Roasted Chickpeas

Original recipe from Well Plated.

Yield: about 2 cups.

Ingredients:

• 3 c cooked chickpeas (2 cans)
• 2 T olive oil
• 1 t cumin
• 1/2 t garlic salt
• 1/2 t smoked paprika
• 1/2 t chili powder
• 1/2 t cayenne pepper

Directions:

1. Preheat oven to 375.
2. Rinse and drain chickpeas. Peal back any skins that are coming off and discard. Lay out on a clean tea towell or paper towel and pat dry, then let them air dry for 1 hour. 
3. On a large cookie sheet, scatter chickpeas. Drizzle with olive oil and stir with spatula to coat. 
4. In a small bowl, mix seasonings. Sprinkle over chickpeas and toss/stir to coat.
5. Bake 40 minutes. Turn off the oven, crack the door, and leave chickpeas for cool inside for 5 more minutes. Remove and let cool on counter before enjoying as a snack or on this delicious Curly Kale Salad!

Chia Pudding

Original recipe from Wellness Mama.

Ingredients:

• 1 c milk of choice
• 1/4 c chia seeds
• 1/4 c sugar or sweetener of choice 
• 2 T cocoa powder or 1 c mashed fruit of choice
• 1/4 t vanilla
• 2 t lemon juice (only if adding fruit--omit for chocolate flavor)

Directions:

1. Mix together in a pint jar or bowl, wait 5-10 minutes. 
2. Mix again, then place in fridge 30 minutes or overnight. 
3. Enjoy!

Broccamole

Pictured: broccamole made with black bean cilantro salsa

Original recipe from the amazing Eighty Twenty.

Ingredients:

• 4-5 c (or 1 pound bag frozen) broccoli florets, steamed and chopped
• 1 avocado
• 1/3 c lemon or lime juice
• 3 T mayo
• 3/4 t salt
• 1/2 salsa or to taste (we like black bean cilantro salsa)

Directions:

1. In a good blender or food processor, combine broccoli, avocado, lemon or lime juice, mayo, and salt.
2. When broccoli mixture is smooth, transfer to a medium bowl.
3. Stir in salsa. 
4. Enjoy with pita chips or tortilla chips!

Easiest Power Bar Granola Bars

Original recipe from Sally's Baking Addiction.

Pictured: power bars made with protein powder.

Yummy and filling!

Ingredients

• 1/2 c peanut butter
• 1 ripe banana, mashed
• 1/3 c honey
• 1/4 c cocoa powder*
• 3 c quick oats
• 1/8 t salt

*to increase protein, substitute cocoa powder for 1/4-1/2 c chocolate protein powder

Directions:

1. In a medium microwave dish, melt peanut butter and honey to soften. Add remaining ingredients and mix until well blended.
2. Press into a 9x9 pan and cut into bars (may help to let cool first). Alternatively on a baking sheet, drop in spoonfuls as individual cookies. 
3. Store in refrigerator. Enjoy!

Dried Tomato Pesto

Original recipe from Animal Vegetable Miracle.

This sauce/dip is deliciously flavor-packed and nutritious! It makes great use of non-juicy tomato varieties.

Ingredients:

• 2 c dried tomatoes
• 1 c walnuts
• 3/4 c olive oil
• 1/3 c Parmesan
• 1/4 c dried basil
• 4 cloves garlic, minced (or 1/2 t garlic powder for less pungency--I prefer this)
• 2 T balsamic vinegar
• 1/2 t salt

Directions:

1. If using dried tomatoes that are packed in a liquid, they will be fairly soft. If using tomatoes you dehydrated yourself, you will want to rehydrate the tomatoes by soaking them in hot water for 5-10 minutes. Drain and discard the water.
2. Puree all ingredients in a blender or food processor.
3. Spread on toast, bread, crackers, or use as sauce for pasta or pizza.

Roasted Pumpkin Seeds

Original recipe from FOOD.

Roasting winter squash? Reserve the seeds and bake up this yummy healthy snack!

Ingredients:

• 1 1/2 c pumpkin seeds
• 2 t oil
• salt to taste
• other seasonings to taste, opt (chili powder, seasoned salt etc)

Directions:

1. Preheat oven to 300.
2. Remove seeds from strings/pulp and place in a small mixing bowl.
3. Drizzle with oil and sprinkle with seasonings. Mix to coat.
4. On a baking sheet, spread seeds and bake 45 min, stirring every 15 min.

Tortilla Roll

Pictured: tortilla wrap with cream cheese, dried tomatoes, and spinach. 

Original recipe from me.

