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January usually means back-to routines like work, school, and busy week day schedules, so for this week’s blog theme I wanted to share some ideas for easy and healthy snack ideas featuring this week’s local seasonal vegetables. These recipes can be made on the weekend and enjoyed on the go all week to keep you energized, satisfied and nourishing your body with nutrients like vitamins, minerals, and antioxidants, which all contribute to strengthening our immune system which is key during the Winter months.
Happy cooking & snacking!
Recipes
Carrot Cake Energy Balls
Created by: Chef Savvy
These balls are a nutritious snack that blends the sweet, spiced flavors of carrot cake into convenient, bite-sized treats! Packed with shredded carrots, nuts, and oats, these energy balls offer a guilt-free indulgence that captures the essence of carrot cake in a wholesome form!
Ingredients:
1 cup oats
1 cup shredded carrots
1/4 cup raisins
1/4 cup walnuts, chopped
1 tsp cinnamon
1/2 cup creamy nut butter
1 tsp vanilla
3 TBSP maple syrup or honey
Instructions:
1. Shred carrots in a food processor or with a grater.
2. Add all of the ingredients: carrots, oats, raisins, walnuts, cinnamon, nut butter, vanilla and maple syrup/honey to a large bowl.
3. Toss to combine then refrigerate for 30 minutes (this makes them easier to roll).
4. Roll into balls (I got about 12 balls).
5. Store in the fridge in an airtight container for up to a week!
Kale Chips with Honey
Created by: Theresa Peters
Slightly sweet but still crispy green goodness. Perfect snack for adults and kids!
Ingredients:
2-3 cups of kale, cut into 2-inch pieces
¼ cup olive oil
1 tsp sea salt
½ lemon, juiced
1 TBSP honey
Instructions:
1. Combine the kale pieces, olive oil, lemon juice, and sea salt in a resealable bag. Seal and massage the mixture for 3 minutes. The kale will be starting to break down a bit. Drizzle the honey over the mixture and again massage gently for another 3 minutes; the kale will now be half the bulk you started with.
2. Lay flat and even in a food dehydrator; cook at 115 degrees F (46 degrees C) until crispy, about 8 hours. Alternately, you can bake in an oven at 145 degrees F (65 degrees C) until crispy, 4 to 5 hours.
Beet Dip
Created by: Kathy Carmichael
This dip is creamy, healthy, and delicious! Perfect snack with raw vegetables or a sandwich spread. Bonus this recipe also contains hemp hearts which add many of their own benefits like healthy fats, vegan protein and vital minerals like iron, zinc and magnesium! This beet dip recipe is quick and easy, and ready in under 10 minutes.
Ingredients:
1 pound fresh beets
2 large cloves garlic, skin on stick to 1 medium peeled clove if not roasting!
1 TBSP avocado or olive oil
½ cup hemp hearts
¼ cup tahini
3 TBSP freshly squeezed lemon juice
1 TBSP balsamic vinegar
¾ tsp salt plus more for roasting
freshly cracked pepper
¼ cup water plus more as needed for silky texture
Instructions:
1. For roasting the beets: preheat oven to 400℉ (205℃). Prep a rimmed baking sheet with parchment. Wash, peel and cut beets into 1/2 inch (1 cm) chunks. Place on prepared baking sheet and toss with oil and garlic cloves, plus some salt and pepper. Cover with foil and roast for 20 minutes, until beets are fork tender. Set aside for a few minutes so they're safe to handle.
2. Place beets into a high-speed blender with garlic (squeeze roasted garlic out of peel!), hemp hearts, tahini, lemon juice, balsamic and 3/4 tsp (3 mL) salt. Add 1/4 cup water and blend, starting on low, increasing to medium and medium high as it blends, for a total of 1-2 minutes. Add water, 1 tablespoon at a time as necessary for a silky dip.
3. Serve with raw vegetables or spread on a sandwich. Leftovers keep in fridge for 3-4 days. A bit of separation is normal, just stir and eat.
A friendly New Year’s reminder, looking for additional inspiration on other vegetables included in your box this week? ALL recipes from the past three years are available on the blog for reference: Ontario Seasonal Recipes - Backed By Bees.
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