Fluffy Dill Deviled Eggs

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Do you have leftover eggs from Easter? Try this easy recipe to make a quick and easy fulfilling light snackā€¦this also has a healthy twist to it so you don’t have to feel guilty!

Yield: 12

Ingredients:
6 hard boiled eggs
1 Tbsp mayonnaise
2 Tbsp non-fat plain greek yogurt
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp fresh dill; chopped
1 tsp paprika plus a little more to sprinkle on top

Steps:
1. Bring a medium saucepan filled half way with water to a boil. Place eggs and let sit in boiling water for 11 minutes. Let eggs cool but placing them under cold running water for a few minutes.
**Do this the night before to save time.

2. Take shells off eggs, rinse with water, pat dry with a towel and cut in half. Do this with all 6 eggs. Spoon out the egg yolk into a medium bowl and add remaining ingredients; mayonnaise, salt, pepper, dill, and paprika.

3. With a fork, mash together yolk mixture until fluffy and creamy. Place egg white halves onto dish and with spoon, fill eggs with yolk mixture. Sprinkle with more paprika and fresh dill (optional). Enjoy!

Cranberry Almond Granola Bars

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I am a huge fan of granola bars, and I am not picky when it comes to all the different flavors and brands. When I was in college they were my grab-n-go breakfast or snack that I would take when I had class all day. Now that I am working full time and my schedule seems to be busier and granola bars are just so conveniently perfect for a healthy snack! This is my first time making them from scratch..because as much as I don’t want to admit it, there are all kinds of granola bars that are loaded with sugar therefore they aren’t as nutritious as you would think. I am proud to say I came up with a recipe that doesn’t have any added sugar in it–thats right, it’s all honey and it is delicious! I am definitely going to be making more granola bars with different flavors, fruits, and nuts so stay tuned!

Yield: 8

Ingredients:
1/3 cup natural peanut butter
1/3 cup honey
1 1/2 cups rolled oats
1/2 cup krispy rice cereal
2/3 cup roasted dried almonds; coarsely chopped
1/4 cup dried cranberries
1 tsp cinnamon

Steps:
1. In a saucepan on medium heat, combine peanut butter and honey and stir until melted.
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2.Add in oats, rice cereal, and almonds. Stir in with a spatula until evenly coated.
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3. Then, (almost done!) add in dried cranberries and cinnamon. Mix until everything is combined.
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4.Lighly grease a 9×9 inch baking dish and evenly smooth granola mixture with a spatula until even. Let cool and set for one hour and then cut into 8 even bars. Enjoy for breakfast or for a perfect healthy snack!
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Spinach & Artichoke Pinwheels

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Need a snack or appetizer idea for the next football game!? If you and your guests love spinach and artichoke dip just like mine you should try this one! A fun spin on America’s classic favorite dip!

Yield: 6

Ingredients:
1 can Crescent Rolls
1 small can marinated artichoke hearts
1 package frozen spinach; thawed and drained
1 clove garlic
1 tsp onion powder
4 oz cream cheese
1/4 cup mozzarella cheese
1/2 tsp pepper
1 tsp salt

Steps:
1. Preheat oven to 375 degrees F. In a food processor, combine, artichoke hearts, spinach, cream cheese, garlic, onion powder, salt, and pepper until finely chopped.
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2. Open can of crescent rolls and roll out into a rectangle (about 9×13 inches). Pinch together any dough pieces that are not together. With a spatula, spread on spinach and artichoke spread and spread evenly. Sprinkle cheese on top!
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3. From the longer piece of dough side, roll tightly (just as you were making cinnamon rolls!). Then, with a serrated knife, cut into 1 inch pieces and place on baking sheet 1 1/2 inches apart. Bake for 11-12 minutes or until golden brown.

Crunchy Baked Chickpeas

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Craving a crunchy, salty, spicy, and protein packed snack?! Try this one!

Yield: 3

Ingredients:
1 can of chickpeas; rinsed
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 Tbsp olive oil

Steps:
1. Preheat oven to 400 degrees F. Rinse and drain chickpeas, make sure they are somewhat dry (pat down with paper towel). Add to medium sized mixing bowl and add salt, pepper, cayenne pepper, garlic powder, and olive oil. Mix until chickpeas are evenly coated with seasoning. Pour onto lightly greased baking sheet and make sure chickpeas are spread out. Try to make them NOT touch each other to make them extra crunchy! After 20 minutes, flip with a spatula to get the other side crunchy. Bake for 35-40 minutes and there you have a healthy little snack!

Blueberry Oatmeal Cups

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Yield: 12

Ingredients:
2 cups old fashioned oats
1/4 cup brown sugar
1 Tbsp honey
2 egg whites
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 1/2 cup fresh blueberries
1 medium banana or 1/2 large banana; mashed
1/2 cup reduced fat milk (I use almond milk, vanilla flavor)
1/2 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Lined a cupcake pan with muffin papers. In a medium bowl, combine oats, sugar, baking powder, cinnamon, and salt. Whisk and set aside.

2. In a separate medium bowl, combine the wet ingredients; honey, egg whites, milk, mashed banana and vanilla. Mix well with a whisk or mixer. Once combined, add wet mixture to dry mix and gently mix until combined. With a spatula, fold in blueberries.

3. With an icecream scoop or a large teaspoon, divide mixture evenly between cupcake cavities. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and the enjoy!

*****You can also use my favorite type of baking tray, silicone shaped trays!! You just lightly grease them and the muffins will pop right out when the are cool. I bought mine in the Target dollar section:)

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