Archive for Snacks

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Chocolate Covered Raspberries

My kids and I recently finished reading Charlie and the Chocolate Factory by Roald Dahl.  It was one of my favorite books as a child and my kids loved it as much as I did!  We had a fun time talking about all the stuff we would put in our own Chocolate Factory and boy did it make us hungry!  For our final project we decided to make our own candies.  Keegan, being the fruit lover, wanted to make a candy using raspberries and Caleb, chocolate addict, wanted a chocolate candy.  I used to love chocolate covered cherries so we used that as inspiration and came up with a delicious treat that we all loved.

~Sarah

Ingredients:

  • 1/2 cup chocolate chips of your choice *see notes
  • 1/4 cup raw almonds
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp coconut oil
  • 3 tbsp raw honey or coconut nectar
  • 1 tbsp vanilla
  • pinch of sea salt
  • 8 – 10 frozen raspberries
  • plastic candy mold with at least 1 inch deep molds (you can find molds at hobby stores and kitchen gadget stores)

Preparation:

  1. Melt the chocolate chips in a small pan on the stovetop or in the microwave.  Once the chocolate is completely melted use a clean unused paint brush  and spread a layer of chocolate inside each of the candy molds.
  2. Place the candy mold in the freezer for 15 minutes or until the chocolate is completely frozen.
  3. Meanwhile add the almonds, shredded coconut, oil, honey, vanilla and salt to a food processor or blender.  Pulse until you have a coarse, sand like mixture.
  4. Remove the candy mold from the freezer and fill each mold with about 1/2 tbsp of the almond/coconut mixture.  Press the mixture around the edges, leaving a hole in the center for the raspberry.
  5. Place a frozen raspberry into the center of each mold and use the remaining almond/coconut mixture to fill the mold to just below the top.
  6. Spread a layer of melted chocolate over the top of each mold and place back in the freezer for 5-10 minutes or until the candy is firm.
  7. Remove from the freezer and carefully “pop” candy out of the molds.  They should easily pop out, if not place back in the freezer for another 5 minutes.
  8. Let the candies sit at room temperature for about 5 minutes before eating.

Nutritional Info:

Makes 8 – 10 candies depending on the mold you purchase.

Serving size 1 candy.

Nutritional info will vary depending on the type of chocolate chips used and how much of the filling is needed for your particular mold.

Notes:

Depending on the variety and type of chocolate chips that you use you might need to sweeten them up a little with some raw honey (or coconut nectar) and some milk.  If you want a more dark chocolate like shell them skip the honey and milk.  For those that want a more milk chocolate shell add in a tiny bit of honey and milk until you get the sweetness that you prefer.  Also, if you follow a gluten free diet make sure to use a gluten free chocolate chip.

Leftover candies need to be stored in the freezer until ready to serve.  Let the candies sit at room temperature for 5 minutes before serving.

Leftovers stored in an airtight container will keep for up to 3 months.

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Peach Breakfast Cake For One

Each fall I look forward to apple season, each winter I look forward to Brussel sprouts and every summer I count down the days until peaches and nectarines show up in the supermarket.  Last week I spotted the first peaches of the season!!!  As a bonus my ‘all day’ morning sickness has subsided and fruit is back on the menu.  I tend to like hot things for breakfast and wanted to make something that was just one serving.  I took inspiration for this dish from Kristy’s Single Serve Snack Cake and whipped up this cobbler like breakfast treat.  It was a super yummy breakfast but would make a delicious dessert too.

~Sarah

Ingredients:

For the peach base:

  • 2 medium peaches, pitted, cut into slices, skin removed if desired
  • 1 tbsp raw coconut crystals
  • 1/4 tsp cinnamon

Pick one of the two following toppings.

For a gluten free topping:

  • 1 1/2 tbsp coconut oil, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp honey or maple syrup
  • 1/2 cup almond flour
  • 1 tbsp chia seeds or ground flaxseed
  • 1/4 cup non dairy milk
  • 1/4 tsp baking soda

For a whole wheat topping:

  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp raw coconut crystals
  • 1 1/2 tbsp coconut oil, melted
  • 1/3 cup non dairy milk

Preparation:

  1. Preheat oven to 400 degrees.
  2. Line the bottom of a small oven safe dish (I used a 10 ounce ramekin) with your sliced peaches and evenly sprinkle the tops with cinnamon and coconut crystals.
  3. Place in the oven for about 10 minutes or until the coconut crystals have caramelized.
  4. Meanwhile, in a small bowl mix together the ingredients for the topping of your choice.
  5. Remove the ramekin from the oven and spoon the topping mixture evenly over the peaches.
  6. Lower the oven to 375 degrees and return the ramekin to the oven.  Bake for 35 minutes or until the topping is hard and starts to crack.
  7. Let cool for 5 minutes before serving.

