Category: Healthy Snack Recipes

Try any of these TWAIN Guide friendly snack recipes for healthy choices.

Healthy Snack Recipes

Paleo Homemade Guacamole

Kerrie Bross

Ingredients:

  • 2 medium ripe avocados
  • 1/4 cup diced tomatoes, preferably organic
  • 1/4 to 1/2 tsp salt, to taste
  • 1 Tbs finely diced onion
  • 1/2 Tbs fresh squeezed lime juice or organic lime juice

Directions:

1. Cut avocados the long way, remove the seed and scoop out the green goodness. Use a fork or potato masher until desired consistency is acheived.

2. Add the finely chopped onion. Dried organic onion (1/2 TBS reconstituted) can be used for those who don’t really like fresh raw onion.

3. Add salt, and lime juice to the guacamole. Stir well and adjust salt if needed. Add tomatoes and serve immediately.

Pro tip to keeping the top from browning if you are not eating right away: put the homemade guacamole in as small a container as possible – you want as little as possible open to the air. Slowly, gently add water so it sits on top and completely covers the guacamole with roughly 1/4 inch of water. When you want to eat it, pour the water off and stir.

Healthy Snack Recipes

Healthy Chocolate Nut Butter Spread

Kerrie Bross

For this you have to use a good unsweetened, minimally processed nut butter. You know the ones I mean, with only nuts and salt for ingredients.

Ingredients:

1/4 cup unsweetened, minimally processed nut butter of choice
1 Tbs unsweetened cocoa powder
1 Tbs maple syrup

Directions:

Just combine all the ingredients until smooth. Enjoy on rice cakes, paleo pancakes or waffles and so much more!

Breakfast Recipes, Dessert Recipes, Healthy Snack Recipes

Gluten Free/Sugar Free Blueberry Almond Muffins

Kerrie Bross

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 3/4 tsp vanilla
  • 1/2 tsp sea salt
  • 6 eggs, separated
  • 1/2 cup honey
  • 1 cup fresh blueberries
  • 1 Tbsp butter or Perfect Coconut Oil, plus extra to grease pan

Directions:

  1. Preheat oven to 350°F.
  2. Add the almond flour, coconut flour, and salt into a large bowl and stir until well combined. This will be the final bowl, so make sure it is large enough.
  3. In a separate bowl, whisk together the egg yolks with the honey and vanilla.
  4. Beat the egg whites until stiff peaks form. Combine this with the rest of the wet ingredients. Beating the egg whites is important, don’t skip this step. It helps the muffins expand while cooking, so they are less dense and have nice muffin tops.
  5. Combine the wet ingredients with the dry ingredients and blend well. Fold in blueberries.
  6. Grease your large-cup muffin tin liberally with butter or Perfect Coconut Oil. Fill each cup 3/4 full.
  7. Bake for 30-40 minutes. The muffins should be firm but spring back when pressed.
  8. Enjoy!