30 Healthy Breakfast Snacks for Mornings on the Run | Greatist.
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Health and Prosperity
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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.
Apple Crisp Recipe
Ingredients
3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Directions
Mix first four ingredients and place into 9-inch (square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Number of Servings: 9
via Apple Crisp Recipe.
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.
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.
Roasted Corn and Basil Tomato Bites
Ingredients
6-10 tomatoes (I used 6 medium/smallish ones)
1/2 cup cooked brown rice
1/2 cup fresh sweet corn (canned works, but fresh is better)
1 clove garlic, minced
a handful of fresh basil ribbons
salt and pepper to taste
grated cheese (I used Gouda)
Instructions
Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.
Notes
I used a muffin tin to hold my tomatoes upright. Worked like a charm!
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)
Bakergirl: Fluffernutter Chocolate Gobs.
