With these 4 amazingly delicious snacks you can easily prepare at home, there will be no need to reach for the bag of potato chips or cheese balls!
Spiced Almonds
Makes: 12 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 50 minutes
Ingredients
3 cups raw almonds
1 tablespoon coconut oil, melted
1 tablespoon water
1 tablespoon maple syrup
¼ cup coconut sugar
1 tablespoon ground cinnamon
¼ to ½ teaspoon cayenne pepper, depending on how much spice you like
1 teaspoon sea salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a rimmed baking sheet lined with parchment paper. Roast for 13 to 15 minutes, stirring halfway through. Keep a close eye on the nuts to make sure they don’t burn. Let almonds cool on the baking sheet for 10 minutes.
While the almonds are cooling, melt the coconut oil. In a large mixing bowl, whisk together the coconut oil with the water and maple syrup. In a small mixing bowl, stir together the coconut sugar, cinnamon, cayenne pepper, and sea salt.
Transfer nuts to the bowl with the coconut oil mixture. Toss until evenly coated. Sprinkle the coconut sugar mixture over the nuts and toss again until evenly coated.
Spread the almonds back out on the baking sheet and cool to room temperature.. Store in an airtight container at room temperature.
Nutrition
For ¼ cup of nuts
Calories: 192
Fat: 15 grams
Saturated Fat: 2 grams
Cholesterol: 0 milligrams
Sodium: 192 milligrams
Carbohydrate: 12 grams
Fiber: 4 grams
Sugar: 6 grams
Added Sugar: 5 grams
Protein: 6 grams
Marinated Mozzarella & Olives
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: N/A
Inactive Time: 30 minutes
Total Time: 40 minutes
Ingredients
8 ounces mozzarella bocconcini
1 cup large green olives
½ cup extra virgin olive oil
1 tablespoon red wine vinegar
1-2 garlic cloves, grated
1 tablespoon each fresh thyme and rosemary leaves, finely chopped
¼ teaspoon red pepper flakes
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Instructions
Place mozzarella and olives in a 16-ounce mason jar or storage container. Add the olive oil, red wine vinegar, garlic, thyme, rosemary, red pepper flakes, sea salt, and ground black pepper to the jar.
Seal the jar and give it a shake to combine. Refrigerate for 30 minutes to 1 hour before serving. (Note: this can be made ahead of time, but the oil will solidify in the refrigerator. Let the jar sit in a bowl of warm water for 10 to 15 minutes before serving to return to liquid state.)
Nutrition
For 3 mozzarella balls and 2 olives
Calories: 130
Fat: 11 grams
Saturated Fat: 3 grams
Cholesterol: 15 milligrams
Sodium: 397 milligrams
Carbohydrate: 0 grams
Fiber: 0 grams
Sugar: 0 grams
Added Sugar: 0 grams
Protein: 6 grams
Avocado Ranch Dip
Makes: About 1.5 cups (12 servings)
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Ingredients
1 cup plain whole-milk Greek yogurt
1 avocado, peel and pit removed
1 tablespoon water
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon white vinegar
1 garlic clove
1 teaspoon dried dill
2 teaspoons dried parsley
3 tablespoons fresh chives
¾ teaspoon salt
Instructions
Place yogurt, avocado, water, lemon juice, vinegar, garlic, dried herbs, and salt in the bowl of a food processor with a multipurpose blade attached. If you don’t have a food processor, you can use a blender or a hand held mixer and mixing bowl. Process or blend the ingredients until smooth, pausing to scrape the sides of the bowl with a spatula as needed.
Transfer dip to a serving bowl or store in the refrigerator for up to 5 days. Serve with vegetables and whole grain or grain-free crackers or chips.
Nutrition
For 2 tablespoons of dip
Calories: 50
Fat: 4 grams
Saturated Fat: 1.5 grams
Cholesterol: 6 milligrams
Sodium: 152 milligrams
Carbohydrate: 3 grams
Fiber: 1 gram
Sugar: Less than 1 gram
Added Sugar: 0 grams
Protein: 1 gram
Polenta Bites with Herbed Whipped Ricotta and Tomatoes
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
2 Roma tomatoes, chopped
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1-pound prepared polenta in a tube
1 cup whole milk ricotta
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a small bowl, toss the tomatoes with the olive oil, sea salt, ground black pepper, garlic powder, and dried herbs. Set aside.
Slice tubed polenta into ½-inch rounds. You should get approximately 12 slices. Arrange slices on the baking sheet and lightly mist the tops with cooking spray. Bake for 15 to 20 minutes or until the polenta is golden.
In a mixing bowl, whip ricotta with a handheld mixer or wire whisk until light and fluffy, about 2 to 3 minutes.
Spoon about 1 tablespoon of whipped ricotta on top of each polenta round. Top with a spoonful of tomatoes. Drizzle leftover oil from the tomatoes on top of the polenta rounds. Serve immediately.
Nutrition
For 1 piece
Calories: 87
Fat: 5 grams
Saturated Fat: 2 grams
Cholesterol: 10 milligrams
Sodium: 170 milligrams
Carbohydrate: 7 grams
Fiber: Less than 1 gram
Sugar: Less than 1 gram
Added Sugar: 0 grams
Protein: 3 grams