Ingredients:

• 1 tortilla per person
• sauce (one or combination: cream cheese, pesto, tomato pesto, mustard of all varieties, ranch, bbq sauce)
• seasoning of choice, opt (Italian seasoning, taco seasoning, ranch dressing mix, etc)

Fillers:

• greens, shredded
• carrots, shredded
• cucumber, shredded
• green onions, sliced
• pepper, chopped
• tomatoes, chopped
• dried tomatoes 
• raisins, craisins, or cranberry sauce
• cheese of choice
• shredded chicken or turkey
• shredded tuna or salmon
• bacon bits

Directions:

1. Lay tortilla on plate, spread with desired sauce (tortilla and cream cheese alone make a good quick snack).  
2. Sprinkle with optional seasoning of choice.  Lightly top with any combination of fillers.  Roll tortilla tightly, slice into 1/2-inch pieces for appetizers.  

Christmas Pecans

Original recipe from All Recipes.

This heartwarming treat won't last long! Perfect way to sweeten up your kitchen or share in Christmas gifts.

Ingredients:

• 1 egg white
• 1 T water
• 3 c pecans, walnuts or other nuts
• 1/2 c sugar
• 1 t cinnamon
• 1/2 t salt
• 1/2 t cloves
• 1/2 t nutmeg
• 1/8 t cayenne pepper, opt

Directions:

1. Preheat oven to 350. Line baking sheet with parchment paper.
2. In a medium mixing bowl, beat egg white and water. Stir in pecans until moistened.
3. In a small bowl, sift together seasonings. Sprinkle over pecans and stir together, then spread pecans on prepared pan.
4. Bake 30 min, stirring once or twice.

Frozen Yogurt Bites

Original recipe from Nutrition Stripped.

These are a yummy finger food on a hot day. Kids and grown-ups love them!

Ingredients:

• 1 c oats
• 1 c applesauce
• 1 c yogurt
• 1/2 c raisins (or other dried fruit)
• 1/4 c almonds 
• 1 banana, opt

Directions:

1. Combine all ingredients in blender. Blend until smooth, adding more applesauce or yogurt if too thick. 
2. Line cookie sheet (or other platter that will fit in freezer) with parchment paper. Drop small spoonfuls onto sheet.
3. Freeze until set, then store in an airtight container. Nutrient-rich replacement to Popsicles. 

For Baby:

Stage 2: 6-9 months

1. Omit almonds until ready to introduce them. Serve just after blending it (unfrozen), or mix with baby cereal or other pureed fruits. 

Veggie Spread

Pictured: toast topped with veggie spread served with fresh-cut carrots and celery.

Original recipe by me.

This spread is yummy and is a fantastic alternative to butter or sugary toppings.  It's not hummus and it's not vegemite: it tastes like Sunday dinner roast on bread!

Ingredients:

• about 2 c boiled vegetables, leftover from stock, or leftover from slow cooker
• 1/2 c cooked lentils
• 1/2 c walnuts
• salt/pepper to taste

Directions:

1. Combine ingredients in a food processor.  Buzz until smooth.
2. Serve as a spread for toast, pitas, chips, etc.  Freeze in individual servings if desired.

Stovetop Popcorn!

Have you ever done a price comparison on the popcorn aisle?  There is a ridiculous amount of money spent on this snack that is truly worth less than pennies.  Cut the bagged microwave popcorn.  You can manage the amount of added salt and oil that way!  Plus, look at the price on that bag of air-pop kernels.  Don't have an air-pop?  You don't need one!  Stovetop popping is lots of fun.  ;)

Original recipe from Recipe Girl.

Ingredients:

• 1/2 c popcorn kernels 
• 1-2 T butter
• 1/2-1 t salt

Directions:

1. In a large cold pot, pour kernels.  Turn heat to medium.
2. Shake or toss pot every minute or so while heating.  When first kernel pops, cover pot with lid.  Continue to shake or toss every minute until popping stops (~5 min).
3. Remove from heat, keeping covered to catch any straggler poppers.  
4. Transfer to serving bowl or keep in pot (only one dirty dish!), letting it cool 2 min.
5. Melt butter in microwave.  Pour half the butter in a spiral over corn, toss and shake to spread.  Repeat.  Pour salt using the same method.  
6. Check out other fun topping ideas here, or go on to make caramel corn.  Enjoy!

Also try making your own microwave popcorn.

Yogurt

If you're making yogurt for the first time, you may appreciate my original post of this recipe.
The following is my version for quick reference.  Original recipe from A Year of Slow Cooking.

