Snack

Beet Chips 

Recipe from Organic Authority
 
Prep Time: 20 minutes/Total time: 25-45 minutes. Makes as much as you make.
 
Head to the site here for the recipe.

Ingredients: 

Potato Chips
Vegetable Oil
salt/pepper
Potatoes/Sweet Potatoes

Beat Chips
Two Large Beets
Olive Oil

Green Bean Chips
Green Beans
Oilive Oil
salt/pepper

Carrot Chips
2 large Carrots
Olive Oil
Sea Salt

Kale Chips
Batch of Kale
3 cloves of minced garlic
Oilve Oil
Salt/Pepper

Directions: 

Make your own veggie chips and you can control the salt, oil and method of cooking. Try the following recipes for crispy, crunchy baked vegetable treats that the whole family will love.
 
Potato Chips
The standard vegetable chips, potato chips have a long and beloved history on the American table, next to hamburgers, onion dip and deli sandwiches. Make your own by starting with any variety of potatoes, such as Yukon Gold or Red Fingerling. Scrub them clean, leaving the peeling on, and then slice them as thin as possible – making sure all the slices are about the same thickness. Rinse and soak the slices in water for one hour, then dry thoroughly. Traditionally, potato chips are fried in vegetable oil, but you can bake them for a healthier version. Simply toss the slices in 1 tablespoon vegetable oil per potato, sprinkle with salt and pepper and then bake at 400 degrees until golden brown, about 15 minutes. This recipe also works well with sweet potatoes; try them with a mix of chili powder and cumin for a spicy treat.
 
Beet Chips
The pretty fuchsia pink of fresh beets turns a rich purple when they are baked into crispy chips. Cut two large beats into slices that are 1/8” thick, then place on a greased baking sheet. Brush the beets with a light coating of olive oil, and then bake at 325 degrees for about 45 minutes.
 
Carrot Chips
Crunchy carrots get their flavors popped when baked into crispy orange treats. Slice two large carrots as thinly as possible, then place into a bag or bowl and toss with 2 tablespoons of olive oil and a good sprinkle of sea salt. Arrange slices in one layer on a greased baking sheet and cook for about 35 minutes at 275 degrees, checking often towards the end to make sure that nothing burns!
 
Kale Chips
Haven’t you heard? Kale is the new beef. Try yours in crispy chip form and discover a whole new world. First, find a nice fresh batch of kale, and then wash and dry it thoroughly. Remove the leaves from the tough steams, tearing them into bite-size pieces. In a large bowl, add the kale leaves plus 3 cloves of finely minced garlic and 2 tablespoons of olive oil. Toss to coat all the leaves thoroughly, and then place the kale in a single layer on a greased baking sheet. Bake for 30 minutes at 275 degrees, until the leaves are brittle and crispy to the touch. Add salt and pepper to taste if you would like.
 
Green Bean Chips
Green beans make long, crispy treats when you bake them – so much fun to eat! First wash and prepare your green beans by snapping off both ends, then dry them all well. Spread them on a greased baking sheet and drizzle with 1 tablespoon of olive oil for each cup of beans. Sprinkle with salt and pepper, then cook for 30 minutes at 400 degrees, stirring every ten minutes until crispy.

 5 Ingredient Blender Peanut Butter Banana Muffins

Recipe from thirtyhandmadedays.com

Prep Time: 5minutes

Bake Time: 8-9 minutes

Ingredients: 
  •  1 cup natural peanut butter
  • 2 large eggs
  • 2 medium sized very ripe banana
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons honey (optional, but I added it!)
  • Optional toppings of choice: dark chocolate chips, coconut, raisins, craisins
Directions: 
  1.     Preheat oven to 400 degrees.
  2.     Place ingredients in the blender and blend until well mixed.
  3.     Pour batter into muffin tin greased with cooking spray or coconut oil.
  4.     Add a variety of toppings into each muffin spot and stir.
  5.     Cooking time varies- 9 minutes for regular muffins for me, 8 minutes for mini muffins.

 

Almond Butter Bars

Recipe used with permission from Anja of Anja’s Food 4 Thought.

Prep Time:
10 min/Total Time: 20 min. Makes 4 cups.

Can I Get the Recipe Tip: A 9x9 pan also works well with this recipe.

Ingredients: 
  • 1/2 cup almond butter
  • 2 bananas, mashed
  • 1/2 cup whole almonds
  • 1/4 cup dried apricots
  • 1/4 cup dried cherries
  • 1/4 cup raisins
  • 1/4 cup mixed seeds (eg. pumpkin, sunflower... whatever you have at hand)
  • 1 cup rolled oats
Directions: 
  1. Preheat oven to 350 degrees F. Line wide loaf tin with parchment paper.
  2. In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside.
  3. In a food processor, coarse chop the almonds, apricots, raisins and cherries. Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin. Bake for 20-25 minutes. Let cool before cutting into bars/squares.

