I recently had a reader request to post more recipes for healthy snacking, so that’s what I’m here to share with you today!
Roasted Chickpeas with Dijon Mustard
- Coconut oil cooking spray
- 1 pound of dried chickpeas (not canned)
- 1/4 cup red wine vinegar + a little extra
- 1 tbsp extra virgin olive oil
- 3 tsp dijon mustard
- Salt and pepper to taste
- Place the chickpeas in a bowl, cover with two inches of water, and soak overnight.
- When ready to cook, heat your oven to 400 degrees F.
- Drain the chickpeas, pat dry, and then return them to your mixing bowl.
- In a separate bowl, combine the vinegar, mustard, olive oil, and about 1 tsp of salt. Mix well.
- Pour the dressing mixture over the chickpeas, and some salt and pepper to taste, and toss to combine.
- Spread the chickpeas on a baking sheet sprayed with coconut oil cooking spray, and roast until the chickpeas are a dark golden brown and crunchy. Make sure to toss every 20 minutes for about 1 hour.
- When done, remove the chickpeas from the oven and return them to the mixing bowl. Add a little more vinegar and more salt and pepper as desired.
This is a new favorite in our house! They are a great choice for when I’m craving something crunchy or salty, don’t necessarily feel like eating fruit or veggies, but don’t want to turn to crackers, pretzels, or chips. I portion them out by filling little snack baggies about half to three-quarters of the way full, and I find that it’s a good amount to satisfy any cravings. Hope you guys like them!
What are some of your go to healthy snacks to curb crunch or salt cravings? Ever made roasted chickpeas before?
P.S. Today I’m hosting a flash giveaway for all my local readers on my F&F Facebook page. It’s for a free one week trial of Just Add Cooking, which is perfect to help you save time during the busy holiday season. Head here to check it out and enter to win!
Good morning! My friend Cate recently requested that I share this recipe on the blog, so today I’m sending these almond flour berry muffins your way. I got this recipe at my friend Dawn’s healthy eating party and recipe swap at the beginning of the year, and they quickly became a fun baking favorite!
Almond Flour Berry Muffins
- 2 cups blueberries
- 1/2 cup water
- 2 1/2 cups almond meal
- 1/2 teaspoon baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 cup honey
- 3 eggs
- Splash of chia seeds and dark chocolate chips
- Heat oven to 325°F.
- Combine the dry ingredients.
- Combine the wet ingredients (berries too) in a separate bowl.
- Add dry ingredients to wet and mix well.
- Evenly fill each baking cup with the batter.
- Bake for 30 to 40 minutes or until toothpick inserted into center of muffin comes out clean.
I like these muffins for the blueberry and chocolate flavor combo. Also, the chia seeds add that extra nutritional punch for the perfect grab and go snack, breakfast, or pre-workout fuel. An added bonus is that they are gluten free! For anyone who came to Slesh’s bachelorette party, these are the same muffins I made for our limo ride to Long Island in the morning.
Let me know if you try these. Enjoy!
Do you have any go to baking recipes? What are your favorite flavor combinations?
Typically I am a sucker for anything that has peanut butter and chocolate together!
You know what the best part about having a
boyfriend fiance who loves to cook is?
Fun homemade snacks just because.
Oh yeah, and there’s that whole he does more of the cooking so I can exercise and blog all the time thing. That too. But I totally benefit when Tim just feels like experimenting in the kitchen.
Homemade Pretzel Bites with Honey Mustard Sauce
For making the dough
- 1 cup warm water (around 100 to 110 degrees F)
- 1 envelope of active dry yeast (1/4 ounce)
- 3 cups whole wheat flour + a little extra for work surface
- 1 tbsp gourmet salt
- 2 tbsp packed light brown sugar
- 4 tbsp extra virgin olive oil + a little extra for the bowl
For baking the pretzels
- 8 cups water
- 1/2 cup baking soda
- gourmet salt
For making the honey mustard sauce
- 5 tbsp honey
- 3 tbsp dijon mustard
- 2 tbsp rice wine vinegar
To make the dough
- Stir together warm water and yeast in a large bowl. Let stand until a creamy foam appears on the surface. This should take about ten minutes, but if the mixture doesn’t foam you should start over with a new yeast.
- In a smaller bowl, stir together the wheat flour, salt, and light brown sugar.
- Add the flour mixture and 4 tbsp of extra virgin olive oil to the yeast mixture. Stir with a wooden spoon and then your hands until it forms into dough. On a lightly floured surface, knead the dough with your hands until it is smooth. This should take about another ten minutes, and you should dust with more flour as needed if the dough sticks to your work surface.
- Transfer the dough to a lightly oiled large bowl and make sure it is all coated with the oil. Cover with a kitchen towel and let rise at room temperature until it is double its original size. This takes 2-3 hours. You could also let it rest at room temperature for 15 minutes, transfer to the oiled bowl in the same way, and let rise in the fridge overnight.
- Once the dough rises, punch down and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12 inch long rope. Cut each rope into six 2 inch pieces, and transfer to wax paper lined rimmed baking sheets.
To bake the pretzels
- Heat oven to 450 degrees F with the racks in the upper and lower thirds.
- Oil two large baking sheets.
- In a 4 to 5 quart saucepan, bring the water and baking soda to a boil. The mixture will be foamy at first, but it should go away. Add 12 pretzel bites and cook for 30 seconds. They should rise to the top immediately, and then you can transfer to the baking sheets with a slotted spoon. Quickly sprinkle pretzel bites on both sides with the salt before they dry. Repeat with the remaining pretzel bites, making sure to return the water to a boil between batches.
- Bake the bites in the oven, switching the sheets between the racks and rotating them halfway through. They should be deep chestnut brown after 8-10 minutes, but watch them in the oven toward the end so they don’t overcook. Immediately transfer the bites to wire racks to cool.
To make the honey mustard sauce
- Combine the honey, mustard, and rice wine vinegar in a bowl.
- Whisk until smooth.
- Serve with the pretzels and enjoy!
These were the perfect Sunday-night-lounge-on-the-couch-not-wanting-to-go-to-work-on-Monday kind of snack. But they’re really only good for one day, so if you plan on making them, plan to gobble them up right away. These aren’t necessarily the healthiest of snacks, but they aren’t terrible for you either. Tim did use whole wheat flour in lieu of regular and the oil in lieu of butter, so an attempt at healthier swaps was made!
Do your significant others cook or experiment in the kitchen? What’s a fun snack you’ve made or enjoyed lately?
P.S. The winner of my New Balance giveaway is Janice @ Cappytweet! Congrats, Janice! Please email me at firstname.lastname@example.org to claim your prize. Thanks to everyone else who entered the giveaway and left such nice comments for my three-year bloggiversary. You guys rock!