Healthy Snack Recipes

Enjoy some of my favorite healthy snack recipes!

ALMOND APPLES

1 apple, cut into 8 wedges
any natural 100% nut butter (almond, cashew, peanut)
cinnamon
1/4 cup healthy natural granola (read your labels!)

Spread each apple wedge with 1/2 teaspoon of nut butter (don't overdo it)
Sprinkle with cinnamon
Dip into granola

BANANA BOATS

1 banana, sliced lengthwise
any natural 100% nut butter (almond, cashew, peanut)
unsweetened coconut

Spread each banana half with 1 teaspoon of nut butter.
Sprinkle coconut across each half.

ICY GRAPES

Put grapes on a cookie sheet in the freezer for about an hour.
Red seedless grapes are my favorite.
They make a terrific snack and are great on a hot day.

MY FAVORITE HUMMUS
(This is my best of the healthy snack recipes!)

1 15 ounce can garbanzo beans/chickpeas
3 tablespoons sesame tahini
3 tablespoons olive oil
3 cloves of garlic or garlic powder
juice from 1/2 of a lemon
3 tablespoons of basil pesto spread (this comes in a small jar in the grocery store or use your own basil type seasonings)

Mix until completely smooth in a food processor.

Use cut up veggies, such as, carrots, celery, red/green peppers or your favorites.

PUMPKIN HUMMUS

1 small can (about 15 ounces) of natural pumpkin (read labels!)
1 15 ounce can garbanzo beans/chickpeas
2 tablespoons sesame tahini
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons chili sauce
Juice of one lemon
4 cloves garlic, chopped
1 tsp sea salt

Combine all ingredients in a food processor until smooth.
Add water as needed.
Makes about 3 cups

SEASONED ROASTED CHICKPEAS

3 cans (19 oz each) chickpeas, drained and rinsed
2 tbsp. olive oil
1 tsp salt
3/4 tsp ground cumin
3/4 tsp turmeric powder
3/4 tsp ground coriander
3/4 tsp chili powder
3/4 tsp garlic powder

Preheat oven to 400 degrees.

In a large bowl or a large ziploc bag, toss chickpeas with oil and spices. Spread onto large baking sheets in a single layer.

Bake 45 minutes to 1 hour, shaking a few times during baking.
Chickpeas will be golden brown. Remove and cool.
To keep fresh, store in a paper bag.

TANGY BLACK BEAN DIP

2 15 ounce cans black beans, drained
2 tablespoons olive oil
1 green or red pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon chili powder
1/4 cup cider vinegar
Sea salt, to taste

Combine all ingredients in a food processor until smooth.
Makes about 4 cups

YUMMY MANGO SALSA

2 tablespoons olive oil
2 onions, diced
2 teaspoons peeled, minced fresh ginger
2 teaspoons minced garlic
2 ripe mangoes, peeled, seeded, and diced small
1/3 cup freshly squeezed orange juice
2 teaspoons Agave Nectar or Stevia or light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 jalape�o pepper minced, to taste (be sure to remove the little seeds!)
2 teaspoons minced fresh mint leaves

Saute the olive oil, onions, and ginger in a large saut� pan over medium-low heat for 10 minutes, or until the onions are translucent.
Add the garlic and cook for 1 more minute.
Add the mangoes; reduce the heat to low and cook for 10 more minutes.
Add the orange juice, sweetener, salt, black pepper, and jalape�os; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from the heat and add the fresh mint.
Serve warm, at room temperature, or chilled.

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