I love watermelon, how about you? Not only is it the official fruit of summer but watermelon is loaded with citrulline, an amino acid that has been shown to lower blood pressure and also increase strength. Watermelon is also a good source of protein and carbs! Watermelon is so much more better than cake for desert and makes a great pick me up snack in the afternoon. Pack it in your lunch and even take it on a picnic.
I can’t stop snacking on these yummy frozen Banana Peanut Butter Chocolate Bites. I have seen many versions in Magazines including Outside Magazine, but the one we like the most here at the Beach Bungalow is the Peanut Butter and Chocolate. They are so easy to make and so worth it! Did I mention they are healthier than ice cream?!
You will need: Bananas, Melting Chocolate and Peanut Butter
I love making this bread because it is so moist and delicious plus it is a great snack to take along in my lunchbox for those days I want something sweet. Add additional fresh fruit to the slice of banana bread to give it that extra yumminess. I use applesauce to replace the egg, soy milk to replace buttermik and vegan margarine to replace butter. You can add nuts or chocolate chips to the bread. This recipe can also be used to make muffins.
- Preheat Oven to 350.
- Lightly grease loaf pan.
- Mix sugar and margarine in a large bowl.
- Stir in applesauce, add bananas, soy milk and vanilla.
- Mix until smooth.
- Stir in flour, baking soda and salt.
- Mix in the chopped nuts.
- Pour batter into loaf pan and cover loosely with foil.
- Go ahead, lick the bowl, because no raw eggs were used!
- Bake for 30 minutes, remove foil and bake for another 20 minutes, if a toothpick comes out clean it is done.
- Cool completely and then slice to serve.
- Top with bananas or berries.
- Refrigerate and eat in the next couple of days, or freeze for later.
Chickpeas, garbanzo beans, Chi Chi Beans no matter what you call them, they are all the same bean! Chickpeas have superior nutritional value loaded with calcium and protein, so when it comes to something healthy to snack on I like to whip up a batch of these yummy beans that are baked in maple syrup with cinnamon to satisfy my sweat tooth. Even the kiddies will like them!
Maple Syrup Baked Chickpeas
- 1 can of beans rinsed and pat dry (or if you prefer dried beans cooked to package directions)
- Toss in a bowl with
- 1 tbsp. olive oil
- 1/4 cup maple syrup
- sprinkle some cinnamon
- Place on a parchment paper lined cookie sheet
- bake for 30 minutes at 400
- Remove from oven and cool
Maple Syrup Baked Chickpeas
Love Ice cream but can’t eat dairy? This ice cream recipe has the creamy texture without the sugar and dairy. So easy to make and the kids will love it. Did I mention is much healthier?
In a food processor or blender pulse frozen banana’s, milk, vanilla, cocoa powder and syrup. Scrape the sides as necessary, until the mixture becomes the texture of soft ice cream. Spoon into bowls and serve immediately.
I love Tortilla Chips with Salsa and a Margarita and hubby likes to have a beer. However, the bagged tortilla chips are not the same as the chips we get in the Mexican restaurants. Lately here at the beach house we have making the tortilla chips, which I could say are close enough to the ones served in restaurants. Here is my easy recipe for Beach Bungalow Tortilla Chips they are baked not Fried! Enjoy!
Photo by: Susan T’s Kitchen
- You will need one package of tortillas
- olive oil
- Preheat Oven to 400
Brush olive oil on each tortilla
Stack four tortillas on the cutting board
Cut into triangles with pizza cutter
Slice into 8 even triangles
Place on cookie sheet and sprinkle with salt
Place in the oven and bake until golden brown
- Serve while still warm
- Place remaining chips in airtight container
- For up to two days.
Serve warm with Salsa.