Snack Time!
So, it's that time of year again where eating becomes all-consuming!
When you find yourself craving that something salty... let ROASTED CHICKPEAS be your snack! I toss a couple cans with a few tablespoons of EVOO and some garlic salt and bake for 45 minutes at 450 degrees.
But with over fifteen ways to make them listed in the below link, the possibilities are endless! Roasted Chickpea Recipes
For those of you with a sweet tooth, how about frozen chocloate bananas? This recipe is a GREAT substitute for ice cream since it's both refreshing and it contains healthy fats!
Click below for the details!
Ingredients
•5 - 6 medium sized ripe bananas
•1 1/4 cups unsalted natural peanut butter•1/2 cup natural honey
•1/4 cup unsweetened cocoa powder
Instructions
For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the PB.
Put all ingredients in food processor and process until smooth.
Line muffin pan with mini muffin cups light greased with natural cooking spray. With spoon, scoop batter into muffin cups or into pastry bag and pipe onto parchment covered tray.
Place in freezer and let freeze for at least 2 hours. When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly.
ENJOY!
Tips & Bonus Information
187 calories; 6g protein; 10g total fat (2g sat fat, 0g trans fat); 22g carb; 3g fibre; 5mg sodium.
Yield: 16
When you find yourself craving that something salty... let ROASTED CHICKPEAS be your snack! I toss a couple cans with a few tablespoons of EVOO and some garlic salt and bake for 45 minutes at 450 degrees.
But with over fifteen ways to make them listed in the below link, the possibilities are endless! Roasted Chickpea Recipes
For those of you with a sweet tooth, how about frozen chocloate bananas? This recipe is a GREAT substitute for ice cream since it's both refreshing and it contains healthy fats!
Click below for the details!
Ingredients
•5 - 6 medium sized ripe bananas
•1 1/4 cups unsalted natural peanut butter•1/4 cup unsweetened cocoa powder
Instructions
For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the PB.
Put all ingredients in food processor and process until smooth.
Line muffin pan with mini muffin cups light greased with natural cooking spray. With spoon, scoop batter into muffin cups or into pastry bag and pipe onto parchment covered tray.
Place in freezer and let freeze for at least 2 hours. When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly.
ENJOY!
Tips & Bonus Information
187 calories; 6g protein; 10g total fat (2g sat fat, 0g trans fat); 22g carb; 3g fibre; 5mg sodium.
Yield: 16
I made the ice cream snacks the other day and substituted pure maple syrup for honey and added dark chocolate. AWESOME!
ReplyDeleteYou can also use pure agave syrup as a low-gylcemic alternative to honey.
ReplyDeleteI use agave syrup too! It's fantastic!!
ReplyDelete