Category Archives: Positive Snacks

Strangely Awesome Buckwheat Granola

Buckwheat granola is a roasty toasty taste of fall

Buckwheat granola is a roasty toasty taste of fall

So here it is mid October, and where’s the apple post? Apples rule my life in the fall. They beg to be picked. Their fermented scent spikes the air when I step outside. They pile up on the ground until they are weaponized by the lawnmower. I can’t pick them, eat them or cook them up fast enough. So I was feeling badly about not doing an apple post…until I realized we did a pretty complete one last year. In case you missed it, here it is. It’s got you covered on apple scones, pie, soup, cake, sangria, sauce and a few more apple inspired extravaganzas.

That frees us up for something different, even weird, on this Columbus Day. It involves buckwheat groats, which sound sufficiently scary. I’ve always loved their rustic, earthy taste, even though I never really knew what to do with them. Now I know!

I fully admit that I have weird food tastes (my sister even advised I seek medical advice on the particular quirk at one point), so before posting this granola I tried it on many people. Even those with mainstream tastes either loved it right away or quickly warmed up to its sneaky, crunchy addictiveness. It’s good, it’s good for you, it’s super easy, it’s different and it’s indestructible. All that makes it wayyyyy Bring It worthy.

And here’s the October bonus: you can substitute applesauce for the mashed banana. So you get to try something new while staying seasonal and plugging away on that apple stash.

Buckwheat Granola

Very slightly adapted from Food52

Makes about 4 cups

Ingredients:

  • 2 cups raw buckwheat groats
  • 1 1/2 cups mixed seeds and nuts (I use sunflower seeds and either almonds or pecans, roughly chopped)
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ tsp salt
  • 1 ripe banana, or ½ cup applesauce
  • 2 tablespoons olive oil (or coconut oil or almond butter)
  • 2 tablespoons maple syrup

Method:

Preheat oven to 350° F.

In a bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices.

In a separate small bowl, smash the banana with a fork and add it (or the applesauce) to the groats mixture, along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet (lining it makes for easier clean-up) and bake for 20 to 30 minutes, stirring once halfway through, until fragrant and golden. Let cool before storing in a glass container.

Some for you and some for a friend. Granola is always the right thing to bring.

Some for you and some for a friend. Granola is always the right thing to bring.

Potato Bites—Get Your Tail (gate) in Gear

Score! A sackful of potatoes turns into road ready snacks.

    Score! A sackful of potatoes turns into road ready snacks.

It’s tailgate season. This is no time to mess around with overly fancy, delicate or time-sensitive creations. This is the time to bust out your EZ Foil pans with their plastic lids and put together bombproof snacks that can withstand half a day on a table (like the fine one below made in an afternoon by local boy Charlie), or many too many hours in a battered crock-pot. We’re talking about snacks that can be eaten standing up. Plates—and utensils beyond toothpicks—are a bonus but not a requirement. Think Peoples Choice Cornbread, game day pulled pork, buffalo meatballs, bruschetta galore, nootch popcorn, nuts, bars etc etc etc…tailgate2

If all that sounds a little unhealthy, it’s because it usually is. But it is totally possible and appreciated to throw together healthy fare that is more creative than hummus and carrots. Case in point: The roasted Brussels sprouts (intended for dinner) I brought to a recent tailgate was happily gobbled up. So were these hastily conceived baked potato bites, born out of desperation and a glut of purple potatoes grown by my neighbor.

They were inspired by the sweet potato recipe (below), and the basic concept of using potatoes—vs bread slices, chips or crackers—as the snack canvas. They can be doctored up with condiments and whatever fancy dips, sauces, garnishes or spreads are on hand. And of course bacon.

Some of you will be open to the daring weirdness of sweet potatoes. You will have miso in your fridge and procure black sesame seeds (rather than burning white ones and calling it good). Others of you will look in your potato drawer, breathe a sigh of relief and proceed. You all know who you are. I love you on both sides of the divide.

