Wednesday, February 17, 2010

Snacks that are so good

I am back at work on a temporary basis and I am trying my best to keep the same habits I have while staying home. I like to have my snacks in between meals so here are some ideas for snacks that the kids and I are taking to school/work.

Granola bars
1/3 c. oil
3/4 c. brown sugar
2 T. honey
1 t. vanilla
1 egg
1 c. whole wheat flour
1 t. cinnamon
1/2 t. baking powder
1/4 t. salt
1 1/2 c. oats
2 c. rice krispies
1 c. of dark chocolate (I use 60% cacao)

In large bowl, combine oil, brown sugar, honey, vanilla, and egg. Add flour, cinnamon, baking powder, and salt. mix well. Stir in oats, cereal, and raisins. Grease 9x13 inch pan. Press mixture into pan. For chewy bars bake 15 minutes at 350 degrees. for crunchier bars, bake 25 minutes. Slice into 16 bars.

So yummy, give it a try

Roasted carrot dip (from here)

4 carrots, peeled and chopped
1 tablespoon extra virgin olive oil
Salt and pepper
1/2-1 cup non-fat Greek-style yogurt, depending on how creamy you want it
Zest and juice of 1 lemon
Assorted veggies for dipping, such as celery, bell pepper and zucchini spears

Preparation
Pre-heat oven to 425ºF. Toss carrots and olive oil together on a baking sheet and season with salt and pepper. Roast until tender, about 20 minutes. Transfer carrots to a food processor and process until puréed and smooth. Add yogurt, lemon zest and juice, some salt and pepper to the processor and continue mixing until smooth and combined. Chill dip and serve cold with veggies alongside for dipping.

Mixed nuts
My favorite mix is (all low salt): Almonds, cashews, peanuts, pistachios and for added spice, wasabi peas

No salt, no-sugar-added rice cake with a tablespoon of almond butter (a new fave!)

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