I have a confession: I’m a snack-a-holic. I’m constantly looking for new tasty (and healthy) things to munch on and recently I’ve discovered fruit chips. They’re crispy, slightly sweet and completely customizable. For example, if you don’t have maple syrup, try agave or honey? Maybe a sprinkling of vanilla powder or cardamom?
I used a dehydrator to make these, but an oven on the lowest setting will work just as well. To keep things hassle free in the oven, use a silicon baking sheet or parchment paper. Continue reading “Maple Glazed Pear Chips”→
Like any health conscious person, I try to eat a lot of vegetables. Unfortunately, there are only so many carrot sticks I can eat before I swear I’m going to turn into a rabbit. To keep the rabbit syndrome at bay, I like to make healthy dips.
This week, I made hummus with red lentils and lots of garlic. It’s super easy to make and you can portion it out and keep in the fridge for quick grab & go lunch sides. 1/2 cup of dry red lentils makes a little more than 1 cup cooked, so one serving of this recipe is about 1/4 cup – plenty for all your cucumber and carrot stick needs. 😉 Continue reading “Red Lentil Hummus”→
I had to call these “Banana Bread” chips, because calling them just “banana chips” would be doing them a disservice. I’ve had store-bought banana chips before and they were…ok, so I was totally amazed when I tried these and they tasted exactly like homemade banana bread with lemon glaze.
These are easy to make, there’s no sugar required and they vanish with shocking speed. 😀 I meant to bring some to work to get other people’s opinions… but they just didn’t last that long. Apologies to my co-workers – you guys missed out. 😉
I used a dehydrator to make these, but an oven on the lowest setting will work just as well. To keep things hassle free in the oven, use a silicon baking sheet or parchment paper.
Losing a lot of weight is a real motivator for my other half. He’s seen the changes I’ve made and can now see the results, so he wants to make changes too. One of his particular quirks is that he usually doesn’t eat breakfast and when he does, it’s a horrible take-out type thing that isn’t exactly diet-friendly.
I usually have oatmeal for breakfast, but that’s too much of a change for him right now. He needs a grab-n-go, no-thought breakfast that can be varied enough to keep it interesting. I need to not spend a lot of time on this, because I have a life too. 😉
The solution last week was mini muffins. Each one is two bites (which is interesting), they freeze well (which saves time and keeps them fresh), and the fruit can be swapped out to accommodate any flavour combination (which keeps it varied).
These were a huge hit and I’m definitely going to make them again and again and again… (and again). They’re slightly tart, a little sweet, and take about 10 minutes to make a batch. They’re also healthy, but don’t tell anyone! 😉
Fruit butters are thick, spreadable jam-like concoctions that contain no butter, fats, or extra sugar if you don’t want them to. They can take a while to make, but are much easier (read: less work) to do if you have a slow cooker. I recently bought a multi crock pot which is just amazing. Not only is it volume-flexible for what you might need for the day, but it’s also incredibly convenient for making three different flavours of fruit butter! 🙂
I had two large pears left over from Christmas, so I made vanilla pear butter. As soon as I tasted it I wished I had more pears! Maybe later… In the meantime since there wasn’t a whole lot, I froze it in an ice cube tray which I’ll use in oatmeal later.
I also had a lot of apples from a local farm, so I made both plain and cinnamon apple butter. The plain butter I’ll use with pork dishes, and the cinnamon will also be frozen in ice cube trays for oatmeal and other yummy things.