Nutritional Info:

Makes 1 serving.

Nutritional info will vary depending on which topping you choose.

Notes:

Simply double, triple or quadruple the recipe as needed for additional servings.

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Coconut Caramel

A while back I was thinking of a special treat to make for Sarah’s birthday and remembered how much she loves caramel. I made this recipe for her but Cliff ended up liking it even more than Sarah. It’s now become an all around family favorite.

Kristy

Ingredients:

  • 1 1/2 cups coconut crystals
  • 1 cup coconut nectar
  • 2 cans coconut milk (not light)
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla powder or scrape 1 vanilla bean
  • course sea salt

Preparation:

  1. 24-36 hours ahead of time place the cans of coconut milk in the back of the refrigerator. After refrigerating carefully remove and open the cans. Spoon out the top layer of thick cream to equal 1 cup (save the leftover for smoothies or curries).
  2. Prepare a 9 inch square pan (not glass) by lining with parchment paper.
  3. Combine the milk with the remaining ingredients (see tip below) except the salt in a pot with tall sides (the caramel will bubble up as it cooks).
  4. Bring to a boil over medium high heat, reduce heat to keep from boiling over but high enough to keep a rolling boil.
  5. Using a candy thermometer cook until you reach 250 degrees usually about 30 minutes.
  6. Pour into the prepared pan and let cool until set. Some oil will pool on the top that you can lightly dab away with a paper towel.
  7. Sprinkle with sea salt.
  8. Remove to a flat surface and cut into bite size pieces. Wrap in wax paper.

Yield:

Approximately 60 pieces. The yield will depend on how big (or small) you cut your pieces.

Notes:

A helpful trick for measuring the sticky coconut nectar is to measure the coconut cream first, pour it into the pan and then measure the nectar in the same measuring cup used for the milk. The nectar will slide right out into the pan without sticking to the side of the cup.

Store candy at room temperature. Caramels will keep for about 2-3 weeks stored in a dark, cool place (like a pantry or cupboard).

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Sugar Cookie Almond Butter

 

I love making my own almond butter.  Not only is it cheaper than buying it premade but you can make so many yummy varieties.  Here’s my current favorite.  So simple yet so delicious!

~Sarah

Ingredients:

  • 2 cups roasted almonds (you can use raw almonds but roasted adds a great flavor)
  • 1/4 cup coconut crystals
  • 2 tsp ground cinnamon
  • 1 tsp sea salt (if using salted almonds you can omit this)

Preparation:

  1. Place all the ingredients in a food processor and blend until you have a smooth creamy mixture.

Yield:

Makes 1 cup.

Notes:

Store almond butter in an airtight container in the fridge for up to 2 weeks.

Gluten Free Trail Mix Energy Bites

Feb 11 2014 by | Comments (0)
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Gluten Free Trail Mix Energy Bites

I don’t eat sweets very often but when I do I want them to count for something and these Trail Mix Energy Bites are full of “something”. Something packed full of super foods like nuts, seeds, goji berries and of course a little chocolate ’cause all treats should have chocolate, right? These little bites of energy producing goodness are great for super hero’s like you so you can fuel up and own the day.

Kristy

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 maple syrup, room temperature
  • 1 tbsp vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup cacao nibs or mini chocolate chips
  • 1/2 cup goji berries (if you substitute with another dried fruit chop roughly)
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Preparation:

  1. Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper leaving a little extra paper at each end to hold on to when removing from the pan later.
  2. In a large bowl combine the oil, syrup, vanilla and egg.
  3. Add the remaining ingredients and stir until well combined.
  4. Spoon the batter into the prepared baking pan and press evenly into all the corners and sides. Bake 15-18 minutes or just until the edges start to turn golden. Don’t over bake. The center should still be somewhat soft when pressed on.
  5. Cool 5 minutes and then remove from the pan using the edges of the parchment paper to lift the bars out. Place on a cooling rack until completely cooled. Cut into squares with a sharp knife.

