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Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home

Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home
When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. (You’re supposed to stand the potato slices in this piece of slotted, circular plastic from which, once they are cooked, it will take a bipartisan act of congress to get them unstuck. Microwave Potato Chips Ingredients Instructions

Easy No-bake Strawberry Cheesecake Cupcakes Cheesecake is my ultimate favorite dessert. It's been my weakness since I was a kid. I like any kind of cheesecake be it gourmet, homemade or even from a DIY box kit. These Strawberry Cheesecake Cupcakes will be the hit of your next gathering or even just an every day family dessert. Prepping and making the cheesecake into cupcakes is simple, as easy as if you were making the actual cheesecake itself, instead of into cupcakes form. Supplies: 1 boxed Cheesecake kit {plus ingredients called for}2 six ct muffin pans or 1 twelve ct muffin pan12 cupcake liners of your choice. 1. I couldn't begin to put reasoning behind it, but I swear these Strawberry Cheesecake Cupcakes are way better than if I were to make a whole cake and slice it into pieces.

Fruit & Nut Grain-Free Bars | Honey Pacifica Kitchen Notes Back-to-school is almost here, and that means it’s time to find some wholesome lunchbox ideas that are as easy to make as they are tasty. Of course, we adults need healthy options too! And the good news is, these protein-rich bars are a hit with kids and adults alike! Inspired by my affinity for KIND Fruit & Nut Bars, this honey-sweetened, grain-free version is far less expensive to make than purchasing its namesake. And even better, you can customize the recipe to make a wide variety of flavor-combinations based on your own personal taste preferences (and your kids too)! Fruit & Nut Grain-Free Bars Servings: 8 bars Active time: 15 minutes Total time: 35 minutes Ingredients 1/3 cup pure honey (I prefer sage due to its mild flavor)2 tablespoons coconut flour1 tablespoon *all-natural almond butter1/8 teaspoon sea salt1 1/3 cups chopped whole *nuts 1/2 cup chopped dried fruit 1 cup unsweetened coconut flakes (not finely shredded coconut) Directions Preheat oven to 300 degrees.

Salted Fudge Brownies  I love a good brownie. To me, they offer one of the best returns on a time and effort investment in the baking world. There is usually no butter to soften, no sink full of dirty bowls, no long hours to wait for them to be ready to eat. You decide you want brownies? You can be eating them in under an hour with very little mess. This particular brownie is for all of you fudgy brownie fans. So, does this recipe fulfill my brownie checklist? Ingredients 3/4 cup unsalted butter 2 ounces unsweetened chocolate, chopped 1/4 cup + 2 tablespoons unsweetened cocoa 2 cups granulated sugar 3 large eggs 1 & 1/2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon sea salt Instructions Preheat oven to 350°. Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Bake for 30-35 minutes, until edges are set and center is a bit soft. Cool at room temperature for an hour. Brownies can be refrigerated for 3 days or frozen for a month. Notes

Oreo Cheesecake Cookies If you know me, you know that I absolutely, positively love cheesecake. Cheesecake anything. Cheesecake everything. I have sampled countless different varieties of cheesecake from The Cheesecake Factory, and I always come back to the Oreo cheesecake. Truth be told, I was pretty darn tempted to totally ditch the actual cookies and just eat the cookie dough straight up out of the bowl. If you love cheesecake and/or Oreos, you will totally adore these cookies! One year ago: Irish Soda Bread SconesThree years ago: Golden Brioche Loaf Yield: About 1 dozen cookiesPrep Time: 20 minutesCook Time: 12 to 15 minutesTotal Time: 35 minutes Ingredients:½ cup unsalted butter, at room temperature 3 ounces cream cheese, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 1 cup all-purpose flour ½ cup mini chocolate chips 1 cup Oreo cookie crumbsDirections:1.

Gluten, Grain, and Garbage-Free Chick-fil-A Nuggets Update: Please note that I’ve improved upon this recipe – check out the new version here. Over the past few weeks we’ve spent a fair amount of time out in town, shopping for gifts, and we have often found ourselves away from the house with no lunch plans. Chipotle is our emergency standby, but sometimes we’re tempted to grab Chick-fil-A since they’re everywhere (there are 30 of them within 20 miles of our house!). So I set out to recreate these chicken nuggets, and most importantly, reduce the ingredients list of this dish from 30+ ingredients down to 10 with minimal compromise on taste. You’ll Need: 2 lbs boneless, skinless chicken breasts 1/4 cup dill pickle juice 1 egg, beaten 2 tbsp buttermilk or cream (coconut milk okay) 1/4 cup tapioca starch (potato or arrowroot starch okay) 1 tbsp paprika 1 tsp each salt and black pepper 1/2 tsp garlic powder 1 dash ground cayenne pepper 1/2 cup lard or coconut oil for frying Step one: cut up your chicken into 1″ chunks. Like this: Like Loading...

