Category: Snacks

Pesto Hummus

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Is anyone else trying to eat a little healthier this year? Homemade hummus is incredibly easy and uses such simple ingredients! It is also so versatile; I add it to salads, spread it on sandwiches and of course dip veggies in it for a healthy snack. You know what is better than regular hummus? PESTO hummus! That’s right, just add a little pesto to your hummus and you have a delicious crossover that anyone will love.

Ingredients

  • 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
  • 1/3 cup pesto
  • 2 tablespoons water
  • 2-3 tablespoons extra virgin olive oil
  • 1.5 tablespoons lemon juice
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • Sprinkle sea salt to taste

Directions

  1. Place all ingredients in a food processor and pulse until creamy
  2. Add extra olive oil if consistency is too thick
  3. Salt to taste
  4. Refrigerate leftovers for up to 1 week

Pumpkin Coffee Cake

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Remember my banana coffee cake? Well, I figured it was time to try a pumpkin coffee cake! This twist on the fall classic uses the same streusel topping, with the addition of pumpkin pie spice. I served this bread for dessert with olive oil ice cream and it was a perfect fall treat but would be great for breakfast on Thanksgiving morning!

Ingredients

For the pumpkin bread

  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 15oz can pumpkin puree
  • 1/2 cup vegetable oil

For the streusel topping

  • 1 1/2 tablespoon butter (cold)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg
  3. In a large bowl, whisk eggs, sugar, brown sugar, pumpkin puree and oil
  4. Using a rubber spatula, slowly fold dry ingredients into the wet ingredients
  5. Line a loaf pan with parchment paper and pour in batter
  6. In a medium bowl, use a fork to combine the streusel ingredients (should look like crumbs)
  7. Sprinkle the streusel topping over the batter
  8. Bake for 55-65 minutes or until a toothpick comes out clean

Pumpkin Granola

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I have been on a major granola kick lately. It is so easy to make, uses ingredients that are always stocked in my kitchen and makes my apartment smell AMAZING. Seriously, better than any fall candle I’ve found. My favorite way to eat granola is on top of apple slices with a smear of almond butter. It is the perfect hearty snack.

Ingredients

  • 3 cups rolled oats
  • 1.5  cups raw pecans, roughly chopped 
  • 3 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree

Directions

  1. Preheat the oven to 350
  2. In a large bowl, combine the oats, pecans, brown sugar, salt and pumpkin pie spice
  3. In a small saucepan, mix coconut oil, maple syrup and pumpkin puree over low heat until combined
  4. Let cool slightly and pour mixture over dry ingredients. Mix until combined
  5. Line 2 baking sheets with parchment paper and spread oat mixture between the two sheets
  6. Bake for 20-25 minutes or until golden brown (will get more crispy when it cools)
  7. Store in an airtight container and store in your pantry or on the counter for up to a few weeks

Banana Coffee Cake

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Yes, this technically is the third iteration of banana bread that I am posting on here. First there was the hearty chocolate chip banana bread, then there was the zucchini banana bread and finally, here is the banana coffee cake! I always buy bananas and inevitably a few get too ripe to eat straight so, what else can I do but whip up some banana bread?

This bread is a delicious crossover between banana bread and coffee cake, meaning it makes a great breakfast, snack or dessert! The cinnamon crumble on top truly makes the bread pop. Eat it right out of the oven or zap it in the microwave for ~20 seconds with a smear of butter and you will not be disappointed.

Ingredients

For the bread

  • 3 overripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For the streusel

  • 1 1/2 tablespoon butter (cold)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees
  2. In a large bowl, mash bananas
  3. Mix in melted butter, sugar, egg, maple syrup and vanilla
  4. In a separate bowl, add flour, baking soda, salt and cinnamon
  5. Slowly add flour mixture to banana mixture (I do 1/3 at a time) until just combined
  6. Pour batter into an 8×4 loaf pan lined with parchment paper and sprayed with non-stick spray
  7. In a small bowl, combine streusel ingredients with a fork (should look like crumbs)
  8. Sprinkle streusel mixture over batter
  9. Bake for 55-60 minutes or until a toothpick comes out clean
  10. Let cool for 10 minutes before removing from loaf pan

Cold Brew Smoothie

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I am a morning workout person and this smoothie is the perfect post-workout snack. The caffeine from the cold brew gives me a boost to tackle the day, the oats and almond butter keep me full and the spinach gives me some extra vitamins!

