Tag: Snacks
Oranges with Vanilla Syrup
January in Phoenix brings many things: the Phoenix Open, the famous Barrett Jackson car auction, citrus fruits up the wazoo, and of course, snowbirds…
But let’s get back to the citrus (because it’s not even February and I’ve already had enough of snowbirds).
As I always say, whenever this time of year comes around, Arizonans will do almost anything to offload their overabundant citrus fruits. Neighbors don’t want them, schools have had enough of them, and the food banks refuse them, because even the poor and needy will balk at lemons, oranges, and grapefruit breakfast, lunch, and dinner after awhile. We get to the point where we start looking around for a Citrus Drop-off Safe Haven, like they do for babies.
So yesterday when the guy who takes care of our lawn all too eagerly handed me a shopping bag brimming with oranges, I knew I’d have to form a plan. Thankfully, the stars aligned and a way to use up my newly acquired citrus gift presented itself almost immediately: our church’s annual picnic. With my “G” last name, the church bulletin assigned me and the other A-L’s to bring a side dish to go along with the hot dog lunch being served at the picnic. I *could* have been a lame-o and simply dropped off the Little Orphan Oranges on the buffet table in the hopes that the good people of the church would find them all their forever families, but I decided to be a bit more responsible and make them into an actual side dish.
This fresh and different stacked orange salad is the result. Sprinkled with almonds and coconut and drizzled with a sweet vanilla syrup, it’s a hybrid side dish/snack/dessert that disappeared fast from the sea of chips and same ol’ veggie trays at the church picnic. And since it came together quickly, easily, and attractively with minimal ingredients, I know I’ll make it again–especially when I have oranges to use up.
Oranges with Vanilla Syrup
A fresh and easy orange side dish for brunch or lunch.
Prep Time20 mins
Total Time20 mins
Servings: 6
Ingredients
- 7 medium oranges, peeled
- 1/2 c. white sugar
- 1/2 c. water
- 1 tsp. vanilla extract
- 1/4 c. slivered almonds
- 1/4 c. shredded unsweetened coconut
Instructions
- Slice peeled oranges into equal pieces and arrange on a platter.
- In a small saucepan, bring sugar, water, and vanilla extract to a boil over medium-low, stirring constantly. Simmer 5 minutes, then let cool.
- Sprinkle orange slices with almonds and coconut, then drizzle with the cooled syrup. (If you have extra syrup, save for another use--I'm sure it would taste great in coffee!)
Kid-Friendly Banana “Sushi”
Today is the last day of my kids’ Christmas break. I won’t lie, there have definitely been times in the last two weeks when I’ve heard the Christmas carol lyrics “and mom and dad can hardly wait for school to start again” and been a little too much like…
But there have also been good times. Like the reading together, restoring the dollhouse my grandpa built for me when I was 7 for and giving it to my daughter, and playing with this bizarre toy that defied all logic to become the hit of our Christmas. Today, being the last day of all-kids-all-the-time for a little while, I decided to make it a day of Fun Foods. (Cause food is my love language.) In the morning, I made my kids breakfast in bed, then for lunch we had Hawaiian pizza, and at snack time, it was time to roll out this goofy thing I’d seen on Pinterest months ago…Banana “Sushi”!
My middle child actually really likes real sushi, but to my other two kids, I’m pretty sure sushi is an alien creation that’s about as edible as elephant hide. This reimagined version of sushi, however, even my 5-year-old was stoked to try. It’s essentially just a cereal, yogurt, and fruit parfait in a different package that’s a lot more fun to eat than smooshed together in a cup.
And a whole lot cuter, too!
Banana Sushi could make a unique breakfast, a fun finger food with lunch, or just a made-with-love healthy snack–perfect for a chilly, cloudy last day of Christmas break. (Cause Lord knows this kind of thing is NOT getting packed in my kids’ school lunches.) Give it a try and see if your little ones enjoy it as much as mine did! Or try it yourself–you might realize how fun it is to eat bananas with chopsticks.
Kid-Friendly Banana "Sushi"
A fun, healthy way to eat "sushi" for breakfast or a special snack!
