether)
- salt and pepper, to taste
Add first five ingredients to blender and while running drizzle in olive oil. Once combined and all the cilantro leaves are finely minced, I taste to determine how much salt and pepper I want to add, then add and give one last pulse. I store my extra sauce in a mason jar and use as needed in salads, over grilled chicken or as a dipping sauce for snacks.