Trail Mixes

Trail Mix #1             IMG_0591                                                                            
  • Pumpkin seeds,
  • Almonds
  • Figs
  • Cranberries
Trail Mix #2IMG_0593
  • Cashews
  • Dates
  • Prunes
  • Coconut Chips
Trail Mix #3IMG_0595
  • Goji berries
  • Raw Chocolate chips
  • Walnuts
 
  Trail Mix #4IMG_0597
  • Walnuts
  • Raisins
  • Coconut Chips
  • Pumpkin Seeds
 

Snack to Pack

Two great snacks to pack:IMG_0590 They are so easy to make yet they are delicious, nutritious and satiated.

Apple/Celery Almond Delight:

Quarter and core an apple. Fill each quarter with ½ teaspoon nut butter of your choice. Sprinkle some cinnamon on top. Granny Smith or Pink Lady apple with crunchy almond butter and some cinnamon is my favourite!

Another option is to fill a celery stick with nut butter. Top with cinnamon and dried cranberries.

If you need to make this candy “to go”, just stick the apple quarters  together to make a whole apple or “sandwich” two celery sticks and wrap.

IMG_0588

Frozen Banana Ice Cream Truffles

This recipe is from Alive magazine the the author is  Jennifer Danter.

Bananas are naturally sweet and creamy, which makes them ideal for a sugar-free, no-cook ice cream base. For best results, keep the banana ice cream cold before coating with chocolate.

2 ripe bananas, sliced

2 tsp (10 mL) raw honey or maple syrup

3.5 oz (100 g) 70% dark chocolate, chopped

2 tsp (10 mL) coconut oil

1/2 tsp (2 mL) vanilla extract

1/3 cup (80 mL) shredded coconut

Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionally scraping down sides, until puréed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour.

Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed.

Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well, frozen, for up to 3 days.

Makes 18 to 20 balls.

Each ball contains: 54 calories; 1 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 6 g total carbohydrates (4 g sugars, 1 g fibre); 5 mg sodium

Link to the recipe in Alive magazine

Sticky Fruit and Oat Squares

This recipe is from Alive magazine the the author is  Jennifer Danter.

Dairy and gluten free, these squares are good as a snack or as a fibre-packed, grab-and-go breakfast.

15 pitted Medjool dates, coarsely chopped

1/2 cup (125 mL) boiling water

1 tsp (5 mL) vanilla extract

1/2 tsp (2 mL) grated orange peel

1/2 tsp (2 mL) ground ginger

1 cup (250 mL) organic rolled oats

1/2 cup (125 mL) hemp hearts

1/2 cup (125 mL) pumpkin seeds

1/2 cup (125 mL) chopped almonds or pistachios

1/2 cup (125 mL) mixed dried fruit, such as raisins, cranberries, blueberries, or cherries

Place dates in bowl of electric mixer. Pour boiling water over top. Add vanilla, orange peel, and ginger. Let stand 10 minutes.

Preheat oven to 350 F (180 C). Line 8 or 9 in (20 or 23 cm) square baking pan with parchment paper.

Using paddle attachment, beat date mixture until mashed and evenly mixed. Beat in oats, hemp hearts, pumpkin seeds, almonds, and dried fruit.

Press mixture into pan and smooth top. Bake until firm and edges are golden, 25 to 30 minutes. Cool, then cut into squares. Refrigerate for up to 5 days or wrap individually and freeze for up to 3 months.

Makes 12 squares.

Each square contains: 218 calories; 7 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 36 g total carbohydrates (24 g sugars, 5 g fibre); 3 mg sodium

Link to the recipe in Alive magazine.