Servings: 1 banana sushi roll
Ingredients
- 1 banana
- 1/4 c. plain yogurt
- 1/2 c. crushed fruity cereal
- 2 blackberries, sliced into pieces
Instructions
- Coat the surface of a peeled banana with yogurt. Place crushed cereal in a shallow bowl and dredge the yogurt-covered banana through it until covered. Slice and top with blackberry pieces.
Notes
From an idea seen on Raising Whasians.
Gluten Free Halloween Candy Bark
Tonight some friends of ours came over for what has come to be a tradition in our house around Halloween time: a creepy movie night. For years my husband and I hosted a Hitchcock movie night, then we tried a Twilight Zone Party, and this year, in honor of Gene Wilder’s recent passing, I really wanted to have a bunch of people over to watch the Mel Brooks classic Young Frankenstein. For those who have never seen the movie, it’s a screwball comedy with a dark twist, starring Wilder as the tortured grandson of Transylvania’s most famous mad scientist. Despite his insistence that he has no intention to replicate his grandfather’s experiments in reanimating corpses, history repeats itself and the younger Frankenstein returns to the family castle, where he ends up with a 7 1/2 foot raging monster on his hands …all suffused with the cheesy humor you’d expect from Mel Brooks and Gene Wilder. I grew up watching the movie with my mom and brother and thought it would be fun to enjoy it in the company of friends.
The thing is, though, October always somehow gets filled up with events, Halloween parties, school work, and other commitments, and my best-laid movie night plans kept getting shoved aside. Before I knew it, we were halfway through the month and I hadn’t officially invited anyone–just had mentioned the possibility to one friend. I’m not one to give up on an idea where a party is concerned, though (see my Entertaining page for evidence), so as the days went by and we got closer and closer to Halloween, I thought, hey, even if we just have that one friend and her family over for the movie, it’ll still be a good time! This particular friend and her husband have two kids who go to the same school as ours and are great friends themselves, so it was a natural fit to have them join us.
Since this friend of mine has Celiac disease, I decided it would be nice to take the “What Can I Eat?” question off the table, so to speak, by making all gluten-free treats for us to enjoy during the movie. Cider bourbon cocktails for the grownups, caramel apple popcorn, and this gluten-free version of Halloween candy bark were on the menu. I typically make a regular Halloween candy bark after my kids go trick-or-treating, but now that they’re getting older, I have a feeling they’re not going to let me steal their candy this year. Guess I’d better really enjoy this pre-Halloween version, then.
With peanuts, M & Ms, and candy corn sprinkled over hardened melted chocolate chips, this rich dessert/snack couldn’t be simpler. Try it with any gluten-free candy on top for anyone in your life who needs to stay away from gluten. The Celiac Disease Foundation has a helpful list on their website of Halloween candies that are gluten-free.
And finally, a question…what’s your favorite creepy movie to watch this time of year? Or if you love Young Frankenstein like I do, what’s your favorite part? I have to go with the “Puttin’ On the Ritz” dance routine, hands down.
Gluten Free Halloween Candy Bark
A Love Letter to Food Original Recipe
Ingredients:
1 24-oz. bag semi-sweet chocolate chips (you may need to check packaging to ensure they are gluten-free)
Lightly salted peanuts, coarsely crushed
M & Ms
Candy corn
Directions:
- Line the bottom and sides of a 9 x 13 inch rimmed cookie sheet or baking pan with parchment paper.
- Place chocolate chips in a large bowl and microwave for 30-second intervals, stirring in between, until chocolate is completely melted. Spread melted chocolate evenly over parchment paper.
- Sprinkle with any amount of peanuts, M & Ms, candy corn (or other gluten free candy) you like.
- Refrigerate at least one hour or until chocolate has hardened.
- Remove from parchment paper and place on a large cutting board. With a chef’s knife, cut into pieces or wedges. I’d recommend slicing pieces fairly small, as the richness of even a small amount goes a long way.
Makes 1 9 x 13-inch pan.
Blueberry Cheesecake Popsicles
If you’ve been following the news, or go on Facebook, or live anywhere besides the bottom of the ocean, you know it’s been a rough week for this country. Every morning it seems we wake up to some new headline worse than the last. Gun violence appears to be at an all-time high, and race relations feel as strained as they’ve ever been since the Civil Rights Movement. People are literally killing each other in the streets on a daily basis. I don’t know whether I want to read everything about it or nothing at all. This week, I feel deeply grieved for my country, and am hard pressed to hang on to hope for its future.
