Healthy Snacks

[sister herb]

Blueberry Granola Snacks

Nutritional Highlights: Blueberries have just 80 calories per cup and no fat. Plus, they're an excellent source of dietary fiber, manganese and antioxidants such as vitamin C.

• ½ cup honey
• ¼ cup brown sugar, firmly packed
• 3 tablespoons butter, plus extra for buttering your pan
• 1 tablespoon cinnamon
• 1 ½ cups quick-cooking oats
• 2 cups of fresh blueberries
• ½ cup slivered almonds
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees F/175 C. Butter a 9-by-9-inch pan and set aside.
2. Mix together the honey, brown sugar, butter, and cinnamon in a sauce pan. Bring to a boil and allow to boil for about 2 minutes. Stir in the vanilla and remove from heat.
3. In a separate bowl, mix together oats, almonds and blueberries. Pour the hot liquid ingredients over the dry ingredients and stir carefully until all the ingredients are mixed well.
4. Pour the granola mixture into the buttered dish. Press the ingredients down tightly into the pan with a buttered piece of parchment or wax paper (so that it won’t stick). Bake in the preheated oven, uncovered, for 40 minutes.
5. Cool completely. Cut into 12 to 14 granola bars.

Nutrition Facts (per serving): Calories – 159, Fat – 5.6g, Dietary Fiber – 2.4g, Protein – 2.5g.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

 

[sister herb]

Healthy Breakfast Smoothie

Nutritional Highlights: The Greek yogurt in this recipe doubles the protein value.

• 1 cup low-fat (vanilla) Greek yogurt
• 1 cup blueberries, strawberries or raspberries
• 1 medium banana, cut into chunks
• ½ cup orange juice
• 2 cups ice

Tips & Notes
Add 1 tablespoon of honey for a sweeter smoothie. Milk can be substituted for the yogurt, if preferred.

Instructions

1. Combine all ingredients in blender; blend until smooth and creamy. Pour into glasses.

Nutrition Facts (per serving): Calories – 167, Fat – 2g, Dietary Fiber – 5.7g, Protein – 5.8g, Vitamin C – 87%, Calcium – 13%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

 

[sister herb]

Fresh Strawberry Muffins

Nutritional Highlights: Strawberries are loaded with vitamin C and provide nutrients to fight cancer and keep your heart and brain healthy.

• 1¼ cups white/whole-wheat flour

• 1¼ cups all-purpose flour

• ¾ cup sugar

• ¼ teaspoon baking soda

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 large egg

• ¾ cup low-fat buttermilk

• ½ cup canola oil

• 1 tablespoon unsweetened natural applesauce

• 1 tablespoon fresh lemon juice

• 1 teaspoon fresh lemon zest, finely grated

• 1 teaspoon vanilla extract

• 1¾ cups fresh strawberries, chopped

• 1½ tablespoons raw sugar

Instructions

1. Preheat oven to 400°F/200 C. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray the bottom of each paper cup. Set aside.
2. In a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt. In a medium bowl or glass measuring cup, whisk together egg, buttermilk, oil, applesauce, lemon juice, zest and vanilla extract.
3. Make a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of the bowl. Add strawberries to batter, and stir just until ingredients are combined. (Overmixing will result in tough muffins.)
4. Divide batter among 12 muffin cups. Sprinkle with raw sugar. Bake for 18 to 20 minutes, or until a toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and cool about 5 minutes before removing from pan. Enjoy warm.

Nutrition Facts per Serving: Calories – 251, Total Fat – 9.8g, Sodium – 147mg, Total Carbohydrates – 36.9g, Protein – 3.8g **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.

 

[sister herb]

Blueberry Chicken Salad Wraps

• 3 tablespoons plain Greek yogurt

• 2 tablespoons mayonnaise

• ¼ cup celery, finely chopped

• ¼ teaspoon salt

• 2 cups cooked chicken, diced

• ¾ cup fresh blueberries

• 6 large lettuce leaves

• 6 whole-wheat tortillas

Tips & Notes
These hand-held wraps are kid- and lunchbox-friendly!

