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.
- 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...
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 Hungrygirl.com. 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
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.
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...
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.
I don't know if this would qualify as a snack in everyones book, but sometimes I whip up some homemade oat pancakes (also great for breakfast or any meal for that matter). I serve them topped with fresh strawberries (or frozen if you must) and whipped cream (no butter or syrup!). I like to have the batter ready to go in my fridge and then when the hunger strikes I just heat up my pan and voilà, 5 minutes later I have a fresh and healthy snack.
3/4 c. old fashioned oats
1 1/4 c. milk or water
2 T pressed oil
3/4 c. oat flour
1 tsp.baking powder
1/2 t salt
Mix all ingredients together and spoon onto greased skillet. I prefer to let sit in the fridge for a bit though ... and it does tend to swell (overnight) so I sometimes need to add more milk. This is not lite like a typical pancake recipe, but it is just amazing with the whipped cream and berries!
I make my own Indian style chidwa, because the ones at the market are fried in palm oil (which isn't necessarily bad, but I don't know how that oil is processed, so...) I roast a variety of nuts coated in some oil, rehydrate gorgeous flame raisins a few minutes as necessary, then pat dry, and mix it all with Erewhon puffed brown rice and a spice mix. It keeps a long time, and is a good balance of protein, fat, and carbs for energy.
oh, man. This very moment I am swooning over a can of white beans, drained and sauteed in bacon grease with half an onion with a smidge of garlic, lemon juice, hot sauce and rosemary, pureed, and spread over bread. Fiber never tasted so gooood..
I make a bran muffin that has no fat and just 1/2 cup of white flour in a dozen muffins. It has 1/2 cup whole wheat flour,1 cup rolled oats, three cups bran flakes, 1/3 cup brown sugar, 1/3 cup flaxmeal, 1 teaspoon salt, 1 teaspoon baking soda, 1 cup skim milk, 1 cup raisins, craisins or dried cherries, blueberries,etc. plumped in one cup simmering water. Mix gently and bake at 350 for 30 minutes. They are really good. Most bran muffin recipes I see have a lot of oil and much more sugar.
re: John E.
I've been making an oatbran banana bread recipe lately that has been very good. Not too much sugar in it. It has a half cup of oil for two medium small loaves.
The recipe is from back when oat bran was in fashion. I just ran across it on a yellowed newspaper clipping and am glad I did.
i'm not Karykat, but just in case she doesn't see your request (her post was from over a year ago), here are a few good ones:
http://www.theleangreenbean.com/honey... -just bake it in a loaf pan-
you could also sub oat bran for some of the whole oats and/or flour in this one:
Heylids -- I just saw your message. You may already have what you want from goodhealthgourmet, but in case you're still looking, here's the recipe I use.
I use it with these proportions in a small loaf pan. It could be doubled in a large loaf pan.
1/2 c oat bran
1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 c canola oil
less than 1/4 c brown sugar
1/2 tsp vanilla
1 egg white
11/2 banana mashed
2 tbsp lowfat milk
Combine the dry ingredients in a bowl and set aside.
Combine the oil and brown sugar in a mixer bowl. Mix well.
Add the vanilla, egg white, mashed banana and milk and blend.
Add the dry ingredients and mix.
Pour into a lightly greased loaf pan.
Bake for about 40 minutes at 350 degrees until tester is clean.
You could put some nuts on top.
I don't like it sweet so I don't use too much brown sugar. If you like it sweeter, add more.
Hope you like it.
I wrap it in foil and have a slab for breakfast for the good part of a week.
No argument on the homemade version re price per lb. This quick grab while enjoying a business lunch made me happy today. I paid $3.00 for a large bag. Took half home for the family.
The kale chips I've had from a neighbor giving the recipe a try was dusty and tasteless. The Bombay Curry...was the bomb!
whoa, $3 for a large one? hello, bargain! that's usually the price for a 1-oz pack, and most of the options around here are 2 or 3 oz for anywhere from $6 to $9.
BTW, i didn't mean to sound judgmental earlier, i've just always taken issue with the exorbitant pricing of pretty much all prepared raw foods products. it blows my mind that people will pay 6 or 7 bucks for *one* raw "brownie" that's basically just carob or cacao, sugar, dried fruit & soaked nuts that someone threw into a blender and formed into a square.
i'm surprised you've never tried making your own kale chips - it'd be a breeze for an experienced baker like you!
oh I wasn't offended in the least ghg. You're one of my fav CH's around here. I know where you're coming from.
A fresh bag of kale hasn't been all that great looking or reasonably priced around my parts. I may still try it in the summer.
I think the chips I bought were mismarked to be honest w/you. Mighty tasty tho.
i'm glad you "know" me well enough by now to get where i'm coming from...and the feeling is mutual.
i looked up the ingredients online - if/when you're up for it at some point, they should be relatively easy to reverse engineer. using proportions that suit your taste, just blend everything but the kale into a dressing or sauce, toss with the kale, and bake.
J, i thought of you at Whole Foods today - they were demoing the Rhythm Bombay Curry Kale Chips. i thought they tasted oddly sweet - not really my cup of tea. the woman was clearly distraught that i didn't like them (i must've been the only person who ever told her that!) and she followed me down the aisle and offered me a sample of the Zesty Nacho flavor, which i liked better...so she then proceeded to give me the rest of the bag to take home for free because the store wasn't going to have that variety in stock until tomorrow. i tried to tell her that i wasn't planning to buy them anyway, but she insisted. i still prefer my homemade kale chips, but sure, i'll take a $5.99 item for free if you're going to force it on me ;)
All who enquired about good health gourmet: Marjorie has had a family health crisis w/ her elderly parents, and asked me to send along her thanks for everyone being concerned and wanting to know where she is. It's taking all her time and attention. She's checked in a few times, but the concentrating is difficult. She'll be back when things resolve; meanwhile her dad is getting physically better which is good to know, but is still hospitalized. I let her know that she's missed and people were worried, and she's really grateful to all. Shalom, Shalom
wow. just...wow. Marci told me to check out this thread when i had a free moment, and now i see why. you all certainly know how to make a girl feel loved :) i'm truly touched by the concern and the kind thoughts. it's been an incredibly difficult 5 weeks and we have a long road ahead, but things are finally looking up...so hopefully i'll be able to come up for air and start 'Hounding again in the near future. i appreciate the kind words more than you can possibly know, and i hope everyone is enjoying a relaxing & delicious holiday weekend.
hugs to all,
I had noticed you were not posting and just clicked on your profile to see if you were back and found this.
