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Posts tagged snacks

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Healthy pumpkin bread

Healthy Pumpking Bread:


2 (15 ounce) can 100% Pure Pumpkin

3-4 tbsp liquid stevia

2 tsp ground cinnamon

1/2 tsp salt

1 tsp ground ginger

1/2 tsp ground cloves

4 whole eggs

6 scoops Jay Robb Egg White Protein Powder (unflavored or vanilla)




Put all the wet ingredients in a bowl and blend with a mixer, then add the dry ingredients and blend till well mixed. Bake at 325, in an lightly oiled pan for about 23-26 min. Depending on your oven, gas or electric. The traditional pumpkin pie recipe calls for dried milk, but the egg protein powder I believe makes it work without it. You can adjust the sweetness with the stevia or agave syrup?? **Stevia takes a lot more when cooked and a very small amount when added to cold stuff, it’s a little temperamental;-)



A 2 ounce serving comes out to 60 calories / 4 g carbs / 1 g fiber / 9 g protein / almost 1 g fat

From bodyrock.tv

Filed under snacks to try

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Almond + Vanilla Scones

This is a simple recipe for scones, made with blanched almond flour and vanilla. They are based on a French macaroon style of recipe  and what I love about these is that they are so simple to make and are delicious served plain or topped with your favourite whole fruit jam. I often grab one  as a quick breakfast or morning tea with my morning coffee as it easily fills me up until lunch time. Please read below for other healthy scone options.

What’s good about them:
These scones are designed to be gluten and grain free which is perfect for those who are on paleo eating plans as well as for the management of IBS. They are high in complete protein as well as being low GI, so they will fill you up, keep blood sugars steady and help your body repair and recover.


3 cups (300 g / 10  ½ oz)   almond meal / ground almonds / almond flour
2 teaspoons gluten free baking powder 
or ¾ teaspoon baking soda
¼ cup (60ml / 2 oz) ) macadamia nut oil or (cold pressed coconut oil or almond oil)
1 heaped tablespoon honey
1 teaspoon vanilla extract or paste
2 organic / free range eggs

Preheat your oven to 150 C.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 1 cm thick.
Cut into rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.

Makes 12 scones
Nutrition per scone

Protein: 6.2 g
Total fat: 18g
Saturated: 1.9 g
Carbs: 3 g
Fiber: 2.2 g
Kilojoules: 881 
Calories: 211

Filed under to try snacks breakfast

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40 CALORIE OATMEAL-RAISIN COOKIES!
Ingredients:
3/4 cup WW flour
1/4 cup oats
Pinch of baking powder
1/4 cup stevia
1/2 tsp cinnamon
1 tbsp walnuts (optional)
1 tbsp raisins (optional)
Splash of vanilla
3 tbsp egg whites
2 tbsp unsweetened applesauce
1 tbsp water
Method:
Mix all dry ingredients in a bowl, then add wet ingredients
Shape 13 cookies onto parchment paper or a greased cookie sheet
Bake at 350 for 9-11 minutes
If you keep out the raisins and walnuts, the base of each cookie is only 32 calories. Also, feel free to substitute in chocolate chips, carob chips, ect!
These cookies have an almost cakey texture, and go very well with tea or milk!
Each cookie: 40 calories, .6 g fat, 1.5 g fiber, 1 g sugar, 1.7 g protein

40 CALORIE OATMEAL-RAISIN COOKIES!

Ingredients:

  • 3/4 cup WW flour
  • 1/4 cup oats
  • Pinch of baking powder
  • 1/4 cup stevia
  • 1/2 tsp cinnamon
  • 1 tbsp walnuts (optional)
  • 1 tbsp raisins (optional)
  • Splash of vanilla
  • 3 tbsp egg whites
  • 2 tbsp unsweetened applesauce
  • 1 tbsp water

Method:

  1. Mix all dry ingredients in a bowl, then add wet ingredients
  2. Shape 13 cookies onto parchment paper or a greased cookie sheet
  3. Bake at 350 for 9-11 minutes

If you keep out the raisins and walnuts, the base of each cookie is only 32 calories. Also, feel free to substitute in chocolate chips, carob chips, ect!

These cookies have an almost cakey texture, and go very well with tea or milk!

Each cookie: 40 calories, .6 g fat, 1.5 g fiber, 1 g sugar, 1.7 g protein

(via hexaneandheels)

Filed under snacks

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Fitness & Spice released a recipe for “Fitness Fudge”
For those who want something sweet after a workout here is their recipe:
1/4 cup Unsweetened Almond Milk
1/4 cup Chocolate Protein Powder
1/4 cup Natural Peanut Butter (creamy or crunchy)
1/4 cup Dark Chocolate Chips
Microwave the milk and powder for 30 seconds. Add the peanut butter and chips. Microwave for another 20 seconds. Mix together and stir until everything is melted. Place in a cake tray and put in the fridge.


