Tag Archives: snack

Two Smoothies: Green & Chocolate Banana

12 Jul

Green Kale Smoothie:

The trick to green smoothies is having the right proportion of greens to fruits so that it doesn’t taste like liquid grass.  I went through a lot of bad trials and errors before finding a good recipe, but this one is super yummy.

1 frozen banana (I usually unpeel it, slice it and freeze the slides on a cutting board with parchment paper)
5-6 frozen grapes (I used green)
1/2 a kiwi
LARGE handful of chopped, washed kale
a little water
chia seeds 

Add all to a blender and mix really well.

Makes one large serving.

Chocolate Banana Smoothie:

 1 large banana, frozen
1 Tbsp cocoa powder
1 cup almond milk, original
1 Tbsp each of chia seeds & flax seeds
1/4 tsp vanilla extract

Mix in a blender, makes 1 large serving.


Spanakopita Bites

4 Jun

These are 100% awesome and very much worth the time to make!

16 oz. frozen spinach, thawed and strained of excess liquid
feta cheese (as much as you want, I use one package
1 egg
chopped garlic
3/4 of a large onion, minced
oregano, salt and pepper

In a pan heat up a little oil and sautee the minced onion and chopped garlic.

Add the translucent onion mix to a bowl.  Add in the spinach, cheese and spices and the egg.  Mix well.

Roll out a roll of phyllo dough, and place a damp paper towel over it to keep it from drying out.

Cut the layers of dough into 3 vertical strips.

Take one layer, brush with olive oil, and place a teaspoon of spinach filling on it like this:

Then fold like this:

Until you get something that looks like this:

I like to then lay these on a cutting board lined with parchment paper and then freeze them overnight.

After that I place them in a big bag and keep them frozen until I want to use them.

Then I’ll just pop a few out onto a baking sheet and bake at 300 for 30-or-so minutes, or until whenever they are browned.

They go great with tzatziki sauce!


Baked Mini Corn Dog Snacks

4 Jun

I have to admit something….

…I *love* corn dogs.  Hot dogs, you couldn’t pay me to eat one.  But CORN dogs… drive me wild ; )  However the fact that they are deep fried and usually huge doesn’t do well with trying to eat more healthy.  So that’s why I love this recipe for bite sized, baked mini versions of my favorite fair food!

Adapted from Iowa Girl Eats

1/2 cup applesauce, the sweetened kind
1/2 cup sugar 
2 eggs
1 cup buttermilk
1 cup all purpose flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

turkey hot dogs, or tofu hot dogs

Preheat the oven to 350 degrees.

Spray the cups of a mini muffin pan with non stick spray.

Combine the applesauce and sugar in a bowl.

Whisk in the eggs and buttermilk.

In a separate bowl add the baking soda, salt, cornmeal and flour.  Mix together.

Whisk in the dry ingredients into the wet ingredients.

Pour some into the muffin cups to about 3/4 full, then add in a 1″ piece of hot dog and push down in the cup.

Bake for about 10 minutes.

*This recipe makes about 46 mini corn dogs*

Honey Roasted Granola

23 May

I never thought making granola would be so easy!

quick cooking oats
canola, coconut or olive oil
ground cinnamon 

Preheat the oven to 300 degrees.

Put the oats in a bowl.

Drizzle with a little of the oil and mix to coat.

Add as much honey to coat the oats.  Taste it to see if the oats are sweet enough, if not you can add a little sugar.

Spread the mixture on a baking sheet lined with parchment paper.

Cook for about 15 minutes, then mix and cook another 15 minutes (or until slightly browned).

**When you take it out of the oven the oats will still feel soft and sticky, but when they cool it will harden to a granola texture.

While still soft, sprinkle with the cinnamon.

Let cool.  Then add in your mix-ins (like chopped almonds, dried fruits, seeds, flaxseed, chia seeds, etc…).

Store in an air-tight jar.

Oatmeal with Bananas and Chocolate

19 May

1/2 cup quick-cooking oats
1 cup milk (almond milk)
1 banana, mashed
cocoa powder
sugar (optional)
chia seeds (optional)

Makes about 2 servings

In a pot, add the mashed banana, the milk, the cocoa, chia seeds,  and the oats.

Cook according to the package directions on the oats, stirring to incorporate the ingredients.  Add sugar to taste (but the banana adds most of the sweetness).

Chocolate Mug Cake

3 Feb

Making this was a mistake because it is too easy and I will have to fight myself not to make it as often as…every day.  But I tried to cut down the sugar and make it a bit more healthy so that if I do give in, and eat one, or two, a day it won’t be the end of the world.  Right?  Right.

Adapted from Zoom Yummy

1 300mL microwave safe mug
2 1/2 Tbsp all purpose flour
2 Tbsp sugar
1 Tbsp cocoa powder
1 egg, whites only (you can use the whole egg but I found it tasted a bit eggy)
1 1/2 Tbsp canola oil
1 1/2 Tbsp milk (I used almond milk)
1/2 tsp vanilla extract
1/4 tsp baking powder
pinch of salt
1/2 Tbsp nutella, if you have it/want it.

Combine all ingredients in your mug.

Microwave for 3 1/2 – 4 minutes, depending on your microwave.


Matt’s Mom’s Potato Salad

3 Feb


The first of the awesome polish recipes I will try to learn from Matt’s mom!

5 medium potatoes
3 medium or 2 large carrots
1 can of peas, or 1/2 a bag of frozen peas
3 large kosher pickles
2 hard boiled eggs
mustard (of your choice)

Peel the potatoes and carrots.

Cube the potatoes but leave the carrots whole.

Boil them in a large pot of water until tender, but sill firm.

In the meantime, hard boil the eggs.

When the potatoes and carrots are done, drain and set aside to cool (mix in the frozen peas a this point to help cool).

Once cool, cube the carrots and add back to the potatoes.

Cube the pickles and add to the mix.

When the eggs are done, cube and add to the mix.

Season the whole mixture with plenty of salt and pepper, then add in mayo and some mustard for taste, to get the right consistency.

Transfer to a large bowl and refrigerate.

*This makes a HUGE serving, enough to last 2 people for about 4-5 days.