Archive for the ‘Snacks’ Category

Stewed Rhubarb

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This is a summer favourite in my house. Rhubarb is a sure sign that the gardening season is well under way, and my rhubarb plant is always one of the most successful parts of my garden. We eat stewed rhubarb with granola and yogurt, on top of ice cream, and even on toast! I like it to be a little bit tart, however it is an easy recipe to adjust the sugar quantities to suit your own tastes.

4 cups fresh rhubarb, chopped
1/2 cup sugar
2 tbsp water

In a saucepan stir ingredients together over medium heat. Once sugar is dissolved turn heat to low. Simmer for 15-20 minutes until rhubarb is broken down and sauce has thickened.

Store in an airtight container and refrigerate. Best if eaten within a week.

12 weight watchers points plus for entire recipe.

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Mango Salsa

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Mango season is upon us! It seems like there is such a short window for this juicy and delicious fruit and I want to make the most of it. I am on a big mango kick this year and I’m buying them by the case! This sweet salsa is tasty with tortillas or even on its own – fresh off the spoon!

1-2 ripe mango, diced
3 vine ripened tomatoes, diced
1/2 red onion, diced
Handful cilantro, chopped
1 tbsp fresh lime juice
1 tsp salt, or to taste

Chop all ingredients and combine in a bowl.

Let sit at room temperature before serving.

0 weight watchers points plus per serving!

Sticky Nut Bars

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This recipe is my favourite combination of salty and sweet.  I got the recipe from one of my favourite vegetarian websites http://www.greenkitchenstories.com. The only addition I made was I sprinkled coarse salt on top. So good!

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1/2 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat.

Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry.

Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.

I cut it into 20 pieces.
4 weight watchers points plus each

Lemon Garlic Hummus

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A light and fresh snack to help keep optimism alive as I continue to long for spring to arrive.

1 tsp lemon zest
1 tbsp fresh lemon juice
1 cup chick peas, rinsed and drained
1 tbsp olive oil
1 clove garlic, minced
1 tsp maple syrup
Salt and pepper to taste

Combine all ingredients together in blender or food processor. I used a Magic Bullet. Blend until smooth. You may need to stir mixture with a spoon half way through to help it out. If mixture is thick and not blending add 1 tbsp water.

Serve with fresh vegetables.

5 weight watchers points plus for 1/2 portion

Pineapple Salsa

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This salsa is so quick and easy to assemble. It is packed with flavour and tastes so much better than store bought. Use in Mexican Quinoa Bake and Spicy Jalapeño Black Bean Burger recipe.

1 medium yellow onion, diced
5 vine ripened tomatoes, chopped
1 handful fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeño deseeded, chopped
2 tbsp fresh lime juice
1 tsp salt

Combine all ingredients well. Let sit for at least an hour before serving to allow all flavours to mix. Refrigerate.

0 weight watchers points plus.

Chocolate Coconut Macaroons

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On the path to healthy living and clean eating, there’s been a few rough patches. It’s not always easy to retrain taste buds and old habits can be hard to break – especially during stressful and busy times. This recipe is my kind of ‘cheat’. It’s sweet and chocolatey, but also gluten free, vegan and super easy to make. Many thanks to my friend Ashley for sharing this amazingly delicious recipe with me.

3/4 cup honey
1/3 cup coconut oil
1 tsp vanilla
1/2 tsp salt
2 cups unsweetened, shredded coconut
1 1/2 cup oats
2/3 cup cocoa

In a large sauce pan, heat honey and coconut oil over low heat until just combined. Add vanilla and salt. I used coarse sea salt, table salt works too.

Turn off burner. Stir in oats and coconut. I used steel cut porridge oats with added flax seeds. Quick oats work too. Add cocoa and mix well with a wooden spoon.

Using a teaspoon, scoop onto a baking sheet. With your fingers, form into little balls. I needed to wash my hands several times through this process as it gets a bit sticky and messy. Refrigerate 30 minutes or until set.

Makes 36.
2 weight watchers points plus each

Rainbow Fruit Spears

Here’s what I am bringing to work tomorrow for snack Friday! Healthy and beautiful treat option. Saw it on Pinterest and had to try it! strawberry, peach, pineapple, green grape, blueberry, blackberry, red grape, raspberry.
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