Posts filed under Snacks. Show all blog posts.
When I was a kid, my mom went through a stage where she made her own yogurt, which seemed like a very exotic thing to do to us kids. The outcome was less exotic however, as the plain yogurt that ensued was flavourless (to us) and so we refused to eat it. She didn’t mind—all the more for her.
Her next ‘make it at home’ exotic endeavour was hummus, and that was more successful. My brother, sister and I enjoyed the creamy mixture of chickpeas, tahini (sesame seed paste), lemon juice, garlic and oil and it was my first introduction to Middle Eastern cuisine, one which I still enjoy to this day.
High in iron, protein and Vitamin C, hummus can now be found in supermarkets everywhere and comes in a variety of flavours such as spicy, edamame and roasted red pepper. My kids and I are big fans of the Fontaine Sante Original Hummus, but we’re told by some of our foodie SavvyMom colleagues that if you have a food processor or a blender, you can whip up a homemade version (just like my mom used to do) in no time. The nice thing about making your own is that you can add your favourite ingredients for a personal touch—spinach, arugula, red pepper or even top it with chopped tomatoes.
Hummus makes a great after-school snack or an addition to the lunchbox if you have something crunchy to dip into it (crackers and raw veggies top the list). We also recommend it as a spread on sandwiches—it’s a healthier alternative to mayo.
Prep and Cook
As the mother of a toddler (and with a second baby on the way), I’m big into baking healthy snacks that are appropriate for both of us. My latest pregnancy craving has been for muffins, which works out perfectly as my daughter loves them. The question always comes down to “What kind?”
Recently, that choice was taken completely out of my hands when our freezer decided to break down on us and I was left with bags filled with mixed berries (our smoothie favourite) that needed to be used, and fast. As there are only so many smoothies we can drink, of course, muffins came to mind.
We were really happy with the results of this find (I’m currently nibbling one with some cream cheese spread on it as I write this) and would definitely make them again. I made a few modifications and was pleased with the results.
Mixed Berry Muffins
Modified from Back to the Table: The Reunion of Food and Family by Art Smith
Prep and Cook
Good to Know: Consider switching white flour for the same amount of spelt flour (a healthy alternative) and adding a Tbsp of Salba® or ground flax seed to boost the Omega 3 and fibre content.
What’s your favourite muffin recipe?