This first offering is more method than recipe, so we can work on relaxing our need for perfection and control WHILE making a crowd-pleasing appetizer. Win Win! The second recipe comes from the Kitch’n, so it is actually precise, though I suggest taking license with toppings. Just make sure you have some savory going on so you don’t double down on sweet. Bacon would be awesome here as well, or Hail Mary Coconut as a sassy Vegan stand-in. So here’s your two-fer, and here’s to happy tailgating.

Straight-up Baked Potato Bites

Ingredients:

  • Purple, red or yellow potatoes, peeled if desired (or excessively earthy)
  • Olive oil to coat
  • Kosher salt
  • Sour cream
  • Green onions, sliced
  • Toppings of choice… Corn salsa? Guac? Have I mentioned bacon?

Method:

Preheat over to 375 (fudge on this if you are baking the sweet potatoes at the same time)

Cut potatoes into ½” thick (or less) rounds. Toss them with oil and a generous sprinkle of kosher salt. (Rogues may prefer to do this straight on the baking sheet). Arrange potato slices in one layer on a baking sheet.

Bake potatoes for 25 minutes or so. Turn them over and bake another 10 minutes. Use your judgment here—you know how you like your taters. Remove potatoes to paper towel lined plate and let cool a bit. Arrange on serving dish and top with a small dollop of sour cream, and a sprinkle of green onions.

Bringing it:

Load them onto a covered travel platter (or foil pan) and position them next to fancy condiments and salsas so people can create their own potato masterpiece.

Miso Sweet Potato Bites

From the Kitchn. Makes approximately 30 rounds depending on potato shape

Ingredients:

  • 2 pounds unpeeled sweet potatoes (for the most attractive presentation, select sweet potatoes that are fairly uniform in diameter and shape)
  • Oil for baking sheet
  • 1/4 cup mayonnaise (the vegan kind if that matters to you) 
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated ginger
  • Small pinch of cayenne pepper
  • 4 scallions, green parts only, thinly sliced on the diagonal
  • 1 tablespoon toasted sesame seeds (preferably black for contrast) 

Method:

Preheat oven to 400°F and lightly oil a baking sheet. Slice the sweet potatoes into 1/2-inch-thick rounds and place in a single layer on the baking sheet. Bake for about 30 minutes until the potatoes are brown on the bottom and tender but not mushy. 

To make the spread, whisk together the mayonnaise, miso, tahini, lemon juice, ginger, and cayenne. Taste and adjust any ingredients as desired. 

To serve, spread the miso mixture on top of warm (not hot) or room temperature sweet potato rounds. Garnish with scallions and sesame seeds.

Bringing it:

Same as above, but move them closer to the vegetarians.

 

Triple Crunch Sesame Peanut Coconut Snack Bars

Sweet, salty, crunchy goodness to ease you into fall. No bridge tolls or taxi rides needed.

Sweet, salty, crunchy goodness to ease you into fall. No bridge tolls or taxi rides needed.

Boom! And just like that it’s fall. A week ago we were in oppressive humidity, and now we’re looking for anything orange to wear. Not blaze orange just yet, but something subtler to ease our transition and go with all the pumpkin ale and pumpkin lattes they’ve been forcing on us since mid August. We’re supposed to be putting away the linen, and the white, but let’s do that slowly to ease the pain. How do we ease out foodwise?

First of all, we eat up all that watermelon in the fridge. If you need ideas, how about one more batch of watermelon lemonade, one ingredient watermelon sorbet , watermelon gazpacho or Joy the Baker’s groovy, spicy watermelon wedge salad that uses watermelon as the plate (it’s really good, but it was too much of a leap for my people).

What else? Keep eating corn like it’s your job. If you haven’t made the Colorado corn souper chowder please do so before I have to have a word with you in private. Charred and raw corn salad is also a good call as is this super quick and easy raw corn and radish salad from Food and Wine . And beets! We’ll be dealing much more with those soon, but in the meantime don’t forget this awesome beet salad. What else? Take that John Boy Peach Crostata recipe and substitute pears and walnuts for peaches and pecans. Transition, done!

