Posts Tagged ‘healthy snacks’

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Rosemary and Garlic Slow-Roasted Almonds

June 13, 2012

A few weeks ago, one of my favorite food blogs, Foodie with Family, came up with this recipe for Rosemary and Garlic Slow-Roasted Almonds. I immediately printed off the recipe, and then I even left a tab up with the recipe so I wouldn’t forget to make these. They looked so wonderful, I really could not resist.

I usually am not one to eat almonds. I don’t know why but they’re probably my least favorite nut. But when I saw the combo of the rosemary and garlic, my interest was peaked.

So, I got the few things I needed to make them, and set to roasting almonds in the middle of the day, even though our temps outside were in the 70s.

And let me tell you, these are probably the best snack ever! They were so addicting. I could not keep myself from sneaking an almond every time I walked by the oven.

These are my new go-to snack. I’m not afraid to admit that Reinman and I ate half the batch the night they were done.

These almonds will be going everywhere with me from now on. They’re perfect to have in my purse, or when I go to the movies, or to the beach. I can’t wait!

If you make these, I bet you will love them as much as we do.

Rosemary and Garlic Slow-Roasted Almonds

recipe from Foodie with Family

Ingredients:

  • 4 cups whole, raw almonds (out of the shell)
  • 1 T extra virgin olive oil
  • 1 clove garlic, pressed or minced
  • 1 tsp kosher or sea salt
  • 3/4 tsp dried rosemary, crumbled between fingers to break into smaller pieces

Directions:

  1. Toss everything in a large bowl until evenly mixed. Pour the nuts onto a rimmed baking sheet and make sure they are in a single layer.
  2. Put in a cold oven and set temperature to around 170 degrees. Roast overnight (or around 8 hours) or until the oil is absorbed, and nuts appear matte.
  3. Remove from oven, cool nuts completely and store in a canning jar or another container with an airtight lid. If the seasonings fall off you can just put the seasonings in the jar as well.
  4. Enjoy!

— the Jilb

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Buffalo Wing Hummus

April 9, 2012

Full of chickpeas, tahini, hot sauce, and a few other things this Buffalo Wing Hummus is a really simple, yet yummy snack.

And what is better paired with hummus than pita bread?

This Buffalo Wing Hummus was extremely easy to make, and tastes so good. I only put 2 tablespoons of hot sauce in mine and it gave the hummus a mild hot flavor. If you like yours hotter, go ahead and add another tablespoon.

I should mention that this recipe makes 4 cups, which is a lot in a house when only 2 people are eating it. So, have a party or you could even cut the recipe in half.

Buffalo Wing Hummus

recipe from The Food Network Magazine

Ingredients:

  • 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
  • 2-3 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 & 1/2 tsps paprika
  • 2 T barbecue sauce
  • 2-3 T hot sauce
  • 1 T distilled white vinegar
  • kosher salt

Directions:

  1. Put the chickpeas, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 & 1/2 tsps salt in a food processor. Puree until smooth and creamy.
  2. Enjoy!

— the Jilb

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Roasted Chickpeas Three Ways

March 30, 2012

I honestly can’t believe I’m even posting these recipes. Until about two months ago I didn’t even know what a chickpea was, let alone eat one. Sure shows you as to what eating healthy will do for you.

So, we’ve been eating a lot of chickpeas. The Baby in particular loves them. I think she’d eat a whole can if I let her. Silly Baby.

I’ve got three varieties of roasted chickpeas for you: Spiced, Honey Roasted, and Sweet and Salty. These are our favorites, although I’m always open to trying something new.

Out of the three chickpea recipes, I don’t really have a favorite. They’re so different and so good in their own way. Reinman says his favorites are the Spiced. The Honey Roasted Chickpeas remind of honey roasted peanuts. Love!

The Spiced ones have their own unique flavor. They’re a little spicy, and I like that.

And the Sweet and Salty have a really nice cinnamon-y flavor. I love cinnamon.

Roasted Chickpeas Three Ways

recipes adapted from Cupcake Project, and Allrecipes

Ingredients:

  • 15 oz can of Garbanzo beans (chickpeas) and one of the following:
  • Spiced: 1 T olive oil, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp paprika, pinch of salt, pinch of cayenne
  • Honey Roasted: 1 & 1/2 T honey, 1 tsp brown sugar, 1/8 tsp sea salt
  • Sweet and Salty: 2 tsp olive oil, 1 tsp cinnamon, 1 & 1/2 tsp brown sugar, and 1/4 tsp salt

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Open your can of chickpeas. Drain, and rinse them. Pat dry with paper towel. Put chickpeas on the lined baking sheet.
  3. Bake for 30-40 minutes or until chickpeas are crunchy. Mix halfway through.
  4. In a small bowl, add whatever version of the roasted chickpeas you want to make. If you are doing one with olive oil, I would recommend mixing your chickpeas with oil first, and then adding your spices.
  5. You’re all done and ready to have a yummy, healthy snack! I would recommend eating these the same day you make them.
  6. Enjoy!

— the Jilb

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No-Bake Energy Bites

February 27, 2012

I stumbled across this awesome recipe a few weeks ago that I thought I would share. These little energy bites are so awesome, and they are healthy so eating one or two or three leaves me feeling not too guilty.

The really nice thing about these energy bites? They are so versatile you can put whatever you want in them. Next time I make these I plan on adding some mini chocolate chips. Yum!

No-Bake Energy Bites

recipe slightly adapted from Smashed Peas and Carrots

Ingredients:

  • 1 cup oatmeal
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/2 cup ground flaxseed or wheat bran
  • 1/2 cup chopped nuts
  • 1 T cocoa powder

Directions:

  1. Mix everything in a large bowl until well-combined. Refrigerate for a half hour. Once chilled, roll into balls!
  2. Keep in an airtight container up to a week in the refrigerator.
  3. Enjoy!

— the Jilb