Hi guys, this week I tested out some of the recipes by the biggest fitness influencers healthy snacks and it was not what I was expecting. I really love cooking, especially when it’s easy and healthy. So let me know if you want to see more cooking videos I have a delicious fig cheesecake recipe which I’m dying to try! Until then stay kind xx
Recipe Time Stamp:
2:00- Natasha Oceane’s Granola Recipe
3:00- Whitney Simon’s Chickpea Bites
4:26- Whitney Simon’s Maple Yogurt Bark
5:28- Tiffany Hall’s Banana Oat Muffins
6:58- Final Taste Test Reveal
Recipes:
Natasha Oceane’s Granola Recipe (edited from the minimalist baker)
(I halved this recipe)
3 cups gluten-free rolled oats
1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)
1 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut (or avocado) oil
1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
Instructions
Preheat oven to 340 degrees F (171 C).
To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.
In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it’s a finer texture, but this is optional.
Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
Nutritional Facts:
This is based of the version I used, which uses half of the allocated ingredients: 238 kj per serving (I think I said it was 10 servings per batch)
Whitney Simon’s Chickpea Recipe:
From: https://joyfoodsunshine.com/crunchy-roasted-chickpeas/#wprm-recipe-container-8774
Ingredients
1 15 oz can chickpeas
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp ground corriander
½ tsp sea salt
¼ tsp freshly ground black pepper
½ to 1 TBS olive oil
Instructions
Preheat oven to 400 degrees F.
Lightly spray a baking sheet with non-stick spray. Set aside.
Rinse and thoroughly dry the chickpeas.
In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
Add spices to chickpeas and stir until evenly coated.
Bake at 400 for 10 more minutes, then stir.
Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness
Nutrition
Calories: 53.3kcal | Carbohydrates: 8.7g | Protein: 2g | Fat: 1.3g | Potassium: 70.1mg | Fiber: 1.7g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg
3. Whitney Simon’s Yogurt Bark
Freeze for minimum 2 hours before breaking into pieces, store in freezer!
1 1/2 cups plain (I used vanilla) Greek yogurt
3 tbs pure maple syrup
1/2 cup granola
1/2 cup blueberries
3 to 4 strawberries, sliced
4. Banana Oat Muffins:
Ingredients:
150g of rolled oats
3 tablespoons of desiccated coconut
2 ripe bananas
190g of Greek style yogurt
1 tablespoon of honey
1 teaspoon of baking powder
1 tablespoon crunchy peanut butter
1 teaspoon of ground cinamon
Nutritional Facts: (based of 13 muffins)
374kj / Fat: 2.5g / Saturated Fat: 1.5g/ Protein: 2.9g / Sugar: 4.9g / No added sugar
source
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