Instructions

1. In a medium bowl, combine yogurt, mayonnaise, celery and salt.
2. Gently stir in chicken and blueberries.
3. To warm tortillas, place a damp paper towel on a microwave-safe plate and top it with a tortilla. Repeat to make a stack of paper towels and tortillas, topped with a damp paper towel. Microwave on high until hot, 30-60 seconds.
4. Place warm tortillas on counter and top each with a lettuce leaf.
5. Scoop about ½ cup chicken-blueberry salad on each lettuce leaf.
6. Roll up each tortillas and cut in half. Secure with toothpicks if desired.
7. Serve immediately or wrap tightly in foil and refrigerate.

 

[sister herb]

Watermelon Mozzarella Sandwich

• 8 slices seedless watermelon (about 4-by-6 ½ inches thick)

• 2 cups bread and butter pickles

• 2 cups fresh basil, chopped

• 16 ¼-inch thick slices fresh mozzarella cheese

Instructions

1. Divide the bread and butter pickles in an even layer over the 4 slices of watermelon.
2. Sprinkle the basil over the pickles.
3. Place an even layer of cheese over the basil using four slices per sandwich.
4. Place a remaining slice of watermelon atop each sandwich.
5. Using two decorative picks each, secure the sandwiches together such that you can cut them diagonally into 2 pieces.

Nutrition Facts (per serving): Calories –106, Fat – 1.5g, Dietary Fiber – 1.2g, Protein – 3.2g, Vitamin A – 41%, Vitamin C – 37%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

 

[Tabassum07]

Question to all Technologically-advanced people: When are they going to invent computers when you can tap on the screen on a picture of food and the food comes out??

 

[Aisya al-Humaira]

Wa`alaykum as-salaam wa rahmatullaah,

^ Soon, hopefully.

I always watch cooking shows, read recipes but cooking isn't really my interest. Need some motivations from you people here.

 

[sister herb]

^^ That kind of system would makes you just more lazy - after that no need even to walk to the front door open it to the pizza delivery service...

Roasted Chickpeas

2 cups cooked chickpeas (if canned, drain and rinse)
1-2 teaspoons olive oil, or olive oil spray/mist
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder

Directions:

Preheat oven to 425 degrees F/220 C.
Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.
Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool and eat!

 

[sister herb]

More chickpea recipes...

Roasted Curried Chickpeas with Rosemary and Thyme

Makes about 3 1/2 cups

2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped


Preheat the oven to 425 F / 220 C.

Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don't rely on a change of color. When the chickpeas turn brown they've become burned.

Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside.

While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated.

Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.

Source: http://www.thekitchn.com/pre-dinner...ried-chickpeas-with-rosemary-and-thyme-167855

 

[sister herb]

Roasted Cinnamon Sugar Chickpeas

Ingredients:

• 1 can (15oz) chickpeas
• 1 tablespoon vegetable oil
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoons sugar
• 1 tablespoon agave nectar (or an additional tablespoon of sugar)

Instructions:

• Drain the chick peas and dry them on a paper towel. Drying is super-important so don’t ignore this step, Or me. you should never ignore me.
• Mix vegetable oil, nutmeg, and cinnamon in a bowl, and coat the chickpeas evenly.
• Line a baking sheet with parchment paper, and bake for 20 minutes on 400 degrees F / 200 C.
• Shake the chickpeas around, and sprinkle evenly with sugar (or Splenda) and agave (optional.)
• Bake for another 15-25 minutes and let cool.

Source: http://www.paintandtofu.com/2013/02/24/cinnamon-and-sugar-roasted-chickpeas/

 

[sister herb]

15 more ways to flavor roasted chickpeas:

http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112

 

[sister herb]

Guilt-free Snacking: Baked Zucchini Chips

Prep Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
3 medium Zucchini (or if you find one of those giant zucchini then just 1 of those)
2 large eggs, beaten
3 tablespoons plain flour
1/2 cup bread crumbs
1/4 teaspoon Cayenne Pepper powder or red chilli powder (optional)
1/4 teaspoon dried Oregano (optional)
1/4 teaspoon dried Rosemary (optional)
Salt and pepper, to taste

Directions:
First prepare the zucchini. Cut off the ends of the zucchini and then cut them into 2 inch slices, which are about 1/4 inch thick. If you are using one of those giant zucchini, scoop out the mushy bit in the middle first.

Preheat the oven to 220° Celsius. Cover a baking tray with baking paper or aluminium foil.

