Posts tagged snack
Spicy Baba Ghanoush
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This dip is a major flavor punch to the mouth! If you are looking for a dip with zero bad for you ingredients but major flavor, then this is for you! Baba ghanoush is a Middle Eastern spreadable dip that is eaten with pita bread, veggies, or even used as a sandwich spread! It's base is roasted eggplant that is dressed up with warm spices, zippy lemon and creamy tahini. Tahini is a sesame seed paste that you will find in the condiments and sauces section. This recipe is strong on the garlic and spicy smoked paprika, so if you aren't a fan of those flavors, reduce the amount to your taste!! 

 

Enjoy! 

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Spicy Baba Ghanoush

Makes 1 cup

Ingredients

  • 1 large eggplant
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 garlic cloves 
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika 
  • 1 tablespoon fresh parsley 
  • 1 tablespoon olive oil

Instructions

Preheat oven to 400 degrees. Cut eggplant in half lengthwise and place on a baking sheet lined with aluminum foil. Roast for 25 minutes until soft. Remove and let cool. Meanwhile in a food processor, add all other ingredients. Pulse a few times to combine. Using a fork, scrap eggplant flesh away from skins and discard the skin. Add eggplant to food processor and blend until smooth. Add salt and pepper to taste. Store in your fridge. 

Healthy Ranch Dressing

If you spend time with me for more than five minutes, you will quickly find that I love ranch. I love it on everything! Literally everything!!! Fries, potatoes, sandwiches, veggies the list goes on and on!!!! You name it, I'll probably put ranch on it. And what's not to love about it? It's creamy without smothering your food and it has a punchy herbal kick!

The only problem with my ranch obsession ( other than the eye rolls I get when I ask for ranch wherever I go) is that it's loaded with fat. My favorite bottled ranch dressing has 140 calories ( 130 from fat) for 2 tablespoons. Not something I want to be fueling my body with everyday. So in an effort to balance out my ranch obsession, I made a healthy version that has all the flavor but less fat. 

Say hello to a healthy ranch made with plain, nonfat yogurt. The beauty of this dressing is that it has all the flavor of regular ranch, but has less fat and takes less than 1 minutes to make. It's roughly 45 calories for one tablespoon of this dressing. 

The key to success with this dressing is to use plain, nonfat yogurt. Don't try to use a Greek yogurt, it will be way to thick and have a sharp taste to it. This ranch is fabulous as soon as you make it, but I will say the flavor deepens as you let it sit in your fridge, so make a batch and use it the whole week!

 

Enjoy!! 

Healthy Ranch Dressing

Makes 1/2 cup

Ingredients

  • 1/2 cup plain, nonfat yogurt 
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 tsp onion powder 
  • 1/4 tsp garlic powder 
  • Pinch of dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp pepper 

Instructions

In a small bowl, stir all ingredients together. Store in the fridge for up to one week in an airtight container. 

 

Chewy Granola

When life gives you lemons, you make lemonade. In this case, when life gives you a failed recipe, you make it a new and delightful topping for Greek yogurt! Yesterday I was playing with a recipe for a healthy chewy granola bar, but I had my ratios of honey to oats off. As a result, it never hardened into a bar and fell apart as I cut it. However, the resulting mistake was amazing! As someone who has never appreciated hard and crunchy granola (I have a cracked molar to thank for that!) I was so happy to find a lightly crunchy but still soft granola! I also love how you can control the sugar in this granola. Add more honey or even add 1/4 cup of brown sugar if you are wanting a really sweet granola. You can also cut way back on the honey and use dried cranberries in place of the M&M's if you want to slim down on the sugar.

The recipe below is for a peanut butter, pretzel and M&M granola. However, if that's not your jam, add in ingredients like coconut, chocolate chips, dried cherries etc.. Make your own special combo!!

Enjoy! 

Chewy Granola

Makes 4 cups of granola

Ingredients 

  • 2 1/2 cups rolled oats 
  • 2 cups puffed brown rice cereal
  • 1/2 cup coconut oil, melted 
  • 1/2 cup honey 
  • 1 teaspoon vanilla extract 
  • pinch of salt 
  • 1/2 cup creamy peanut butter 
  • 1/2 cup crushed pretzels 
  • 1/3 cup mini M&M’s 

Instructions

preheat oven to 350 degrees. Lightly grease a baking sheet. In a large bowl, mix together oats, cereal, coconut oil, honey, vanilla, salt, peanut butter, pretzels and M&M’s. Spread on prepared baking sheet and bake for 10 minutes. Remove from oven and let cool. Store in an airtight container on the counter. Serve on frozen yogurt, Greek yogurt, sliced fruit or eat with a little milk! 

 

 

Cashew Coconut Fudge Bites
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It’s coming….the onslaught of holiday sugary goodies and sweets. Thanksgiving is next week my friends and following that the endless holiday parties can tempt even the strongest of wills and add up quickly! This year I am fighting back by bringing a paleo approved, grain free, dairy free and gluten free treat that looks as decadent as it tastes! My cashew coconut fudge bites will satisfy even the biggest sceptic and allow you to enjoy a rich and fudgy dessert guilt free!! 

Since this delicious treat only takes a handful of ingredients to make, make a big batch and box them up to give to friends and family as a holiday gift. They also freeze well and can last for up to three months in a ziplock in your freezer! 

I do not suggest eating these regularly as a post workout recovery snack, but I have been known to sneak one after an extremely trying workout. :) 

Enjoy!!

Cashew Coconut Fudge Bites

Makes 8 bites

Ingredients

  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 cup unsweetened shredded coconut plus extra for rolling
  • 2 tablespoons honey
  • 1 tablespoon cashew milk
  • 3 tablespoons cashew butter
  • 1/4 teaspoon vanilla extract 

Procedure

Combine all ingredients in a bowl and mix with fork until combined. Measure out bites in tablespoons and roll into balls. Once shaped, roll in shredded coconut and store in an airtight container in the fridge for up to one week.