Snacks

Grapefruit Smoothies

By in Beverages, Cold, Snacks 4 Comments Tags: , , ,

grapefruit smoothies

I’m majorly in the mood for spring and flavours that are bright and fresh. And, since grapefruit is in season right now and so much sweeter, me and the kids haven’t been able to stay away from it. It’s a great fruit to bridge the gap before all the wonderful spring fruits and veggies come into season. Which is officially less then a month away. I could not be more excited about this fact!

We’ve been slurping up this gem of a smoothie for a couple of weeks now. I’ve got it all down by memory and can be seen throwing things into the blender on autopilot. It is our new favourite.

For this smoothie we use the real deal – one whole (peeled) grapefruit sliced up and thrown in the blender with plenty of other sweet and creamy things – this means you get the full nutritional value of the grapefruit rather then just drinking the juice. Grapefruit is definitely the dominant flavour but the strawberries and banana help round it out and sweeten it up, while the vanilla and yogurt give it a creamy, rich flavour. The result is a refreshing smoothie that tastes like a grapefruit in creamsicle form. Yum!

Grapefruit Smoothies

If your grapefruit is on the tart side feel free to add more sweetener, to taste.

  • 1 ruby red grapefruit
  • 1 cup frozen strawberries
  • 1 ripe banana, peeled
  • 1/2 cup Greek yogurt
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey

Cut the ends off the grapefruit so you can see the pink flesh. Using that as a guide trim away the skin and the white pith until you have a naked grapefruit (see visual of how to do this here). Slice the grapefruit into thick rounds and remove any seeds. Place the rounds of grapefruit into a blender along with remaining ingredients. Process until smooth.

Makes: 2 large servings or 4 small (about 3 cups total)

 

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks No Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

(Healthier) No-Bake Granola Bars

By in Cookies & Bars, GF Sweets, Gluten Free, Kids, Snacks 6 Comments Tags: , , , , , , , ,

healthier no bake granola bars

It has been HOT here this week. We all tend to lose our appetites when it’s so hot out so we’ve been keeping mealtimes really simple by having lot’s of salads, fruits and veggies with a little side of grilled meat. I didn’t turn on my oven once this week, but in preparation for our camping trip coming up, I wanted to prepare some “baked goods”. Enter the delight of the “no-bake goods”.

I really like my original no-bake granola bars, but I didn’t make them too often because I started feeling guilty about the amount of sugar in them. Fine for dessert, but for a mid-day snack that I’m going to be feeding my children? Not so much. So, I tried out a new version, a healthier version, added a few more things to make it more nutritious and now I’ve got a no-bake granola bar without the guilt.

These granola bars are chewy and sweet, with the taste of honey, toasted oats and nuts and little bites of sweet, plump raisins. Package them up and bring them along on your picnics or trips to the beach. Who needs those wimpy store-bought granola bars when you can have such delicious ones, so simply, at home?

No-Bake Granola Bars

To make these gluten-free use gluten-free certified oats.

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (I used walnuts)
  • 1/2 cup dried fruit (I used raisins)
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • pinch salt
  • 1/2 teaspoon vanilla

In a medium-sized skillet, toast oats and nuts over medium heat until fragrant. Remove to a bowl, along with dried fruit and set aside.

In the same skillet add butter, honey, brown sugar and salt. Cook until bubbling and then continue to cook for 2 minutes. Remove from heat and stir in vanilla. Pour over oat mixture; stir well until evenly coated.

Press into a 8×8 inch baking pan, lined with parchment paper. Wet fingers to keep from sticking. You want the pack to be quite firm.

Place in the fridge for 30 minutes to firm up. Using the edges of the parchment paper, remove from pan. Using a serrated knife cut the bars in half and then into 6, creating 12 granola bars. Store, covered, at room temperature. Separate with pieces of parchment or wax paper, if stacking on top of each other.

Makes: 12

Adapted from Lauren’s Latest. Originally from Rachael Ray.

