Category: Healthy Snacks

Cherry Chocolate Breakfast Cookies

 

These chewy and fiber-rich cherry chocolate breakfast cookies are the perfect start to your day! Each cookie is full of protein, antioxidants and old-fashioned oats for a satisfying grab-and-go breakfast. 

Breakfast is one of my favorite meals although I typically start my day with a strong cup of coffee. Whether it’s a skillet full of eggs and homestyle potatoes or a stack of pancakes, breakfast food just covers all of the bases to feed any craving. To earn the title  of “Breakfast Cookie”, this recipe adds only a little bit of pure maple syrup to sweeten, relying on the natural sweetness of ripe banana, dark chocolate chips and dried cherries. Feel free to omit the maple syrup though if you want a less sweet cookie. You’ll notice even with the maple syrup, these are not an overly sweet cookie. These cookies aren’t just great for breakfast; keep them handy for a quick afternoon snack or post workout fuel.

The ripe banana also takes the place of added fat, making for a super moist and chewy cookie. I have nothing against fat and I’m a big proponent of healthy fats, from grass-fed ghee and avocado oil. But sometimes it’s fun to play around with using bananas, applesauce, zucchini and even avocado in place of fats in recipes.

One of the best parts about this recipe is there’s no need to use a hand-mixer or standing mixer. Just one medium mixing bowl. Once all of the ingredients are mixed thoroughly, the dough is refrigerated. This allows the oats to absorb the moisture and create a sticky texture that will help the cookies hold together. Next, 1/4 cup scoops of the oat dough are scooped onto a baking sheet and formed into round cookies. This eliminates the worry of the cookies spreading. Enjoy cookies with a big glass of your favorite milk or coffee for dunking!

Tip: I used slightly damp fingertips to form the cookies to help prevent the oats from sticking to my hands and shape easier. 

Cherry Chocolate Breakfast Cookies

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Cherry Chocolate Breakfast Cookies

Cherry Chocolate Breakfast Cookies

Ingredients

  • 2 cups + 1/2 cup old fashioned oats, divided
  • 2 large eggs
  • 1 large ripe banana, mashed
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla bean paste
  • 1/4 tsp cinnamon
  • 1/4 cup dried cherries
  • 1/4 cup dark chocolate chips
  • 1/8 tsp sea salt
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Add 1/2 cup of old fashioned oats to a food processor and pulse until ground like flour. Set aside.
  2. In a medium mixing bowl, whisk together egg, mashed banana, maple syrup and vanilla bean paste. Stir oat flour, 2 cups of oats, cinnamon, sea salt and baking powder into mixture until moist. Stir in chocolate chips and dried cherries. Chill in refrigerator for 15 minutes.
  3. Scoop out 1/4 cup mounds of dough onto prepared baking sheet. Use fingertips to shape into cookies. Bake for 13-15 minutes. Cool on baking sheet for 15 minutes. Store in a airtight container for up to 1 week.
https://freshandfit.org/cherry-chocolate-breakfast-cookies/

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Banana nut bread is one of my favorite indulgences. The flavor and aroma of sweet baked banana in every bite is irresistible. I knew I had to turn this classic into a healthy, guilt-free version. The traditional quick bread gets a makeover using gluten-free and grain-free blanched almond flour. This is a great bread option for anyone who suffers from gluten allergies or if you happen to be following a Paleo diet lifestyle.

To curb the amount of fat and oil used, mashed ripe bananas step in without sacrificing any moisture. Because the bananas are naturally very sweet, there’s no need to add heaps of sugar. I opted to use pure maple syrup for its deep signature flavor that pairs oh-so-perfectly with bananas. You can also use high-quality honey if you prefer. The result is a chewy dessert or breakfast bread that can stand on its own or be topped with a scoop of vanilla ice cream or a smear of grass-fed butter. Save this recipe, because it will be one you use again and again–I know I will!

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Maple Pecan Banana Bread (Paleo • Gluten-Free)

15 minutes

65 minutes

1 hour, 20 minutes

Yield: 10-12 slices

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 2 large eggs
  • 2 medium very ripe bananas, mashed (plus 1 extra banana sliced lengthwise for decorating)
  • 2 tbsp butter or ghee, melted
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350ºF and line a loaf pan with parchment paper overlapping sides. In a medium mixing bowl whisk together eggs, mashed banana, melted ghee, maple syrup and vanilla extract. In a separate bowl, whisk together almond flour, cinnamon, baking powder, sea salt and pecans.
  2. Gradually stir wet ingredients into dry. Pour into pan. Decorate the top with additional sliced bananas if desired. Bake for 60-65 minutes or until knife inserted in center comes out mostly clean. Allow bread to cook in pan 10 minutes. Lift parchment paper and place bread on a cooling rack. Cool 20 minutes longer before slicing.
https://freshandfit.org/maple-pecan-banana-bread-paleo-%e2%80%a2-gluten-free/

Crispy Ranch Roasted Chickpeas

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Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees.  While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

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In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

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Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

  • 2 15 ounce cans chickpeas
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp drives chives
  • 1/2 tsp dried dill weed
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
  2. Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
  3. While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
  4. Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.
https://freshandfit.org/crispy-ranch-roasted-chickpeas/

Rich and Creamy Herbed Hummus

herbed-hummus

If you have never made homemade hummus, today is the day to start. There is something so deliciously creamy about freshly made hummus that is not comparable to the store bought stuff. Through trial and error I have found that tahini paste is an essential ingredient to making a smooth, luscious hummus and adding that amazing sesame flavor. Mix in a few fresh herbs like garlic, rosemary, thyme and basil for aroma and added flavor. A squeeze of fresh lemon juice brightens the hummus up a bit and adds a nice tanginess.

I have made hummus with an immersion blender and standard food processor and find that both work well to achieve the creaminess. Make sure to take your time blending until it is super creamy. Then go to town dipping away. I love to toast up pita in the oven and slice into triangles for dipping alone with fresh vegetables.

This naturally vegan herbed hummus is a crowd pleaser and makes a large batch perfect for entertaining this holiday season!

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Rich and Creamy Herbed Hummus

10 minutes

10 minutes

Yield: 8 servings

Rich and Creamy Herbed Hummus

Ingredients

  • 2-14 oz cans garbanzo beans, drained
  • 1 cup olive oil
  • 1/4 cup tahini paste
  • 2 tbsp lemon juice
  • 2 large basil leaves
  • 1 tsp garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary, chopped
  • 1 tsp sea salt
  • 1/4 tsp black pepper.
  • Optional dippers: sliced cucumber, toasted pita, baby carrots, celery

Instructions

  1. Combine chickpeas, lemon juice tahini and herbs/seasonings in a food processor. Pulse until crumbly.
  2. Pour in olive oil and blend on low speed until smooth and creamy, 3-4 minutes.
https://freshandfit.org/rich-creamy-herbed-hummus/