If all that clicking and looking tired you out, you may need a salty, sweet, satisfying, easy-to-make snack that will hang out and wait patiently for your eventual cravings. Look no further. These sesame peanut bars (from Bon Appetit), remind me of the ones by the cash register at virtually every Korean deli in New York City…the same ones that taunted and tempted me at every transaction. These bars are softer (and easier on your dental work), healthier (they have coconut fergawdsakes), and do not require a trip to New York City, though that is another darned good thing to do in the fall.

One final note…ok three: I used maple syrup instead of honey for local flavor. An 8” pan makes thicker bars than what you’ll see at the deli counter. You may want to try adjusting pan size and reducing baking time for thinner bars. I haven’t tried it. Do use parchment paper like the recipe says. It may work without it but that’s not a risk I’m willing to take.

Ingredients

Servings: Makes about 16

  • Unsalted butter (for pan)
  • 1¼ cups white and/or black sesame seeds (slackers be assured, all white is fine)
  • ¾ cup unsweetened shredded coconut
  • ¼ cup unsalted, roasted peanuts
  • ¼ teaspoon kosher salt
  • ¼ cup honey (or maple syrup or a mix of both. c’mon New England…show your stuff!)
  • 2 tablespoons creamy peanut butter
  • ¼ teaspoon vanilla extract

Method

Preheat oven to 350°. Butter an 8×8″ glass baking dish (or larger you want thinner, crunchier bars); line with parchment paper, leaving a generous overhang (I mean it) on all sides. Mix sesame seeds, coconut, peanuts, and salt in a large bowl. Mix honey, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.

Scrape mixture into prepared baking dish; press firmly into an even layer. Use that generous overhang of parchment paper to really tamp down on the mix so it’s good and dense and holds together. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.

Bringing it: Bars can be made 3 days ahead. Store tightly wrapped at room temperature. They do just fine in the fridge too (and last longer).

 

Banana Berry Smoothie

Banana Berry SmoothieThis recipe is really cool – both temperature cool and hipster cool. And just in time for the start of summer which is only a couple days away!  It is simply frozen bananas and berries in a blender with a touch of almond milk (or whatever milk you have on hand).  Yes, that’s right – bananas, berries, milk, blender. That’s it!  It’s smooth and frosty, light and healthy.  Not to mention good for all ages and can be served any time – breakfast, lunch, snack, or dessert.  What are you waiting for-  get that fruit in the freezer asap so you can make this smoothie soon.

And, wait, there is a bonus, you can add in anything like.  The frozen bananas are merely a vehicle for anything else that floats your smoothie boat.  You can add coconut, chocolate, cherries, strawberries, ginger, nuts, sprinkles, cinnamon, mint, cacao powder, vanilla, almond, Nutella, caramel, sprinkles, whipped cream, blueberries, carob, and oh gosh, I almost forgot – peanut butter (how could I almost forget peanut butter – shame on me!). The list goes on…  

And so, here you go, the recipe (although you don’t really need one -just throw the stuff in the blender, it practically makes itself!).

Rah, Rah Summer!

Ingredients

2 ripe bananas, peeled and chopped into 1 inch pieces
1 cup berries (I used a mixture of raspberries and blueberries)
1/4 cup almond milk, soy milk, coconut milk or any milk of your liking (more as needed)

Method

Place bananas and berries in freezer for at least 6 hours or overnight.

Take bananas and berries out of freezer and let thaw for approximately 45 minutes to an hour (they need to soften a bit before you put them in the food processor but you still want them to be somewhat frozen – you may have to experiment a bit to get the right consistency).

Place bananas, berries and almond milk in food processor and pulse until desired consistency. You will need to stop and scrape down the sides intermittently. Add more milk as needed.

Stir in any add ins such as chocolate chips or nuts, OR blend in any add ins such as peanut butter or vanilla extract.

Peanut Butter Coconut Bites

These are so easy they practically make themselves.

These are so easy they practically make themselves.

These are tasty little energy bites that go a long way with flavor and energy. They are super easy to make, no bake and a vehicle for any flavor, chip, dried tidbit, or other food item you have on hand. I made half of these with chocolate chips and the other half with cinnamon chips. Both worked really well.  I bring them on hikes. bikes, or other vigorous outings. They travel well and provide a “zip” when you need it.

