A pleasure to join The Downingtown Area School District, once again, for their ‘Spring into Wellness’ event, this first week of March. Delighted to bring you ‘Healthy Snacks’. These recipes are super-easy, and light on the budget, too. Bring the kids into the kitchen, set out your knife, chopping board and ingredients. Being that these recipes were previously demonstrated on television, some of the clips are included if you choose to ‘click’ on the links.
White Bean Dip with Watermelon Radishes
2 cups white beans (northern, navy or cannellini), canned, rinsed and drained (or) dried cooked beans
¼ cup extra-virgin olive oil
1 cup fresh Italian flat-leaf parsley, chopped (optional green)
¼ cup fresh basil, chopped (optional green)
2 whole green onions, chopped
½ teaspoon red pepper flakes
Juice of 1 whole lemon
Zest of 1 whole lemon
½ teaspoon salt
In a small food processor, blend all ingredients together until smooth. Chill for at least 1 hour, marrying the flavors.
Slice watermelon radishes and serve with the chilled bean dip, as a cracker or bread replacement.
A fresh, spicy, healthy game-day dip, or everyday snack, naturally gluten-free and dairy-free, as demonstrated on CBS affiliate WBTV News, Charlotte, NC. Click HERE for the video.
Fruit Salsa with Whole Wheat Tortilla Chips
½ cup each of favorite fruits, chopped – to equal 3 cups of chopped fruit
(Suggestions: kiwi, grapes, blueberries, mango, peaches, strawberries, oranges)
1 tablespoon of freshly chopped cilantro
1 whole scallion, chopped
1 tablespoon honey
1 tablespoon freshly squeezed lime juice (you may substitute lemon or orange juice)
Combine ingredients and set aside.
Cut each whole wheat tortilla round into 8 pieces, cutting as pie slices. Brush with olive oil, and sprinkle with sugar and cinnamon. Bake at 400 degrees until lightly brown, approximately 5 to 7 minutes. Dip into the salsa…enjoy!
Note: A great after-school snack for the kids!
Demonstrated on WBTV, Charlotte, North Carolina. For the Video, Click HERE
7 Roma (plum) tomatoes, seeded and finely chopped
2 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoons honey (preferably local honey)
1/4 cup fresh basil ribbons
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper
1 French baguette, sliced
In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.
Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until lightly brown, remove from oven and flip the bread and brown the other side. Top with tomatoes (Bruschetta).
Cooking Tips, Serving Variations and Alternatives:
- To Celebrate! The Red White & Blue Holidays: Add Pearl Mozzarella Balls and Substitute Purple Basil for Green Basil (it takes on the ‘blue’ color).
- Toss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls). The mozzarella will melt as it is tossed. Serve.
- For a Gluten-free alternative: Use Gluten-free breads or Gluten-free wraps
- The Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.
- Makes a nice Pizza! Simply add to the pizza dough and bake.
- Double, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!