Tag archives for Snack Recipes

4 Healthy Snacks for Back-to-School

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More Back-to-School Recipes Here
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Strawberry Chia Jam with PC Blue Menu Banana Strawberry Bagels

2 cups strawberries (any berries will work)
1 tbsp lemon juice
1 tbsp honey
2 tbsp chia seeds
1 tbsp cream cheese

1 PC Blue Menu Banana Strawberry Bagel, toasted

In a small saucepan combine strawberries and lemon juice. Cook over medium heat until the strawberries begin to break down and become syrupy, about 7-9 minutes. Use the back of a spoon to mash the berries. Remove the saucepan from the heat and stir in the honey and chia seeds. Allow jam to set for 5 to 10 minutes. You can stir it into
yogurt, oatmeal or cereal or spread it over a toasted PC Blue Menu Banana Strawberry bagel with cream cheese.

Savory Greek Yogurt Cup with PC Blue Menu Ancient Grains & Super Seed Blend

1⁄2 cup plain Greek yogurt
1-2 tsp PC Blue Menu Ancient Grains & Super Seed Blend
1⁄4 cup cherry tomatoes, quartered
1⁄4 cup cucumber, seeded and diced
1 tbsp Kalamata olives, chopped
1⁄4 tsp Greek seasoning

In a small bowl or mason jar, layer plain Greek yogurt, tomatoes, cucumber, olives Greek seasoning and PC Blue Menu Ancient Grains & Super Seed Blend.

Everything Egg & Avocado Toast with PC Blue Menu Hard Boiled Eggs

1 slice bread
1⁄2 avocado, mashed
1 PC Blue Menu Hard Boiled Egg, sliced
1 tsp everything bagel spice
3 parts toasted sesame seeds
3 parts poppy seeds
1 part dried minced onion
1 part dried minced garlic
salt to taste

Toast bread. Spread with mashed avocado and top with sliced PC Blue Menu Hard Boiled Egg. Sprinkle on everything bagel spice.

Easy Oat Mug Muffin with PC Blue Menu Supergrains Oatmeal

1⁄2 banana, mashed
1 packet PC Blue Menu Supergrains Oatmeal
1 tbsp flax seeds
1⁄4 tsp baking powder
1 tbsp milk (almond, soy or dairy)
1 tsp honey, maple syrup or agave

In a small bowl combine ingredients and mix well. Pour mixture into a well-greased mug or ramekin. Microwave for 3-4 minutes or until muffin has risen and set. Or bake at 350°F for 10 minutes.

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Healthy Salsa | 3 Delicious Ways

Salsa verde
1 lb tomatillos, husked and rinsed
1-2 jalapeno peppers
½ onion, peeled and quartered
1 garlic clove, grated
¼ cup cilantro, chopped
1 lime, zest and juice
Salt and pepper to taste

Arrange tomatillos, onion and jalapenos on a parchment lined baking sheet and broil for 10 minutes flipping once halfway through. Once they are charred, remove from the oven and transfer to a food processor. Add garlic, cilantro, lime zest & juice and blend. Season with salt and pepper to taste and enjoy!

Grilled Pineapple Salsa
½ pineapple, cored and cut into rings
½ cup red onion, finely diced
2 chilis, deseeded and minced
1 lime, zest and juice
¼ cup cilantro, chopped
Salt and pepper to taste

On a well greased grill over medium-high heat, add pineapple. Cook on both sides until grill marks appear. Once cooked, remove from heat and allow to cool. Finely dice pineapple and add red onion, chilis, lime zest & juice and cilantro. Toss and season with salt and pepper to taste.
Enjoy!

Black Bean Pico de Gallo
1 can black beans, rinsed and drained
1 cup corn kernels, cooked
1 cup tomatoes, finely diced
½ white onion, finely diced
1 jalapeno, deseeded and finely minced
1 garlic clove, grated
1 lime, zest and juice
½ tsp ground cumin
¼ cup cilantro, chopped
Salt and pepper to taste

In a large bowl, mix together all ingredients and season with salt and pepper to taste.
Enjoy!

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Healthy Meal Prep | Menu 13

**Meal Prep Made Easy eBook | Menus 13 -18 AVAILABLE HERE**
eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99 AVAILABLE HERE
More Meal Prep Menus HERE

Frequently Used & Favorite Items

Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat.  Add onion and sauté for 3-4 minutes.  Add remaining ingredients and bring mixture to a boil.  Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through.  Remove the pot from the heat.  Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer.  To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper.  In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper.  Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed http://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin.  Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard.  Divide dressing into each of 5 jars.  Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days.  Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – http://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

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