We're going easy peasy with todays chicken recipe. We bought chicken already trimmed & sliced into cute little tenderloins, we threw them into a big plastic bag with a simple marinade, we let them sit, we grilled them up, and then we ate them all. This post was made with all those followers participating in Jersey Devil CrossFit's Be Better Challenge! This chicken is a great way to get your protein at every meal with marinade that doesn't have any added sugars or overly processed ingredients.Read More
Today I'm coming in hot with a quinoa granola bar recipe that'll knock your socks off! That is, if you're wearing any. They're sweet, nutty bars made from oats & quinoa (which you don't even have to cook first!). Great as a snack or a healthy sub for all those Christmas cookies you probably have or will have lying around the house this week!
Quinoa Granola Bars
- 2 cups old fashioned oats
- 1 cup uncooked quinoa (I used tri-colored)
- 1 cup cashews
- 1 cup almonds (half whole, half chopped)
- 1/2 cup coconut flakes
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/4 cup flax seeds (or a handful chia seeds)
- 1/3 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/3 cup peanut butter (or almond butter)
- sea salt to taste
Preheat oven to 350 degrees F. In a large saute pan, toast the oats and quinoa over medium high heat until fragrant. Remove and combine with cashews, almonds, coconut flakes, dried fruit, and flax seeds in a large bowl.
In a small saucepan, heat and stir the honey, agave, coconut oil, and nut butter until hot & melted. Pour over quinoa and oat mix in the large bowl and fold to combine.
Line a 9x13 or 8x8 baking dish with parchement paper (depending on how thick you want your bars; I used 8x8 to get a thicker bar). Pour mix into pan and flatten with the back of a spoon or spatula. Bake for 25-35 minutes or until golden and the edges are toasted. Sprinkle top with sea salt & allow to cool at room temp for 15 minutes. Place in the refrigerator and let cool for another 20-30 minutes before slicing. Store in an airtight container in the fridge.
Hellllllloooooo everybody! Have I got a treat for you today. We're making apple chips. Yes, thin crispy, sweet apple goodness with only one ingredient... apples!Read More
I'm not big on beans. I never really bought into the whole beans as a solid source of protein thing because beans just don't have all the essential amino acids. That means they have to be paired with a food that has those amino acids they're missing for us to use them all to their full potential. Ew biochemistry, not cool. Anyway, I didn't LOVE them so I never really felt a need to eat large amounts of beans and never did I think I'd jump on the roasted chickpea bandwagon, yet here I am popping chickpeas into my mouth while writing this post.
That's right! Today's 25 Days of Snacks post is a delicious recipe for salt & vinegar roasted chickpeas because, even though I don't LOVE cooked beans, these chickpeas are roasted and that always makes everything better. They become crispy little bites dressed with salt & vinegar, becoming a much healthier alternative to processed snacks any time of day. You go chickpeas, you go!
Salt & Vinegar Roasted Chickpeas
- 1 - 15oz can chickpeas, drained & rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 1 tablespoon red wine vinegar
Preheat the oven to 400 degrees F. Place the drained & rinsed chickpeas on a kitchen towel or paper towels and pat dry. Transfer to a baking dish and toss with extra virgin olive oil, salt & some pepper.
Roast the chickpeas for 15 minutes. Remove from the oven, toss and continue to roast for another 10-15 minutes (until golden, but not too dry or burning.)
Drizzle with vinegar. The chickpeas should absorb the vinegar right away. If not, return to the oven for another 30-60 seconds or until crispy. Remove & let cool to lukewarm before eating. Store in an airtight container.
At Get Real Nutrition, we love easy frozen treats, especially when they've got healthy fruits and smooth yogurt! That's why today's 25 Days of Snacks recipe is for these healthy little Fruit & Yogurt Pops! They've got rich, protein packed Siggi's Icelandic Style Skyr with a homemade berry sauce swirled in.
Siggi's is a skyr, which is just a fancy word for special strained yogurt. It's high in healthy fats, which makes it perfect for the smooth texture of these pops! Our berry sauce is made from berries we stuck in the freezer this past summer, but you could definitely go find some good frozen berries at your local grocery store.
Fruit & Yogurt Pops
What You'll Need:
- 8 Small paper cups
- 8 Toothpicks
- 2 containers Siggi's Plain Icelandic Style Skyr Yogurt (or Plain Greek Yogurt)
- Agave nectar or Honey
- Berry Puree (*Recipe Below)
What To Do:
Clear some room for your pops in the freezer. Alternate small scoops of yogurt & berry puree into small cups. Mix entirely together or swirl together using a toothpick. Leave said toothpick in yogurt cup in the center, sticking straight up. Place pops in the freezer and allow to set, at least 3 hours. Peel back paper cups and enjoy!
For the Homemade Berry Puree:
- 1 cup-ish frozen berries (we used about 1/4 cup each raspberries, blueberries, blackberries, strawberries)
- Juice from 1 lemon wedge
- 1/4 cup water
In a small saucepan, heat frozen berries, lemon juice, and water over medium high heat. Bring to a simmer and let cook, stirring occasionally, until berries have thawed, cook down, and begin to reduce. If your berries are very tart it may help to add a splash of agave nectar or honey to sweeten things up and mellow the flavor. After roughly 10-15 minutes, remove from heat and let cool. Blend with an immersion blender or in a regular blender.
Sometimes a new twist on an old favorite is just what you need to get you through the day. That's why today's 25 days of snacks recipe is one for Baked BBQ Potato Chips!Read More
Overnight oats are the perfect snack for all my oatmeal lovers who just don't have the time to slave over the stove, stirring their perfectly creamy oats. In this recipe, time & your refrigerator does all the work, while you get on with your life and come back to perfect oat-y goodness.Read More
Everyone laughed at my original suggestion of salad skewers. Well, not all of them laughed. Some of them just stared at me with blank expressions and others looked concerned for my mental state. Regardless, here I am, posting beautiful pictures of these DELICIOUS salad skewers topped with healthy homemade blue cheese dressing. HA! Bye haters.Read More
Todays snack is not just any snack. It is THE PERFECT ANYTIME SNACK. Requirements of the perfect anytime snack include: being easy to make, tasting amazing, having the ability to double as a meal/appetizer/dish to impress your friends, and having incredible good looks. These mini avocado toasts are all of that & more.Read More
Did I ever tell you guys I'm not that into beans? Well, this recipe just doesn't count because I could eat this stuff all day long. It's the perfect white bean dip that you've all been looking for (you just might not have realized it yet). It's reminiscent of hummus, perfectly thick & creamy with hints of tangy lemon and a mild bite of garlic.Read More