I got this recipe from a friend of mine who likes to eat super healthy and bring ‘good-for-you’ goodies to all those around her. She brought these to work one day and everyone raved about them. The original recipe is adapted from the Oh She Glows cookbook which we know and love at Bring It Eats!

These take about 10 minutes to make. Go for it and share. You will be happy with the results and they are a fun food to pass around at any time.

Ingredients

1 cup rolled oats (not instant)
2 TBSP coconut oil
2 TBSP peanut butter (or almond butter)
1/4 cup maple syrup (or other sweetener)
1 tsp vanilla
1/2 cup almond flour (or use whole wheat pastry flour – remember previous posts, we should not use almonds right now because of the drought in CA)
1/4 tsp salt (go light)
2 TBSP chocolate chips or any flavoring you like.

Method

Blend oats in blender until a fine flour forms.

Combine coconut oil, peanut butter, maple syrup, and vanilla with a hand mixer. Add almond (or other) flour, oat flour, and salt. Beat until combined. Add chocolate chips.

Form into 14 balls and freeze on parchment paper. Store in Tupperware in refrigerator until you are ready to eat. You can eat them cold or bring to room temperature.

Date Night

CROPDATE

Just another bad, desperate date picture. Imagine the real deal with greek yogurt (not Yoplait), big flaky sea salt (not Mortons) and a real photographer (not me). By the way, even as stand ins these were still darned good.

There are certain things I can’t make when I am going to be home alone for a long stretch. One is bread. I learned this the day after I received a bread machine for my birthday—something I had in fact pleaded for. I was single at the time, recently out of a career and not entirely hopeful about my future. A bread machine was the worst thing to add to this mix. I made a loaf, I ate the loaf, I wiped out the machine repackaged it and brought it back to the store. If you happened to buy a bread machine around the spring of ‘95 at the Reno Macy’s it may have been test driven. Sorry.

That’s the long way of saying that I’ve discovered yet another thing I cannot make when I am alone. Sauteed, salted dates. Really, they are ridiculous. Salty, sweet, creamy and even crunchy (if you cook them too long the way I like to). Also they are easy to make, to serve and to eat. They are very quick, pretty healthy, and totally delicious.

The only beef I have with the recipe featured on Food52 is that they call for unpitted dates and then suggest luscious variations, all using pitted dates. Now really, who wants to deal with date pits, especially at a party? Let’s just leave them out. So here you go. Happy date night!

Sauteed Salted Dates

Serves as many as you care to serve

Ingredients:

  • sharp extra-virgin olive oil.
  • pitted medjool dates (Deglet will do, but medjool are A team material. (count on 4 to 5 per person as an appetizer)
  • flaky sea salt. The good stuff here–you need those big flakes.

Method:

Heat 1/4 inch olive oil in a small sauté pan over medium heat. Fill the pan with dates and cook, turning them a few times, just until they’ve warmed through. (They burn easily, so don’t overdo it if you want soft dates, but do overdo it if you want some crunch) Serve them on a plate with flaky sea salt.

Notes:

These can be served as is or… with warm bread to sop up the oil, on a shallow plate spread with good plain greek yogurt and drizzled with the leftover oil in the pan, with a wedge of blue cheese and a sprinkling of nuts. Get totally pro and add pistachios to the pan as you heat the dates. Or just saute and salt those babies and be done with it. Be as plain or as fancy as you like.

There are no amounts here, which is key. If you are alone and feeling vulnerable to sweet salty overindulgence, make just a few. If you are having a party, make a whole bunch. Leftover dates, if you manage to resist, are good any time of day. I know. I’ve tried. A-ny-time.

 

Whole Wheat Banana Blueberry Muffins

Super Sunday ski muffins

Super Sunday ski muffins

It’s cold outside (if you are in the north!) and breakfast is such a cozy time to be indoors, by the woodstove, sipping coffee and eating something warming. These whole wheat banana blueberry muffins are perfect when toasted with a dab of butter. They are healthy and tasty, not always a combination you get with a muffin.   This recipe has six (yes six) bananas in it. That is a lot of banana. You will be so happy when you bite into one if you are a banana lover like me.

