Category: Snack

Chocolate Dipped Almond Butter Banana Bites

Chocolate Dipped Almond Butter Banana Bites

chocolate-dipped-almond-butter-banana-bites

Chocolate Dipped Almond Butter Banana Bites

These chocolate dipped almond butter banana bites are a delicious and healthy treat perfect for any time of day!

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Chocolate Dipped Almond Butter Banana Bites

You could make these using any nut butter you like. I made them using homemade coconut maple almond butter.

Ingredients
  • 3 large bananas
  • ⅓ cup nut butter of choice
  • ½ cup melted chocolate of choice (dark chocolate has anti-oxidants)
Instructions
  1. Slice bananas into slices about ¼-1/2 inch thick.
  2. Spread a little nut butter onto a slice and sandwich two slices together.
  3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.
  4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.
  5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.
  6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.
Salt and Vinegar Zucchini Chips Recipe

Salt and Vinegar Zucchini Chips Recipe

Salt and Vinegar Zucchini Chips

Salt and Vinegar Zucchini Chips are very low in calories and are low carb too!

The key to making a real good chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible. Toss with my other ingredients and you won’t believe how good these are!

Note: You can make this recipe in the oven if you don’t have a dehydrator. See instructions below.

Prep time: 15 mins
Cook time: 12 hours
Total time: 12 hours 15 mins

Serves: 8

Ingredients
4 cups thinly sliced zucchini (about 2 or ­3 medium zucchini’s)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Instructions
1. Use a mandolin or manually slice the zucchini as thin as possible.
2. In a small bowl whisk olive oil and vinegar together.
3. Place zucchini in a large bowl and toss with oil and vinegar.
4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
5. Depending on how thin you sliced the zucchini drying time will vary, anywhere from 8 to ­14 hours.
7. Store chips in an airtight container

To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees for 2 to ­3 hours. Rotate half way through cooking time.

salt and vinegar zucchini healthy snack

salt and vinegar zucchini chips healthy snack

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So Easy! So Delicious! Tomato Avocado Melt Recipe

So Easy! So Delicious! Tomato Avocado Melt Recipe

So Easy! So Delicious! Tomato Avocado Melt Recipe

My sister-in-law introduced me to this tasty melt while I was visiting for Christmas last year. Part of me still holds a tiny grudge that she didn’t share it with me sooner, because I know it’s a family favorite at her house, and it has quickly become my go-to quick lunch of choice! Seriously, this Tomato Avocado Melt is to die for and I basically eat it every day for lunch!  It takes 2 seconds to throw together and it always satisfies my hungry tummy! And, not only does it have some of my favorite ingredients layered on top, it has a thin layer of mayo and cayenne spread on the bread, which is the secret ingredient!  The mayo/cayenne combo adds just the right touch of tang and bite that makes this melt completely addicting!

I often make this for my one-year-old’s lunch as well, leaving out the cayenne, and he gobbles it up!  If you’re like me and hardly have time to feed yourself come lunch-time, this melt is your solution! A deliciously addicting sandwich in under ten minutes.  I’ve compiled a whole bunch of awesome lunch and snack ideas here, and I refer to them often. But this Tomato Avocado Melt is probably my favorite of all!

cheese-avocado-tomato-melt

Tomato Avocado Melt Recipe

Total Time: 10 Min
Serves: 2
Ingredients
  • 4 slices of bread
  • 1-2 Tbsp mayonnaise
  • cayenne pepper, to taste
  • 1 small Roma tomato, sliced thin
  • 1/2 avocado, sliced thin
  • 8 slices of cheese (your favorite kind)
Instructions
  • Spread a thin layer or mayonnaise on each piece of bread. Sprinkle with a pinch of cayenne pepper. Layer bread with tomato and avocado slices and top with cheese. Broil on high for 2-4 minutes, or until bread is toasted and cheese is bubbly!
Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe
A Healthy Snack!

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds. Have you ever tried them before? If so, you know the struggle.

A chocolate treat to feel good about!

Turns out, making them at home is cheaper. I don’t know if that is a wonderful or dangerous thing. And homemade always tastes better than store-bought.

The number one ingredient is almonds. Since there are so little ingredients in this snack, make sure you’re using high quality almonds, chocolate and salt. Blue Diamond Almonds are a great choice. Fresh, unsalted, nutrient-dense whole almonds. Doesn’t get much healthier than that! And now, the chocolate.

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I’d like to take a dip in there myself!

Remember, quality ingredients are key. Use pure chocolate (not chocolate chips). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool is this 3-piece dipping tool set. I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and Sugar In The Raw sugar. Any coarse sugar will work. I love the added crunch the sugar gives and the way it balances the flavor of the sea salt. The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

Blue-Diamond-Almonds

Only 4 simple, convenient ingredients transformed into something extraordinary. And within minutes too! Plus, they’re a great source of protein, energy, and let’s not forget all that glorious sweet and salty crunch.

Yield: 1 and 1/2 cups

Prep Time: 25 minutes

Total Time: 1 hour

Making-Dark-Chocolate-Sea-Salt-Almonds

Ingredients:

  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups Blue Diamond Almonds whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar, Sugar In The Raw (or any coarse/raw sugar)

Directions:

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the chocolate in a double boiler or very carefully use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.

Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.

Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!

Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.