Yield:

Approximately 35 squares

Notes:

Baked goods using coconut flour dry out quickly so store in a well sealed bag or container for up to 5 days at room temperature or freeze for longer storage.

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Gluten Free Pizza Margherita with Tatsoi

I am so lucky to live in a year round agricultural area and especially one with so many organic farms that grow speciality produce. Suzies Farm is one of my favorites. This week Suzies offered fresh Tatsoi. If you haven’t tried  Tatsoi before it’s an Asian green from the Brassica family and tastes a bit like a combination of Bok Choy and Spinach. It’s glossy dark green leaves are curly and crispy and super for this spin on Pizza Margherita.

Kristy

Ingredients:

  • 2/3 cup garbanzo bean flour
  • 1/4 cup brown rice flour
  • 1/2 tsp salt
  • 1 tsp Garlic Gold Italian Herb Nuggets or other Italian seasoning of choice
  • 1/2 cup plus 1-2 tbsp water
  • 1 tbsp oil plus 1 tsp, divided
  • 1 bunch or about 1 cup Tatsoi leaves (save the stems for juicing) or other greens of choice like baby arugula or baby spinach
  • 4-6 leaves fresh basil, roughly torn
  • 1/4 cup grape tomatoes, halved
  • 2-3 tbsp soft cheese of choice

Preparation:

  1. In a small bowl mix the flours, salt and seasoning. Add 1/4 cup of the water and stir until well mixed and any lumps are broken up. Add the remaining 1/4 cup water and 1 tbsp oil. Stir until combined. The batter should be like a thin pancake batter. Add more water to thin if necessary. Set aside for at least 30-60 minutes.
  2. Heat a 12 inch non stick skillet over medium high heat (see notes). Add the remaining teaspoon of oil to the skillet. Give the batter one last stir and pour into the pan. Swirl around to evenly distribute the batter.
  3. Cook 3-4 minutes. As it cooks it will firm up and change from looking shiny to dull. Run a spatula around the edges until it’s loosened and then flip over. Reduce heat to medium.
  4. Evenly distribute the Tatsoi, basil, tomatoes and cheese over the top. Once the Tatsoi has lightly wilted and the cheese has melted, about another 4-5 minutes, remove to a plate. Cut into 4 pieces and serve.

Yield:

Makes 2 servings

Notes:

This pizza is best eaten right away and does not save well. This recipe works perfectly in a 12 inch skillet so if you are using a different size skillet adjust the amount of batter accordingly so you get a thin crispy crust rather than a thick cake-like crust.

Gluten Free Pizza Margherita with Tatsoi 2

Spicy Roasted Chickpeas

Jan 17 2014 by | Comments (0)
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Spicy Roasted Chickpeas

Roasted chickpeas are one of my favorite snacks and I often change up the seasonings for a new variety to keep it interesting.  This spicy variation is a favorite of my husband.  He’ll eat them by the handful and I love adding them to my salads for a spicy ‘crouton’ like crunch.  This recipe is super easy and you can easily change up the seasoning to suit your needs.  Enjoy!

~Sarah

Ingredients:

Preparation:

  1. Preheat oven to 350 degrees.
  2. Rinse and drain the chickpeas in a colander.
  3. Lay out on paper towels, cover with another paper towel and roll around until the chickpeas are dry.
  4. In a medium sized bowl mix together the rest of the ingredients and add in the dried chickpeas.  Mix well.
  5. Spoon the chickpeas in a single layer onto a non stick baking sheet and place on the middle rack in the oven.
  6. Bake for 1 hour, stirring every 15 minutes or so.
  7. Remove from oven and let cool (the chickpeas will crisp as they cool).

Yield:

Makes 4 snack size servings.

Notes:

The chickpeas will lose some of their crunchiness as they sit but they will still be yummy and delicious.

 

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Recovery Smoothie

Jan 15 2014 by | Comments (0)
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Recovery Smoothie

I hate being sick but I suppose that goes without saying because nobody likes to be sick. Anyway, this past weekend I had the flu and I’ll spare the details but it wasn’t pretty. I’m over it now except I’m stilled drained of energy. My first post-flu run this morning was awful. My legs felt like cement and I certainly didn’t set any speed records. In fact I was just glad to make it back home. Time for a little food RX with this Recovery Smoothie to help finish the healing process and rebuild some strength and energy.

There are lots of different ingredient choices that would all provide great healing benefits but I chose these for their nutrition as well as their flavor because what fun is a smoothie that you have to pinch your nose closed to be able to get down your throat?

