Archives for posts with tag: snack

So I’m a little obsessed with finding healthy snacks lately because I find if I can prepare a healthy snack I will grab that instead of a snack that I’ve purchased off the shelf at the grocery store (yes, I keep a few of these in the house for my toddler).  So far the homemade hummus and granola bars have been very successful and tasty. I love searching the Oh She Glows website because I find the recipes are so tasty and good for you.  We were having company over to watch SummerSlam this past weekend and I wanted to make a dessert that was decadent but still healthy.  Alas, salted Almond Butter Freezer Fudge.  It was on the first page of the Oh She Glows website and the fact that it was easy to make and required very few ingredients was a selling point for me.  I’m on mat leave and a mom of 2 so easy recipes are what I need.  It’s definitely not the cheapest dessert to make but the taste makes you forget how much you spent….kind of.  (I spent $14 on the cup and a half of almond butter alone….Yikes!)  So now that you’re salivating at the photo below here is the recipe.

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Ingredients:

FOR THE FREEZER FUDGE (LIGHTLY ADAPTED FROM EVERYDAY DETOX):
  • 1 1/2 cups raw smooth almond butter
  • 1/4 cup + 2 tablespoons virgin coconut oil
  • 1/4 cup pure maple syrup
  • 1/4-1/2 teaspoon pink Himalayan sea salt or other fine sea salt, to taste
FOR THE CHOCOLATE TOPPING:
  • 3 tablespoons virgin coconut oil
  • 1.5 tablespoons pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • Pinch of pink Himalayan sea salt or other fine sea salt
  • Maldon sea salt or other flaked sea salt, for garnish (optional)

Directions:

  1. Lightly grease a standard size loaf pan (9″x5″) and line with a piece of parchment paper cut to fit the length of the pan.
  2. For the fudge: Spoon the almond butter into a large mixing bowl.
  3. In a small pot, add the coconut oil, maple syrup, and salt (only the fudge ingredients here). Heat over low, until the oil is melted. Slowly pour the wet mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined. It’ll be quite runny at this stage.
  4. With a spatula, spoon the almond butter mixture into the prepared pan. Smooth out. Place the pan, uncovered, on a flat surface in the freezer. Freeze for around 1 hour, or until the fudge is solid.
  5. For the chocolate topping: In a small pot, add the oil and melt the oil over low heat. Remove from heat and whisk in the maple syrup, cocoa powder, and salt until smooth. I like to place the chocolate sauce in the fridge for several minutes until thickened slightly.
  6. Slice the frozen slab of fudge into about 21 (1-inch) squares and place on a large plate lined with parchment paper, about a half-inch between each piece. Spoon the chocolate sauce on top of each square (a scant 1 teaspoon per square). Place back in the freezer until the chocolate is solid. Sprinkle on some flaked sea salt, if desired.
  7. Break apart the squares of fudge (if the chocolate pooled at the bottom) and enjoy immediately. Return leftovers to the freezer.

 

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ohsheglows Feel Good Hearty Granola Bars. One word…delicious!!!
I can’t eat yogurt anymore as I have an intolerance to dairy and really miss having all of my nuts and seeds. I just can’t eat them on their own because they’re hard to get down for me. This is a great alternative for me. It’s sweet and really healthy. Guess what you use to bind it together…………………….BANANAS!!! I would never have thought to use them to bind together but it seriously works. I also added chocolate chips to make it a tiny bit sweeter just in case they didn’t turn out exactly like I had planned. So quick to make and easy tasty ingredients. Recipe below.

  
Vegan, Gliten Free, oil free, soy free

Ingredients:
1.5 cups mashed ripe banana (about 3 medium/large bananas)

1 teaspoon pure vanilla extract

2 cups rolled oats (use certified gluten-free if necessary)

1/2-3/4 cup dried cherries, chopped (I used 3/4 cup)

1/2 cup walnuts, chopped

1/2 cup sunflower seeds

1/2 cup pepita seeds (shelled pumpkin seeds)

1/2 cup sliced almonds

1/4 cup hulled hemp seeds

1 teaspoon cinnamon

1/4 teaspoon pink Himalayan salt or fine grain sea salt, or to taste

Directions:

Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5″ x 12.5″) and line with a piece of parchment paper so the bars are easier to lift out.

In a large bowl, mash the banana until smooth. Stir in the vanilla.

Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.

Chop the walnuts and cherries and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.

Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even. Use a pastry roller to smooth out if desired.

Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins. (if you are impatient like me).

Slice into bars once they are cool.

Approximate nutritional info: (per bar, based on 14 large bars using 1/2 cup dried sweetened cherries): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein. Without dried cherries, bars have approx. 3.6 grams of sugar and 166 calories.

Tips: To wrap these up for freezing, I wrapped the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment. After wrapping up a bar, tie it with string or tape it to secure. Finally, place all of the bars into a freezer-safe zip lock bag, press out all the air, and then seal it shut. I will update this note when I know how long the bars last for, but I expect they will keep for over 1 month in the freezer. 2) These bars aren’t super sweet, so if you prefer something sweeter you can always add a touch of sweetener. 3) I also expect these would be great with chopped dark chocolate added in!

Read more: http://ohsheglows.com/2014/05/20/feel-good-hearty-granola-bars/#ixzz3iXegbyIl

Homemade hummus (Jamie Oliver’s recipe)
Tastes so fresh and just like in the stores but healthier. 🙂

🔹1 can chickpeas (I took the casing off of them)
🔹1 garlic clove, crushed
🔹 2 tsp tahini (I left this out)
🔹1/2 tsp salt
🔹3 tbsp EVOO (Extra Virgin Olive Oil)
🔹1 1/4 tbsp lemon juice

Blend all ingredients (except the EVOO) together in a food processor and add 4 tbsp water or reserved liquid from the can. Once blended slowly add in the EVOO.

You can add paprika and coriander or parsley leaves to garnish if serving for a function. 

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Frozen Yogurt With Blueberries and Cardamom

Top ½ cup vanilla frozen yogurt with ½ cup blueberries and a pinch of cardamom.

182 calories | 2g fiber | 4g protein | 5g fat

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What should I be eating post workout?

I’ve had many ladies ask me after bootcamp what they should be eating. If you’re completing a workout in the evening you want to stay away from having a full meal after your workout. Eating so close to bedtime doesn’t allow your body to break down the food and burn some of it off. That’s how weight gain can happen. If you’re thirsty try having some citrus infused water or herbal tea for those that want a warmer option. The citrus will actually ward off any cravings you have and make you feel full. If you’re hungry, have a small portion of yogurt with berries and granola or ½ a piece of fruit or a handful of almonds.

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