S’more Bites

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News Flash: Fix Me A Snack made it into Babble’s list of Top 100 Mom Food Blogs for 2011. Fix Me A Snack is  ranked at #51! Seeing Fix Me A Snack in a list along with so many big shots whom I truly admire is a huge honor. A big Thank You to Babble and all my dear readers.

Now let’s get back to snackin’.

The ingredient list in this S’more Bites recipe is a bit schizophrenic, I know.  Brown rice syrup and miniature marshmallows may seem like odd bedfellows. But the truth is that these s’more bites are supremely satisfying and chocolaty without being too sweet. Oh, and unsurprisingly, the kids loooove them.[/donotprint]

S’more Bites Recipe

If you don’t have brown rice syrup, you can replace it with Lyle’s Golden Syrup. Honey is another possibility, but I haven’t tried it because it is sweeter than brown rice syrup and has a more powerful flavor.

The consistency of the chocolate mixture depends entirely on the amount of oil that gets thrown in along with the nut butter. Even when I’m using the same jar of almond butter, the results vary depending on whether I’m at the beginning (lots of oil) or end (getting dry) of the jar. Use the wheat germ to create a consistency easiest to work with. Your hands will get a little greasy perhaps, but the mixture should be easy to roll into balls and not too sticky.

5 store-bought graham crackers, broken up into large chunks
1/3 cup almond or peanut or sunflower butter
1/4 cup chocolate syrup
1 – 3 tablespoons wheat germ
2 tablespoons brown rice syrup or Lyle’s Golden Syrup
20 miniature marshmallows

Put the graham crackers into the bowl of a food processor. Pulse the processor for about 30 seconds or until the crackers are broken into fine crumbs. Add the almond butter, chocolate syrup, 1 tablespoon of  the wheat germ, and brown rice syrup to the bowl of the processor. Pulse for 10-20 seconds or until the mixture starts to come together into large crumbles.

Take a bit of the mixture in your hands and test to see if it will roll nicely into a ball. If it’s too wet, add more wheat germ a tablespoon at a time. If it’s too dry, add something moist like almond oil, chocolate syrup or brown rice syrup one tablespoon at a time. Run the processor for a few seconds after each addition to incorporate. 

Take pieces of the chocolate mixture a heaping teaspoon at a time. Knead it a bit and flatten it in the center of your palm. Place a marshmallow in the center and coax the chocolate mixture around the marshmallow with your fingertips. Once the marshmallow is covered up, round out the ball by rolling it gently. Serve or store in an airtight container. These freeze beautifully.

Yield: 20 bites
Prep-time: 20 minutes

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Curry Dip

Meet my new favorite healthy and tasty snack: Curry Dip with veggies.

I love this dip because it’s different from our usual ranch dip, it’s healthy, and it has a bit of kick. The kids tolerate it. In fact, my eldest actually enjoys it. And I get to pretend I’m actually eating something spicy- with my kids!! It’s a miracle.

Curry Dip Recipe

Inspired by Easy Peasy Curry Dip from La Fuji Mama. She uses Penzey’s Sweet Curry powder. If you happen to have some, bump up the curry powder to 2 teaspoons and enjoy! If you’re using hot curry powder start with 1 teaspoon and gradually add more to taste. The turmeric is added solely for color. But, definitely include it if you have it on hand. The resulting color is lovely.

1/4 cup mayonnaise
3/4 cup plain Greek-style yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon turmeric (optional)
2 teaspoons lemon juice
1/4 teaspoon salt

Mix the mayonnaise, yogurt, curry, lemon juice, and salt together in a small bowl until well combined. Serve or, better yet, store in an airtight container in the refrigerator overnight to allow the flavors to develop.

Yield: 1 cup
Prep-time: 5 minutes

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Cucumber Snack Salad

I love this zippy little summer salad when I have a little extra time in the afternoon. It gives us a break from the usual carrot sticks. If you don’t have champagne vinegar, you can try lemon juice. Champagne vinegar is also lovely with strawberries or on salads containing fruit. (A cucumber technically is a fruit, right?)

This recipe is adapted from a recipe in Vegetarian Cooking for Everyone.

