My Sweet Marie

Posts Tagged ‘healthy snack

I must apologize for not writing for so long! We were away in Europe and frankly it’s taken me a couple weeks to catch up on sleep, laundry, work, I could go on! Anyhow, here’s a recipe for a great and tasty snack that is only 1 point per 1/4 cup! If you have it with crackers then just add those points but if you have it with veggies, it’s a super duper deal! Feel free to change up the ingredients but I like this just the way it turned out!

Ingredients:

  • 1 lemon, zested and juiced
  • 1/2 cup green olives
  • 2 tbsp. capers
  • 1/2 cup roasted red peppers
  • 1 can artichokes, drained ***
  • 2 cloves of garlic

Directions:

  1. Put all of the above in the food processor and process till smooth! That’s it.
  2. Put it in a pretty dish and have fun with it!
  3. You can top it with parsley or cilantro for color if you want.
  4. *** use artichokes packed in water or count extra points for the ones in oil.

This is a little snack idea I came across on Pinterest posted by garlicdiaries.com. I think it’d make a great salad topping as well as a great little nibble snack! Easy to do, great to eat and healthy too! It is 2 points per 1/4 cup for my WW friends!

Ingredients:

  • 1 bag of frozen edamame beans(1 lb)
  • 1 can of chick peas, drained and rinsed ( 14oz can)
  • 1 tbsp. olive oil
  • spice of your choice

Directions:

  1. Shell the beans, reserving the beans in a dish.
  2. Add the chick peas to your beans.
  3. Add the oil and seasons of choice. Stir and place on a parchment covered tray.
  4. Bake at 375 for 30 minutes, stirring every 15 minutes.
  5. Spice options: cayenne, soy sauce, chilli powder, garlic, onion powder, curry etc.
  6. Enjoy on their own or top a salad with!
  7. Each 1/4 cup serving is 2 WW points! Enjoy!

Protein is a big part of me staying on track and not off eating all kinds of junk food. These nuts are tasty, healthy and easy to do. They are great when having company and the kids will love them too! here’s how to do it:

Ingredients:

  • 2 cups almonds, in skins, natural
  • 2 cups cashews, not salted
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1 tbsp. olive oil
  • 2 tbsp. maple sugar or syrup or honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mustard powder
  • 1 tsp dried coriander or cilantro
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/4 tsp pepper

Directions:

  1. In a small bowl, mix the seasonings, oil and mustard.
  2. In a large bowl add all the nuts then toss with the seasoning mix.
  3. Spread on a baking tray covered in parchment.
  4. Bake at 350 for 20 minutes, stirring mid-way.
  5. Store in an air-tight container for a week or so.

Tis the season to carve the jack-o’-lantern and what better thing to do but save the pumpkin seeds and roast them up! It’s easy, a healthy snack that can be packed in the school lunches, and fun to do! Here’s the easiest recipe ever!

Ingredients:

  • 1 1/2 cups raw pumpkin seeds
  • 1 tsp sea salt
  • 1-2 tsp olive oil or melted butter
  • garlic salt if you’d like

Directions:

  1. Preheat oven to 300.
  2. Place parchment paper on a baking tray.
  3. In a bowl, toss the seeds with the oil and seasonings. Lay flat on your tray and bake till golden, about 45 minutes.
  4. Eat them fresh out of the oven, you’ll love it!
These are a healthy snack and to die for!! It’s sort of  like a chocolate oatmeal no bake cookie, but extra… creamy and special.  It almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried fruit!
 
Ingredients:
 
  • 1 cup peanut butter
  • 2/3 cup honey
  • 1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
  • 2 cups g.f. oats (not instant)
  • 1 1/4 cups mini chocolate chips (dairy-free if needed)
  • 3/4 cup dried cranberries or cherries

Directions:

  1. In a medium-sized saucepan, melt together peanut butter, honey and coconut oil.
  2. Remove from heat and add oats, chocolate chips and dried cranberries.
  3. Stir until combined and chocolate chips are melted.
  4. Spread into a 9×13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
  5. cut into squares and enjoy!