Snacks – Eating Clean Recipes

Chocolate Banana Cookie Recipe (a.k.a. Chocolate Lumps!)

Jen — Wed, 19 Mar 2014 04:33:15 +0000

These cookies are weird. And kinda wonderful. But mostly curious. I mean, how can you make a cookie by combining just 3 ingredients? Mashed banana, almond butter and cocoa powder…that’s it. Granted, these are lumpy, bumpy, odd little things that would be out of place on a holiday cookie tray. They’re best on a Tuesday night when that gotta-have-something-sweet-must-eat-cookie-now kind of craving hits.I affectionately refer to them as Chocolate Lumps. The texture is part cookie, part brownie…mostly lump. They aren’t pretty but they are pretty tasty when a craving hits. With just 3 simple ingredients, the flavor is really pure. You get sweetness from the banana, bitterness from the cocoa and nuttiness from the almond butter.

Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!

Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.

Makes 7 small cookies

You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.
More oddly good cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Applesauce Oatmeal Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen

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Berry Kefir Smoothie Recipe

Jen — Sun, 09 Mar 2014 02:58:16 +0000

Have you tried kefir? It’s a thick and creamy cultured dairy product with a pourable consistency. This article all about milk kefir describes kefir as having a sour taste and effervescent texture. That doesn’t sound great, but go with it. It’s tart. It’s tangy. It’ll transform your morning smoothie. Brace yourself.

Berry Kefir Smoothie Recipe
1 cup plain dairy kefir (I prefer full-fat or low-fat, not fat-free.)
1/2 cup frozen blueberries
1/2 cup frozen strawberries
Natural sweetener, if desired

Add kefir, blueberries and strawberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired or resist the urge to sweeten and enjoy the tart and tangy flavor of the kefir.

Makes 1 big smoothie

Recipes you may also like:
Strawberry-Ginger Kefir Shake from Turntable Kitchen
Strawberry Kefir Pops from The Nourishing Gourmet

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

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Strawberry Chia Smoothie Recipe

Jen — Wed, 01 Jan 2014 18:15:27 +0000

Chia seed is great in smoothies…as long as you know the best way to add chia to drinks. The first time I added chia seed to a smoothie I blended it with the other smoothie ingredients. Big mistake. My smoothie had a perfect consistency right after blending. But, in just a few minutes the blended chia seeds absorbed and gelled so much liquid that my smoothie turned into glop. After my smoothie fail, I decided to try adding chia to smoothies the same way I add it to other drinks.The best way to add chia to smoothies (and other drinks) is to gel it first. Chia seed gel is simply chia seeds soaked in water until the seeds absorb the liquid and form a gel. The gel can then be added to drinks like sparkling juice, kombucha or smoothies. I love adding the chewy, tiny seeds to smoothies because it makes them more filling.

Strawberry Chia Smoothie Recipe
1/2 cup cold water
1 tablespoon chia seeds
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/4 cup canned, full-fat coconut milk
1 cup frozen strawberries
Natural sweetener, if desired

To make chia gel, combine cold water and chia seeds in a small bowl. Let stand at room temperature for about 10 minutes, stirring occasionally, until chia seeds soak up the water and form a gel.

For smoothie, add almond milk, coconut milk and strawberries to blender container. Cover and blend until smooth. Taste and sweeten as desired.

Divide chia seed gel between 2 glasses. Pour smoothie over chia seed gel. Serve with a straw to stir the smoothie and suck up the chewy chia seeds.

Makes 2 servings

Tip: If you don’t like the texture of chewy gelled chia seeds in your smoothie, then add the chia gel with the other smoothie ingredients and blend until smooth. Just be sure to use chia gel instead of unsoaked seeds to avoid the glop!Here are a few of my favorite smoothie recipes. Go on and add some chia to them.
Strawberry Mango Coconut Milk Smoothies from Kingfield Kitchen
Blueberry Coconut Milk Smoothies
Strawberry Mango Lemonade Smoothies
Spinach and Avocado Green Smoothies

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

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Cashew, Chocolate and Pomegranate Snack Mix (a.k.a. Oddly Good Snack Mix)

Jen — Wed, 04 Dec 2013 13:50:03 +0000

This is the type of recipe that happens when you clean out your fridge and discover 2 on-their-way-out pomegranates, have just roasted some spiced nuts (intended for a virtuous salad) and are craving chocolate (always!). It’s the type of flavor combination you discover when you’re in the kitchen trying a nibble of this and a bite or two of that. Sometimes you find a combination that is oddly good!
Oddly Good Snack Mix Recipe
1 cup raw whole cashews
1 teaspoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/8 teaspoon fine sea salt
2 ounces bittersweet chocolate chunks (I like 70% or 80% cacao)
1/2 cup pomegranate arils (seeds)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place cashews in a small bowl. Drizzle with olive oil; stir to coat. Sprinkle with smoked paprika, coriander and salt; mix well.

Spread mixture in a single layer on prepared baking sheet. Bake 5 minutes, stir. Bake 5 to 8 minutes more or until cashews are toasted. Let cool completely.

When ready to serve, add chocolate chunks and pomegranate arils. (Be sure to add pomegranate arils just before serving.)

Makes 4 servings

Tip: The roasted cashews can be made ahead and stored at room temperature in an airtight container.
Recipes you may also like:
Roasted Almonds with Chinese 5 Spice
Spiced Maple Pecans

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Maple and Spice Roasted Almonds Recipe

Jen — Wed, 19 Dec 2012 22:39:33 +0000

I love how easy these sweet spiced almonds are to make. Simply coat the nuts with maple syrup, then sprinkle with seasonings like sea salt, cayenne pepper and Chinese 5 Spice Powder.

Five spice powder is a spice blend made up of cinnamon, star anise, anise seed, ginger and cloves. The sweet and fragrant spices pair deliciously with almonds. Bonus: roasting nuts with the spice mix will make your kitchen smell amazing.

Maple Roasted Almonds Recipe with Chinese 5 Spice
2 cups whole natural almonds (not roasted)
2 tablespoons pure maple syrup
1 teaspoon Chinese five spice powder
Dash cayenne pepper
1/4 teaspoon fine sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with foil. Coat foil lightly with cooking spray.

Place almonds in a small bowl. Drizzle with maple syrup; stir to coat. Sprinkle with Chinese five spice powder, cayenne pepper and salt; mix well.

Spread mixture in a single layer in prepared baking sheet. Bake 10 minutes, stir. Bake 10 to 15 minutes more or until almonds are toasted and glazed, stirring every 5 minutes.

Let cool completely. Store in an airtight container at room temperature up to 1 week.

Makes 2 cups

Recipe Link:
Maple Almond Granola

Product Link:
Get a Vitamix Blender with Free Shipping Code

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