And…since this blog is called Bring It, I thought I best bring them somewhere. I decided to pack them up as I headed out with some friends on a Super(bowl) Sunday ski. So while many were eating wings and nachos, we were enjoying these tasty muffins at the top of a run with a thermos full of hot ginger spice tea. Yummmmm…

Ingredients

2 1/2 cups whole wheat flour
1 1/2 cups rolled oats
2 tsp baking soda
1/8 tsp salt
1/4 tsp nutmeg
1 cup honey
3/4 cup canola oil (I used 1/2 cup)
6 mashed ripe bananas
1 Tbsp pure vanilla extract
2 cups fresh or frozen blueberries
1/2 cup coarsely chopped walnuts (optional)

Method

Combine dry ingredients in a large bowl. In a separate bowl combine honey, oil, bananas, and vanilla.

Add wet ingredients to dry ingredients mixing only until the ingredients are combined. A good muffin batter should be lumpy. Cover and refrigerate or bake now.

To bake, set your oven to 350 degrees F. While it preheats, bring your batter to room temperature and grease and flour muffin tins, or line with paper liners.

Gently fold the blueberries and walnuts, if using, into the batter. Fill each muffin cup at least 3/4 full. These muffins do not rise very much.

Bake for 35 – 40 minutes. Test with a knife. The point should come out clean when the muffins are ready.

Reese’s Redemption Cups

 

Go ahead...you deserve it. Take a bite of creamy, chocolatey, nut buttery goodness with loads of crunch and nothing at all spooky.

Go ahead…you deserve it. Take a bite of creamy, chocolatey, nut buttery goodness with loads of crunch and nothing at all spooky.

Last year, the day after Halloween I posted a recipe featuring a giant bowl of kale. I know. Mean. This year I’m going to be much nicer. This year you got a day of hedonism and now the Halloween step down program. Gradual detox comes in the form of a no-junk-in-the-trunk version of Reese’s Peanut Butter Cups featuring your nut butter of choice along with creamy chocolate, coconut butter and as much healthy crunch as you dare. I was going to call them Luscious C Cups—creamy, crunchy, chocolatey, coconutty—but kind of worried how that would pan out on a search engine.

Kale or no kale, I urge you to step away from the leftover Halloween candy and the booty your kids naively believe they have hidden from you. None of it will make you feel good. That said, you deserve something wonderful. Oh yes you do.

So get on out to the store, stock up on some healthy stuff that needs  a spot in your kitchen anyway, and make yourself a stash of luscious choco-coconutty crunch cups for your freezer or fridge. They are easy and quick to make and actually make a good, healthy energy boost for that exercise regime that you are so going to stick to as a pre-holiday health insurance policy.

Some notes, as ever: I got these from Mama’s Weeds who got them from Thriving Lisa so they have had some tweaks along the way, but the basic method and ingredients stay the same. I am hardcore on the crunch factor, so I make mine with all three crunch agents—coconut, hemp seeds and chia seeds. If that’s a bit too groovy for you, I recommend at least doing the coconut. But you know yourself and your people, so do what feels right.

I have tried this with almond butter, peanut butter and even sunbutter (which was a way to sneak in some extra sugar), and they’re all good. So use what you’ve got, swap away and love the one you’re with, baby. I do believe this is the perfect dessert after a nice bowl of kale.

Ingredients

2/3 cup coconut oil, melted
1/2 cup almond butter or nut butter of choice
1/4 cup cocoa powder
1/4 cup maple syrup or agave
1/4 cup chia seeds (optional)
1/4 cup hemp seeds (optional)
1/4 cup shredded coconut (optional, but not really)
pinch of salt

Method

  • Melt your coconut oil however you like—put the container in the microwave or in a pot of warm water stove top.
  • Mix your melted coconut oil, nut butter, maple syrup/agave and cocoa powder.
  • Stir in your crunchy mix-ins.
  • Add the salt. Remember the salt!
  • When all your ingredients are combined, corral 12 regular sized cupcake wrappers or many more mini ones in a flat container or dish.
  • Spoon mixture into the wrappers, making them whatever the heck size you want. (Know that cutting one in half or even quarters will not decrease your likelihood of eating the entire unit. The science on this is legit.)
  • Once your wrappers have been filled, put them in the freezer until firm (20-30 minutes).
  • Unwrap them at this point or right before you eat them. It’s all good. Move them to an air tight container and store in the freezer, or in the fridge if you like a softer texture.