  • Apple provides several benefits like vitamins, minerals and fiber but most importantly quercetin, a pigment present in some plants that can help boost and fortify the immune system.
  • Banana provides potassium, is easy to digest and packs a good dose of energy.
  • Swiss Chard has great antioxidant protection in the form of beta-carotene and Vitamin A both of which enhance the resistance to infection and help maintain a healthy immune system.
  • Sunflower seeds offer a concentrated source of protein and energy producing magnesium, along with generous amounts of immunity enhancing zinc.

So, if you’ve been under the weather too or just need a little extra energy, drink up this smoothie and get back in the game!

Kristy

Ingredients:

  • 1 red apple of your choice, cored and roughly chopped
  • 1 banana, peeled and sliced
  • 2 leaves swiss chard, leaves only and roughly chopped (save the stems for soup or sauté)
  • 1 cup Homemade Almond Milk
  • 2 tbsp sunflower seed butter (you can use whole sunflower seeds but I like the smoother texture of the butter)
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Preparation:

  1. Place all of the ingredients in a blender and process until smooth. Chill before consuming if desired.

Yield:

Makes 2 servings

Notes:

Store unused smoothie in an airtight container in the refrigerator and consume within 1-2 days.

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Toasted Banana Breakfast Roll

The holidays are over and it’s back to work, school, extra-circular activities and all the other fun and wonderful things that make up our lives. Do you find it hard to get back into the swing of things after the holidays like I do? That’s why I find these Toasted Banana Breakfast Rolls to be so wonderful….besides their sweet, toasty yumminess of course. These tasty rolls are easy to make and can even be made ahead of time so when morning rolls around and everyone is in a hurry to get out the door breakfast is ready to go.

Kristy

Ingredients:

  • 2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
  • 1/4 cup raw cashews
  • 2 bananas
  • 3 tbsp natural creamy peanut butter, room temperature
  • 1/2 tsp raw honey or coconut nectar (optional)
  • a dash of vanilla
  • 1/8 tsp cinnamon

Preparation:

  1. Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
  2. Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces.
  3. Add the cashews and oats to a small sauté pan and heat over medium.  Toast the oats and cashews for about 5 minutes or until golden brown.  Be careful when dry toasting as you can go from done to burnt in just a few seconds.
  4. While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
  5. Peel each chilled banana and cut in half, if desired, for easier preparation.  Coat each piece with a thin layer of peanut butter mixture.
  6. Transfer the oats and cashews to a shallow dish.  Roll each banana in the oats and cashews until coated.
  7. Serve as is or cut into pieces for younger children.

Nutritional Info:

Makes 2 servings.

Serving size 1 banana roll.

Notes:

Banana rolls can be stored in the fridge for up to 24 hours.  They are great to make the night before so that breakfast is done and ready the next morning.  They are also a perfect after school snack!

Chocolate Chip Cookie Dough Truffles

Dec 11 2013 by | Comments (0)
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Chocolate Chip Cookie Dough Truffles

Can you believe Christmas is only a few weeks away!?!  This time of the year is filled with holiday parties, shopping and more holiday parties.  Each year I have several holiday events to attend and almost all of them require a dish to share.  I know Christmas cookies are the classic go to dessert but sometimes its nice to have something a little different and these truffles are just the thing.  They are simple to make, easy to transport and perfect for holiday parties!  Enjoy.

~Sarah

Ingredients:

  • 1 cup pitted Medjool dates
  • 1 cup raw, unsalted cashews
  • 1 tbsp honey or coconut nectar
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips of your choice (mini size work best)

Preparation:

  1. In a food processor or powerful blender add the dates and cashews.
  2. Process the mixture for 2-3 minutes.  You should have a slightly grainy but sticky mixture.
  3. Add in the honey and vanilla extract and pulse a few times to throughly mix.
  4. Add the chocolate chips to the processor and pulse 3 or 4 times until the chocolate chips are mixed in but not broken apart.
  5. Using the palms of your hands form the mixture into 18-20 bite sized truffles.
  6. Place the truffles in the refrigerator for 5-10 minutes before serving to allow them to set.

Yield:

Makes 18-20 bite sized truffles.

Notes:

Make sure to the store the truffles in an airtight container in the fridge.  It’s best to wrap them in plastic wrap before storing to ensure they do not dry out.