It is also so easy to make. Just throw everything in the blender and you have a delicious smoothie in 5 minutes.

Total Time Required: 5 minutes

Yields: 1 serving

Ingredients

  • 1/2 cup cold brew (or regular iced coffee)
  • 1/2 cup milk (I used oat milk)
  • 1 banana (frozen or fresh)
  • Handful of spinach (fresh or frozen)
  • 1/2 cup oats
  • 1 tablespoon almond butter
  • 1 cup ice
  • Sprinkle of cinnamon

Directions

  1. Place all ingredients in blender and blend until smooth
  2. Enjoy!

Banana Zucchini Chocolate Chip Bread

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What a mouthful! This recipe is packed with flavor from the banana and chocolate chips while the zucchini keeps it moist and light. There is enough batter for 2 loaves or 2 dozen muffins or in my case, one of each! The bread tastes like dessert but since it has a fruit AND a vegetable in it, I think it is perfectly reasonable to have it for breakfast or a snack, right?

Total Time Required: 1 hour – 1.5 hours

Prep Time: 20 minutes

Yields: 2 loaves or 2 dozen muffins

Ingredients

  • 4 large eggs
  • 2 cups sugar (reduce to 1 1/2 cups for less sweetness)
  • 1 cup vegetable oil
  • 2 ripe bananas, mashed
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups shredded zucchini
  • 2 cups chocolate chips

Directions

  1. Preheat oven to 350 degrees
  2. Shred zucchini on the medium or large side of a stand grater
  3. Place shredded zucchini in a paper towel and gently squeeze out moisture just enough that the paper towel becomes wet but moisture is not dripping out much (you don’t want the zucchini dry but you also don’t want it too watery) — be sure to measure the zucchini after you squeeze out excess water!
  4. Beat eggs in a medium bowl
  5. Add sugar, oil, mashed bananas and vanilla and mix well
  6. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt
  7. Slowly whisk dry mixture into egg mixture
  8. Fold in zucchini with a rubber spatula
  9. Fold in chocolate chips
  10. Pour batter into greased 9×5 loaf pans or muffin tins
  11. For loaves, bake for 50-60 minutes and for muffins, bake for 20-25 minutes or until a toothpick comes out clean

Healthy Banana Oatmeal Cups

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These banana oatmeal cups come together in just a few minutes and use ingredients you probably already have in your kitchen. The 3 main ingredients are oats, bananas and almond butter but to give it a little extra flavor I added chocolate chips, vanilla extract and cinnamon, plus a light sprinkle of sea salt on top because I love a sweet-salty combo. These cups would be great with dried cranberries or nuts if you’d prefer to sub out the chocolate chips! They make a great quick breakfast or easy snack.

Total Time Required: 25 minutes

Prep Time: 10 minutes

Yields: 12 cups

Ingredients

  • 2 ripe bananas
  • 1 1/2 cups oats
  • 1/3 cup almond butter (or other nut butter)
  • 1/3 cup chocolate chips
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • Sea salt flakes

Directions

  1. Preheat oven to 350 degrees
  2. Mash bananas with a fork
  3. Add bananas, oats, almond butter, chocolate chips, vanilla and cinnamon to a large bowl
  4. Fold together with a spatula until combined
  5. Evenly distribute mixture into greased muffin tin
  6. Sprinkle with sea salt
  7. Bake for 12-15 minutes

Banana Peanut Butter Muffins

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These muffins are flourless and sweetened with maple syrup and honey so they make an easy, grab-and-go breakfast or a healthy snack. I mixed in chocolate chips but you can leave them out or substitute dried fruit, nuts, etc.!

