Snacks | My Foodie Call | Page 5

Category: Snacks
- Whole Grain Raspberry Cream Cheese Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 19th
  Raspberry Cream Cheese Muffins
  
  While I will not claim for these muffins to be “healthy”, they are a not-so-bad treat and are pretty darn good. I combined a few recipes, tweaked a few ingredients, and came up with these babies. Creamy and sweet, but not over the top.
  
  Made with frozen berries so you can make these anytime of year. You do keep frozen berries in your freezer, right? Key to health. Promise.
  
  Raspberry Cream Cheese Muffins
  
  Ingredients
  - 2/3 cup (5 ounces) light cream cheese
  - 1/3 cup coconut oil, softened
  - 1 cup sugar
  - 1 1/2 teaspoons vanilla extract
  - 2 large eggs
  - 2 cups spelt flour (Spelt is an extremely versatile whole grain flour. Awesome for baking, but you can also substitute white whole wheat)
  - 1 teaspoon baking powder
  - 1/4 teaspoon baking soda
  - 1/2 teaspoon salt
  - 1/2 cup almond milk
  - 2 cups frozen raspberries
  Directions
  1. Preheat oven to 350°.
  2. Prepare 12 muffin tins with spray or liners.
  3. Combine cream cheese and coconut oil in a large bowl. Beat with a mixer at high-speed until well blended.
  4. Add sugar and beat until fluffy.
  5. Add vanilla and egg. Beat well.
  6. Combine flour, baking powder, baking soda, and salt in a separate bowl.
  7. With mixer on low-speed, slowly add the flour mixture to cream cheese mixture.
  8. Add almond milk and blend for a few more seconds.
  9. Gently fold in raspberries.
  10. Spoon batter evenly into muffin tin. Bake at 350° for 22-25 minutes or until a tooth pick inserted in center comes out clean.
  11. Remove from pan and cool on a wire rack.
  This was another one of those times that one of my kids had friends over and I was pleaded with to make a “non-embarrassing” snack.
  
  These worked.
  Posted in Breakfast, Snacks | Tagged spelt flour
- Feeling the tropics. A pineapple smoothie for whoever is craving the sun.
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 16th
  Banana, pineapple, and chia in my smoothie? Yes, fab.
  
  Banana, Pineapple and Chia Smoothie
  - 3 cups cut pineapple chunks
  - 1 1/2 cups almond milk
  - 1 1/2 frozen bananas
  - 1 tablespoon chia seeds (optional, but chia is so good for you, just buy it and use it already)
  - 1/2 tsp vanilla
  - 1 tablespoon honey
  - 1/2 cup ice cubes
  1. In a blender, combine all ingredients. Blend until smooth.
  
  Extra pineapple? Make a pretty garnish for the side.
  Posted in Snacks | Tagged banana, chia, fruit, smoothie
- King Bars. A pre-workout, post-workout, or even “sitting-on-your-couch” energy bar.
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 9th
  A healthy bar.
  
  We all know how to make and break New Year’s resolutions, right? Don’t give up just yet. This bar is worth hanging onto that new workout regimen. Although if you have already thrown in your sweaty towel, not to worry, you can still eat these from the couch.
  
  Here is a recipe that I have been making every so often for a few years now for Mr. Foodie Call. My original intention for these protein/energy bars were for him to use these as a post-workout snack.
  
  Why? They are loaded with protein. We all know about eating protein after a workout, right?
  
  Protein aids in muscle repair, yada yada yada…
  
  But Mr. Foodie Call started eating them before working out. Well it does have oats and chia seeds. Energy powerhouses. In short: Anytime of day would work for eating up these bad boys. Including your Bachelor viewing. That drama requires LOADS of energy.
  
  Insane.
  
  King Bars
  
  Ingredients:
  - 1 cup rolled oats (not quick oats, old-fashioned oats)
  - 1 cup puffed rice cereal (Plain jane, not the sugary kind. These bars are sweet enough on their own. Trust me)
  - 1/2 cup vanilla protein powder (I used vanilla soy protein from Trader Joes)
  - 1/2 cup peanut butter (or any other nut butter)
  - 2 tsp vanilla extract
  - 1/2 tsp cinnamon
  - 3/4 cup honey
  - 1/4 cup gogi berries (or raisins)
  - 2 tablespoons chia seeds (why do I use chia so much? A reminder here)
  - 1/4 tsp salt
  - 2/3 cup dark chocolate chips (get at least 60% dark chocolate for the antioxidants. I like Ghirardelli.)
  Directions:
  1. In a large bowl, mix together dry ingredients
  2. In a medium bowl mix together the honey and nut butter. Melt in microwave for 35-45 seconds. Stir in the vanilla.
  3. Pour wet mixture on top of dry and stir well.
  4. Press into a pre-sprayed pan with wet fingers, because yes, it’s sticky!
  5. Melt chocolate in microwave and spread evenly on top of the bars.
  6. Freeze for 10 mins. and cut into bars. Wrap individually. Store in the fridge or freezer. I do the freezer.
  A closer look.
  
