30 Healthy Breakfast Snacks for Mornings on the Run | Greatist.
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Health and Prosperity
Tag Archives: healthy eating
Homemade Apple Chips
this makes about 25 chips
Ingredients:
1 large Granny Smith apple
2 tablespoons light brown sugar
1 tablespoon cinnamon
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper.
Using a mandoline, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the baking sheets, about 12 slices per sheet. Bake for 1 hour. Remove one pan at a time and flip the apple slices over with tongs. When you return pans to oven, also rotate them – put the one that was on the top rack on the bottom. Bake for one more hour. Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.
Green Tea, Lychee and Raspberry Tart
Serves 8
For the crust:
1 cup confectioners’ sugar
1 3/4 cups all-purpose flour
Pinch of salt
8 tablespoons unsalted butter, softened
1 large egg
For the green tea filling:
1 1/2 cup heavy cream
5 tablespoons sugar
2 ounces cream cheese
2 tablespoons matcha green tea powder (or to taste)
1 cup creme fraiche
1 teaspoon powdered gelatin
For the topping:
8 ounces lychee (canned or fresh)
1 pint raspberries
fresh mint leaves
For the tart crust:
Sift together the confectioners’ sugar, flour and salt into a bowl.
Place the butter into a food processor and process until smooth.
Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
Wrap the dough in plastic wrap and refrigerate at least for an hour.
When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. It’s important to keep the tart crust very thin. Keep the rest for another use.
Preheat oven to 375′F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.
Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more.
Let the tart shell cool on a rack.
For the green tea filling:
In a small bowl, place 1/2 cup heavy cream and sprinkle the gelatin over it to soften.
In a small saucepan over medium-low heat, bring 1/2 cup heavy cream, the cream cheese, sugar and green tea powder to a simmer. Whisk until smooth.
Combine the warm green tea mixture with the gelatin mixture and whisk until smooth. Let it cool. Blend if the green tea hasn’t totally dissolved into the cream.
In a medium bowl, whip the creme fraiche and the remaining 1/2 cup heavy cream to soft peaks.
Fold the whipped cream mixture into the cooled green tea cream.
Pour filling into the tart shell and place in the refrigerator for at least 2 hours.
For the lychee, raspberry and mint topping:
When ready to serve, arrange the lychees, raspberries and mint over the top of the tart.
Raw Nanaimo Bars
These are seriously addicting. No really – I ate about a third of the pan while I was taking photos…
Like all of my other desserts, of course, these are raw, vegan, and sugar free. Technically this also makes them guilt free, but it’s really hard not to feel guilty when they taste so much like the real thing!
Nanaimo bars – for those of you who are wondering what the heck I’m talking about – are a layered dessert bar consisting of a chocolate coconut wafer crust, a creamy vanilla custard filling, and a thin layer of chocolate. They’re quite popular here in Canada, but I know a lot of people in other places around the world have never even heard of them.
It’s usually a bit tricky to recreate desserts, as it can be kinda hard to get the appearance, texture, and flavors right all at the same time. For example – coconut might give you the texture you’re looking for, but chances are the dish you’re trying to recreate isn’t coconut flavored. Nanaimo bars, on the other hand, are pretty much begging to be rawified. They’re chocolate and coconut based, and most of the traditional recipes out there are already no bake! Now if they could just be rolled into balls…
Ingredients:
1 cup shredded coconut
1 cup dates
1/2 cup almonds
1/4 cup cacao powder
2 cups cashews
1/4 cup coconut oil
2 tbsp honey or agave
1 tbsp vanilla
3/4 recipe raw chocolate
Directions:
In your food processor, mix together dates and almonds until a crumbly consistency is reached. Pulse in the cacao powder and shredded coconut, before pressing into the bottom of a 8 x 8 inch square pan.
To make the second layer of the bars, process cashews into a fine powder in your food processor or high speed blender. Add in coconut oil, honey, vanilla, and water as needed – it should be thick and creamy. Spread this mixture over the bottom layer, and place in fridge to set while you make the chocolate.
You want the chocolate to be in it’s liquid form, so make it inside of a bowl which is sitting inside another bowl of warm water. Remove the pan from the fridge, and pour chocolate evenly over the surface of your bars. Put back in fridge to harden for about 5 to 10 minutes, before cutting into 18 even pieces. Will keep in fridge for up to a week.
via Raw Nanaimo Bars.