So, frankly, I feel a little glib writing a post about popsicles.
I wish there was something I could write that would change the state of affairs in our country, but I doubt I have anything to say that hasn’t already been said to much larger audiences than mine on Twitter, Facebook, or from the White House. So maybe popsicles are something wholesome and innocent we might as well enjoy in the midst of the world going crazy. I’m reminded of the scene from Mad Men where copywriter Peggy Olson gives a meaningful pitch to her clients that takes them back to the simple pleasure of a popsicle:
Of course, I don’t mean to say that if we all just eat popsicles and sing Kumbayah, the world’s problems will melt away. There are other things I intend to do in the midst of this national crisis, like pray, vote, live my own life and raise my children to live in a way that promotes peace. If you have any other suggestions, I’d sure like to hear them.
And, on a lighter note, these creamy blueberry cheesecake treats really are especially delicious. If in the summer heat, you’re craving a little something sweet that comes without too high a calorie price tag, one of these will do the trick. I hope it brightens your day.
“So I commend the enjoyment of life, because there is nothing better for a person under the sun than to eat and drink and be glad. Then joy will accompany them in their toil all the days of the life God has given them under the sun.” –Ecclesiastes 8:15
Blueberry Cheesecake Popsicles
A Love Letter to Food Original Recipe
Ingredients:
5 oz. cream cheese, softened
1 1/2 c. plain Greek yogurt
1/2 c. powdered sugar
2 Tbsp. half and half or milk
2/3 c. blueberries
1/2 c. crushed graham cracker crumbs
Directions:
- In a medium bowl, mix cream cheese and yogurt with an immersion blender (or a hand mixer would probably work, too) until smooth. Stir in powdered sugar, then half and half. Add blueberries and mix until incorporated to your liking.
- Pour mixture into popsicle molds and sprinkle with graham cracker crumbs. Freeze at least two hours.
Makes 12 small popsicles.
Chewy Peanut Butter Chocolate Granola Bars
Today I’d like to talk to you about a very important nutrition topic–one that affects each of us every day. It’s something near and dear to my heart and I can’t wait to share it with……
Not now, dear! I’m writing an important blog post! Now go and play like a nice child! I’ll be with you in a few minutes when I’m done telling my readers about the exciting topic of…….
Didn’t I just tell you to find something to do? What is so critical that you need my attention right this minute?
Ugh, no! Didn’t you just eat lunch an hour ago? Why have you been so constantly hungry ever since you’ve been home for the summer? I feel like I’m feeding you every ten minutes! Do you eat this often at school?
*Sigh…* All RIGHT. Let’s see, you already ate all the fruit in the house, and you’ve already had three bowls of cereal, and I don’t want you chowing down on unwholesome junk. How about these chewy peanut butter chocolate granola bars I made? Thankfully, they were super simple to make, and they’re nutrient-dense and not too sugary, just like a growing dinosaur needs. How does that sound?
Whew! Now where was I? It seems like there was some awesome nutrition topic I was going to write about, or maybe some great recipe? I can’t remember. With these dinosaurs home for the summer constantly needing to be fed, my blogging game just isn’t up to par. Oh, well. It’ll come to me.
Chewy Peanut Butter Chocolate Granola Bars
(Adapted from Kristine’s Kitchen)
Ingredients:
2 c. old-fashioned oats (gluten-free, if necessary)
1/2 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. butter, melted
1/3 c. peanut butter
1/2 c. applesauce
1/4 c. honey
1 tsp. vanilla extract
1/2 c. chocolate chips
Directions:
- Preheat oven to 350 degrees. Grease the bottom of an 8 x 8 inch glass dish, or line with parchment paper.
- In a large bowl, combine oats, whole wheat flour, salt, and cinnamon.
- In a smaller bowl, whisk together melted butter, peanut butter, applesauce, honey, and vanilla.
- Add wet ingredients to dry ingredients and stir to incorporate. Mix in chocolate chips.
- Spread the mixture evenly in the bottom of the prepared pan. Bake 25-35 minutes. Let cool completely before slicing into bars. Store in an airtight container.
Makes 12 bars.