Prep Time: 15 minutes

Total Time Required: 30 minutes

Yields: 12 muffins

Ingredients

  • 2 ripe bananas
  • 2 eggs
  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 400 degrees and line 12 muffin cups
  2. Combine all ingredients except chocolate chips into your blender and blend until smooth
  3. Fold in chocolate chips
  4. Evenly distribute batter into 12 muffin cups and bake for 12 minutes or until a toothpick comes out clean

Polenta Fries

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These polenta fries are crispy, savory and so delicious! They require some prep time (1+ hour in the freezer) but trust me, they are worth it. The combination of garlic, sage and parmesan make these incredibly addicting and the garlic lemon aioli (also seen with the zucchini chips last week!) puts it over the top.

Polenta Fries

Total Time Required: 2 hours

Prep Time: 30 minutes

Yields: 4 servings

Ingredients

  • 1 cup dry polenta
  • 2 cups water
  • 1 clove garlic, minced
  • 1/2 cup grated parmesan cheese
  • Salt & pepper
  • Olive oil
  • 3 tablespoons butter, melted
  • 2 tablespoons chopped fresh sage

Directions

  1. Bring 2 cups of water to a boil and add in polenta, garlic, 1/4 cup parmesan, salt & pepper
  2. Stir for several minutes until creamy
  3. Turn off heat and cover for several minutes
  4. Line a square (I used 9×9) baking pan with parchment paper and pour in polenta, spreading evenly
  5. Freeze for at least 1 hour
  6. Preheat oven to 425
  7. Remove from freezer and cut polenta first into quarters and then each quarter into ~8 fries
  8. Coat with olive oil, salt and pepper and bake for 30-45 minutes, tossing halfway through, until golden brown and crispy
  9. Add chopped sage to melted butter and once fries are finished baking, pour butter mixture and 1/4 cup parmesan over fries
  10. Serve hot and enjoy!

Garlic Lemon Aioli

Total Time Required: 35 minutes

Prep Time: 5 minutes

Yields: 1/3 cup

Ingredients

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • Salt & pepper

Directions

  1. Mix all ingredients in a bowl and cover
  2. Let sit in refrigerator for 30 minutes until ready to serve

Zucchini Chips with Garlic Lemon Aioli

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Is anyone else surprised by how versatile zucchini is? You can throw it on the grill for a quick side dish, spiralize it into noodles, bake it into brownies, or in this case, make chips!

This recipe might’ve been easier if I had a mandolin but instead I used the slicing side of a standing cheese grater and it worked great. I think the size of the “chips” would’ve been more consistent with the mandolin but mine turned out totally fine! It does take some time to bake these in the oven so be sure to keep that in mind!

Zucchini Chips

Total Time Required: 2 hours and 30 minutes

Prep Time: 30 minutes

Yields: 3 cups zucchini chips

Ingredients

  • 2 medium-sized zucchini
  • 2 tablespoons olive oil
  • Salt & pepper

Directions

  1. Preheat oven to 225
  2. Cut off ends of zucchini and slice zucchini into even, thin discs (using a mandolin or slicing side of standing cheese grater)
  3. Place slices between paper towel sheets and dab away excess moisture
  4. Line baking sheets with parchment paper and arrange zucchini slices so they are close but do not overlap (they will shrink in the oven)
  5. Using a pastry brush, coat top of zucchini slices with a layer of olive oil and sprinkle with salt and pepper
  6. Bake for 1.5-2 hours or until zucchini chips are brown and crispy

Garlic Lemon Aioli

Total Time Required: 35 minutes

Prep Time: 5 minutes

Yields: 1/3 cup

Ingredients

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • Salt & pepper

Directions

  1. Mix all ingredients in a bowl and cover
  2. Let sit in refrigerator for 30 minutes until ready to serve