The first time someone over at the Trying Low Oxalates Group mentioned Snapea Crisps, I thought she had misspelled snap peas and had totally bombed on the oxalate content (sugar snap peas are high oxalate at 25.8 mg. per half cup). Then I learned she was referring to a puffy snack food made from green peas and I was sure she was joking.
These guys like Snapea Crisps so much it's the only snack they're serving at Game Night!
She wasn’t.
There really is a puffed snack food made from peas that is low oxalate. In fact, Snapea Crisps only have 2.3 mg. per oxalate per one ounce serving, so if you eat the whole bag in one sitting (3.3 ounces), which I have been known to do, you haven’t bombed your whole day’s oxalate content.
A number of gals over at the Trying Low Oxalate Group rave about Snapea Crisps, so I knew I had to give them a try. The verdict?
I’m not going to rave, but if you are looking for a crunchy, salty snack that’s low oxalate and relatively healthy, then Calbees Snapea Crisps just might be the snack for you. The bag advertises them as “snack salad” which is kind of weird, but you basically are eating peas in a bag so maybe you are snacking on salad. The bag also advertises Snapea Crisps as delicate and tasty. I give Snapea Crisps an “A” for texture. I’m not sure if delicate is an accurate description, but they do have a fabulous texture–light, crispy, crunchy and “puffy” (like a corn puff or a rice puff). As for tasty, perhaps that’s a bit of a stretch. I initially gave them a “C” for taste, but their taste grows on you and since I couldn’t stop eating them, they worked their way up to a “B minus.” Snapea Crisps are a little bland and yes, you can taste the peas, although it’s not overwhelming. To me, it was like eating a corn puff that someone stuck a little pea flavor into. Slightly weird, but pretty good once I got used to it. I also give Snapea Crisps an “A” for appearance, because how crazy it to design a snack food that’s light green and shaped like a sugar snap pea? I love these little crisps just for that, although I fully realize it’s sure to be a turn-off for some of you. I love my weird, green little snacks!
The other good thing about Snapea Crisps is that they don’t contain wheat (although they are processed in a plant that processes wheat, so they are not safe for people who are gluten-free because of celiac disease, a wheat allergy, or a severe sensitivity). Plus, the ingredient list is pretty benign–with no artificial colors or flavors and only a few simple ingredients that are all completely pronounceable like green peas, rice, salt and corn oil. (Click on this link to the company’s product page for full nutrition information)
If you like salty, “puff” snacks and green peas, you will probably love Snapea Crisps. I also recommend you give these a try if you are looking for a passable low oxalate snack to satisfy an occasional urge for something salty and crunchy. They just might surprise you. If you are a potato chip addict, however, and you’re still grieving your loss, then these little crisps are probably not going to do it for you.
Let us know what you think about Snapea Crisps in the comments section below.
Where to buy Snapea Crisps in North America: Most of my US and Canadian readers should be able to find Snapea Crisps in natural food stores or in the natural food section of their big chain grocery store. Some grocery stores even carry Snapea Crisps right along with the Lays, although this is rare in the Midwest USA. US readers may also order Snapea Crisps on-line here. The company website claims they are not yet available in Mexico and does not take direct orders, but North American customers can contact them here if your natural food store is willing to give them a try and wants to make an order.
Where to buy Snapea Crisps in the UK and other countries: According to the company website, Snapea Crisps are only sold in the US and Cananda, but I did find some for sale on-line at Amazon.co.uk, so they may be starting to sell some abroad. Only the Snapea Crisps Caesar Flavor is available in the UK at this time, but if you read the ingredient list at the company website, you can see that it should also be low oxalate. Since I’m not a fan of “flavored” snack foods, I haven’t tried this flavor yet, but if you do please let the rest of us know how it is in the comments section below. You may also want to try back at Amazon.co.uk, occasionally to see if they’ve gotten some of the original flavor in.
Photo credit goes to Jennlang for Game Night 1.
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{ 5 comments… read them below or add one }
I thought these must be LO. I used to buy them a few years back, but now that I know the actual Oxalate content I feel much more comfortable eating these. I am going to buy some for my next road trip and just to have in the pantry!!! As always, THANK YOU Heidi!
Hi Heidi,
I’ve been trying to find your paleo meatloaf recipe. I think the link’s broken. Would you mind fixing it, or re-posting it, or emailing it to me? I was looking forward to making it again this weekend!
Thanks for this excellent site.
Chloe
Hi, Cloe.
Thanks for letting me know. I’m not sure what happened to that post. It seems to be completely gone from my website, which I find troubling and bizarre. I’ll have to see if I can find someone who understands this wordpress theme better than I do to see if I can recover it. Unfortunately, I haven’t been keeping a master file of my recipes because I thought the way I store them on the site was safe. So, I’m not exactly sure what proportions I posted for that recipe. Probably 2 pounds ground beef, 1/2 cup minced onion, 3 cloves garlic, 1/2 cup shredded zucchini, 1/2 cup shredded butternut squash, and salt and white pepper to taste. I sometimes also add 1/2 cup tomato juice and 1/2 – 1 teaspoon basil. Does that sound about right? It’s better if you saute the vegetables first then mix with the meat, tomato juice and spices. Cook about 45 -60 minutes at 350 degrees.
