Tag Archives: almonds

33 Super Tasty Healthy Snacks

I am always searching for a perfect go to snack that will fill me up while stoking my body with healthy fuel.  Here is a list of 33 nutrient dense, tasty snacks I rely on to fuel me an my family.

Nut Butter Stuffed Dates

Nut Butter Stuffed Dates

  1. 4 dates stuffed with 1 tbs of nut butter (roughly 180 calories)
  2. Chili Lime Popcorn .
  3. Apple with 1 tbs of almond butter (180 calories)
  4. Frozen banana with 10 almonds (180 calories)
  5. ½ avocado topped with salt, pepper and spoonful of salsa (170 calories)
  6. 2 tbs of chia seeds with ¼ cup of almond milk and ½ cup of blueberries (196 calories)
  7. 1 cup of jicama spears with ¼ cup guacamole and 2 tbs of salsa (165 calories)
  8. 1 cup veggie juice with 4 slices of deli turkey (150 calories)
  9. 3 tbs of hummus spread on hearts of palm spears (180 calories)
  10. 1 100 calories whole wheat pita with 2 tbs of hummus (170)
  11. 1 cup of shelled edamame (200 calories)
  12. 6 dates stuffed with 3 tsps of Gorgonzola cheese and 1 almond each (210 calories)
  13. 2 large hard boiled eggs and ¾ cup of cherries (210 calories)
  14. 1 ounce of turkey jerky, 1/8 cup of slivered almonds and a pear (208 calories)
  15. 9 walnut halves and 1 cup of sliced plums (194 calories)
  16. 4 dried figs and two slices of prosciutto (210 calories)
  17. 1 apple and 1 piece of string cheese (160 calories)
Chocolate Almond Energy Blasts

Chocolate Almond Energy Blasts

18.  Chocolate Almond Energy Blasts
19.  Four fresh figs stuffed with 1 tbs of goat cheese and then drizzled with honey (206 calories)
20.  1 Trader Joes mini fiber cake spread with 1 tbs of nut butter (175 calories)
21.  3 oz of deli turkey spread with 2 tbs of  hummus and then rolled up
22.  One 6 inch whole wheat tortilla, spread with 2 tbs of Trader Joe’s Fat Free Black Bean dip with ¼               avocado,  then rolled up (190 calories)
23.  Trader Joe’s Fat Free Bean Dip spread on 2 oz of deli turkey and ¼ avocado (180 calories)
24.  Medium pear, 1 tbs of chopped walnuts, 1 tsp of honey (170 calories)
25.  Larabar (roughly 200 calories, depending on flavor)
26.  7 oz full fat Greek Plain Yogurt with handful of raspberries
27.  Medium banana with 1 tbs of peanut butter (190 calories)
28.  3 Rye crackers with 1 oz of goat cheese and 1/3 cup of blueberries
29.  1 serving of pita chips and 1 kiwi
30.  1/3 cup of part skim milk ricotta plus 11 chopped smokey almonds
31.  ¼ cup  of Love Grown Granola, ¼ cup of blueberries with ½ cup unsweetened almond milk (166 calories)
32.  2 hard boiled eggs with 2 tsps of sriracha  sauce (165 calories)
33.  1 cup whole strawberries dipped in 2 melted Lindt Excellence Chili Bar squares (141 calories)

Enjoy!!

Also checkout this weeks Cooking For One Series I am participating in.  Here is the line up of amazing bloggers with super yummy recipes.  I can’t wait to try all these recipes!

 

Day
Friends
Sunday, October 5th
Katie @ Whole Nourishment ~ Green Quinoa Bowl
Monday, October 6th
Kellie @ Food to Glow ~ Grilled Shiitake Kimcheese
Tuesday, October 7th
Isadora @ She Likes Food ~ Vegetable Lasagna Roll-ups
Wednesday, October 8th
Dearna @ to her core ~ Roasted Pumpkin and Peanut Soup
Thursday, October 9th
Lynsey @ lynseylovesfood ~ Roasted Root Vegetable Calzones
Sarah @ Highgate Hill Kitchen ~ Spicy-Roasted Chickpeas, Herbed Freekeh & Moroccan Carrot Salad
Friday, October 10th
Grace @ Earthy Feast ~ Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg
Saturday, October 11th
Teri @ Nourished Roots ~ Curried Red Lentil and Roasted Delicata Squash Soup

 

Shared with Urban Naturale and Fat Tuesday.

