Category Archives: Little Bites

Thanksgiving Pumpkin Rolls

Dec. 12th, 2014

A pumpkin twist on the classic roll. Happy Thanksgiving!

Ingredients:
Dough (I highly recommend the dough recipe I used to make my Santa bread)
Egg yolk
Pecans

Directions:
1. Cut dough into small pieces and roll into balls
2. Slightly flatten the dough and cut 7-8 slices around the edges
3. With your finger, indent a hole into each roll
4. Coat each roll with egg yolk
5. Bake rolls based on instructions for dough
6. Place rolls on wire rack to cool
7. Place half a pecan in the center of each roll for the pumpkin stem

Healthy snack alternative – Zucchini Chips

Jul. 23rd, 2014

Snacks snack snacky. Any way you write it, it’s basically my favorite thing in the world. And I eat them, all the time. As a kid I was known to “spoil my appetite” more frequently than not. But this snack, is as guilt-free as it gets. (Though I don’t believe in that term as food should NEVER make you feel guilty). I digress. Zucchini as a chip boggled my mind as I’m not the biggest fan of zucchini to begin with. This snack, however, is delish. Seriously delish. And I do them two ways! One for anyone to enjoy at 60 calories a serving and the other, for those following the Paleo diet. Everyone wins!

Ingredients for regular zucchini chips
1 medium-sized zucchini
Nonfat milk
1/8 cup Parmesan cheese
1/8 cup Breadcrumbs
1/4 tsp Garlic powder
1/8 tsp Salt
1/4 tsp Pepper

Instructions
1. Thinly slice zucchini
2. Mix breadcrumbs, parmesan cheese, and garlic powder, salt and pepper
3. Pour milk into dipping bowl
4. Coat zucchini slices with milk, then dip into breadcrumb mixture, shake off and place on baking sheet (If you have wire rack put this on top of baking sheet)
5. Bake in oven at 425 degrees for 20 minutes. Check at 15 minutes and remove when they begin to turn brown

Ingredients for paleo-friendly chips
1 medium-sized zucchini
Olive oil spray (or for those abiding by a strict paleo diet, melted coconut oil)
1/8 tsp Salt
1/4 tsp Pepper

Instructions
1. Thinly slice zucchini
2. Lay out slices on baking sheet and spray with olive oil
3. Salt and pepper to taste
4. Bake in oven at 425 degrees for 20 minutes. Check at 15 minutes and remove when they begin to turn brown

Healthy chickpea corn nuts!

Dec. 8th, 2013

When I was a kid I would buy a bag of bbq corn nuts every day at summer camp.That crunchy deliciousness was the highlight of my bus ride home. Unfortunately, corn nuts aren’t the healthiest snack option and so as an adult, I retired my corn nut obsession. But then, as luck would have it, I discovered the corn nut’s long lost healthy cousin – the roasted chickpea. Try these. Seriously.

They. Are. Addictive.

Ingredients
1 can of chickpeas
1/2 tablespoon olive oil
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
Pinch of red chili flakes
Pinch of sea salt
Pinch of pepper

Directions
1. Rinse and dry chickpeas
2. Incorporate all ingredients except chickpeas
3. Once seasonings are mixed add chickpeas until fully coated
4. Bake for 35-45 minutes at 350 degrees. Rotate chickpeas every 5-10 minutes to prevent burning

Roasted Corn Salad

May. 12th, 2013

Going to a BBQ and need to bring something?  Why bring the standard wine/beer when you can bring this easy (and frankly, cheap) salad that is sooo delish and healthy and always gets the “ooohs” and “aaahs”?

Ingredients
Salad
2 cups corn (roasting is an option)
1/4 cup chopped red onion
1 basket of cherry tomatoes
1 avocado

Dressing
2 tbl Olive Oil
1 lime juiced
1/4 tsp lime zest
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp pepper

Directions
1. If roasting in oven, preheat oven to 360 degrees.
2. Roast corn (husk on) for roughly 30 minutes, rotating corn frequently.
3. After corn is done roasting, let cool.
4. Cut corn kernels off cobs and place in salad bowl. / If you did not roast the corn, boil frozen corn according to directions and let cool.
5. Dice avocado into 1/2″ cubes and place in bowl.
6. Halve cherry tomatoes and mix with corn and avocado.
7. Dice 1/4 cup red onion and mix with salad. Set this bowl aside.
8. To make dressing, finely chop 1/4 cup cilantro and put into dressing bowl.
9.  Add 2 tbl olive oil into dressing.
10. Grate 1/4 tsp lime zest into dressing.
11. Juice one whole lime into dressing bowl.
12. Add 1/4 tsp salt and a 1/4 tsp pepper into dressing.
13. Whisk dressing until all ingredients are incorporated.
14. Drizzle dressing over salad and toss.
15. Enjoy that salad and never tell anyone that it took you no time at all to make!

Original Recipe: http://www.foodnetwork.com/recipes/paula-deen/corn-avocado-and-tomato-salad-recipe/index.html

Quinoa Pizza Bites

Mar. 12th, 2013

Quinoa is a weird word. How anyone ever figured out how to say the word without hearing it is beyond me. But it makes a delicious snack, so I will forgive the bizarre spelling. These quinoa pizza bites would make a great appetizer for any party or a snack for your lunch. Bake and enjoy!

Ingredients:
1/2 c. uncooked quinoa
1 large egg
1/2 c. chopped onion
3/4 c. fat free shredded mozzarella
2 tsp minced garlic
1 tbl dried basil
1 tbl dried oregano
1/2 tsp of salt
¼ tsp pepper
Pizza/Marinara sauce for dipping

Instructions:
1. Boil 1/2 cup quinoa as instructed on quinoa box.
2. Incorporate cooked quinoa, chopped onion, mozzarella, beaten egg, minced garlic, basil, oregano, salt, and pepper.
3. Spray pam or rub olive oil in each of the muffin tins.
4. Put 1 tbl of quinoa mixture in each of the mini muffin tins.
5. Add a sprinkle of mozzarella over each of the muffins…Just a little!
6. Bake for 15-20 minutes at 350 degrees.
7. emove from muffin tin and cool.
8. Dip the bites in the marinara sauce and enjoy that pizza taste!