Fitness & Spice released a recipe for “Fitness Fudge”

For those who want something sweet after a workout here is their recipe:

  • 1/4 cup Unsweetened Almond Milk
  • 1/4 cup Chocolate Protein Powder
  • 1/4 cup Natural Peanut Butter (creamy or crunchy)
  • 1/4 cup Dark Chocolate Chips

Microwave the milk and powder for 30 seconds. Add the peanut butter and chips. Microwave for another 20 seconds. Mix together and stir until everything is melted. Place in a cake tray and put in the fridge.

(via peanutbuttarunna)

Filed under snacks to try

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thefameofhealthandfitness:

Crunchy Oatmeal Raisin Cookies by The Eat-Clean Diet Vegetarian Cookbook
Ingredients: 1/2 cup organic virgin unrefined coconut oil, very soft and slightly melted 1/3 cup organic dark brown sugar, firmly packed 3 Tbsp plain, unsweetened soy milk or milk substitute 2 Tbsp whole-grain soy flour 1 tsp pure vanilla extract 1 tsp whole wheat pastry flour 1 tsp baking soda 1 tsp ground cinnamon Pinch sea salt 2 cups old-fashioned rolled oats 3/4 cup raisins
Preheat oven to 350 degrees F (177 degrees C)
Directions: In a mixer with paddle attachment or in a large bowl using an electric handheld mixer, mix together coconut oil and brown sugar on medium speed until creamy, about 2 minutes. Add soy milk, soy flour and vanilla, and mix together on low speed.
In a separate bowl, stir together flour, baking soda, cinnamon and salt, and add to mixer bowl. Mix ingredients together on low speed until well combined. Mix in oats and raisins.
Scoop rounded tablespoons into the palm of your hand and press dough together. Place on baking sheets and press top down to partially flatten cookies. Bake 12 to 15 minutes until light golden brown. Remove from oven and let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely. Cookies will get crunchy as they cool. Store in an airtight container up to two weeks.
Nutritional value per cookie: Calories: 73 Fat: 3 g Sat Fat: 2.6 g Protein: 1 g Carbs: 10 g Fiber: 1 g Sodium: 36 mg
Site Source: http://fatfightertv.com/blog/2012/05/crunchy-oatmeal-raisin-cookies/

thefameofhealthandfitness:

Crunchy Oatmeal Raisin Cookies by The Eat-Clean Diet Vegetarian Cookbook

Ingredients:
1/2 cup organic virgin unrefined coconut oil, very soft and slightly melted
1/3 cup organic dark brown sugar, firmly packed
3 Tbsp plain, unsweetened soy milk or milk substitute
2 Tbsp whole-grain soy flour
1 tsp pure vanilla extract
1 tsp whole wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
Pinch sea salt
2 cups old-fashioned rolled oats
3/4 cup raisins

Preheat oven to 350 degrees F (177 degrees C)

Directions:
In a mixer with paddle attachment or in a large bowl using an electric handheld mixer, mix together coconut oil and brown sugar on medium speed until creamy, about 2 minutes. Add soy milk, soy flour and vanilla, and mix together on low speed.

In a separate bowl, stir together flour, baking soda, cinnamon and salt, and add to mixer bowl. Mix ingredients together on low speed until well combined. Mix in oats and raisins.

Scoop rounded tablespoons into the palm of your hand and press dough together. Place on baking sheets and press top down to partially flatten cookies. Bake 12 to 15 minutes until light golden brown. Remove from oven and let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely. Cookies will get crunchy as they cool. Store in an airtight container up to two weeks.

Nutritional value per cookie:
Calories: 73
Fat: 3 g
Sat Fat: 2.6 g
Protein: 1 g
Carbs: 10 g
Fiber: 1 g
Sodium: 36 mg

Site Source: http://fatfightertv.com/blog/2012/05/crunchy-oatmeal-raisin-cookies/

(via thefameofhealthandfitness-deact)

Filed under snacks to try

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100 calorie cup cakes

I would add some sweeteners, like coconut sugar to this frosting! For me, it would be worth the extra calories! Actually, this recipe is only about 60 kcal’s/cupcake but I doubt you’ll get 14 out of the mixture.


Makes about 14 cupcakes 

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For raspberry frosting:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method

  • Preheat the oven to 325F.
  • Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
  • Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  • Fold in the yogurt.
  • In a separate medium mixing bowl combine the flour and baking powder and mix well.
  • Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  • Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  • Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  • Remove from the oven and cool the cupcakes at room temp.
  • Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
  • Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

For raspberry frosting:

  • While the cupcakes are baking, puree the raspberries in a blender until smooth.
  • Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
  • Cool completely.
  • Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
  • Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Filed under desserts snacks to try

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Low GI lemon sorbet

This is my version of Jamie Olivers lemon sorbet. Refreshing and awesome!

- 50g coconut sugar

Juice and zest from one lemon

- 0.5 dl of lemon juice

- 1 tbsp of high fat greek youghurt

Mix the sugar and water, bring to a boil

Add the lemon juice and zest, mix in the yoghurt.

Stick in the freezer and every hour mix with a fork until frozen.

The coconut sugar allows you to have the sweetness at a much lover calorie count and has a low GI that does not give you a bloodsugar burst.

Filed under desserts snacks