Granola Bite Snacks!

I love a good crunch. Like mother, like daughter - my girls love that crunch as much as I do. Carmen proclaiming that she needs “her favorite chips!” (which are dijon mustard kettle chips)

Anyway, I have found a little adaptation of granola bars to make for all of us for a snack.

These are great for busy moms (in the summer!) because they don’t require any baking!! HEYYYYYYY.

NO BAKE GRANOLA BITES

  • 2 cups of nuts (ex: almonds & cashews)

  • 2 cups of a mix of chia seed & flax seed

  • 1/2 cup of dried fruit of choice - I prefer cherries and cranberries, or blueberries (no sugar added, if possible!)

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 cup nut butter (peanut, cashew or almond)

  • 1/4 cup honey, date syrup or maple syrup (local brand, Soom Foods, makes date syrup!)

  • 2 tsp coconut oil

Mix all of these together in a big bowl, chill the mix for about 20-30 minutes in the fridge, and then roll the mix into little balls! Keep the balls in the fridge or freezer to enjoy whenever! You can also roll these in some melted chocolate, and place on a flat surface in the freezer to set.

Great for lunch snacks, stroller snacks…or am I the only one who needs to keep the kids busy when we walk places? LOL

Healthy Queso Dip

I imagine not many people dislike queso dip. But, I am not here to judge! I just think it makes everything - every one, every food, every social situation - so way better.

Below, I’ve health-ified it a little bit. There are TONS of recipes out there to try with all kinds of ingredients (including white potatoes!) - but this one I kept pretty easy.

Let me know what you think!


Queso Dip

Vegan, Gluten-free

Serves: Makes 2.5 cups

Time: 15 minutes

Ingredients:

1 cup raw cashews, soaked for 8 hours or overnight, drained and rinsed

½ cup water

1 tsp sea salt

Juice of half a lemon

3 tbsp nutritional yeast

1 clove garlic or 2-3 shakes of garlic powder

⅛ tsp turmeric

1 fresh plum tomato, diced

½ jalapeño, minced with seeds removed

Cut veggies (carrot, cucumber, celery) or tortilla chips (look for the least processed chips with minimal ingredients - GF, vegan, non-GMO corn) for dipping

Instructions:

In a high-speed blender, or food processor, combine the first seven ingredients.

Blend until a smooth and creamy sauce is created.

Dice tomato and mince jalapeño, removing seeds -  if you don’t want it too spicy.

Transfer the cheese mixture to a large bowl and add the tomato and jalapeño. Stir well to combine.

Adjust flavors as needed (add more jalapeño, salt, etc.)

To warm the dip – add to a small pot over low heat.

Serve with cut veggies or tortilla chips, or make your own nachos!