Posts tagged Snack


After School Quick Snacks

healthy snacksCreate a snack shelf for your child/children. They can reach it, and eat what is there until a time you set before meals. Ours closes two hours before dinner.

  • Apples, carrot and celery sticks and nut butter – you can make your nut butters if you have a food processor, it is a great way to get kids involved in the kitchen.
  • Dates ripped and rolled in coconut
  • Dates with toasted almonds inside
  • Store bought tofu salad on crackers
  • Carrot/Raisin salad with OJ concentrate, lime juice and sesame oil
  • Hummus with whole grain crackers or celery sticks
  • Guacamole with unsalted pretzels

Chocolate Goji Berry Truffles

These no-bake truffles are a simple, sweet and delicious treat.  The classic combination of chocolate and peanut butter gets a fruity update with high-antioxidant goji berries.

My favorite part? These truffles are made with fiber- and protein-packed chickpeas, making this dessert every bit as nourishing as it is delicious. Trust me, nobody will be the wiser.

The fact that this treat is actually made with beans can just be our little secret.


 Goji Berry Cookie Dough Truffles

Goji Berry Cookie Dough Truffles

Prep time: 10 minutes
Passive time: 30 minutes
Total time: 40 minutes
Makes 12 truffles

Ingredients

  • 1 (15-ounce) can drained and rinsed chickpeas
  • 2 tablespoons pure maple syrup
  • 2 tablespoons peanut butter or nut butter of choice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup chocolate chips or chunks
  • ¼ cup goji berries, rehydrated in water
  • Optional: cocoa powder or coconut flakes for outer coating

Instructions

  1. Add chickpeas, maple syrup, peanut butter, vanilla, and salt to a food processor and pulse until smooth. Add chocolate chips and goji berries and pulse 2-3 more times to mix.
  2. Separate about 1/12 of the dough and use hands to roll it into a ball and set aside. Repeat with remaining dough to form about 12 balls.
  3. Place balls in a freezer-safe container and freeze for about 30 minutes.
  4. Remove from freezer and roll in cocoa powder or coconut flakes if desired before serving. Enjoy!
    Store in the fridge or freezer for up to one week.

Festive Dips for All Occasions

Recipes by: Debbie Petitpain, MS, RD, LD and Nina Crowley, MS, RD, LD

Need a quick dish to celebrate the entrance of 2017? Instead of rushing out to see what is available in the stores, try making the following quick and tasty bean dip recipes. These recipes were submitted jointly by Debbie Petitpain, MS, RD, LD, and Nina Crowley, MS, RD, LD to a recent VN DPG recipe contest.

White Bean Dip with Rosemary

Black Bean Salsa


Entertain Them With Beans

Sweet & Spicy Bean DipLooking for a new football viewing recipe? Tired of the same old bean dip? Try Sweet and Spicy Bean Dip featuring Great Northern beans.

Sweet & Spicy Bean Dip

Ingredients:

  • 1 – 15 ounce can Great Northern beans, drain and wash
  • 1/3 cup almond butter
  • 1/3 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 cup cooked, sweet corn
  • 1/4 cup parmesan cheese alternative
  • 1 – 1.25 oz package taco seasoning
  • 1/3 cup sun dried tomatoes
  • 1 – 8 oz. package vegan cream cheese, softened
  • 1 – 8 oz. vegan sour cream
  • 3 Tablespoons dried chives
  • Spinach leaves
  • Crackers

Instructions:

  1. Blend the Great Northern beans, almond butter, olive oil, and lemon juice using a food processor or blender. Divide bean dip in half, leaving one half in the processor or blender and placing the other half in a separate bowl.
  2. Blend corn and alternative cheese with the bean dip in the processor. Scrape sweet bean dip into one bowl.
  3. Place the other half of the bean dip back into the processor or blender and blend with taco seasoning and sun dried tomatoes to create a spicy bean dip. Extra olive oil may be required to blend sun dried tomatoes
  4. Combine softened cream cheese, sour cream, and dried chives in a third bowl and stir until well mixed.
  5. Line a dinner plate with spinach leaves.
  6. Spoon sweet, yellow bean dip onto half of the plate and spicy, red bean dip onto the other half. Spoon sour cream and chives dip on top of both bean dips.
  7. Serve with the crackers of your choice.

White Bean Dip with Rosemary

white bean dip with rosemarySubmitted by: Debbie Petitpain, MS, RD, LD, and Nina Crowley, MS, RD, LD
Yield: 2 cups

Ingredients:

  • 3 sprigs Fresh rosemary, rinsed + some for garnish
  • 2 cloves Garlic, peeled
  • 2 – 15 oz cans White beans
  • 2 Tbsp Fresh lemon juice
  • 2 tsp Kosher salt
  • 1 Tbsp Olive oil
  • Raw vegetables (for dipping)

Directions:

  1. Pick the rosemary leaves off the stems and add to a food processor. Whirl for 10 seconds.
  2. Add the garlic to the food processor and whirl until minced.
  3. Add white beans, lemon juice, and salt to the food processor and whirl until smooth; pour into a serving bowl.
  4. Drizzle the olive oil over the bean dip. Garnish with fresh rosemary.
  5. Serve with raw vegetables.

Nutritionals (1/4 cups):

Calories: 122; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 799 mg; Carbohydrates: 19 g; Fiber: 6 g; Sugar: 2 g; Protein: 8 g; Vitamin A: 0% DV; Vitamin C: 3% DV; Calcium: 6% DV; Iron: 11% DV