Agave Coconut Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 18-20 cookies
Ingredients
2 1/2 c organic wheat flour
1/2 c organic blue agave nectar
2 organic eggs, beaten
3 tbsp organic virgin coconut oil
2 tbsp organic no salt butter
1 tbsp almond milk
1 1/2 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
vanilla frosting and sprinkles
Instructions
Preheat oven to 375 degrees F
In a large bowl, mix dry ingredients
In a medium bowl, mix wet ingredients
Slowly add in wet mixture into the dry, stirring well or using a hand beater/mixer
On a large sheet of parchment paper, sprinkle flour
Roll dough to 1/8 inch thick
Use a heart shaped cookie cutter to cut out cookies
Place on a nonstick cookie sheet and bake for 8-10 minutes or until the bottom of the cookies is light brown and the edges are firm.
Chef Meg’s Pumpkin Smoothie Recipe
Introduction
Think outside the pie! This pumpkin smoothie is a sweet and healthy treat that kids will love.
Minutes to Prepare: 5
Number of Servings: 1
Ingredients
6 oz vanilla lowfat yogurt
1/2 c canned pumpkin
1 tart apple, peeled and chopped
1/2 banana
1/4 t cinnamon
1 c ice
1/2 c canned pumpkin
1 tart apple, peeled and chopped
1/2 banana
1/4 t cinnamon
1 c ice
Directions
Combine all in a blender and mix until blended. Serve cold.
Grilled Honey-Orange Chicken Salad
Eat Yourself Skinny!: Grilled Honey-Orange Chicken Salad.
Here are your ingredients:
Recipe adapted from Better Homes & Gardens
3 skinless, boneless chicken breast halves
4 cups salad greens
1 medium red bell pepper, thinly sliced
2 medium oranges, peeled and sectioned
Sliced almonds, toasted
For the marinade:
2 tsp. orange zest
1/3 cup orange juice
4 cloves garlic, minced
2 Tbsp honey
1 1/2 tsp. dried thyme (or savory)
For the dressing:
2 Tbsp olive oil
2 Tbsp white wine vinegar
2 Tbsp orange juice
2 cloves garlic, minced
1 1/2 tsp. shallots, finely chopped
Salt and pepper, to taste
Combine ingredients for the marinade and pour over chicken in a resealable plastic bag. Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.
Line a broiler pan with foil and place chicken on the pan, discarding the marinade. Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 minutes, turning once. Chicken should no longer be pink and juices will run clear.
While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl). Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections. Slice chicken crosswise and arrange over greens and drizzle with dressing. Feel free to garnish with sliced almonds, if desired. Enjoy!
Beet mousse
INGREDIENTS:
- 4 medium-sized beets
- 1/2 cup of plain yogurt
- 4 squares of KIRI cheese or 2 small squares of cream cheese (3 ounces total) or any white cheese spread
- 1 teaspoon of mashed garlic (mash with a pinch of salt)
- 3 tablespoons of chopped parsley
- 2 pinches of Aleppo pepper (or any red pepper)
- 3 grinds of fresh black pepper
- 2 tablespoons of tahini
METHOD:
- Roast the beets in a 350F oven till fully cooked; cool a little then peel and cut in chunks; place in the bowl of a food processor.
- Add to the beets yogurt, tahini, mashed garlic with salt, parsley, KIRI squares or cream cheese, spices. Process for a few minutes until the mixture is smooth. Taste and adjust seasoning.
- Serve in small verrines or goblets with some arugula dressed with lemon and olive oil with a bit of garlic.
NOTE: KIRI cheese is a French product much loved in Lebanon. Made by the same folks who make La Vache qui rit cheese spread. It is sold in middle-eastern groceries and even some main supermarkets like Kroger (it is distributed by the same company that distributes all the middle-eastern products). It is used to make puddings and soups and pastries. Its taste is rather bland, just creamy. It comes in a goat cheese version.
If you are using cream cheese or KiRI in this mousse, remember to pull it out of the fridge an hour before, or warm it up a few seconds in the microwave, so that it will easily blend with the other ingredients.
Spinach Salad
spinach salad with golden delicious and gala apple slices, cranberries, sunflower seeds, almonds, and a raspberry vinaigrette (olive oil, apple cider vinegar, and raspberries)