Strawberry Rhubarb Crumble, GF, Vegan

 

Strawberry Rhubarb Crisp with vanilla ice cream.

Strawberry Rhubarb Crisp with vanilla ice cream.

This weekend I went to visit my in-laws near Bainbridge Island, Washington.  Bainbridge has an amazing little farmer’s market with talented artisans and beautiful booths filled with produce.  When I was there on Saturday, one of the booths was featuring rhubarb and had a recipe for a flourless Strawberry Rhubarb Crumble.  Even though I had never cooked rhubarb before and had only eaten it a few times, once I sampled the crisp, I was hooked.  My son, mother-in-law and I instantly decided we needed to recreate the crisp for dessert that night.

Beautiful Rhubarb at the farmer's market.

Beautiful Rhubarb at the farmer’s market.

I loved this recipe because it did not include any gluten or dairy and is pretty light on sugar.  I also liked it because it included chia seeds for added omega-3’s. The chia seeds acted as a nutty, crunchy binder in both the filling and the crumble.  You can buy Chia Seeds here)  The almond meal used in place of flour offered a tasty, nutty  flavor I loved.  Almonds are high in fiber, Vitamin E, potassium and magnesium.  (You can buy Bob’s Red Mill Flour Almond Meal here.)

The strawberries offered a potent dose of Vitamin C and other antioxidants and the rhubarb is also high in fiber, Vitamin C and provides a major dose of Vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain.  The oats contributed an extra boost of fiber, manganese and a surprising amount of protein.  (You can buy Bob’s Red Mill Oats Rolled Regular here.)

There are so many beneficial ingredients in this crumble that I think you could serve it for breakfast and feel like you have started your day off on the right nutritional foot!  I love when a dessert is good and good for you!!

Filling waiting for the crumble topping.

Filling waiting for the crumble topping.

I think I mentioned in a previous post how much my father-in-law loves fruit desserts so he was thrilled when my son pulled this one out of the oven.

Finished crumble ready for dessert.

Finished crumble ready for dessert.

Some of us added ice cream to our crumble but if you are dairy free, it was just as good without it.

Crumble with ice cream.

Crumble with ice cream.

Strawberry Rhubarb Crumble, GF, Vegan

Ingredients

  • For Base
  • 2 lbs of strawberries, chopped
  • 1 cup of rhubarb
  • 1/2 lemon, juiced
  • 1 tsp of cinnamon
  • 2 tbsp chia seeds
  • 3 tbs of brown sugar
  • For topping
  • 1 cup of almond flour
  • 1 tsp cinnamon
  • 1/2 cup rolled oats
  • 3 tbs brown sugar
  • 1 tsp baking powder
  • 1/8 tsp of salt
  • 2 tbs chia seeds
  • 4 tbs of coconut oil, softened
  • 1/2 cup almonds, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. In medium bowl, combine base ingredients. Mix well and then set aside while you prepare the crust.
  3. In medium bowl, mix almond crumble topping ingredients except coconut oil and crushed almonds.
  4. Warm up the coconut oil by putting jar in warm water.
  5. Add coconut oil and chopped almonds in the bowl with the crumble topping. Mix until a course crumb is formed.
  6. Pour the base into a 8 X 11 baking dish. Top with crumble topping and bake until bubbling and almonds are roasted.
  7. Bake about 30-40 minutes depending on your oven.
  8. Wait 15 minutes before serving.
  9. Serve warm or room temperature and include ice cream topping if desired.
http://www.nourishedrootspdx.com/blog/strawberry-rhubarb-crumble-gf-vegan/

This post contains affiliate links.

Shared with Homespun Oasis, She eats, The Nourishing Gourmet, Real Food Fridays, Gluten Free HomemakerGirl Meets NourishmentRock My Vegan Socks, The Novice Gardner, Food Renegade, Allergy Free Alaska and Live Laugh Rowe.

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