1 medium fresh-picked cucumber, peeled
A generous pinch of fine salt
Pinch ground white pepper
1 – 2 tablespoons of champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh dill (optional)

Cut the cucumber in half lengthwise. Scrape out the seeds with a spoon and discard. Slice the cucumber thinly and transfer to a bowl. Sprinkle on the salt, pepper, vinegar, olive oil, and dill. Mix with your hand or serve as is.

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Chocolate Dipped Strawberries

I don’t know about you, but our summer is off to a good start…

Gone are the orange and brown days of winter. The berries are finally here! 

 

1 pint (3 cups) fresh strawberries
1 cup semi-sweet chocolate chips OR chocolate chopped into small pieces
1/4 cup virgin coconut oil

Wash strawberries. Spread them out on a towel to dry completely.

Meanwhile, place the chocolate and coconut oil in a microwaveable cup, mug, or small bowl. Gently microwave the chocolate and coconut oil for 2 minutes at very low power (10 or 20 percent). Check the chocolate and stir if possible. Microwave for another minute on low power and keep checking until the chocolate is mostly melted. Stir vigorously until the remaining chocolate is melted and well combined with the oil.

If you don’t have a microwave, you can melt the chocolate in a double boiler over medium low heat.

Dip the strawberries in the melted chocolate. Place on a sheet of wax paper. The chocolate will set in a about five minutes. Serve.

Yield: approximately 24 strawberries
Prep-time: 10 minutes

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Parsley Dip

If you’re anything like me, you’re a little stumped by what to do with the giant bunch of leftover parsley sitting at the bottom of your crisper drawer. Occasionally, a dinner recipe calls for 1/4 cup of fresh parsley and I know it’ll make a difference in the end product, so I go ahead and spring for it at the grocery store. But then the rest of it  just rots in a bag in the refrigerator. So sad.

Well, those days are over! I have made a modified Green Goddess Dip that makes a special effort to use lots and lots of parsley and pantry staples that you are likely to already have on hand. And you’re getting some bonus greens into your family’s diet!

2 cups chopped fresh parsley, washed
1 cup plain greek-style yogurt or sour cream
1 small or medium clove garlic, peeled and crushed
2 teaspoons red wine vinegar or freshly squeezed lemon juice
Pinch salt

Place the parsley, yogurt, garlic, vinegar and salt in the bowl of a food processor. Cover and pulse for 20 seconds or so. Serve with fresh veggies or crackers. Store in a airtight container in the refrigerator.

Note: I’ve gone a little easy on the garlic in an attempt to go easy on kids’ palette. But, when I made it I used 2 cloves and my first grader loved it.

Yield: 1 1/2 cups
Prep-time: 10 minutes

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Guacamole

Whenever I eat guacamole, I feel like it might be okay to become a vegan someday.  The creamy goodness an avocado imparts is right up there with cheese and butter in my book. 

For more “authentic” guacamole, omit the beans, chop the cilantro, and mash all the ingredients up with a fork.

 

1 small clove garlic, peeled and chopped fine
1/3 cup canned cannelli beans, rinsed (optional)
2 teaspoons freshly squeezed lime juice
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 ripe hass avocados, pits and skins removed

Place the garlic, beans, lime juice, cilantro, cumin, salt, and avocados in the bowl of a food processor. Cover and process until smooth, about 30 seconds. Serve with tortilla or pita chips. Store in the refrigerator in an airtight container. Press a piece of plastic wrap on top of the dip to keep browning to a minimum.

Yield: 1 1/4 cups
Prep-time: 10 minutes

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Stuffed Dates

The super sweetness of dates demands a counter-balance of, you guessed it, FAT. Cheesy, nutty sweetness, here I come. Seriously, take it easy with these. I read somewhere once that a dried date has more fiber than a prune.

If you’d like to learn more about dates, click on over to my Dried Dates page. (Yes, I have a page devoted to dates. Stop teasing.)

