Shake up your snack time...

This week's "Meals at A Glance" focuses on snacks.  We want quick and easy and also healthy choices for ourselves and our family members.  Opening a box or bag is definitely fast and simple, but usually not healthy.

I was looking through my pile of magazines trying to see which ones I could recycle.  I stumbled across a dated Real Simple Family edition and rediscovered some of these recipes.  They take longer than opening a box, but are definitely easy, healthy, and delicious!

Some of my favorite and kid tested....


nut-free no bake energy bars

 Ingredients

1 1/2 

cups 

cups pitted dates (about 13 ounces), chopped 

2 1/4 

cups 

old-fashioned rolled oats 

1 

cup 

raw sunflower seeds* 

2/3 

cup 

wheat germ 

1 

cup 

raisins 

6 

tablespoons 

(¾ stick) unsalted butter, melted 

1/4 

cup 

pure maple syrup 

1/2 

teaspoon 

fine salt 

Directions

1. Heat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.
2. Pour ¼ cup boiling water over the dates in a small bowl and let soak until very soft, 10 to 15 minutes.
3. Meanwhile, toss the oats, sunflower seeds, and wheat germ on a rimmed baking sheet. Bake, tossing once, until golden brown, 12 to 15 minutes. Let cool.
4. Stir together the toasted oats, sunflower seeds, and wheat germ with the raisins, butter, maple syrup, and salt in a medium bowl. Add the dates and knead with your hands until everything is sticky and coated.
5. Press the mixture into a flat layer in the prepared baking dish. Refrigerate until firm, at least 1 hour. Cut into 24 bars. Store in an airtight container in the refrigerator for up to 1 week.
   
   *Check to be sure that the sunflower seeds were processed in a nut-free facility.

Parmesan Pita Crisps

Split one 6-inch whole wheat pita.  Brush with 1 T. soft unsalted butter; sprinkle with 3T. grated Parmesan and a pinch of dried oregano.  Season with salt.  Cut into triangles.  Broil until golden, 1-3 minutes.  Serve warm

Creamy Yogurt dip with Vegetables

Mix together 2/3c. plain Greek yogurt and 1 T. each olive oil and chopped dill.  Season with salt.  Serve with fresh vegetables.

Eda-Mommy Dip

Cook 2/3 cup shelled edamame.  Puree with 1/2 ripe avocado, 8 basil leaves, 1T. olive oil, 1/2 t. lemon zest, 1 T. lemon juice, and 1/4 c water in a food processor until smooth, about 1 minute.  Season with salt.  Serve with crostini or cut up vegetables.  Can be refrigerated up to 2 days.

Some other easy choices to have in fridge---cheese sticks, Greek yogurts, hard boiled eggs, apples and peanut butter, hummus and veggies.

I hope these are appealing.  I think they are worth the extra time to make, and I hope you agree!

Happy snacking...

Donna