Looking for a great back-to-school snack? This is easy, inexpensive, delicious, and nutritious! I've always bought these pre-made in the grocery stores, but never thought how easy it would be to make them myself! In one of my recent health coaching classes, the group was looking for other satisfying snack options besides popcorn (homemade of course!) and nuts- voila! These can also be used to substitute croutons in salads. Not only will it give you the satisfying salt and crunch that a crouton does, but it's a great protein and fiber source as well!
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Directions:
*Store in an air-tight container at room temperature for up to 3 days* Enjoy! :) Meg
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When football season is over, but your appetizer game is still strong...
Your guests will NEVER believe what is in this! No dairy, no gluten, no soy...ALL GOOD! I usually serve carrot sticks with this dip. If you're a chip person, I suggest sweet potato chips. Ingredients: 2 cans (14 oz) artichoke hearts, chopped 16 oz frozen spinach 1 cup cashews, roasted and unsalted 2 tbsp olive oil 1 tbsp garlic powder 1 tsp onion powder 1 tsp dried basil 1 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne pepper Carrot sticks for dipping Directions: Mix frozen spinach and artichokes in a large saucepan over medium heat Add cashews to food processor and blend until it turns into a powder Slowly pour in olive oil and blend under the powder becomes creamy Once spinach is completely thawed, drain the excess water and add the greens to a large bowl Pour creamy cashew mixture and the seasonings into the large bowl Mix thoroughly Serve immediately with carrot sticks (or whatever you want) and Enjoy :) Meg These cookies are so delicious and will fool any skeptic. If you are looking for a healthy, fun, interactive recipe to get the kids involved, look no further. Last year, we made these for a holiday party and for Santa- no one even suspected these were vegan. Total win in my book! Wet Ingredients: 1/2 cup smooth almond butter 1/4 cup + 3 tsbp maple syrup 3 tbsp softened coconut oil 1/2 teaspoon vanilla extract Dry Ingredients: 1/2 cup gluten-free rolled oats 1/4 cup + 2 tbsp gluten-free oat flour (I put rolled oats in a blender) 1/4 cup arrowroot flower/starch 1/4 cup almond flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 150g chocolate chunks Directions: Preheat oven to 350 and line a baking sheet with parchment paper Combine wet ingredients in a large bowl and mix thoroughly Combine dry ingredients into the wet mixture one by one (mixture will be wet and oily) Set aside 3 tbsp of chocolate chunks and add the remaining into the batter Scoop mounds of dough (2 tbsp per cookie) onto the baking sheet about 3 inches apart Press the remaining 3 tbsp of chocolate chunks on top of the dough mounds Bake for 9-12 minutes Let cookies cool on the baking sheet for 5 minutes Use a spatula to transfer the coolies to a cooling rack (they will still be fragile at this point) Let them cool and harden for another 10 minutes before serving Meg Adapted from Oh She Glows What types of cookies do you usually make for Santa?
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