Healthy Snack Bags

I’m not 100% sure how some people don’t snack during the day.  If I were to go all the way from breakfast to lunch or lunch to dinner without eating, I would surely die.  Therefore, I love to have healthy snack bags ready to go!  I can grab a couple as I go to work along with my lunch, and then happily and healthily snack.  Today I had some free time so I got a bunch of bags ready.  Feels great to be ready for a couple weeks of healthy snacking.

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I made four types of snack bags.  Here they are –

  1. Eggs – I make hard boiled eggs (bring water to boil, add eggs, continue boiling for 12 minutes).  Once the eggs are cooled, I put one to a bag with sea salt and black pepper.  At work, I peel the egg, roll it in the salt and pepper in the bag, and then enjoy!
  2. Almonds and dried apricots – so easy and delicious.  Just add some almonds and some dried apricots to the bag, and it is ready to go.  I also like walnuts and raisins, but didn’t make those bags for this week.
  3. Black bean brownies – So delicious!  I have the full recipe here: wholerealfoodblog.wordpress.com/ . Once baked, I cut these into 12 brownies and put a brownie in each bag.  I then freeze the bags and grab as needed.
  4. Almond flour pumpkin muffins.  These are delicious as well.  Here is the full recipe: wholerealfoodblog.wordpress.com/ . I bake a batch of 24 muffins and freeze 2 to a bag.

Note – if you make snack bags like this, be sure to reuse the bags!  I save my bags so they are ready to go for the next snack-bag-making day.  Enjoy!

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Garlic Hummus

Today seems to be the day for posting the end results to recipes I have been working on for some time.  I can’t even count how many batches of hummus I have made, but I am finally quite happy with my hummus recipe.  Hope you enjoy!

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Garlic Hummus

Ingredients:

whole garlic bulb

1/2 cup olive oil

1 teaspoon sea salt

2 cans chick peas, drained and rinsed

1/3 cup tahini

2 lemons, juiced

1/2 teaspoon pepper

3 teaspoons cumin

1 teaspoon paprika

Directions:

  • Preheat over to 400 degrees. Cut top off garlic bulb. Wrap in foil, leaving the top open. Drizzle with about 1/4 teaspoon of the olive oil and sprinkle with a smidgen of the sea salt. Bake at 400 degrees for 40 minutes.
  • Add the rest of the ingredients to a food processor, including the rest of the olive oil and sea salt from what was drizzled and sprinkled onto the garlic.  Process.
  • When garlic is done cooking, hold onto foil and squeeze so garlic comes out.  Squeeze into food processor and process until smooth.
  • Serve with raw vegetables such as cucumbers, carrots, and celery, or with corn or pita chips.
  • Enjoy!

Chocolate Covered Banana Nut Bites

Decided to get creative and invent a new snack/dessert this afternoon.  These aren’t beautiful, but they are delicious!  If you make them, send me a picture; yours will probably look better than mine!

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Chocolate Covered Banana Nut Bites

Ingredients:

1, 4-oz bar of 100% baking chocolate

1/2 cup full fat coconut milk

2 tablespoons honey

3 bananas

almond butter

toothpicks

Directions:

  • Heat chocolate, coconut milk, and honey together.
  • Slice bananas.
  • Make little “sandwiches” with almond butter between two slices of banana.
  • Spear sandwiches with toothpicks and dip into chocolate.
  • Place on parchment paper and cool in fridge for two hours.
  • Move into glass storage container when chocolate is hard.  Store in fridge with or without the toothpicks.

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Untitled

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Sandwiches Covered in Chocolate Before Cooling

Guacamole

This is my all time favorite guacamole recipe!  Of everything I cook, this is the recipe I get asked for the most.  It is so delicious!  The recipe is modified only slightly from a recipe my sister gave me years ago.  The trick is in the garlic.  Hope you enjoy!

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Guacamole

Ingredients:

whole garlic bulb

1/4 teaspoon olive oil

smidgen of sea salt, or less

4 avocados

2.5-3 limes

1/4 cup fresh cilantro

1/2 of a red onion, chopped

1 cup red pepper, chopped

1/2 tablespoon sea salt

1 1/2 teaspoon cumin

Directions:

  • Preheat over to 400 degrees.  Cut top off garlic bulb.  Wrap in foil, leaving the top open.  Drizzle with the 1/4 teaspoon olive oil and sprinkle with the smidgen of sea salt.  Bake at 400  degrees for 40 minutes.  (Pictured Below).
  • Place 4 avocados in a bowl.  Squeeze limes to add lime juice.  If you use a good squeezer, like the one pictured below, you will only need 2.5 limes (3 if you really like a strong lime flavor).  If you squeeze by hand, you will probably need 4 limes.
  • Mash avocado and lime together with masher.
  • Add cilantro, red onion, red pepper, 1/2 tablespoon sea salt, and cumin.  Stir.
  • When garlic is done, squeeze foil so garlic comes out.  It will squeeze right out.  Mix the cooked garlic into the guacamole.  Mash the cloves a bit to mix well.
  • You can eat immediately, but it’s best if it sits in the fridge a couple hours to let the flavors combine.
  • Enjoy!
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Garlic ready to bake

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Lime squeezer

Fruit Snacks

I have recently been hearing a lot about the health benefits of gelatin so I wanted to try it.  These fruit snacks are a double bonus since I also love gummy snacks!  This is a great recipe for enjoying a gummy treat while eating gelatin!

Ingredients:

6 lemons

1 orange

1.5 cups frozen blueberries

2/3 cup gelatin

Directions:

  • Squeeze juice from lemons and orange.  You need 2 cups of juice.  If you don’t have enough, top with water or squeeze another lemon.
  • Heat juice and berries on high in small saucepan until it boils.  Reduce to medium heat and cook about 2 minutes.
  • Remove from heat.  Whisk in gelatin slowly, whisking vigorously.
  • Puree using an immersion blender.
  • Pour into a 9×13 pan.  Place in fridge to cool, about 2 hours.
  • Cut into squares and put squares in a glass container to store in the fridge.
  • Enjoy!

Notes:

I am posting a picture of the gelatin I used in case you haven’t bought gelatin before.

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Gelatin

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Puree poured into 9×13 pan

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Fruit Snacks