Recipes: Snacks

Filling | Servings 1 

Ingredients:

1 cup pre-cooked or canned Navy beans
7 oz coconut milk (or half and half)
1/4 cup vegetable shortening (or butter)
2 eggs
½ tsp nutmeg
1 tsp cinnamon
½ Tbsp cornstarch
1 Tbsp vanilla extract
1/8 tsp salt

Preparation:

1. Preheat oven to 350 degrees.
2. In a blender or food processor, blend all ingredients together until smooth.
3. Pour into an unbaked pie shell and bake for 45 minutes or until a toothpick inserted comes out clean.
4. Serve warm.

Pie Crust | Servings 2| 9-in 

Ingredients:

2 ¼ cup all-purpose flour
1 tsp salt
½ cup cold unsalted butter
2/3 cup cold vegetable shortening
½ cup ice water (may need more or less)

Preparation:

1. Use a pastry blender or back of fork to reduce cold butter into smaller pieces. Add shortening and flour, mix with pastry blender or fork until resembles coarse meal with same large pea-sized chunks of fat. If using a food processor, place butter, shortening, and flour into a food processor and pulse until resembling coarse meal with large pea-sized chunks of butter. Some larger chunks of fat are ok.
2. One tablespoon at a time, stir in ice water with a rubber spatula or fork. The dough will start forming clumps when you have added enough water. The dough should hold together but not be sticky.
3. Transfer dough onto a lightly floured surface and gently knead together into a ball. Do not overwork the dough or the crust will become tough and hard.
4. Divide dough in half and press into thick disks. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 5 days.
5. Let dough sit for 3-5 minutes at room temperature before rolling out so the dough will be more malleable.
6. On a lightly floured surface, use a floured rolling pin to gently roll out dough, starting from the middle and rolling out. Repeat this in every direction, turning dough as needed, until dough is an inch or two larger than your pie pan. Use as directed for your pie recipe.

TIP: Keep tools and ingredients as cold as possible so as to not melt the butter and margarine until baking. 

Servings 2 | Prep Time 10 mins | Total time 10 mins

Ingredients:

2 cups honey vanilla Greek yogurt
2 cups strawberries, chopped
2 cups blueberries
2 cups almond granola

Preparation:

1. Rinse and pat dry the blueberries and strawberries. Cut the strawberries into pieces.
2. Layer yogurt, strawberries, blueberries and granola in a tall glass. You can layer as much of each ingredient as you please. It’s really a personal preference. Example: ¼ cup Greek yogurt, ¼ cup strawberries, ¼ cup blueberries, ¼ cup granola.

REFERENCE:
Recipe from https://simplyhomecooked.com/greek-yogurt-berry-parfait/

Servings 2| Prep Time 24 hours | Total time 24 hours

Ingredients:

2 containers of Siggi’s Vanilla Skye yogurt (or preferred flavor)— greek yogurt would also work wonderfully here
6 tablespoons of chia seeds
2 cup unsweetened vanilla almond milk (or preferred flavor)
2 medium, ripe peaches, diced
2 tbsp. sliced almonds

Preparation:

1. Combine 1 container of yogurt, 3 tablespoons of chia seeds and 1 cup of almond milk into a small jar or glass
2. Repeat step one with the remaining container of yogurt, 3 tablespoons of chia seed and 1 cup of almond milk into a separate small jar or glass
3. Cover each jar with plastic wrap and place in the fridge overnight (or up to 24 hours)
4. Right before serving, remove from the fridge, remove plastic wrap and top with diced fruit and nuts of choice

REFERENCE:
Recipe from https://caitsplate.com/vanilla-chia-seed-pudding/

Servings 12 | Prep Time 20 mins | Total time 20 mins

Ingredients:

1 cup oats
½ cup unsweetened shredded coconut
1 ripe banana
1.5 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp maple syrup
½ cup peanut butter

Preparation:

1. Put the oats and coconut in a blender and blend until fine.
2. In a large bowl, mash the banana with a fork.
3. Add the chia seeds, cocoa powder, maple syrup, oats, and coconut to the banana and mix well.
4. Add the peanut butter to the mixture and stir well until all ingredients are combined.
5. Roll into golf ball size balls and enjoy.
6. Refrigerate for up to 1 week.

REFERENCE:
Recipe from http://www.thewholesomefork.com/2016/04/18/peanut-butter-power-balls/

Ingredients:

1 ripe mango, mashed
2/3 cup plain low fat yogurt
1 orange, peeled and chopped
8 strawberries, stems removed
1 cup pineapple chunks
2 kiwifruit, chopped
8 skewers

Preparation:

In a small bowl, mix together mango and yogurt.
Put all the fruits on the skewers
Serve the mango dip with the skewers.

Ingredients:

2 cups nonfat vanilla yogurt
2 cups fresh berries (strawberries, blueberries, raspberries)
2 bananas, sliced
1 cup granola

Preparation:

In serving cups, layer yogurt and fruit as desired.
Top each parfait with granola.
Serve immediately.

Ingredients:

12 whole wheat crackers
4 tablespoon creamy peanut butter or cream cheese
24 blueberries
3 strawberries, sliced
12 apple slices

Preparation:

Spread a teaspoon of peanut butter (cream cheese) onto each cracker.
Make a face using the fruits. Use the blueberries for the eyes, strawberry for the mouth, and apple slices for a hat.

Ingredients:

1/4 cup dried cranberries
3 tablespoons low fat cream cheese
2 celery stalks, cut into 3-inch pieces

Preparation:

1.Spread cream cheese inside the hollow of each celery stalk.
2.Arrange the cranberries on top.