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Getting Snack Happy!

4 Healthy Options for Fall

Beet Hummus 

1 large or 2 small beets, roasted and peeled
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons tahini
2-3 tablespoons lemon juice
3 tablespoons olive oil
½ teaspoon garlic powder
1 teaspoon salt

Add beets to the bowl of a food processor and pulse until finely chopped. Add the remainder of the ingredients and process for 2 to 3 minutes, stopping to scrape everything down. Pulse again. If the mixture is dry, add additional lemon juice and/or olive oil, a teaspoon at a time, until desired thickness. 

Process until a very smooth consistency and no large pieces of beet remain. Serve with pita chips and veggies. Store in an airtight container in the refrigerator for a week. Serves 6.

Trail Mix 

½ cup roasted almonds
½ cup roasted cashews
¼ cup roasted peanuts
¼ cup pepitas
½ cup unsweetened coconut chips
¼ cup dried cherries
¼ cup dried cranberries
¼ cup raisins
¼ cup dark chocolate chips

Mix all ingredients (or some of your favorites) in a bowl with a spoon and pour into an airtight container. Store for up to two weeks.

Double Chocolate Banana Mini Muffins 

2 large very ripe bananas
¼ cup coconut oil, melted
⅓ cup packed dark brown sugar
½ teaspoon vanilla
½ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
⅛ teaspoon sea salt
½ cup mini chocolate chips

Preheat the oven to 350 degrees. Spray a 24-cup mini muffin pan with baking spray. In a medium bowl, mash the bananas, and add oil, sugar, and vanilla. Mix well. In a small bowl, whisk together flour, cocoa, baking soda, and salt. Add this to the banana mixture, mixing until combined, then fold in chocolate chips. 

Spoon into the prepared muffin pan and bake for 13 to 17 minutes or until the top of muffins spring back when pressed with a finger or back of a spoon. Store in an airtight container for 2 days. Makes 24.

Blueberry Mango Smoothie 

1 cup frozen mango chunks
1 cup frozen blueberries
½ cup plain or vanilla yogurt
1 tablespoons maple syrup
1 tablespoon chia seeds
2 tablespoons water

Add frozen mango and blue-berries to the base of a blender or to a tall measuring cup (if you’re using an immersion blender), and allow them to thaw for 20 minutes. 

Add yogurt, maple syrup, chia seeds, and water. Blend for about a minute or until smooth, adding additional water if desired. Serve immediately.

Photos: Jenny Tremblay West

Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
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