Tag: healthy snack

Week 33

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Fruit Tarts

Every ingredient in this treasure is made possible by pollinators šŸ thank you bees

These are delightful, it’s hard to stop at one!

Almond flour is high in protein, manganese, vitamin E and monounsaturated fats, low in Carbohydrates, and contains fiber. 

Greek yogurt is full of protein, probiotics, B12, potassium, a work out recovery food, iodine, and calcium.

Berries are loaded with antioxidants, help improve blood sugar levels and insulin response, help fight inflammation, and help lower cholesterol.

Recipe

Crust

  • 2.5 cups almond flour
  • 1/2 tsp. salt
  • 2 Tbsp. cold butter
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1 egg white

Filling

  • 8 oz. greek yogurt (vanilla or whatever you like)
  • 1 tsp. vanilla extract
  • 1 Tbsp. honey
  • 1/4 tsp. cardamom
  • 1 cup berries of choice

Stir together almond flour and salt. Use fork to cut butter into mixture until a rough sand texture forms. Add honey, apple cidee vinegar, and egg white and mix. Divide evenly between 12 greased muffin cups, then use your fingers to press into a tart shape. Bake at 350 for 10 to 12 minutes, until edges are golden.

Stir together yogurt, honey, cardamom, and vanilla. When tarts are completely cool, fill with yogurt mix, then top with berries and an extra drizzle of honey.

Enjoy!

Week 32

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Cherry Pomegranate Limeade Popsicles

A break from Zucchini!! 

Cherry Pomegranate Limeade Popsicles

These are stellar, the sweet and the sour combo is very refreshing.

OG Recipe
4 tablespoons sugar (i used half)
4 tablespoons water
2 cups fresh cherries pitted
6 tablespoons lime juice
1/2 cup pomegranate juice

Dissolve sugar into water, add everything to blender, and pour into a Popsicle mold! 8 plus hours later, youā€™ll be in for a treat!

Cherries have a low glycemic index, are rich in antioxidants and anti-inflammatory compounds.

Pomegranate gets its color from polyphenols, which not only give it its vibrant ruby color, but also are a strong antioxidant. Pomegranate also contains a very large amount of vitamin c, and may be able to help prevent cancer and Alzheimerā€™s alike. It helps improve digestion, and can reduce inflammation in your gut.

Limes are a huge immunity boost. They also reduce heart disease, improve complexion, and increase iron absorption.

Week 26

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Smoothies

I made 4 different types of smoothies that contain fiber and protein, to help lose weight and keep you full. These are awesome because I just tossed the ingredients in a bag and stuck them in the freezer. Just have to add the milk and done!

Pina Colada

Green Dream

Razzle Dazzle

PB & J

So far the Green Dream was surprisingly tart (I went heavy on the lemon haha) and the PB & J was sweet and creamy.

Which one should I try tomorrow?

Week 17

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Ramadan started this week, so in honor of, I made Sfouf (Turmeric Cake) šŸ„°

Sfouf is a Middle Eastern semolina turmeric cake, made with simple ingredients, no eggs and no butter. It’s vegan-friendly, light and simply delightful!

In line with the Coronavirus miniseries of shelf stable snacks, all these ingredients were in my pantry. I did not have semolina flour, so I substituted flaxseed and rice flour, also reduced the amount of sugar by halfšŸ‘Œ

Recipe

  • 1 Ā½Ā cupĀ coarse semolinaĀ or fine, or mixture of both
  • Ā½Ā cupĀ all-purpose or cake flour
  • 1Ā tablespoonĀ turmeric
  • 1 Ā½Ā teaspoonsĀ baking powder
  • Ā½Ā cupĀ canola oilĀ or other neutral oil
  • 1Ā cupsĀ milk
  • 1Ā cupĀ cane sugar (I used half this amount and they taste great)
  • 1-2Ā tablespoonsĀ tahini to grease the panĀ can be replaced with oil
  • Handful of pine nutsĀ or almonds
  1. Preheat the oven to 375ĀŗF and grease a 9×9″ baking pan with the tahini sesame oil or other oil.
  2. Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.
  3. Mix the wet ingredients (canola oil, milk and cane sugar) in another small bowl until the sugar is completely dissolved in the mixture.
  4. Combine the dry and wet ingredients until batter is smooth and bright yellow. Pour the batter into the prepared pan, and sprinkle the pine nuts all over.
  5. Bake in the preheated oven for 30-35 minutes until the pine nuts are golden.
  6. Cool on a wire rack and cut into 16 squares or diamond shapes.

Notes

Storage: Store any leftovers in an airtight container. They will last about 7 days at room temperature or about 10 days in the fridge.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

  • For tahini, you can substitute oil or butter
  • For the coarse semolina, you can also use fine semolina, but donā€™t use flour instead of semolina because it will not yield the right results
  • For the pine nuts, you can use almonds. Silvered almonds work well and make sure they are raw since they will be getting roasted in the oven.

Sourcing: You can find some of the Middle-Eastern specific items like the semolina and tahini at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.

Week Five

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This week’s healthy recipe inspired by a recent vacation, we needed some snacks for the drive and these were the perfect option!

Energy balls!
Super easy to make, you could put all the ingredients into a gallon baggie, mix them on the go, let them set, and bammmmm! šŸ„³šŸ„³šŸ„³ also completely customizable.

One is like an almond joy with coconut flakes, cacao nibs, dark chocolate crushed almonds, and honey.

The other has pure maple syrup, white chocolate, and dried cranberries.

Week One

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Welcome to my journey of making one healthy snack per week for the year! I decided on embarking on this culinary journey for two reasons.

The first was to lose weight, I’m still around 165 lbs. after giving birth šŸ˜ my pre-pregnancy weight was 140. My little is finally starting to sleep longer stretches and am I ready to focus more time on me!

The second is for my little! She will be starting solids in a few months and having an arsenal of pre-taste-approved snacks seemed like a good idea!

So on that note, welcome to Week One!

This week is an Antioxidant Paradise Smoothie and it’s refreshing! The maqui berry adds such a delicious tartness and I sweetened mine up with a little raw honey. šŸ

Some of the my favorite health benefits of this smoothie are: high in Vitamin C, good for heart health, helps aid digestion, anti-inflammatory effects, and it’s packed full of antioxidants!

Recipe:

  • 2 cups frozen strawberries
  • 1 1/4 cup mango
  • 1 1/2 cup pomegranate juice
  • 2 tablespoons maqui powder
  • 1/2 cup water
  • Sweetner of choice (to taste)

Blend and enjoy!