Snacks and Appetizers Archives

December 1, 2014

Six Layer Mediterranean Dip

We all need simple appetizer food around this time of year, right? My small group from church is having a Christmas party next week and I’m planning on bringing this Six Layer Mediterranean Dip. Colorful, healthy, and tasty! I occasionally make hummus “pizza” for lunch- basically pita bread with a layer of hummus topped with cucumbers, tomatoes, kalamata olives, red onion, and feta. I used this same combination of ingredients to create this six layer dip and served it with whole wheat pita wedges on the side. I love that this can be assembled ahead of time and it’s a fairly portable appetizer to bring along to gatherings. Although it’s best eaten on the same day it’s assembled (the cucumbers and tomatoes release a fair amount of water), the leftovers still made great packable lunch food for Ryan and the kids. So glad to have a new way to enjoy some of my favorite Mediterranean flavors.

Six Layer Mediterranean Dip

Ingredients

Hummus

⅔ cup dried garbanzo beans (chick-peas), soaked at least 6 hours
juice of ½ lemon, plus extra lemon juice to taste
¼ cup tahini
2 tablespoons olive oil
3 cloves garlic
¼ teaspoon ground cumin
¾ teaspoon- 1 teaspoon sea salt

For assembly:

½ cup diced English cucumber
1 roma tomato, diced
10 pitted kalamata olives, sliced
2 tablespoons finely chopped red onion
¼ cup crumbled feta
whole wheat pita wedges for serving

Instructions

For the hummus:

Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.

To assemble:

Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.

Notes

hummus slightly adapted from Williams-Sonoma Vegetarian

August 31, 2014

Rainbow Sprinkle Energy Bites

Happy Labor Day Weekend! Celebrating with some sprinkle fun today.

A few weeks ago, I came across these gorgeous naturally dyed sprinkles. Not exactly healthy, but also not filled with lots of artificial colorants so it makes me feel a little better about serving them to my kids. My poor kids… whenever they see colorful cakes and candy, they ask, “Mom, does this have artificial coloring? Is this okay for me to eat?” I have to admit, I am a party pooper when it comes to artificially dyed food. I am no fun at all. But! I just purchased a 2.9 pound container of these sprinkles. Enough sprinkles to last a lifetime. I must get cool mom points for that, yes?

These Rainbow Sprinkle Energy Bites are no-bake, naturally sweetened, whole-grain, and are the perfect little snack to pack on-the-go or in lunch boxes. The little bites are filled with the goodness of oats, coconut, flax, wheat germ, raw honey, and almond butter. Cacao powder gives them a rich chocolate flavor and adds an extra boost of antioxidants. Sprinkles are completely optional of course, but don’t they add such a glimmer of fun? I used almond butter, but use any nut butter that you prefer. I’m going to try a sunbutter version next to keep it nut-free for school. Using a stand mixer breaks down the oats and gives the mixture a finer texture. A finer texture helps the sprinkles to adhere better, but feel free to mix by hand, especially if you are leaving off the sprinkles. From start to finish, the whole batch took me 20 minutes to make. These are easy, healthy, and deliciously satisfying!

Rainbow Sprinkle Energy Bites

Serves: makes 15 1¼-inch bites

Ingredients

½ cup creamy almond butter, peanut butter, or almond butter
⅓ cup raw honey
1 teaspoon vanilla
1 cup old-fashioned oats
⅔ cup unsweetened flaked coconut, chopped
¼ cup ground flax seed
¼ cup wheat germ
3 tablespoons cacao powder
rainbow sprinkles

Instructions

Using a stand mixer, combine the almond butter, honey, and vanilla.
In a medium bowl, combine the oats, coconut, flax seed, wheat germ, and cacao powder.
Add the dry ingredients to the almond butter mixture and mix together on medium-low speed until thoroughly combined. Shape into balls of desired size and dip in a bowl of rainbow sprinkles to coat. Press lightly on the sprinkles to adhere. Store in the refrigerator in an airtight container.

Notes

Adapted from Gimme Some Oven

August 11, 2014

Banana Sushi with Strawberry Chia Jam and Almond Butter

Last week the kids’ back to school packets came in the mail. Is summer really almost over?! As much as I love food and cooking, one thing I have come to dread with the school year is packing lunches. I have no creativity when it comes to making fun lunches for the kids. I know there are tons of ideas floating around on pinterest, but it’s overwhelming to look at all of that cute stuff and feel like there’s no time and/or energy to make any of it. “Banana sushi” is one fun lunch that I can handle though. Here’s one of our favorite spins on banana sushi and it’s totally easy and do-able even on rushed weekday mornings.

Ever since trying this raspberry chia jam from A House in the Hills, I’ve been trying all sorts of variations of chia jams. They are gorgeous and tasty. I used strawberry chia jam this time, but almost any fruit chia jam (or store-bought jam) will work wonderfully. Be sure to make the jam ahead of time and then everything can be assembled quickly in the morning. Here’s to easy and fun kids lunches!

Banana Sushi with Strawberry Chia Jam and Almond Butter

Ingredients

For the strawberry chia jam:

1 cup fresh or frozen strawberries, halved
1 tablespoon honey
1 teaspoon lemon juice
2 tablespoons white chia seeds

For the banana sushi:

1 whole wheat or whole grain tortilla
1 banana
1 tablespoon almond butter (or sunbutter to make nut-free)
1 tablespoon strawberry chia jam

Instructions

For the strawberry chia jam:

In a small saucepan, combine the strawberries, honey, and lemon juice. Soften the strawberries on medium-low heat, mashing the berries with a wooden spoon or whisk.
Stir in the chia seeds and transfer to a small jar. Refrigerate for at least 1 hour to allow the jam to set.

For the banana sushi:

Spread a thin layer of almond butter on the tortilla and then spread a layer of strawberry chia-jam on top.
Lay the banana across the bottom third of the tortilla and roll up tightly. Cut into one-inch pieces and serve.

Notes

strawberry chia jam adapted from A House in the Hills