Meet my current go-to snack, breakfast, and late-night treat: maple-ginger almond butter. Slathered on toast (as here), used as a dip for tart apple slices (pink lady are my favorite), or — let's be real — savored with a spoon, this spicy-salty-sweet spread satisfies. One bite of this upgraded almond butter and you'll be as hooked as I am. Luckily, it only takes a few minutes to make, so what are you waiting for?
Green smoothies are all the rage, but does the green color and flavor bum you out? Superfood expert Julie Morris knows that not everyone appreciates their morning blend to look like pureed vegetables, so she developed a "green" cherry vanilla smoothie that's not actually green.
Williams-Sonoma just picked up her latest cookbook release, Superfood Smoothies: 100 Delicious, Energizing, and Nutrient-Dense Recipes ($17). Julie says it's a sign of the times (and the growing green drink trend) that a store known for its pastry supplies would want to feature a book on superfood-packed smoothies; people love treats like cupcakes but want to find easy, fast, and palatable ways to eat more fruits and veggies. Her cookbook covers tons of enticing smoothie recipes (chocolate chip cookie dough, for instance), but the catch is that all the ingredients are superfoods (aka nutrient-dense foods).
When demoing the cherry vanilla smoothie, Julie shared some tips on smoothie-making technique. Always put the densest fruit first, in this case the frozen cherries. Follow it with lighter greens, almond butter (so it doesn't stick to the blades or the sides of the blender container), and coconut water. Lastly, prevent any powders, in this instance wheatgrass, from sticking to the sides by adding them in last.
This green smoothie truly tastes like a cherry vanilla shake, and yet it contains a salad's worth of the good green stuff. Keep reading for the recipe.
Classic hummus has its place, but this variation takes advantage of Fall and Winter's bountiful squash harvest. This creamy, slightly sweet dip is reminiscent of the chickpea variety, but its comforting flavors are perfect for cooler weather. And, since it's high in vitamin A from the squash and healthy fats from the tahini and olive oil, it's a healthy dip addition to any tailgating party.
Watch out, french fries: you've got competition. After a brief dip in bubbling hot oil, Spam transforms into a crisp-tender snack that gives the burger's best friend a run for its money. The cherry on top? Three zippy sauces to pair with your porky fries, including a Sriracha-laced version of ketchup. (For an epic, on-trend meal, pair this snack with a homemade ramen burger.) Watch the video to see how to make this must-try bite, then get the recipes.
If you're craving something sweet, but know a cookie will have you feeling flat, reach for this warm, low-cal option instead: honey roasted cinnamon chickpeas. High in protein and fiber, chickpeas offer a satisfying crunch when roasted, and if you toss them with a little honey and cinnamon, you'll have a sweet treat that will also give you a boost of energy.
15-ounce can organic garbanzo beans
1/2 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon sea salt
- Preheat oven to 375 °F. Line a baking sheet with parchment paper or a Silpat silicone mat.
- Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.
- Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it's still soft, bake for longer.
- While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is or for a caramelized effect, place them back in the oven for another 10 minutes or so.
- Store leftover chickpeas in an airtight container.
Makes four servings. See below for the nutritional information of one serving.
Source: Calorie Count
- Snacks, Other
Our tasty Snack Attack series continues with celebrity chefs sharing their favorite after-school snacks that won't spoil kids' dinner appetites. Marcus Samuelsson, NYC-based chef and owner of Red Rooster restaurant and the author of Yes, Chef, has provided us with a fun take on the classic milkshake, as well as a chance for kid cooks to win some big money.
You don't typically think of a milkshake as a healthy afternoon snack. Traditionally filled with ice cream and sugar, it isn't typically top on most moms' snack lists. But Marcus Samuelsson is here to change your view. "My inspiration for this snack is a take on Mexican horchata, the traditional drink made with rice," he explains. "Here I use coconut milk as a dairy-free alternative, and it's a great way to use fresh berries of the season. Berries are best this time of year, so stock up on them while they are fairly inexpensive, and freeze them to use anytime of the year. Rice will fill up your hungry kids without ruining dinner. I believe it's so important for kids and parents to be cooking together, experimenting and learning to love healthy eating."
When it comes to bloody Marys and appetizer plates, spicy pickled green beans are an absolute must. They are fairly easy to find in the canned section of the store, but friends and family will enjoy receiving your homemade batch as an edible gift.
This particular green bean recipe has a semimulled flavor, due to the coriander. Consider it the recipe's secret ingredient! The dill is subtle, so these green beans don't taste too much like pickled cucumbers. I upped the hotness by adding whole red chile peppers and crushed red pepper flakes, but not to worry; these green beans won't coat your throat with capsaicin.
When gifting these pickled green beans to others, attach a recipe card for a bloody Mary cocktail; that way, these spicy pickles are paired in the perfect way.
Fricos, essentially crispy discs made of nutty grated cheese, are native to Italy's Friuli region. Traditionally, Montasio cheese is the main ingredient, but Parmigiano-Reggiano is a solid substitute (and much easier to find stateside). These sophisticated cheese crisps are an excellent garnish for salads and soups — they'd be particularly at home atop this spicy tomato option — but they truly shine when paired with a glass of Prosecco, as a light, luxurious appetizer.
Summer produce is usually so good that it doesn't need much to make it better. But when you are looking to spice things up, we have a few ideas to make your Summer snacks more interesting and elegant. Butter, citrus juice, and salt are a few of the no-brainers, but we've thrown in some oddball ingredients, too, like ginger and kelp sprinkle. But if you're all out of fresh produce, we have a few other quick snacks that can be easily thrown together from pantry goods.
Healthy snacks can be hard to find, and your kids are probably sick of the two or three you've been stocking for the last few years. But you don't have to find time to bake your own granola or make your own yogurt to mix things up. We've found eight new, healthy snacks that you can feel good about packing in lunch boxes or serving up after school. The best part? Your kids will never even suspect that they're loaded with healthy extras like whole grains, vitamins, and even hidden broccoli!