Ingredients:

• 1/2 c plain yogurt
• 1/2 gallon milk 
• crockpot
• 2 big towels or blankets
• 13.5-15 hours of time, divided ;)

Directions:

1. Pour milk into the crockpot.  Cook on low for 2 1/2 hours.
2. Unplug crockpot and let it sit for 3 hours.
3. In a small bowl, whisk 2 cups of the warmed milk and with 1/2 cup yogurt.  Slowly whisk mixture back into the crockpot.  
4. Replace the lid and wrap the crockpot with towels/blankets.
5. After 8-10 hours, open your yogurt present and enjoy.  Yogurt will have different consistency than store-bought (and maybe even than your last batch), and will most likely be runny.  But it will be delicious!  
6. Mix individual servings with sweeteners such as honey, jam, apple butter, fresh or dried fruit, or granola.
7. Use in baking: plain yogurt is the secret ingredients to some of our favorite dishes!  For instance, try these versatile yogurt muffins, creamy rice pudding, or savory eggplant wild rice.  Add it to smoothies, use it in place of sour cream, top pancakes or hot cereal with yogurt and fruit, or turn it into Greek yogurt or frosting.  The possibilities are endless!

Time reference (these are my favorite times frames for this recipe):

Cook      Sit         Whisk/Wrap     Yogurt

6am    > 8:30am  > 11:30am    >   7:30pm

7am    > 9:30am  > 12:30pm    >   8:30pm

3pm    > 5:30pm  > 8:30pm     >   5:30am

4pm    > 6:30pm  > 9:30pm     >   6:30am

Honeysauce Granola Bars

Pictured: Stephanie's almond walnut raisin bars.

Original recipe from Joyful Abode.

These granola bars are the inspiration of this blog's title.  They are so tasty and healthy that I needed an easier way to share the recipe!  This is an updated version of the post I wrote in 2011.  For the old recipe with step-by-step pictures, go here.

Ingredients for Stephanie's (almond walnut raisin):

• 3 cups oats
• 3/4 cup wheat flour
• 1 cup walnuts
• 1 cup almonds
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/4 c oil
• 2 tsp vanilla
• 1/2 tsp salt
• 1/2 cup raisins

Ingredients for Mark's (chocolate peanut):

• 3 cups oats
• 1 cup wheat flour
• 1 1/2 cup peanuts
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/4 c oil
• 2 tsp vanilla
• 1/2 tsp salt
• chocolate chips

Directions:

1. For both recipes, preheat oven to 400. 
2. On a cookie sheet, roast oats, nuts, and wheat flour for 10 min, stirring halfway. 
3. In a small saucepan over medium heat, bring the brown sugar, honey, oil, and salt to a boil.  Turn off heat.
4. In a large bowl, pour the oats/nuts. Add vanilla to the honeysauce and pour over all, mixing well.
5. Line a 9x13 pan with tinfoil or wax paper, then spray with oil.  Pour granola into the 9x13.
6. Spray another sheet of foil (or wax paper), lay on top, and press down granola.  Remove top sheet.
7. If using chocolate, press chips into granola while hot. Alternatively, sprinkle chocolate over granola, wait to melt, and then spread evenly.
8. Let cool 1 hour or overnight, waiting until bars are firm enough to be cut and hold shape.
9. When cool, turn granola onto a cutting board.  Cut into desired size and wrap each bar.  The foil used to press granola and line the pan works great for this.  Store in a sealed container and enjoy!

Fruit Pizza

Pictured: fruit pizza topped with strawberries, bananas, and blueberries.

Original recipe from family.

Ingredients:
Crust:

• 2 c flour
• 1 c real butter
• 1/4 c powder sugar
• 1/2 c finely chopped pecans or walnuts, opt

Frosting:

• 1 c powder sugar
• 1/2 t orange juice concentrate
• 1 pkg (8 oz) cream cheese (softened)
• 1 c cool whip

Toppings:

• diced fruit of choice such as...
• strawberries
• blueberries
• raspberries
• banana
• apple
• manderine orange
• peach
• pineapple
• melon

Directions:

1. Crust: preheat oven to 350.  Whisk dry ingredients, cut in butter until crumbly.  Press onto cookie sheet.  Crust will be thin; use rolling pin if necessary.  Bake 10-12 min or until crisp and barely browned, cool.
2. Frosting: cream powdered sugar, orange juice, and cream cheese.  Fold in cool whip.  
3. Spread frosting on cool crust and top with fruit of choice.  Enjoy!
4. Also try: 
1. nixing the crust and making the frosting as a fruit dip.
2. color coordinate and make patterns for any occasion (strawberries and blueberries make a great 4th of July flag, or shape crust as an egg and decorate for Easter)
3. cut crust into shapes before baking and decorate individual cookies with fruit 

Maple Roasted Walnuts

Pictured: maple roasted walnuts (with maple from out backyard).

Original recipe from Food Network.

Ingredients:

• 2 c walnuts, chopped
• 1/3 c real maple syrup
• 1/8 t salt

Directions:

1. Heat a large skillet over medium heat.  Add all ingredients, stirring constantly until nuts are toasted, about 3 min.  Let cool, store in an airtight container.  
2. Serve as a snack or topping for salads, quick breads, ice cream, etc.  

