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Jun 24, 2010 10:42 AM

What is your favorite homemade "healthy" snackl or baked good?

I want things that you actually prepare. I don't mean raw veggies and dip, peanut butter and apples, fruit, hummus, etc... I want to know what you are making from scratch that you eat as a meal or snack. Thanks. I am looking especially for healthy things my kids will eat on the way to school or as an after school snack.

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  1. Fruit leathers! I make a puree out of whatever is in season and spread it thin on sheets in my dehydrator. Afterwards, I wrap up strips in wax paper and stick it in my lunch box or in the freezer for later snacks.

    1 Reply
    1. re: TampaAurora

      good to know it freezes well, I just got my dehydrator and playing around with it but everything right now is out of season....cant wait for summer!

    2. - scrambled egg "muffins" - whip up a big batch of scrambled eggs or egg whites, pour into muffin cups, and top with their favorite sauteed veggies & cheese.
      - whole grain wheat or oat tortilla roll-ups: spread with sweetened ricotta, cottage cheese or low-fat cream cheese, top with sliced banana or other fruit, or a dollop of nut butter or nutella, fold up like a burrito or crepe, and saute in a pan for a few minutes on each side (or heat in a toaster oven) until warmed through.
      - deviled eggs
      - "stuffed bagels" - cut bagel in half, scoop out most of the bread leaving just a shell, toast until nice & crunchy, and fill with egg salad, chicken salad, tuna, cottage cheese & tomato, turkey...

      1 Reply
      1. i have a really great recipe at home for a lighter banana bread. I'm going to make it into muffins this time, that way i can add some chocolate chips to some for my DH. :)

        Edit: I just found it online, it's from Obviously, if you aren't into Splenda/Egg beaters you can replace those with sugar and eggs.

        1 1/4 cups whole-wheat flour
        1/4 cup all-purpose flour
        3/4 cup Splenda No Calorie Sweetener (granulated)
        1 1/2 cups mashed ripe bananas (about 3 bananas)
        1/2 cup fat-free liquid egg substitute (like Egg Beaters)
        1/2 cup no-sugar-added applesauce
        2 tsp. baking powder
        1 tsp. vanilla extract
        1/2 tsp. cinnamon
        1/2 tsp. salt
        Optional Toppings: no-calorie spray butter, Cool Whip Free

        Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS

        6 Replies
        1. re: jujuthomas

          I may have got this recipe for granola bars here or posted it already but its so good & easy here it is again maybe! I substitute up to 1/4 C ground flax seed for the rice crispies to up the fiber content. I don't use chocolate chips to keep the calories down. But don't reduce the sugar or honey because there is just barely enough to hold it together.

          1 T butter (or margarine for no cholesterol)
          1/4 C brown sugar
          1/4 C honey, maple syrup or corn syrup

          Melt in sauce pan & boil 1 min. Then add
          1 C oatmeal
          1 1/2 C rice crispies
          1 C dried fruit, nuts chocolate chips

          Mix well to coat, then press firmly in non-stick sprayed 8X8 pan.

          1. re: jujuthomas

            This is more of a tip but...
            Egg beaters are so expensive it is cheaper to buy eggs & feed the yolks to my cat.

            1. re: tullius

              My cat refused the yolks, so much for that idea.

                1. re: DishDelish

                  Good info. I'm not really down on yolks, but they do have a lot of sat fat & calories as well. Since my husband & myself have limited animal fats & lost weight our cholesterol & trigs have dropped to acceptable levels. For a 4 egg omelette I use one of the yolks.

                2. re: tullius

                  I do the same thing, except my dog gets the yolks. But she doesn't care for them uncooked either, so I cook them for her.

              1. egg custards - egg whites, almond milk, vanilla, sweetener beaten together and poured into Pam sprayed muffin cups, with a dollop of sugar free maple syrup run around the bottom of the cup before

                quesadillas - whole wheat tortillas (when i could eat them, La Tortilla) with soy cheddar/mozzarella/jack blend cheese (when i could eat) with salsa

                barley/rice pudding - cooked brown rice or barley stirred into skim cottage cheese with sweetener of choice, cinnamon and vanilla, then nuked til gooey

                sweet potatoes rosemary - nuke potatoes in micro til softish; slice thickly cross-wise, then lay on pammed baking sheet, sprinkle with sea salt and top with rosemary whole long sprigs; roast at 375 til skins are crispy

                beets - nuke in micro til softish, pam some aluminum foil; put beets on foil cut two or three slices (depending upon beet size) into but not through to the bottom on each beet; stick a sprig of rosemary into each opening; sprinkle with sea salt, then roast at 375 til soft and crisp on outside; remove sprigs, slice beets and drizzle with lemon juice, and finish with chopped chives and a few dollops of goat or feta cheese.

                i also do some interesting chocolate gluten free and dairy free chewy cookies and mini gluten free and dairy free almond mini-cakes if you're interested, i can post...

                1. I know you said no "veggies and dip," but I'm going to assume you were referring to store-bought dip, not healthy, homemade stuff. Is that correct?

                  Anywho, my favorite dip is muhammara. Any time I make it, it disappears quickly! It is great on cut up veggies, but also on whole wheat pitas, spread on sandwiches, and as a sauce for barbecued meats.


                  1 C. walnut halves
                  1 12oz jar roasted red peppers, drained
                  2 tbsp. whole wheat bread crumbs
                  2 tbsp. 100% pomegranate juice
                  1 clove garlic
                  1 tsp. sambal oelek
                  2 tsp. red wine vinegar
                  1/4 tsp. cumin

                  olive oil and parsley for garnish (optional)

                  1. In a dry skillet over medium-low heat, toast the walnut halves until they start to get a little bit shiny and take on a light brown toasty color. Remove from skillet immediately to avoid burning and let cool for a few minutes.

                  2. In a food processor, combine the toasted walnuts and the rest of the ingredients. Process for about a minute, or until smooth.

                  3. If serving as a dip, garnish with olive oil and parsley.


                  1 Reply