With Fall in full force here, Acupuncture Northwest has 5 healthy snacks to get you through the next couple months!
Pumpkin Energy Bites
These bites are fantastic to have for an on the go snack that will provide you with healthy fats that will keep your brain and body happy throughout day. They will also satisfy your fall craving for a sweet pumpkin treat without all the processed sugar.
All of the ingredients for this recipe can be found at your local Whole Foods or new Seasons.
1 cup pitted dates
1/2 cup pecans
1/3 cup pumpkin puree
1/4 cup unsweetened coconut flakes
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Pinch of salt
Place the dates into a small bowl and cover with water. Let soak for 10 minutes, then drain.Place the pecans into a food processor and pulse until finely ground.
Add in the rest of the ingredients, including the soaked dates. Pulse until combined. Adjust the spices to taste. Place into the refrigerator for 30 minutes to chill.
Use your hands to form the dough into small balls. Store in the refrigerator in an airtight container.
Sliced Apple & Justin’s Packet: The Combination
Fall is apple season and we are lucky to live in a part of the country where we have access to the best of them. Go to any farmers market and you will find a wonderful variety of delicious and organic apples harvested close to home. If you have never heard of or tried Justin’s nut butter you are missing out, don’t worry though! You can start loving it now and for the rest of your nut butter loving days. There are multiple flavors and types of nut butters (Peanut, hazelnut and almond) these are combined with yummy ingredients such as honey. You can find these in the nut butter isl of any Whole Foods or New Seasons. Nuts contain healthy fats as well as protein and when combined with a fresh sliced apple you have hit the healthy fats and natural sugar jack -pot.Fall is apple season and we are lucky to live in a part of the country where we have access to the best of them. Go to any farmers market and you will find a wonderful variety of delicious and organic apples harvested close to home. If you have never heard of or tried Justin’s nut butter you are missing out, don’t worry though! You can start loving it now and for the rest of your nut butter loving days. There are multiple flavors and types of nut butters (Peanut, hazelnut and almond) these are combined with yummy ingredients such as honey. You can find these in the nut butter isl of any Whole Foods or New Seasons. Nuts contain healthy fats as well as protein and when combined with a fresh sliced apple you have hit the healthy fats and natural sugar jack-pot.
Cranberry Endive Boats: via Trader Joe’s recipes
Endive is a form of lettuce with an immense amount of nutrition that will bring your body the vitality it needs for maintaining a healthy metabolism. Many vitamins found in endive can assist the body in regulating blood sugar levels and metabolizing carbohydrates as well as a boost of fiber and vitamin K for your eyes. Add Trader Joe’s Cranberry Chevre and some sliced almonds and you have a nutritious and delectable snack.
1 pkg TJ’s Red & White Belgian Endives
1 log TJ’s Cranberry Chevre, softened to room temperature
1 pkg TJ’s Raw Sliced Almonds
Separate whole endive leaves from the base, rinse and pat dry. Spread cheese evenly on the individual endive leaves, then sprinkle with sliced almonds for garnish and a little crunch.
Spicy & Toasted Pumpkin Seeds
When You have carved your pumpkins or cut all your squash and have hundreds of seeds toss some spices on and bake them into yummy, crispy morsels!
1 cup pumpkin seeds, rinsed and dry
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne powder
½ ounce olive oil
Preheat oven to 375-degrees F.
In a bowl combine all ingredients until seed are coated well.
Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
There are going to be times when we crave something salty, crispy… and likely not the healthy stuff our body needs. If you find yourself in this situation here are some options that won’t leave you feeling guilty. Kale Crisps and Sweet Potato Chips will satisfy these craving while giving you more nutrition than a greasy handful of potato chips would. Sweet potatoes are packed with vitamin K( the good stuff your eye health). Kale being a dark bitter green will give you tons of antioxidants which aid in anti-inflammatory responses within the body’s cells. These are linked to cancer fighting agents due to the increase of oxygen in the body cells and tissues. Eating these foods cooked to a crisp does decrease the nutrients available to your body so whenever possible eat the raw version to get the full vitamin and nutrition effect. This is because when foods are cooked at an extreme degree ( roughly 350 degrees) the live enzymes within the foods die therefore they are no longer available in their highest form of nutrition. However, you will still get a great amount of nutrition from these options over a bag of processed chips!
½ bunch of kale, about 10 stems
1 Tbsp extra virgin olive oil
¼ tsp Sea Salt
Pinch black pepper to taste
Preheat the oven to 250° F, and line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
Remove the stems from the kale and tear the leaves up into large, but bite-size pieces. Wash the kale by submerging the torn leaves in a large mixing bowl with cold water and then thoroughly dry in a salad spinner or lay them out on a clean kitchen towel.
In a large mixing bowl, working in 2 batches, gently massage the oil into the kale leaves to coat them.
Lay them out in a single layer on the prepared baking sheets and evenly sprinkle the salt, and black pepper over all of the chips.
Bake for 15 minutes, then rotate the baking sheets and bake for an additional 15 minutes, until crispy.
Let stand for 3-5 minutes before eating.
Baked Sweet Potato Chips
2 sweet potatoes, washed and dried thoroughly
1 tsp olive oil (olive oil spray is best)
salt and pepper, to taste
Preheat oven to 250 degrees.
Using a mandoline, slice sweet potatoes as thinly as possible.
Pat sweet potato slices dry with paper towel, add to medium sized bowl.
Spray slices with olive oil mist (or add 1 tsp olive oil) and generously sprinkle with salt, pepper, or any other herbs you’d like to add.
Lay slices on baking sheet lined with parchment paper, do not overlap.
Bake at 250 for 1 hour, until crispy.
Turn oven up to 350 and let chips brown very slightly. Watch chips and make sure they do not burn.
If you’d like them cool, place on a cooling rack and let sit 10 minutes.
Serve and enjoy!