Super Snacks recap

So the Super Snacks EF Party was a great success! I tried to look outside of the box for some different recipes that pushed the participants out of his/her comfort zone. Attached you will find the recipes that we created. I have changed a few things, so be sure to double check this file before adding salt/oil to the recipe sheet that you received at the party.  Remember, all snacks have a hands-on time of 10 minutes or less.

What are your super snacks? Please share!

Keep your eyes open for the EF Party in November: Clean Cocktails. Saturday, 11/5.  See you there! Are there any beverages (alcoholic or non) that you'd like to see a healthier version of? Post your requests on the FB page or right here on the blog.

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Super Snacks:

Blueberry Health Muffins

Party Favorite!

from Pat Dill

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup brown sugar

1/2 cup quick-cooking oats

1/4 cup wheat germ 

   (found next to oatmeal or in the baking aisle)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

cinnamon, to taste

nutmeg, to taste

allspice, to taste

1 cup blueberries

1 banana, mashed OR 1/2 cup applesauce

1 cup buttermilk

1 egg

1 teaspoon vanilla extract

Preheat oven to 350’. Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and nuts (optional). In a separate bowl, mix together the banana or applesauce, egg, buttermilk, egg and vanilla. 

Pour the wet ingredients in to the dry, and mix JUST UNTIL blended. Spoon into muffin cups, filling all the way to the top. Add optional streusel topping.

Bake for 18-22 minutes, or until the tops spring back when lightly touched.

Optional streusel topping:

4 Tablespoons dark brown sugar

1/4 cup oats

1/4 cup chopped walnuts or pecans

1/4 teaspoon cinnamon

1/4 cup flour (white or whole wheat)

3 Tablespoons Smart Balance 

Mix together and put 2 Tablespoons on each muffin before baking. 

Eggplant Dip

from Clean Eating Magazine

1 large eggplant, washed and halved lengthwise

1/2 teaspoon + 1 T olive oil

2 cloves garlic, roughly chopped

1/2 cup roughly chopped sweet onion

Olive oil cooking spray

1/4 cup loosely baked fresh basil, roughly chopped

black pepper

sea salt

Preheat oven to 400’. Brush cut sides of eggplant with 1/2 t oil. Toss reserved bit of oil with garlic and onion. Place eggplant cut-side down in a large roasting pan misted with cooking spray. Arrange garlilc and onion around eggplant. Roast in oven for 30 min. Set aside.

When eggplant is cool enough to handle, remove seeds (they will come out in strips) and scoop out meat with a spoon. Place meat, garlic, onion, basil, remaining oil, pepper and salt in food processor. Pulse about 8-10 times or until smooth but still chunky. Serve immediately or chill for one hour. Will keep up to 2 days in fridge. 

Beanless Zucchini Hummus

from Clean Eating Magazine

3 zucchini, peeled and chopped

6 T lemon juice

4 cloves garlic

2 tsp paprika

1 tsp sea salt 

1/2 tsp cumin

1 tsp turmeric

2 pinches cayenne pepper

1/2 cup almond butter or tahini

1 tsp sesame oil

1 cup sesame or sunflower seeds, soaked and drained

EVOO, for drizzle

minced parsley for garnish

Place all ingredients, except oil and parsley, into a blender or food processor and blend until smooth. Drizzle with oil and parsley. Compliment with raw veggies or whole grain crackers.

Spicy Roasted Chickpeas 

* Party Favorite!

1 can chickpeas (20 oz)

Olive oil cooking spray

1/2 tsp black pepper

3/4 to 1 T chili powder

1/8 to 1/4 tsp ground red pepper

1 lime, cut into wedges

Preheat oven to 400’. Rinse chickpeas in a colander; drain well.

Combine chickpeas, a few sprays of oil, and black pepper in a large bowl. Spread in a single layer in a 15 x 10 baking pan. Bake 20 min or until chickpeas begin to brown, shaking pan twice.

Sprinkle with chili powder and red pepper to taste; bake 5+ min or until dark golden red. Serve with lime wedges. (I like to use red pepper and  curry powder instead. Try any combo you like!)

Trail Mix

from Clean Eating Magazine

1 cup toasted oats cereal

1 cup raisins (or any unsweetened dried fruit of your choice)

1/2 cup dried cranberries (or any unsweetened dried fruit of your choice)

1/2 cup fiber cereal

1 cup roasted soy nuts

1/4 cup chopped dark chocolate (optional)

Mix all ingredients in a container with a lid. Dish out 1/4 cup portions into snack-sized bags.

Power Yogurt Parfait

* Party Favorite!

from Clean Eating Magazine

1/2 cup plain yogurt

Optional 1 scoop whey protein of choice

1/3 cup frozen fruit

1 tsp ground flax

     (found next to oatmeal or in the baking aisle)

1/2 tsp cinnamon

Mix yogurt, protein powder, flax and cinnamon. Top with frozen fruit or split the yogurt into two portions and layer with fruit. 

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NOTES