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
When I was growing up potatoes were a staple in our house. My mother was so creative when it came to potato dishes and I have carried on the tradition. No doubt about it, I love potatoes, and potatoes are a staple in the pantry! One of my favorite potato dishes is Roasted Potato Wedges because they are so simple, and can be enjoyed as a side to a main meal, or as a snack. Leftover’s are great for the lunch box as well, and the wedges are just as delicious cold or warmed up in the microwave!
- Pre heat oven to 400
- Line cookie sheet with foil
- Cut each potato into 4 wedges
- Line potatoes up on the cookie sheet
- With a pastry brush spread olive oil over each wedge
- Optional sprinkle salt and pepper on each wedge
- Bake for about 20 minutes until golden brown
- Remove from oven and serve with your favorite dipping sauce or eat them plain.
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
I love a bowl of hot broth while curled up on the couch watching a movie on a cold winter night! You can make your own vegetable broth in these simple and easy steps to enjoy now or freeze the broth in containers for later use. This vegetable broth is delicious and is ideal for making soups, just add your favorite ingredients such as noodles, pasta, beans, potatoes, or tofu to name a few.
You will need:
- 1 large onion chopped into large chunks
- 1 clove garlic
- 4 carrots peeled and chopped into large chunks
- 4 celery stocks chopped into large chunks
- 1 cup broccoli
- left over celery tops
- 1/4 cup fresh parsley chopped
- 1 pinch salt
- Wash trim and chop vegetables
- Put all ingredients into a large pot of water, bring to a boil, reduce heat and simmer for 3 hours while stirring occasionally
- Remove from heat and strain the broth through a mesh strainer into quart size containers. Freeze up to 6 months.
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.