Then mix the dried herbs, salt and pepper with the bread crumbs and set aside. Next set up an assembly line to prep the chips. Lightly coat the chips with flour, then dip them in the beaten eggs, then toss them into the herbed bread crumbs and lay them on the prepared baking tray.

Once all the chips are thus prepped, bake them in the over for 10 minutes. After 10 minutes, get the tray out, flip the chips over with a spatula & bake them for a further 10 minutes.

Let them cool a bit & enjoy with your favorite dipping sauce!

Source: http://spiceinthecity.wordpress.com/2012/10/13/guilt-free-snacking-baked-zucchini-chips/

 

[sister herb]

Chickpea Patties

Ingredients:
2 cups of cooked chickpeas
2 tablespoons of tahini (which I have obtained simply blending some sesame seeds, with the help of a drop of extra virgin olive oil)
2 tablespoons of lemon juice
1 teaspoon of turmeric
1 pinch of pepper
2 cloves of garlic
2 tablespoons of chopped parsley
½ teaspoon of salt

Method:
Blend all ingredients and let them stand half an hour.

With your hands, prepare some pellets of the size of a walnut, and place them on a baking tray lined with baking paper.

Bake for 15 minutes in the preheated oven at 220 C.

Serve hot or cold, accompanied by a sauce obtained by mixing the plain soy yogurt, oil, salt, pepper and herbs to taste.

These balls are also ideal for filling sandwiches (falafel style) and, if you wish, can be fried in oil instead of baked.

Here they are: the patties prior to entering the oven.

Source: http://www.veganwiz.com/2010/11/24/humous-patties/

 

[Cariad]

I like the chick pea recipes.. I will be trying these .

 

[sister herb]

Nice if recipes are usefull. Have a tasty moments with chickpeas there.

 

[sister herb]

Sweet Potato Crisps

1 medium sweet potato (about 8 ounces), scrubbed
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt


INSTRUCTIONS

1. Heat the oven to 375 F/190 C and arrange a rack in the middle.
2. Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
3. Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
4. Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve with some spicy or non-flavoured yogurt.

Source: http://www.chow.com/recipes/29591-sweet-potato-crisps

 

[sister herb]

Peanut Butter Banana Chip Breakfast Bars

Prep: 15 minutes
Cook: 20 to 25 minutes

2 cups rolled oats
3/4 cup brown sugar
3/4 cup peanut butter
1/3 cup butter, softened
2 large eggs
1 tsp. vanilla extract
2/3 cup coarsely broken banana chips

Directions

Preheat oven to 375 F/ 190 C and spray an 8-inch square baking dish with nonstick cooking spray.
Stir peanut butter, butter, eggs and vanilla; stir until well mixed. Set a side.
Mix together oats and brown sugar in a large bowl.
Add peanut butter mixture.
Spread mixture evenly into prepared pan.
Sprinkle with banana chips and press into the surface.
Bake for 20 to 25 minutes or until firm when pressed on the surface.
Let cool and cut into squares. Wrap individually in plastic wrap. May be frozen.
Enjoy!

Makes 10-12 breakfast bars.

Source: http://www.meganscookin.com/peanut-butter-banana-chip-breakfast-bars

 

[zaman-gm]

Peanut Butter Banana Chip Breakfast Bars

Prep: 15 minutes
Cook: 20 to 25 minutes

2 cups rolled oats
3/4 cup brown sugar
3/4 cup peanut butter
1/3 cup butter, softened
2 large eggs
1 tsp. vanilla extract
2/3 cup coarsely broken banana chips

Directions

Preheat oven to 375 F/ 190 C and spray an 8-inch square baking dish with nonstick cooking spray.
Stir peanut butter, butter, eggs and vanilla; stir until well mixed. Set a side.
Mix together oats and brown sugar in a large bowl.
Add peanut butter mixture.
Spread mixture evenly into prepared pan.
Sprinkle with banana chips and press into the surface.
Bake for 20 to 25 minutes or until firm when pressed on the surface.
Let cool and cut into squares. Wrap individually in plastic wrap. May be frozen.
Enjoy!

Makes 10-12 breakfast bars.

Source: http://www.meganscookin.com/peanut-butter-banana-chip-breakfast-bars

Huu...it's makes me hungry.