 Pumpkin-face

No Bake Almond Protein Bars

Eliteamers digging deep at their camp in Park City, Utah

Eliteamers digging deep at their camp in Park City, Utah

It’s Eliteam time of year. Time for kids to gather in Utah and Vermont where Doug and Kelley Lewis and their crew of amazing coaches will put them through their paces and teach them about becoming “complete athletes.” 

That means it’s also time to crank our some Positive Snacks for hungry active kids. Well, to be more clear. It’s time for hungry active kids, as complete athletes, to learn how to crank out their own seriously good Positive Snacks. (Check last year’s Eliteams Banana Yogurt Bread  Go-Go donuts from last year.)

No bake, all good! The kids even do the dishes afterwards. Boom!

No bake, all good! The kids even do the dishes afterwards. Boom!

This is what the Eliteam kids are mixing up this week to keep them going strong.
It’s the perfect snack to store in the freezer for a quick burst of energy. If you want to make them nut free use sunflower seed butter.

No Bake Almond Protein Bars, à la Eliteam

Ingredients

1 ½  cups Oat Flour
1⁄2 cup unsweetened protein powder
1 cup Rice Krispies cereal
1⁄4 cup Coconut milk
1⁄4 tsp salt
1⁄2 cup Almond Butter
1⁄4 Cup Maple Syrup
2 Tbsp Mini chocolate chips
1 Tbsp Ground Flaxseed
1 tsp vanilla extract

Method

Use an 8 inch square pan.

Mix oat flour, protein powder, rice krispies, coconut milk, flax seed and salt
together in large bowl.

Add in nut butter, maple syrup, chocolate chips and vanilla. Stir well to combine If mixture is too dry add in splash of coconut milk.

Press into pan and flatten. Pop into the fridge or freezer. Enjoy them after a good sweaty workout!

Ollie’s Trip Salsa

Ollies trip salsa

La Salsa. Prepared and photographed by the chef. #nofilter, #yeah…right!

Happy Ocho de Mayo! I know, I know. You thought I forgot about the annual excuse for midday margaritas. Not on your life! I merely saved it for a day more conducive to celebrating. God knows there are enough margarita recipes floating around so I’m giving you a healthier gift. In fact, I’m not even the one giving it—my son Oliver is.

Two summers ago we sent the lad into the wilderness in a canoe for three weeks, and he came back knowing how to make his own salsa. Better yet, he knew how to make it by a campfire armed with nothing but a cutting board, a can opener and a knife. And the very best part was that he came back loving his homemade salsa. This from a kid, who, though good with roasted vegetables and the occasional carrot, had never previously eaten a raw tomato or pepper. “That was pretty much the beginning of my salsa eating career,” he reflects.

I love this recipe because it is easy and infinitely tweakable for individual tastes. Some of us would add more onion and perhaps jalapeno, or maybe some additional seasonings. Others might get crazy and add mango or even jicama. But this is a great place to start, will be appreciated at any gathering, might just get your kids eating veggies and, if you keep your pantry somewhat stocked, will set you free from store bought salsa forever.

 Ingredients

1 red (or any color) pepper, finely chopped
I large clove garlic, minced
2 cans diced tomatoes (preferable petite diced), lightly drained
1/2 medium onion, finely chopped
1 cup (+/-) Niblets corn (it’s gotta be Niblets I’m told), drained
1 tsp oregano
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp salt
2 tsp fresh lime juice
2/3 cup cilantro, finely chopped

Method

Mix it all in a bowl. Enjoy it on chips, in burritos or by the spoonful, at home or by the closest campfire.

Note: Chop the vegetables as fine as your patience allows. Our early versions were decidedly large format, but a finer texture gives your awesome salsa more versatility.