  My dry ingredients.
  
  Stir a tad…
  
  Sticky sweetener and nut butter of choice.
  
  Combine the two.
  
  Add your gogi berries (or raisins).
  
  Next your chia. These alone will get you through the rose ceremony.
  
  Press it into your pan.
  
  Spread your melted chocolate on top.
  
  Freeze and cut.
  
  Don’t forget to grab one before your family steals them all.
  
  I wrap each in plastic wrap…
  
  Then pop them into these super professionally labeled snack bags.
  
  When to eat King Bars?
  
  Use these bars as fuel. Yes, these can be eaten whenever but ideally? Get off the couch and these are geat pre or post-workout.
  
  How to eat?
  
  Store these individually wrapped in the freezer. When you are ready to eat one, thaw it at room temp for 5 to 15 minutes, and devour.
  Posted in Snacks | Tagged chia, dark chocolate, gogi berries, oats, peanut butter
- Avocado Chocolate Pudding
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 4th
  Need avocado inspiration?
  
  Have a couple of avocados? My guess is that you could probably whip this up in less than 10 minutes. Don’t be afraid, avocados are an awesome ingredient to throw into many chocolatey baked goods.
  
  Except for this is a no-bake dessert.
  
  Which is why you can do this in less than 10 minutes. get on it.
  
  Avocado Chocolate Pudding
  
  Ingredients:
  - 2 ripe avocados
  - 1/2 cup unsweetened cocoa powder
  - 3/4 cup agave nectar
  - 2 Tbsp almond butter (or peanut butter)
  - 1 tsp pure vanilla extract
  Directions:
  
  Place all the ingredients in your food processor and process until smooth, stoping every so often to scrape the sides of the processing bowl when needed. Scoop into small bowls or ramekins. Can be eaten right away, but I think it tastes best when it is chilled for a few hours.
  
  You could also add a drop or two of peppermint extract if you want a minty pudding.
  Posted in Desserts, Snacks | Tagged avocado
- Almond Butter Breakfast Cookies
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 23rd
  Breakfast cookies…
  
  I wanted to bake something portable for breakfast.
  
  My initial thought was to do a banana bread, but my kids are hot and cold with banana bread these days. Gotta mix things up.
  
  I decided to make these cookies instead. I am calling them breakfast cookies because they have whole grains, banana, and Multi-grain Cheerios. Breakfast things, right? Our “healthy” breakfast cookies ingredients also include flaxseed meal and my personal fave, almond butter. Alternately, you could substitute the almond butter for peanut butter. Your taste, your call.
  
  These cookies are not overly sweet, but just sweet enough that you will feel like you are having a treat for breakfast.
  
  Almond Butter Breakfast Cookies
  
  Ingredients
  - 4 tablespoons coconut oil, softened if it is cold and hardened (just pop it in the microwave for a few seconds)
  - 1 cup packed brown sugar
  - 1 medium ripe banana, mashed
  - 1/2 cup unsweetened applesauce
  - 2 eggs
  - 1 teaspoon vanilla
  - 2/3 cup almond butter
  - 1 1/2 cups white whole wheat flour
  - 1/2 teaspoon baking soda
  - 1/4 teaspoon salt
  - 1 teaspoon cinnamon
  - 1 cups rolled oats
  - 2 cups Multi-Grain Cheerios
  - 1 tablespoon flaxseed meal
  Directions
  1. Preheat oven to 350 F.
  2. Blend coconut oil, brown sugar, banana and applesauce together with an electric mixer until combined. (1 1/2- 2 minutes.
  3. Add eggs and mix until combined.
  4. Add vanilla and almond butter. Mix well.
  5. In a separate bowl, whisk together flour, baking soda, salt and cinnamon.
  6. Add flour mixture to coconut oil mixture and mix just until combined.
  7. Stir in rolled oats, Multi-grain Cheerios and flaxseed meal.
  8. Scoop out batter in cookie-sized tablespoons onto prepared cookie sheet.
  9. Bake for 17-20 minutes, or until edges are lightly browned.
  10. Remove and cool on a wire rack.
  Almond Butter Breakfast Cookies
  Posted in Breakfast, Desserts, Snacks | Tagged almond butter, cookies, oats, white whole wheat flour
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