Archive for ‘Snacks’


DIY Yogurt in 10 Simple Steps

I have been excited about making my yogurt since going to a fermentation demonstration for date night a few months back. Before some of you roll your eyes while imagining me dragging my boyfriend to a “boring” class on how to something else kind of “crunchy”, I should say that the activity was HIS idea (and a great one at that) and we both found the class to be not only informative, but also really interesting… and the resulting foods rather tasty which was a nice bonus!

The class was led at Denver Botanic Gardens by the owners of Five Points Fermentation. The couple is really knowledgeable about the fermentation process and they both had a way of explaining it that made it seem very accessible to any home cook.  I got so excited that I made my first batch of fermented food, sauerkraut, the very next evening.  But, it has taken me a few months to start making my own yogurt and I must say, I’m sorry I waited so long!

Yogurt making is a simple, straightforward process that only involves two ingredients, a few tools, and a little patience.

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Banana-Oatmeal Cookies

Okay, so it’s been somewhat of a “bananapalooza” in my house recently. We’ve made banana pancakes, banana-almond butter sandwiches, banana gelato, you get the picture–I’m on a banana kick. And for good reason. Bananas are sweet and tasty, filling and have a large amount of potassium which you need to prevent shin splints while running (oh does that take me back to my one season of “soccer”–quotes necessary– in high school) and to help you recover quickly after a strenuous workout so you can get back out there relatively pain free. Potassium is also great for your cardiovascular system.

Now that I’ve justified my banana craze, let’s get down to the real reason I am making these cookies– they are delectable! They are a delicious version of a cakey chocolate chip cookie, but full of whole grain, low in added sugar and at only 62 calories a cookie, you don’t have to wait for a special occasion to whip up a batch. Speaking of, these cookies only take a few minutes to prepare and after I’ve baked them and let them cool, I freeze them on a sheet and store them in my baked goods freezer bin in a ziploc. They make the perfect after dinner treat for kids…and they even make you feel okay about letting them have seconds on dessert once in a while. This recipe would be easy to double as well.

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Roasted Chickpeas

I first found roasted chickpeas (aka garbanzo beans) last year and, although I really enjoyed them, after a couple of batches, I forgot about them….until a few months ago.  I was reading the newest issue of “Whole Living” magazine, and ran across a recipe for honey-sesame candied chickpeas.  Needless to say, my mouth was immediately watering.  A combination of the little honey- sesame stick candies with the crunchy wholesomeness of chickpeas– I’ll take it.

It took me a couple of batches and adjustments to make this recipe work, but when it did, the results were great.  These are a great alternative to chips or nuts at a party (especially if you have guests with nut allergies on the invite list) and they are healthy to boot.  The chickpeas are high in protein and fiber and at 270 calories per cup, you can have quite a few before worrying about the caloric impact. Note: these make a cute hostess gift when wrapped in a decorative tin and tied in a pretty kitchen towel or with cute twine.


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