17 July 2024
Who doesn’t like a good road trip? Summer seems to bring out the traveler in all of us. But even if you are not taking a long drives or flights, it is nice to have some healthy snacks available for those times when you, or your family, need a little extra oomph. If you make them yourself, you can save a couple of bucks for those souvenirs. It also means that you control the quality of ingredients, salt, and fats.
Trail Mix
Ingredients:
- 1 cup pumpkin seeds (pepitas)
- 1 cup almonds
- 1 cup sunflower seeds
- 1 cup walnut halves or pieces
- 1 cup dried apricots
- 1 cup dark chocolate chips
Directions:
- Place all ingredients in a large bowl or bag and toss to combine. Store in an airtight container.
Club Roll Ups
Ingredients:
- 3 ounces cream cheese, softened
- 1/2 cup ranch salad dressing
- 2 tablespoons ranch salad dressing mix
- 8 strips bacon, cooked and crumbled
- 1/2 cup finely chopped onion
- 1 can (2 1/4 ounces) ripe olives, drained and sliced
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 cup diced jalapeno peppers, optional
- 8 flour tortillas (10 inch), room temperature
- 8 slices ham
- 8 slices turkey
- 8 slices roast beef
- 2 cups shredded cheddar cheese
Directions:
- In a small bowl, beat cream cheese, ranch dressing, and ranch dressing mix until smooth.
- In another bowl combine bacon, onion, olives, pimientos, and jalapenos.
- Spread cream cheese mixture over tortillas. Layer ham, turkey, and roast beef. Sprinkle with bacon mixture and cheddar cheese. Roll up.
Nut Butter Bars
Ingredients:
- 1 cup creamy nut butter, your choice
- 1 cup honey
- 4 cups quick-cooking oats
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/4 teaspoon salt
Directions:
- In a large microwave-safe bowl, combine nut butter and honey. Heat, uncovered, until warm.
- Stir until smooth. Add remaining ingredients and stir to combine.
- Transfer to a lightly greased or sprayed 13 X 9 in baking pan or dish. Gently press mixture into the dish.
- Cover. Refrigerate for at least 1 hour or overnight. Cut into bars.
Roasted Chickpeas
Ingredients:
- 2 cans (15 ounces each) chickpeas/garbanzo beans, rinsed, drained and patted dry
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- salt to taste
Directions:
- Spread chickpeas in a single layer on a baking sheet lined with parchment paper. Bake in an oven preheated to 400 until crunchy, about 45 minutes, stirring each 15 minutes.
- Meanwhile, whisk together remaining ingredients.
- Allow chickpeas to cool slightly. Drizzle with oil mixture. Stir well to combine.
- Cool completely and store in an airtight container.
Tex-Mex Popcorn
Ingredients:
- 1/2 cup unpopped popcorn
- 3 tablespoons canola oil
- 1/2 teaspoon cumin seeds
- butter-flavored spray
- 1/4 cup minced cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- salt to taste
Directions:
- Pop together popcorn, oil, and cumin seeds.
- Transfer to a large bowl. Spray with butter-flavored spray. Add remaining ingredients and toss to coat. Use more spray if necessary until all popcorn is coated.
Almond Flour Peanut Butter Cookies
Ingredients:
- 1/2 cup peanut butter
- 1 tablespoon melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1 1/3 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Combine peanut butter, coconut oil, maple syrup, and vanilla in a large bowl.
- Combine flour, baking soda, and salt. Add to the peanut butter mixture by cupsful.
- Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
- Press a criss-cross pattern on the top of each using a fork. Cookies will not spread so flatten them to desired thickness.
- Bake until golden brown about 8 to 10 minutes.