Is it me or does everyone feel let down when it comes to snack time. I know I’m usually starving by that 3:00-4:00 pm hour and always looking for some thing quick but healthy to hold me over till I can get dinner on the table. Every time I go to look for something it’s either got a 20 minute prep time or what we all think is healthy is actually not, once we read the label.
First thing I usually look at is the list of ingredients and then the amount of sugar usually I put most things right back at the store after looking at those 2 things. Granola bars tend to be the worst! We think we’re doing some thing good for our bodies and having a healthy option. Not usually the case! So I started playing this weekend and made some raw ones. Holy Moly! Watch out for these you may not leave them alone! I can’t stay out of the freezer now!
Best thing about these… you can make a large batch and store them in the freezer forever! Well if you can get them to last that long! 😉
- 1 1/2 C gluten free oats (I used Irish oats because that’s all I had)
- 4 dates soaked and pitted
- 1 C almond- sliced or chopped
- 1/4 C dried cherries
- 1/4 C local honey or maple syrup
- 1 C sunflower butter
- 2 Tbsp cacao powder
- 1 Tbsp coconut milk
- In a baking pan-line with wax or parchment paper
- In a bowl mix oats, almonds, half of the cherries.
- In a food processor blend dates until it makes a paste. Save some of the soaking water and add a few drops to keep it like a paste if it gets too sticky.
- Add honey, sunflower butter, and date paste to the bowl and mix well.
- Pour into the baking pan and smooth out. Place another sheet of parchment/wax paper on top and press down with the bottom of a glass or your palm to make it level.
- Sprinkle the rest of the cherries on top. Set aside.
- In a small bowl, add the cacao powder and the coconut milk and whisk until blended. Pour on top of cherries and oat mix in the pan.
- Place in the freezer for 30 minutes to let it set and harden.
- When you’re ready pull them out and cut into bars or squares. Enjoy!
- Place them in an air tight container and store the rest in the freezer until you get that next hankering!
Sick of the same old snacks to munch on day in and day out? Winter time makes it tough on healthier options to chose from because vegetables and fruits are limited to their growing seasons. Loading up on greasy and fatty things like chips, cookies, candy, and binge watching your favorite tv series during these frigid dreary months can set the scale flying. Reach for these winter healthy snacks instead.
Sea Salt & Smoky Paprika Chickpeas:
- 2 Tbsp olive oil
- 2 cans chickpeas/Garbanzo beans-drained, rinsed, and patted dry
- 2 Tbsp ground sea salt
- 2 Tbsp smoky paprika
- In a baking pan, drizzle olive oil. Pre-heat oven 350 degrees
- Spread beans across the pan and cover with salt and paprika. Make sure to cover both sides
- Place in oven for 40-45 minutes. Make sure to stir them around a couple times to prevent burning.
- Once they crisp up, let them cool add more paprika and salt if needed.
These will be a hit in your home! Layer your favorite fruits, add granola, and add some cacao nibs or semi-sweet chocolate chips to make it extra special. These are great for a snack or even better for healthy quick breakfast. Change up your ingredients as the seasons change. Hope they are a favorite in your house as they are in mine!
Makes 4-6 Servings
- 4-6 Small mason jars
- 1 large container of Organic Greek Yogurt
- 1 small pineapple, cored and chopped
- 1/4 C unsweetened shredded coconut
- ¼ C Mango
- ¼ C sliced oranges
- Pinch of Chia Seeds
- 1 tsp cinnamon
- 1/4 C Macadamia nuts
- In each Mason jar, place a layer of chopped pineapple.
- Spoon in 2 Tbsp. Greek yogurt as your next layer.
- For the next layer add oranges and mango evenly throughout each jar.
- Layer another 2 Tbsp. yogurt
- In a small bowl pour in nuts, cinnamon, Chia seeds, and coconut. Mix well.
- Top your parfait with nut and coconut mixture.
- Add a dash more of cinnamon if you wish and garnish with a piece of pineapple.
- Grab a spoon and serve. If you made a larger batch, cover with a lid and store in the refrigerator.
We just recently went to our annual “You Pick” farm in western Maryland. I love this farm, it’s so much fun! Lots of things for the kids to do especially right before Halloween, they have hayrides, mazes, a big cookout where you can buy everything from pulled pork to warm apple cider, or you can even bring your own picnic and sit by the pond and eat away. On the other side of the farm, you can spend the day picking all your vegetables, of course as the seasons change so do the fruits and vegetables. I’m still desperately trying to get there in June and July to pick blueberries, raspberries, blackberries, and even your own tomatoes.
This time we got to pick our own beets, broccoli, Swiss chard, spinach, apples, and tomatoes (since it’s been so warm here, they were still ripening on the vines!) Pure heaven for me I even loaded up on green tomatoes to fry and can! But with the giant bags of beets, I was a little overloaded still after a week and a half later so I made a new recipe for my road trip down south tomorrow. I don’t eat fast food so I always have a hard time finding something quick to eat, especially on 95 South, unless I pack my little cooler to dig through as I pass through the states. So here’s my sweet potato and beet chip recipe, with my new Hungarian spicy paprika, one of my clients brought back for me last week! I couldn’t wait to use it! I’ll be frequently munching on my hidden stash to my favorite place this weekend, Charleston, South Carolina for my big book signing for my novel, “The Road to Chianti!”
- 3 large sweet potatoes- washed and sliced thin
- 2 large bunches of beets or 12-15 small beets- washed and sliced thin
- 3 tablespoons olive oil
- Himalayan Pink Sea Salt
- Hungarian Spicy Paprika
Preheat oven to 350 degrees F. On 1 baking sheet, drizzle olive oil and lay out sliced sweet potatoes. On another baking sheet, drizzle olive oil and lay out beets. Sprinkle on top with sea salt and spicy paprika. Cook in oven for about 30 minutes or until crispy. Allow to cool, before storing in an airtight container or ziplock bag. Then indulge as much as you want! 😉