Orange Poppy Seed Muffins

By in Breakfast, Snacks 12 Comments Tags: , , ,

Orange Poppy Seed Muffins

Starting a house, kitchen and pantry from scratch is a big deal. So many times I assume I have something because I always did before. I can”t count the number of times I”ve started making a dough that needs rolling out only to remember halfway through I don”t have a rolling pin. I”ve used glasses, jars, anything I could get my hands on. I try not to have too many gadgets in the kitchen anyways, because they take up so much room, but when some of those essentials go missing it”s so easy to forget. (Don”t worry I finally got around to buying a rolling pin) ;)

This happens with ingredients too. Last week I started making these muffins and when it got to the part about adding the poppy seeds I scoured the house, sure I had some, but couldn”t find them anywhere. How can you make poppy seed muffins without poppy seeds? Thankfully my hubby came home for lunch and I quickly ran out to the store so I could finish what I started.

When I posted all of this “drama” to Facebook the question came up – don”t you soak your poppy seeds first? I”ve never done it personally but have seen it in several recipes. So why is it called for in some recipes and not in others? I searched and found two theories 1) soaking them makes them more digestible 2) soaking them prevents the seeds from soaking up the moisture in the baked good, causing it to be dry. I”ve never soaked them and the recipes I”ve made have always been very moist so I don”t think #2 is necessarily right. I wasn”t so sure about #1 either but for reasons that I go into detail about on a food blog, it became abundantly clear that poppy seeds (kind of like corn) do not digest well, so maybe the soaking really does help with that. Anyways, soak away or don”t soak, I don”t *think* it actually affects the outcome of the recipe.

These Orange Poppy Seed Muffins are such a nice change-up from the typical Lemon-Poppy Seed combination. Really they could be called Triple Orange Poppy Seed Muffins because they get their orange flavour in three different ways, orange juice concentrate, orange zest and orange extract. They stay moist for several days, which I love because you can never eat a whole batch in one day and also make them a great make ahead. Although it does make for a lighter flavoured muffin, I think these still taste delicious with fresh orange juice instead of concentrate and will definitely be a go-to when I”ve got an abundance of oranges on my counter.

Orange Poppy Seed Muffins

For a more subtle orange flavour use fresh orange juice instead of concentrate.

  • 2/3 cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 1 cup sour cream

  • 1/4 cup thawed orange juice concentrate

  • 1 tablespoon orange zest

  • 1 teaspoon orange extract

  • 2 2/3 cups all-purpose flour

  • 2 tablespoons poppy seeds

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Cream together butter and sugar. Beat in eggs, one at a time, until well incorporated. Beat in sour cream, orange concentrate, zest and extract.

In a separate bowl combine flour, poppy seeds, baking soda and salt. Stir into butter mixture just until moistened.

Scoop into regular sized muffin tins, lined with paper-liners, until two-thirds full. Bake at 400 for 15-18 minutes or until a toothpick inserted in the centre comes out clean. Cool 5 minutes before removing to wire racks to cool completely. Brush with orange syrup while warm.

Orange Syrup

  • 2 tablespoons orange juice concentrate

  • 1/4 cup icing sugar

In a small bowl stir the orange juice into the icing sugar until combined. Spoon over warm muffins.

Makes approximately: 16 muffins

Adapted from Taste of Home.

Black Bean Salsa

By in Appetizers, Condiments, GF Sides, Gluten Free, Snacks 2 Comments Tags: , , ,

black bean salsa

In my search for healthy snacks I came across this recipe. Now, chips and salsa are not really a “healthy” snack but, I am a fan of the fact that this healthy salsa makes for a more filling and nutritious alternative when you get a salty craving. And, depending on what you serve it with, it may just turn into a healthy snack after all.

Tomatoes this time of year tend to be pretty tasteless, so this a great winter salsa since it uses only one small tomato. This type of recipe is highly adaptable. If you don’t like cilantro, leave it out. Throw in some red peppers, if you like. Or use red onions instead of green. Really, it’s not a science. You can literally chuck in whatever suites your fancy. Next time I’ll probably add some chopped avocado and amp up the spiciness by leaving in the jalapeño seeds.

I’m also planning on taking this out of the snack realm by making some to serve at our next taco night. It takes no time to prep and every bit of homemade goodness turns a good meal into a great one.

Black Bean Salsa

For a spicier salsa leave the seeds in the jalapeño pepper.

  • 1 small tomato, seeded and diced
  • 2 green onions, finely chopped
  • 1 jalapeño pepper, seeds and membranes removed, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1/4 teaspoon salt

Toss ingredients together in a medium-sized bowl. Refrigerate until serving.

Adapted from Whole Living.

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