National Snack Month

Posted in Celebrate Winter, Food & Dining | 6 comments

February is National Snack Food Month! Healthy snacks can provide you with an extra little boost to keep energy levels going throughout the day. It’s best to pack your own or buy snacks that contains some protein and carbohydrates, so that you’re able to better maintain your blood sugar level and stave off your hunger until the next real meal.

Apple Smiles
1 medium red apple, cored and sliced
3-4 tablespoons peanut butter
32 miniature marshmallows
Wash, core, and cut the apple in half. Cut each half into 8 slices. Spread peanut butter on one side of each apple slice. Place 3 or 4 mini-marshmallows on top of peanut butter on one apple slice. Top with another and press together to make a “smile.” Continue assembling remaining apple slices.

Homemade Cracker Jax
3/4 cup brown sugar
1/4 cup butter
3 tablespoons corn syrup
1/4 teaspoons salt
1/4 teaspoons baking soda
1/4 teaspoons vanilla
8 cups popped popcorn
Preheat oven to 300.
Combine brown sugar, butter, corn syrup and salt in a saucepan. Cook over low heat until melted. Cook without stirring for 3 minutes over medium heat. Remove from heat, add baking soda and vanilla. (Add nuts if desired, here). Pour onto the popped popcorn and mix until evenly coated. Bake for 15 minutes at 300 degrees.

Ants And Bumps On A Log
Celery sticks
Nutella, peanut butter or chese spread
Peanuts; shelled
Raisins
Clean the celery and cut into 4 to 6-inch sticks. Spread Nutella, peanut butter or cheese spread on a piece of celery. Stick raisins and peanuts in the spread going along the celery stick alternating each.

Garlic Hummus And Pita Chips
1 can chickpeas
2 tablespoons minced garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
Pinch of oregano
6 pitas
Cut pitas into wedges and bake until toasted and crisp. Mash together the rest of the ingredients in a blender or food processor.

Energy Treats
1 small banana
1/2 cup chunky peanut butter
1/2 cup toasted wheat germ
Finely chopped peanuts, mini-chocolate chips, or shredded coconut for coating
In a medium bowl, mash together the banana and the peanut butter. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, then roll the balls in one, or a mix, of the coatings listed above. Chill until firm. Makes 14 balls.

Creamy Veggie Dip
1/2 cup lowfat sour cream
1/2 cup lowfat ranch dressing
Pepper to taste
Directions:
In a small bowl combine sour cream and ranch dressing. Add pepper to taste. Veggies to dip: carrots, cucumber circles, green pepper strips, cherry tomatoes, zucchini
sticks, radishes.

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