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Gingerbread Truffles

Monday, December 16th, 2013

When the weather starts to take on a bitter chill, and the city is covered in a blanket of beautiful white snow, I know it’s time to break out the gingerbread. There’s just something about the warm, fragrant spices that’s so comforting. I often turn to this tried and true recipe for gingerbread cupcakes with brown sugar cream cheese frosting when I need my gingerbread fix.

That’s the thing about winter. You just want to cuddle up in big, bulky sweaters – unaware as to what all that comfort food is doing to your waist line. Which is why I set out to disguise my favorite winter comfort food as a healthy truffle that’s chocolate-free! Medjool dates have a great fudgy quality that makes them the perfect raw and healthy base for decadent truffles. They’re virtually fat free, rich in potassium, and a great source of dietary fiber.

Sure, there was a time when dates looked like cockroaches, and I wouldn’t go near them with a ten foot pole. But when I finally took he plunge, there was no going back. How can you go wrong with sweet syrupy chews that are virtually guilt-free? They make a great addition to smoothies, granola bars, and even salads.

If you haven’t picked up on this month’s link-up theme just yet, it’s all about comfort food! Read on for a collection of decadent comforting recipes that are sure to keep you warm all winter long!

Related Recipes:

gingerbread cupcakes with brown sugar cream cheese frosting
gingerbread cookies

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Roasted Chickpeas

Monday, October 3rd, 2011

After an extended weekend of nonstop meals, I’m sure we can all use some healthy recipes, expecially with the fast coming up.

Chickpeas, also known as garbanzo beans, are inexpensive and easy to find. They are full of fiber, and a good source of folic acid, iron, copper, magnesium and zinc. Chickpeas can be bought canned or dried and are extremely versatile. They are famously used to make hummus, but are also a great addition to salads, stews, soups and pastas. With a high protein content, and low glycemic count, chickpeas are great for low carb dieting. You can even purchase chickpea flour to use in cakes and cookies.

Roasted chickpeas are an especially fun and tasty treat. The beans get all toasted and crispy and take on whatever flavor you choose. The beans can be dry roasted or coated in oil (see methods below), either way, you’ll love this addictive snack. Just be careful, it’s easy to overindulge!

See below for my classic recipe, or, try these other flavor combos that I’ve found online!

Savory:

• coriander, cumin, chili powder, sweet paprika, cinnamon, allspice, ginger
• cinnamon, cumin, chipotle powder, smokey sea salt, smoked paprika
• red wine vinegar, olive oil, dijon mustard, kosher salt
• tarragon, fennel, roasted garlic, honey, lemon juice
• brown sugar, rosemary, cayenne pepper
• lime juice, chili powder, pepper, cilantro
• apricot jam, wasabi paste, horseradish
• tamari, rosemary, lemon juice, agave
• soy sauce, sesame oil, chili powder
• tomato juice, curry powder
• garlic, pepper, rosemary
• smoked paprika, sea salt
• curry power, sea salt
• garam masala, sea salt
• sage, roasted garlic
• peanut flour, salt

Sweet: 

• maple syrup, apple cider vinegar, nutmeg, ginger, cinnamon
• honey, apple cider vinegar, cinnamon, nutmeg, ginger
• agave, basil, white pepper, cinnamon
• cinnamon, brown sugar, sea salt
• maple syrup, ginger
• honey, cinnamon
• honey, sea salt

Other ideas: basil, oregano, parsley, cloves, herbs de provence, chinese 5 spice, roasted garlic

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Roasted Garlic Hummus with Pita Chips

Saturday, February 5th, 2011

My husband is not much of a sports fan. He’s more of a computer fan, if you know what I mean. So, if not for my brother, I would have no idea that tomorrow is the big day for most men out there! That, and the fact that I wanted a crunchy, healthy snack tonight, is what brought me to make this delicious and healthy recipe. Chummus is available at any grocery, in so many flavors and styles. So why go through the hastle of making it? Well sometimes, I like the chunkiness of a purely garbanzo-based spread, sans the techina. That’s when I whip out some fresh garlic, a food processor, and of course some pita bread, for homemade toasted “everything” pita chips with roasted garlic hummus.

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