Day 24 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
We are a snacky family. Our snacks of choice have changed a little now with the Capsule Kitchen experiment. We’ve been snacking on popcorn, nuts, and tortilla chips with salsa or guacamole.
I know these snack options will soon grow old for some of us. I looked for snack ideas that I could make using my Capsule Kitchen list.
Here are some I found:
Frozen Yogurt Covered Blueberries
It’s officially summer, so I’m expecting hot weather anyday now. This recipe looked like a cool refreshing snack.
- 1 (6 oz) Container of fresh blueberries
- 1 (6 oz) container blueberry Greek yogurt (vanilla works too)
- Wash blueberries and line a baking sheet with parchment, wax paper or foil.
- Using a toothpick, dip and swirl each blueberry in the Greek yogurt.
- Place on baking sheet.
- Freeze on baking sheet for at least an hour.
- After frozen, place in a ziplock baggie and store in freezer.
It isn’t blueberry season until August. I decided to try the recipe using raspberries. The raspberries were fragile so I could not use a toothpick. Coating the berries with yogurt was a messy ordeal.
The frozen snack looked tasty. Unfortunately, the flavor was rather bland. I want to try this again when blueberries are in season.
Frozen Nutty Banana Nibbles
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- 5 medium ripe bananas
- 1 tbsp. peanut butter
- 2 oz. vanilla Greek yogurt
- Peel one banana and mash it with the peanut butter and yogurt. Set aside.
- Peel the other four bananas. Slice into half-inch thick slices.
- Smear the banana/peanut butter/yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches.
- Place on a plate and freeze for at least two hours.
I think until blueberry season hits and I try the previous recipe again, this will be our frozen snack. I’ll cut the banana sandwiches in half next time before freezing. They were a little big for most of our mouths.
Easy to make and yummy.
This past weekend I visited the local Amish grocery store. They had “veggie chips” for sale. They looked good. But they aren’t on my list. I was glad to find this recipe for carrot chips.
- 1 carrot, sliced very thinly into rounds
- 1/2 tablespoon melted coconut oil or olive oil
- pinch of kosher salt
- cinnamon (optional)
- Preheat oven to 425 degrees and line a baking sheet with parchment paper or foil.
- Combine carrot rounds in a medium bowl with oil & spices. Toss to combine.
- Transfer to the baking sheet and arrange in a single layer.
- Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.
- Serve immediately.
We enjoyed this snack. It took a bit longer to cook in my RV oven than 12 minutes. When I make these again I will use either the “fat” part of 2 carrots or the “thin” part of a few carrots for more consistent size and cook time.
Sweet Potato Fries
Harrison has made sweet potato fries a few times this past month. He doesn’t follow a specific recipe. This is basically how he makes them.
- medium sweet potatoes, peeling is optional
- olive oil
- salt and pepper
- Cut sweet potatoes into 1/2” sticks.
- In a large bowl, toss sweet potatoes with olive oil, salt and pepper.
- Put seasoned sweet potatoes on a baking sheet. Spread into one layer.
- Bake on 450 for anywhere from 20 minutes to 45 minutes. It depends on your oven.
Mike and I were looking for a snack yesterday. I made sweet potato fries. I cut them thin, like the carrot chips, and seasoned them with sea salt and garlic powder. We really liked this change. I think I’ll pass these tips on to Harrison.
Peanut Butter Fruit Dip
I made this 3 ingredient dip recently. When Mike first tasted it on his apple slice, I swear his eyes rolled back into his head.
He told me this was my go-to recipe anytime I need to bring a snack to a gathering.
I think he liked it.;)
- 1 slightly heaping cup Vanilla Greek Yogurt
- 1/3 cup peanut butter
- 1 Tbsp honey
- Add all ingredients to a bowl and blend until smooth.
- Serve with fruit.
- Store in refrigerator in an airtight container.
We tried this dip with apples and bananas. I’m hoping to pick up strawberries at the Farmer’s Market this weekend and I’ll make it again.
Do you have any healthy go-to snack recipes to share?