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1 tablespoon cream cheese
1 teaspoon almond butter
1/4 teaspoon orange juice
Pinch salt, if the almond butter is unsalted
3 large or 4 medium dried organic dates, pitted

In a small bowl mix together the cream cheese, almond butter, cinnamon, and salt (if required) until smooth and uniform in color. Divide the cream cheese mixture between the dates. Serve.

Yield: 3-4 dates
Prep time: 5 minutes

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Peanut Butter Clusters

[donotprint]These somehow manage to give me a sugar buzz even though they don’t seem to be totaly overloaded with it. I’ve really got to get some piece of software that will spit out nutrition information for recipes.

Anyway, these are tasty, as you can well imagine. It’s sort of like a reese’s peanut butter cup and a kit kat decided to quit their day jobs and move out to the country to start running their own organic co-op.[/donotprint]

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1/2 cup peanut butter (homogenized works best)
1/4 cup chocolate chips
3 tablespoons maple syrup
1 tablespoon ground flaxseed or wheat germ(optional)
1 1/2 cups corn flakes cereal

Place peanut butter, chocolate chips and maple syrup in a medium saucepan over low heat. Stir constantly with a rubber spatula until chocolate is melted and combined.

Turn off heat but leave your saucepan on the burner. Quickly stir in flaxseed or wheat germ. Immediately add cereal and stir gently with rubber spatula until well-coated. If the peanut butter mixture starts to get too firm, reheat it a bit.

Place mini muffin paper cups in mini muffin pan and spoon heaping tablespoons of the cereal mixture into the cups. Cover and allow to set for 1 hour. Serve or store in an airtight container. Best eaten the same day.

Yield: approximately 22 clusters
Prep time: 15 minutes
Set time: 1 hour

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Almond Bon Bons

[donotprint]This is recipe that might not belong among the “healthy” recipes that are supposed to grace the pages of this blog. But, at least it’s fresh and homemade. Much better to indulge with these when your sweet tooth can not be denied.

Some people have asked me if they can replace the rice syrup with honey or corn syrup, to which I resoundingly reply “No!”. I really try not to use unusual ingredients unless I feel they are truly necessary. The bon bons would probably turn out fine with another sweetener, but the rice syrup gives the bon bons an oh-so-lovely carmel-like flavor. It is not to be missed.[/donotprint]

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1 1/4 cup whole almonds
1/3 cup brown rice syrup
1/4 cup organic almond butter or peanut butter
1/8 teaspoon salt
1 tablespoon ground flaxseed (optional)
1 cup quality chocolate chips

Grind almonds in a blender until texture resembles a course meal. A few larger chunks are fine. Be sure not to grind too long or you will make almond butter. Set aside.

In a small saucepan, warm syrup and almond butter over low heat until well blended and smooth. Remove from heat and add ground almonds, salt and ground flaxseed. With a sturdy spoon, stir until well combined and mixture sticks together and begins to form a ball.

Make one inch balls by hand and place on wax paper. Your hands will get greasy.

Melt chocolate in a double boiler or in the microwave. If using a microwave, use 20% power for 2 minutes and check. An additional minute at low power may be required. The chips will hold their shape. Stir with fork. If about half of the chips appear to have melted, keep stirring until all of the chips are melted. This may take a couple minutes. By keeping the chocolate’s heat low, the cocoa butter and chocolate solids are much less likely to separate and the chocolate will remain in temper.

If using a double boiler, be very careful not to let any water come into contact with the melting chocolate or it will sieze. Over low heat, stir constantly until 3/4 of the chips are melted. Remove from heat and continue to stir until smooth.

Using a fork, dip the balls in the chocolate one at a time until thoroughly covered. Place in airtight container on wax paper and allow to set for approximately one hour. Serve cold or at room temperature. Store in the refrigerator in an airtight container. These taste best when they are very fresh, but will keep for a week or more.

Makes approximately 30 balls.

[donotprint]Note: To learn more about tempering chocolate, read Mark Bittman’s article Chocolate Gets Hot But Holds Its Temper. Bittman makes it look easy in the video. I’ve tried tempering a handful times and was successful once. That’s why I’ve avoided the tempering process in this recipe. But I’m still fascinated by it and will conquer it someday.[/donotprint]

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