Hi Heidi,
I found a copy I made! It was in the last place I thought to look. I’ll try to copy it here but if this doesn’t work and you still need it , I can email it to you. Alos it doesn’t look like the pictures will copy.
Thanks again!
Paleo Meatloaf
by HEIDI on APRIL 9, 2012
Paleo meatloaf is one of my favorite low oxalate comfort foods. Pair it with mashed cauliflower and apple pineapple saladand I’m in low oxalate Paleo heaven.
Nothing spells comfort like meatloaf right out of the oven.
When I first learned about the grain double-whammy against low oxalate dieters–that most grains are medium or high oxalate and that many grains contribute to the intestinal damage that causes my body to absorb too much oxalate–I was completely bummed. Most Westerners grow up eating bread at every meal and even our favorite main dishes are laden with grains. It’s hard enough to go low oxalate, but giving up so many familiar foods can be extra tough.
Fortunately for this meatloaf-loving mommy, meatloaf is an easy low oxalate make-over. Just replace the grains with some other low oxalate filler. If you eat rice, you could try replacing the bread crumbs in your favorite meatloaf recipe with rice and see how that goes. Or go completely grain-free with this Paleo meatloaf full of yummy low oxalate vegetables and just enough tomato paste to give it that familiar meatloaf taste.
My mom doesn’t usually like meatloaf, but she loves my Paleo meatloaf. And lucky for me, so do my boys. Hope you enjoy it! Let me know what you think of Paleo meatloaf in the comments section below. And let me know what other favorite foods you would like me to give a low oxalate (and hopefully grain-free) make-over. The easiest way to keep going on the low oxalate diet is to have tasty, nutritious foods that make you feel happy.
Paleo Meatloaf
Paleo Meatloaf, mashed cauliflower, broccoli, and unsweetened applesauce — A fabulous low oxalate Paleo dinner for toddlers and pre-schoolers.
1 T bacon fat, butter or coconut oil
1 cup shredded butternut squash (peel, then shred the raw flesh)
1/2 cup onion, finely chopped
1/2 cup shredded zucchini (or 1 -2 cups chopped dino kale)
3-6 cloves garlic (I use 6)
4 T tomato paste (about half a 6-ounce can) (see GAPS note)
2 T apple cider vinegar
1 T basil
3 eggs
1/2 teaspoon Celtic sea salt
2 pounds ground beef (I like grassfed, organic or omega 3)
Melt the fat in a small saucepan over medium heat. Add the butternut squash, onions, zucchini, and garlic and saute until the oinions are translucent and butternut squash is soft. Meanwhile, mix the tomato paste, vinegar, basil, eggs and salt in a large mixing bowl. Add the cooked vegetables and beef. Stir until thoroughly mixed. Put the mixture into a loaf pan and cook at 350 degrees for about 1 hour and 15 minutes until the meatloaf is no longer pink inside.
Makes 8 – 10 servings
Oxalate Note: Tomato paste is a medium oxalate ingredient with 8 mg. oxalate per 2 tablespoons. All other ingredients are low oxalate or very low oxalate. Paleo meatloaf has about 3.7 mg. oxalate per serving (based on 10 servings). If you want more tomato taste and can handle a little more oxalate, try using the whole can of tomato paste (this raises the oxalate content to about 5.3 mg. oxalate per serving.)
If your meatloaf falls apart: This meatloaf tends to fall apart because the traditional breadcrumbs in meatloaf aren’t really just a filler, they help hold the meatloaf together. Crumbling meatloaf doesn’t bother me; I love it anyway. But if it bothers you, add 2 T coconut flour to hold the meatloaf together.
GAPS and SCD modification: Use 1/2 cup fresh homemade tomato sauce in place of the tomato paste (thick sauce works best). If your tomato sauce contains basil, onion and garlic, then adjust the above flavorings as needed.
Picky Eater Pleaser: My boys don’t notice or don’t mind the butternut squash and the zucchini, but Aidan can spy an onion no matter how finely chopped it is. I often cook the onion separately and make “separate meals in one pan” (onion-free meatloaf on one side and extra onion on the other). This technique could be used with any of the vegetables or basil if you have a little one that can always spy a veggie he doesn’t like.
Other Diets: Paleo meatloaf may be appropriate for GFCF, gluten-free and Paleo diets. Paleo meatloaf may also be appropriate for GAPS and SCD diets with modification.
Photo credit to Chispita_666 for meatloaf.
Thanks, Cloe! That’s fabulous. I’ll try to fix the link with this and if it doesn’t work, I’ll re-post.