 Baked Avocado Fries

 

Serves: Two

Recipe from: Spaceships and Laser Beams

Ingredients: 

 

  •     1 avocado from Mexico
  •     1/2 cup bread crumbs with seasoning
  •     1/2 cup egg white

Cilantro Lime Dipping Sauce

    1/4 cup of light sour cream
    1/2 clove garlic
    1/2 teaspoon chopped fresh cilantro
    1 teaspoon fresh lime juice
    Optional: 1/4 chopped shallot

Directions: 

Preheat oven to 350 degrees. Slice avocado lengthwise and twist to separate and remove pit. Slice each half avocado into 5 slices. Fully coat in egg white and then roll in bread crumbs. Bake for 24 minutes, flipping halfway.

Cilantro Dressing simply combine ingredients and enjoy!

Banana Bread Bites 

Time: 5 minutes
Makes 20 bites

Recipe from: She Well

Ingredients: 
  • 1 ripe banana, mashed well
  • 2 tablespoons of honey
  • 1 teaspoon cinnamon
  • 2 cups old fashioned oats
  • 1/2 cup almond butter (I used Barney Honey Flax!)
  • 1 tablespoon of chia seeds


Substitutions
* To make gluten-free use gluten-free oats
** To make vegan use agave
*** To make nut-free try using Sunbutter or peanut butter for those who are not peanut-free

Directions: 

1. In a medium size bowl mash the banana with a fork until the banana has an apple sauce like consistency.

2. Add in all the other ingredients and stir well.

3. Wet your hands lightly with water and roll the batter into balls (should make about 20). Place the balls in a tupperware container and freeze for at least 30 minutes before enjoying!

Storage: These store best if kept in the freezer!

Nutritional Information (per bite)
84 calories, 4g fat, 10g carbs, 2g fiber, 3g sugar, 2g protein

Smoothie 

Recipe from Maria of Two Peas and Their Pod

Prep Time: 5 min/Total Time: 10 min.

Makes 1 large smoothie.

Ingredients: 

1 cup plain Greek yogurt (I use our homemade yogurt)
1/2 cup frozen blueberries
1/2 frozen banana
5 frozen strawberries
Splash of skim or soy milk

Directions: 

1. Add the yogurt, blueberries, banana, and strawberries into the blender. If you aren't using frozen fruit, throw in a couple of ice cubes.

2. Add in a splash of skim or soy milk. Place the blender lid on tightly. Puree smoothie until it is smooth and creamy. I like my smoothies thick, if you prefer a thinner smoothie, add more milk and puree for a little longer. Enjoy!

Blueberry Spinach Smoothie

Prep Time 5 minutes

Ingredients: 
  • 1 cup fresh or frozen blueberries
  • 1/4 cup vanilla yogurt
  • 1 cup baby spinach, loosely packed
  • 1 whole orange, peeled
  • 1 tablespoon chia seeds or ground flax seed, optional
  • 1 cup ice
Directions: 
  1. Place blueberries, yogurt, spinach, orange and chia seeds in a blender.
  2. Pulse until smooth.
  3. Add ice.
  4. Pulse again until smooth.
  5. Serve immediately.

 

 Broccoli Smoothie

Recipe by Cari Snell of Cari Snell Nutrition!
Serves 2



Ingredients: 

1 cup steamed broccoli
2 cups organic blueberries or a mix of organic berries*
1 small frozen banana
1 - 1 1/2 cups unsweetened almond milk (we like homemade or Pacific Organic Unsweetened)
1 TBSP unpasteurized honey
1 TBSP hemp hearts (optional if you need a bit extra protein)

Directions: 
  1. Place all ingredients in a high powered blender and blend until smooth using a bit more almond milk if needed to get to desired consistency.

 

Blue Mango Smoothie

Recipe from Maria and Josh of Two Peas and Their Pod
Prep Time:5 minutes/Total time: 10 minutes. Makes 10 bars.

Ingredients: 

1 cup frozen blueberries
1 cup mango chunks
1 cup plain Greek yogurt (I used Chobani 0%)
1/4 cup vanilla soy milk, almond milk, or skim milk or water (the liquid helps it blend)

 

Directions: 

1. Combine all of the ingredients in a blender, and blend at high speed until smooth.

2. Pour into glasses and serve immediately.

Note-If you don't have frozen berries, you can use fresh, just throw in a couple of ice cubes. Also, you can place the smoothie in the freezer for later. Just thaw before drinking.

 

 Chocolate Avocado Pudding

 

Recipe from Greenlitebites

Prep time: 10 min

 

Ingredients: 


    1 small ripe avocado
    2 tbsp unsweetened cocoa powder (10g)
    4 tsp sugar (16g) (or add honey to taste)
    1 tsp vanilla
    pinch of kosher salt (optional)
    1 tbsp almond milk (or skim or water)

Directions: 
  1. Half the avocado and remove the pit.
  2. Cut a checker board pattern in the avocado.
  3. Scoop out with a spoon and add it to the food processor.
  4. Top with the cocoa, sugar (or honey), vanilla and salt.
  5. Process stopping 1-2 times to scrape the sides.
  6. Scoop out to serve. Top with a squirt of whipped cream for effect and let the cheesy child taste test.
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