Walnut Wafers

Walnuts + Brown Sugar + Butter = Love

DSC01666

1 cup unsalted walnut pieces
1/3 cup rolled oats
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
1/4 cup brown sugar, lightly packed
1/4 cup unsalted butter, cold

Preheat oven to 350 F.

Place walnuts, oats, flour, salt and sugar in the bowl of a food processer. Run the processer for 15-20 seconds. Chop the cold butter into large pieces, add to the walnut mixture, and process 10 seconds more.

Remove the blade from the processer bowl. Squeeze the walnut mixture into 1 1/2-inch balls with your hands. Press the balls 1/4 to 1/8-inch flat on an ungreased cookie sheet. Space the flattened balls about 2-inches apart. There will be some crumbs, but for the most part the mixture should stick together with some good squeezing and the heat from your hands.

Bake for 15 mintues or until the edges are golden. Allow to cool on baking sheet. Remove very gently with a spatula. Serve or store in an airtight container.

Makes 18 wafers.

[print_link]

Peaches with Strawberry Sauce

If you don’t have champagne vinegar, try replacing it with fresh squeezed lemon juice. I’m in love with the sauce just the way it is though.

DSC01633

1 cup frozen organic unsweetened strawberries, thawed
1 teaspoon champagne vinegar
1 teaspoon sugar
4 ripe organic peaches, pitted and sliced
Whipped cream (optional)

In a blender, puree strawberries, vinegar, and sugar until smooth. Set aside. Divide the peach slices between four small bowls. Top with 2-3 tablespoons of the the strawberry puree. Add a dollop of whipped cream if desired. Serve.

Makes 3-4 servings.
Prep time: 10 minutes

[print_link]

Blueberries with Maple Whipped Cream

[donotprint]I remeber being shocked the last time I looked at the nutrition information on a carton of heavy cream. I’ve blocked out the details though. And I comfort myself with the fact that kids need something like 30% of their calories from fat.  Build that brain with this truly delicious snack.[/donotprint]

DSC01587

1 cup heavy cream
3 tablespoons pure maple syrup
1 teaspoon freshly squeezed lemon juice
1 pint fresh blueberries (approximately 2 cups)

Chill metal bowl and metal whisk by placing them in the freezer for a few minutes. Remove bowl and whisk from freezer. Put cream, syrup and lemon juice in bowl and whip with whisk (standing or hand-held electric mixer is easiest) until the cream forms soft peaks.

In ramekins or small bowls, layer a large dollop of the whipped cream, 1/4 cup of the blueberries, and a small dollop of the whipped cream. Top with a few extra berries. Serve immediately.

Makes 8 servings.

[print_link]

Blueberry Cinnamon Yogurt

DSC01574

1 cup plain greek-style yogurt
1 teaspoon lemon zest, chopped fine
2 teaspoons fresh squeezed lemon juice (approximately 1/2 of a lemon)
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
Pinch salt
1 cup fresh blueberries

In a small bowl, mix yogurt, zest, lemon juice, maple syrup, cinnamon and salt. Fold in blueberries. Divide between 4 ramekins or small bowls and top with a few additional blueberries. Serve.

[print_link]

Chocolate Banana Pops

[donotprint]My kids had a wonderful time making these and getting terribly messy in the process! This is the quickest way I’ve come up with to use up over ripe bananas lurking in the kitchen.[/donotprint]

DSC01479
2 tablespoons powdered sugar
2 teaspoons cocoa powder (preferably dutch process)
1 teaspoon ground flaxseed
2-3 bananas cut into 2-inch thick slices
Popsicle sticks

Mix sugar, cocoa powder, and flaxseed in a small shallow bowl. Roll the banana slices around in the powder mixture until coated. Transfer to plate and insert popsicle sticks. Serve immediately. The banana can sometimes slip around on the popsicle stick, but just eat it and try another one.

[print_link]

Blueberry “Pie”

[donotprint]Pie is always a lovely idea, but I never seem to find the energy (or bravery) to make one, especially just for a snack! So instead, I’ve done my best to create an extremely quick and  healthy alternative.  I love this crust so much that I created a cookie recipe based that is very similiar.[/donotprint]

DSC01739

Crust:
1/3 cup walnut pieces
1/3 cup pecan halves
1/3 cup old fashioned oats
1/4 cup whole wheat pastry flour
3 tablespoons brown sugar (not packed)
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick), cold

Topping:
1 1/2 pints fresh blueberries (approximately 3 cups)
1 1/2 tablespoons fresh squeezed lemon juice
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
whipped cream (optional)

Preheat oven to 400 F.

For the crusts, put the walnuts, pecans, oats, flour, brown sugar, and salt in the bowl of a food processor and pulse for a 5-10 seconds until the texture is crumb-like. Chop the cold butter into large chunks and add to the food processor bowl. Cut the butter into the nut mixture pulsing for 5-10 seconds until the butter is incorporated and the mixture resembles large rough crumbs. Do not over process. The occasional larger chunk of butter is not a problem.

Divide a heaping 1/4 cup of the crust mixture between 8 ramekins. Press the crust down into the ramekins and up the sides with your fingers starting from the center. Rest assured, any holes or imperfections will be taken care of during baking or covered by the berries.

Bake crusts on the center rack for 10-15 minutes or until edges start to turn brown. Allow the ramekins to cool before serving.

While the crusts are baking, put blueberries, lemon juice, maple syrup and cinnamon in a bowl. With a fork, mash the berries partially so they begin to release their juices.

Once the ramekins are cool, top each crust with a scant 1/3 cup of the mashed blueberries and finish with a dollop of whipped cream if desired. Serve immediately.

Makes 8 “pies”.
Prep time: 20 minutes
Bake time: 10-15 minutes

Note: Can be made ahead of time. Store the crust and berries seperately in the refrigerator. If possible, remove from refrigerator and bring to room temperature before serving.

[print_link]

Blueberry Delight

[donotprint]This recipe is the result of many many trials that resulted in total bombs, i.e. fruit soup. This recipe is either a very thick soup or a light pudding; either way it’s a nutritious and delicious snack.[/donotprint]

DSC01247

2 cups fresh blueberries
1/2 cup low-fat cream cheese
1/2 cup plain greek yogurt
2 tablespoons honey

Put all ingredients in a blender and mix until smooth. Position strainer over bowl and pour blueberry mixture through strainer, stirring occasionally to move things along. Discard contents of strainer.

Pour strained blueberry mixture into small bowls or ramkins. Cover and chill for 4 hours or overnight. Serve topped with whipped cream.

[print_link]

Strawberries and Cream

[donotprint]I had to swoop in at the last minute and shove the camera in front of the bowl so I could even get a photo of this. ‘nuf said.[/donotprint]

DSC00639
1 pint fresh organic strawberries
1 tablespoon sugar
1/4 cup heavy cream

Wash, hull and slice berries. In a small bowl, pour sugar over berries and toss gently to coat. Add cream and toss gently again. Serve in bowls.

Makes two servings.

[print_link]

Balsamic Strawberries

[donotprint]Finally, summer has offically arrived at our house and we are all busy eating our body weight in fresh native strawberries. Having a blog about healthy snacks is the best excuse ever to make my kids labor in the pick-your-own strawberry patch at least once a week.[/donotprint]

DSC00585

A handful of fresh organic strawberries
A couple splashes of aged balsamic vinegar (approximately 1/2 teaspoon)

Wash and hull strawberries. Place in serving bowl or on a plate. Pour vinegar over berries. Serve.

[print_link]