So sorry, I understand how consuming and difficult this situation is. I'm glad you are able to be there for them.
I think there is always a part of us which retains a child's view of our parents, which makes it doubly hard when we begin to care for them when their health becomes fragile.
Take care of yourself too (you know how stress can wear out a body), it is easy to forget when you have so many other concerns.
We'll keep the pilot light burning and keep good wishes flowing to you and your family!
I make a big crockpot of "something" every Sunday to keep around for the week so my husband and I have a substantive snack between work, class, the gym, etc. Chillli, meatballs, pulled chicken, curried chickpeas. We do that plus a piece of fruit. We keep string cheese and whole wheat crackers for a lighter snack.
This might be kind of cliche, but I make my own trail mix so that I can include exactly what I like (pretty much any kind of nut except peanuts) and leave out what I hate (peanuts). Most of my nuts I get from Costco, but I sometimes buy brazil nuts, macademias, or other more "exotic" nuts in bulk from Fresh Market. I add dried cranberries, golden raisins, or choppped dried dates or apricots. Sometimes I will add a very small amount of candy (the typical mnm's, crushed up banana chips or yogurt pretzels, chocolate covered nuts, mini white chocolate chips, etc) for fun, but only about 1/4 cup in 4 cups of mix. I also love smoked almonds, but they're pretty salty so a little goes a long way.
musli: oats, dried fruit, nuts, seeds, soaked overnight in farm made yogurt and fresh fruit. a dab of honey, maple syrup or coconut palm sugar or agave.
I developed a granola recipe that is fairly low fat. If you really toast the oats 'til they're brown, it's just delicious, and transforms a bowl of greek yogurt.
Unfortunately, I'm pretty sure it was the culprit in me gaining a few pounds lately, and I had to quit making it. Apparently "healthy" is only healthy if you don't eat it non-stop in large quantities!
Oven, 350, 8 x 8 metal baking pan, buttered.
In heavy saucepan, melt:
1 stick salted butter, cut in 8 pcs.
1/2 c. golden brown sugar
1/4 c. golden syrup (Lyle's, Steen's)
And blend until smooth and very warm. Add:
2 1/3 c. quick oats (not instant or long cooking)
And stir till oats are coated. Turn into prepared pan. Bake 20-25 minutes, until golden brown and darker at edges (you'll smell them; they're nutty.) cool five minutes, then cut into quarters and cut quarters into diamonds. Cool fully before removing from pan. Great with a big glass of milk, or strong tea, or coffee, or....
When it's cold out, there is nothing better than a freshly baked (or micro'd) sweet potato. Sweet and soft, it is one of my favorite healthy snacks.
I make baked chipotle sweet potato fries. It takes care of any starchy cravings I may have.
I preheat my oven to 400 degrees F.
I peel a medium sized sweet potato and julienne it.
Then I spray a foil lined cookie sheet with Pam olive oil spray.
I then put all my sweet potato fries in a medium bowl, spray with the olive oil spray, sprinkle with sea salt, pepper, chipotle, and cayenne pepper, then toss.
Then transfer them the cookie sheet and bake for about 25 minutes (but it will depend on the texture you prefer).
I love these for a snack, and they're surprisingly healthy!
(Usually I serve them with chipotle hot sauce drizzled over the top).
My latest healthy creations involve lacto fermentation. I just did this today with my salsa. I have recently come to the belief that all diseases and health problems begin in the gut because of bad gut flora (you can read about it here: http://www.westonaprice.org/childrens...) so I'm taking many of my healthy family recipes and tweaking them so they contain live cultures to line out guts with healthy flora. Kefir is another great daily snack that can help with better health as well; it is much like a yogurt drink but tangier and contains a whole different kind of live cultures to line your gut with: http://www.cheeseslave.com/2008/09/05...
since my son has been home (again!), I've been keeping homemade burritos in the freezer - he eats them for breakfast or after-work snacks.
I can usually pick up packages of flour tortillas at the public market, and I use a pound of beans (soaked, cooked and refried), about half a pound of leftover meat of some sort, and half a pound of cheese, shredded. That will make 16 burritos, which keep him happy for a couple of weeks, anyway.
Low fat blueberry muffins. To make them even healthier, I use applesauce in place of eggs and a yogurt/soy milk mixture in place of buttermilk.
1 1/4 cup whole wheat flour
1 1/4 cup old-fashioned rolled oats
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
2 tablespoons canola oil
1 egg, beaten
3/4 cup blueberries (either fresh or frozen)
Preheat oven to 400F.
Dip a napkin in the canola oil and lightly grease a muffin tin, enough for 12 muffins.
In a large bowl, mix together the dry ingredients of flour, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a medium bowl, mix together the wet ingredients of applesauce, buttermilk, oil and egg.
Add the wet mixture to the dry mixture. Stir together so everything is just incorporated.
Stir in blueberries.
Spoon the batter into the muffin tin, dividing the batter evenly among the 12 muffin cups.
Bake 15 – 18 minutes.