Food & fitness obsessed girl.
I promise, with a little bit of time, you will be ready any time you are craving a snack! You plan & organize your life… why not your snack? You will be more likely to eat healthy if you surround yourself with good food. Happy 2012!!! You deserve it!
— Knead to Cook
Okay I have one child that lives to eat & one that eats to live! My youngest daughter doesn’t have a huge appetite ever! So, with that, I try to make every bite as vitamin packed & healthy as possible. This smoothie is super healthy & delicious. I promise… the kids have no idea how good it is for them!
In a blender, add a handful of baby spinach leaves, two cups of fruit – frozen, fresh – whatever. I added peaches/strawberries/cherries & 1 banana. I scoop of Whey protein powder. Optional – you can add a scoop or two of low fat frozen yogurt or ice cream (I normally do this but didn’t today) or a scoop of yogurt. I also add one cup of almond milk (you can use regular low fat milk) and 2 tsp of flax seed meal and then start to blend it. My blender has a smoothie setting so I use that. Once it starts to combine, I will drizzle more milk in to get the consistency that I wish to achieve. Pour into a glass, add a straw and enjoy!
There is so much flexibility that you have when making smoothies. You can go all green – spinach, green apples, avocados etc. You can add or delete what you like. Have fun with it but my only suggestion is if you’re adding the spinach… whip the smoothie up before the kids see it 🙂
— Knead to Cook
My daughter had a herbst appliance put in her mouth today by our orthodontist & knowing how painful this must be, I decided to make her a liquid after-school snack to help. I took my mango pitter – the best tool for removing a mango pit by far – & peeled the remaining flesh. Toss that in your blender with 4 scoops of low or non-fat vanilla ice cream or frozen yogurt, 1 ripe banana & 3/4 c of low fat milk or almond milk. I also throw in some flaxseed meal (2 tbl). Blend that in your blender (mine has a smoothie setting). And pour into glasses with a straw. This makes two large servings.
— Knead to Cook
This is my go-to snack! I tend to eat them more at night & after a bit of research, now I’m glad I do. I’ve always known that they are great for muscle inflammation, which I have training for a marathon, but check out all of these amazing OTHER benefits.
~It is nature’s most powerful anti inflammatory! This is due to the anthocyanins that block free radical damage better than many anti-inflammatory drugs.
~It lowers the risk factors of heart disease including inflammation, fat and cholesterol according to a University of Michigan study.
~Cyanidin is a natural organic compound that gives berries it’s bright red color. Cyanidin has been found to greatly reduce oxidative damage to cells, research has suggested that it may also be an important factor in fighting heart disease & cancer.
~Provides a memory boost thanks to the anthocyanin! Anything to help me improve memory is a benefit!
~They have a ton of beta carotene! 19 times more than blueberries or strawberries!
~They contain melatonin, which helps regulate your body’s sleep cycles. So glad I snack on these at night!
— Knead to Cook
If you’re captivated by spicy food, as I am, you may want to give this recipe a try. First, homemade popcorn is so much better than microwaveable. Second, popcorn is a healthy snack because it is a whole grain and has 1g of fiber per cup. Third, it is much easier than you think to make it and you don’t need special equipment!
Drizzle about a 1/4 cup of spicy oil on the bottom of your 3-4 qt. saucepan and place over medium flame. Add approximatley 1/2 cup of your popcorn kernels and cover with lid. Shake occasionally. Once the kernels stop popping, remove from the heat. We sprinkle a tiny bit of salt over it and serve right away. The spicy oil gives it a nice kick & no need for butter.
Spicy hot popcorn.
— Knead to Cook
Okay these marshmallows are heavenly pillows of deliciousness! No lie, I have never tasted a marshmallow so good. A must try recipe!
— Knead to Cook
Perfect for snacking or for when you have company coming over. These store perfectly in a tupperware container for up to about 2 months. You can control the sweet/spicy combination by adjusting the ingredients to your preference.
Ingredients:
2 egg whites
2 tsp cold water
1/2 c white or brown sugar
4 tbl vegetable oil
2 tsp cayenne pepper
1 tsp garlic salt
1.5 tsp ground cinnamon
1.5 tsp chili powder
1/2 tsp red pepper flakes
4 c unblanched whole almonds
Directions:
In a mixer with the whisk attachment, whisk the egg whites with the cold water until frothy. Toss the almonds in the wet mixture until well-coated. Remove with a slotted spoon.
In a bowl, combine the all of the dry spice ingredients and the oil. Toss in the almonds and mix to coat. Spread out on a tin foiled lined cookie sheet and bake at 250 degrees for 45-50 minutes. Stirring once a the halfway point. Cool. Store in tupperware.
— Knead to Cook