Potatoes Romanoff - A Fancy Twice Baked Potato I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Considering the fact that it’s still about 80 degrees here in LA, I guess this Potato Romanoff dish will have to do Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes. Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Transfer the mixture to a baking dish and plop it on in.

broccoli and cheddar cheese twice baked potatoes i love potatoes. i haven't met a preparation of potatoes i haven't been a huge fan of. my favorite recipe is the best buttermilk mashed potatoes but these twice baked potatoes are now running a very close second. this is most likely due to the fact that i can consider these a meal because of the broccoli. i have had twice baked potatoes before and they run the risk of being kind of dry - but these are moist, luscious and creamy. the cheddar gives a good sharp bite, the broccoli makes you feel good about eating them and the half and half and sour cream are responsible for keeping them perfectly moist. i added lemon zest for a bit of extra flavor. i love the addition of lemon zest in mashed potatoes so i figured it would work here as well. the potatoes could be used as a side (1 serving) or a main course (2 servings) with a mixed green salad. i hope you enjoy them as much as i did. optional 3 medium scallions , white and green parts sliced thin (about 1/2 cup) - i omitted

Aunt Eva’s Mud Hen Bars | ~ Mary ~ I don’t even remember where I got this recipe, but I do remember Mickey getting excited every time I made them. It’s simple enough and not too sweet. This post has been sitting in my draft box since, well since you don’t even want to know when so - here you go – copied straight from my favorites book. Enjoy! ps. 10/14/09 Update: WOW! C = Cup t = teaspoon BP = Baking Powder Like this: Like Loading...

Cheeseburger Slider Steamed Buns Did you know that true sliders are steamed and not grilled? That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions. This was the moment I realized that I might be on to something good with this recipe. Tuck in the goodness. Ready to steam. While the first batch steamed, we made the rest. Rich tried to get artsy with the ketchup. Yum. Just before this picture, Rich told me I don't have enough face-stuffing shots on my website anymore. I love how you can see the cheese trying to sneak out in this picture. More ketchup art. These things were amazing!!! I use this dough recipe every time I make steamed buns, but this time I cut all the rising times in half and didn't notice much of a difference in the final product.

Strawberries are the star in this tempting shortcake This delectable recipe was developed by Ricardo Larrivee, the Montreal-based host of Ricardo and Friends, which aired on Food Network Canada. You can also make this cake with other berries, such as raspberries, blueberries, blackberries and ground cherries. Cake 1. 2. 3. 4. Filling 1. 2. Ingredients Preparation time: 25 minutes Cooking time: 25 minutes Refrigeration time: 1 hour Cake • 175 ml (3/4 cup) unsalted butter • 175 ml (3/4 cup) water • 500 ml (2 cups) unbleached all-purpose flour • 10 ml (2 tsp) baking powder • Pinch salt • 2 eggs • 300 ml (1 1/4 cups) sugar • 5 ml (1 tsp) vanilla extract • 175 ml (3/4 cup) sour cream • 1.5 l (6 cups) fresh strawberries, hulled and quartered • 125 ml (1/2 cup) sugar, divided • 15 ml (1 tbsp) Grand Marnier • 500 ml (2 cups) 35 per cent cream

Homemade Doritos Tortilla chips are simple to make, whether you plan on converting them to Doritos or not. For your tortilla chips you will need: Soft corn tortillas an oil with a light flavor, like sunflower, soybean, canola, etc. Using a pastry brush, spread a thin layer of oil on both sides of 1 tortilla. Lie flat on cutting board, and stack on another, brushing oil on the top. Repeat until you have a substantial pile. Take a sharp knife, and cut your pile of tortillas into even sixths. Bake at 350 until they start to lightly brown, approximately 10 minutes. If you're not in the mood for Doritos anymore, salt lightly and enjoy with salsa.

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