Honey Yogurt and Wheat Germ Dip

Pictured: honey yogurt, sliced apples, and wheat germ.

Original recipe from Trish Kuffner's The Toddler's Busy Book.

The purpose of this meal or snack is to provide an opportunity for your child to be involved in the "cooking" process.  This is especially useful when you have "adult" cooking to do, and want to let your little one help.  It's healthy and fun!

Ingredients:

• yogurt
• honey, jam, or other sweetener
• wheat germ or whole wheat flour
• sliced fruit (apples, bananas, grapes, peaches, strawberries)

Directions:

1. Spoon yogurt into a small bowl and squirt with honey.  Give child a spoon to mix the two together.  
2. When your child tires of mixing, provide sliced fruit or give the child a plastic knife to cut softer fruit independently (like bananas).  Provide 1-2 toothpicks for poking fruit.
3. Fill a small bowl with wheat germ and teach child to the toothpick and dip fruit in the yogurt and wheat germ.  

Spice Up Your Toast

Pictured: toast topped with cream cheese and garden tomatoes.  Yummy lunch!

Original recipe from me.

Toast is a fantastic go-to for a quick and healthy meal or snack.  And while butter, honey, and jam certainly have a well-deserved first place as toast toppers, there are plenty other options to explore and enjoy.  Try mixing and matching a few of these on your favorite bread (which will likely be this one).

Optional Toppings:

• cinnamon sugar and applesauce
• peanut butter (add fresh fruit, jam, or sprinkle cocoa powder on top)
• syrup (top with a fried egg and eat like a pancake)
• sausage gravy
• fried egg
• cream cheese
• cream cheese and fresh fruit (bananas are good)
• cream cheese and jam
• cream cheese and apple butter
• cream cheese and sliced tomatoes (yummy for lunch)
• cream cheese and pepper jelly
• butter and garlic powder
• guacamole
• egg salad
• veggie spread
• hummus
• pesto (add tomato and/or cheese)
• tomato pesto
• mashed avocado (add pepper and/or cheese)
• burrito beans (add cheese and tomato)
• tuna salad
• dip in olive oil (add pepper)
• pizza toppings

Also try topping untoasted bread and then toasting it in the oven (350 for 15 min).  Other great ideas on the Food Network.

What's your favorite toast topper?

Smoothie Time!

Pictured: green smoothie made with kale.

Smoothies are a great way to get a lot of bang for your buck, whether it be part or all of your meal or snack. Check out our favorite combos below, or mix and match your favorite ingredients, adding some of these to boost nutrition:

• greens
• sprouts
• ground flax seed
• wheat germ
• nut butter
• white beans, cooked long and blended fine

Green Smoothie
Original recipe from Two Peas and Their Pod.

Ingredients (one serving):

• 1/2 banana (chopped if frozen)
• 1/2 orange
• 3 strawberries or 1 frozen strawberry puree cube
• 1 c greens (spinach for a more subtle taste, but all work great!)
• 2 spoonfuls yogurt 

Directions:

Puree with a blender until smooth.  Enjoy!

Peanut Banana Chocolate
Ingredients (one serving):

• 1/2 banana (chopped if frozen)
• 2 T peanut butter
• 2 T chocolate powder (such as ovaltine)
• 1 c milk
• 1 c water

Directions:

Puree with blender until smooth.  Enjoy!

Nacho Cheese (Sneaky Style)

Original recipe from All Recipes.

Ingredients:

• 2 T butter
• 2 T flour
• 1 c milk
• 1/2 t salt
• opt: 1/4 c carrot or sweet potato puree (2 oz or 2 ice tray chunks)
• 1/2 c cheddar cheese
• pepper to taste

Directions:

1. Heat a small saucepan over medium.  Melt butter, whisk in flour.  Add 1/3 milk, whisking until blended.  Add another 1/3 milk, whisking until blended; repeat with last 1/3 milk.  
2. Add salt and puree, blending till smooth.  
3. Turn to low and mix in cheese.  Continue to cook until melted and thickened, about 15 min.
4. Top with pepper.

Wheat "Nuts"

Original recipe from Katressa.

Marissa thinks these are nuts, so that's what we call them.  They make a perfect salted little snack.  Thanks, Katressa!

Ingredients:

• 1 t olive oil
• 1/4 c dry wheat kernels
• salt or sugar to taste

Directions:

1. Heat a small skillet over medium heat.  Add oil, then wheat, stirring to coat.  Caution: as kernels heat, they may start to hop (like popcorn!) so keep stirring.  Cook 5-7 min until golden.  
2. Sprinkle with salt (or sugar) to taste and eat as popcorn!  In fact, try spicing up the flavor with some of these seasoning ideas from Recipe Girl.