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Curb afternoon snacking with these healthy snacks

Learn how to easily make healthy snacks with Jeannie Oliver.
Credit: Karaidel
Homemade cilantro pesto in jars on wooden background

Jeannie Oliver shows us three easy and healthy snacks that will help us curb afternoon snacking!

Zesty Lemon Blueberry Chia Pudding:

8 ingredients ·4 hours ·6 servings

Ingredients:

  • 3 1/2 cups Unsweetened Almond Milk
  • 1/2 cup Blueberries
  • 2/3 cup Lemon Juice (freshly squeezed)
  • 2 tsp Lemon Zest (finely minced)
  • 2 tbsp Maple Syrup (or honey)
  • 1/8 tsp Liquid Stevia (Or about 8-10 drops.)
  • 2 tsp Vanilla Extract
  • 1 cup Chia Seeds

Directions:

  1. In a large bowl, combine the almond milk, lemon juice, lemon zest, maple syrup and vanilla extract. Whisk in the seeds and stir in the blueberries. Let sit in the fridge overnight or for at least 4 hours.
  2. To serve, divide between bowls or mason jars. Enjoy!

Notes:

Optional Toppings Fresh berries, sliced kiwi, coconut, pumpkin seeds, hemp seeds, almonds, sliced banana or bee pollen. Add Some Color Puree the mixture with the berries before pouring into mason jars. This is a great option for picky kiddos. Leftovers keep well in the fridge for 3 to 4 days.

Cilantro Macadamia Pesto

7 ingredients · 15 minutes · 8 servings

Ingredients:

1 cup Cilantro (About 1 bunch,

stems mostly removed)

2 Garlic Clove (add more if

desired)

1/4 cup Macadamia Nuts (roasted)

1/8 tsp Cumin (ground)

1/4 tsp Himalayan Pink or Sea Salt

1/2 Lime (juiced)

1/3 cup Extra Virgin Olive Oil

Directions

1. Cilantro is particularly helpful in elimination of heavy metals and it happens

to be one of my favorite herbs. When thinking of ways to get the most bang

for my cilantro buck, pesto immediately came to mind. Pesto is one of my

favorite sauces because of its rich flavor and versatility. This is my dairy-free

variation on a traditional pesto which uses basil, garlic, pine nuts and

parmigiano-regiano or pecorino. I hope you'll enjoy this rich, refreshing,

detoxifying, vegan pesto sauce! Try it on grilled wild fish, organic free-range

chicken, or as a condiment on a burger (especially tasty on veggie burgers).

Bon apetit! Makes about 1 cup.

2. Combine the cilantro, garlic, and macadamia nuts in a food processor and

pulse until finely chopped.

3. Add the olive oil and blend until smooth.

4. Add the lime juice 1 tsp at a time, tasting as you go until you reach the

desired tartness. I usually use 2-3 tsp.

5. Refrigerate in a glass container and allow to warm to room temp before

serving.

Rosemary Marsala Roasted Nuts:

10 ingredients ·20 minutes ·6 servings

Ingredients:

  • 1 cup Almonds (raw)
  • 1 cup Walnuts (raw)
  • 1 cup Pecans (raw)
  • 1 tbsp Grapeseed Oil
  • 2 tbsp Raw Honey
  • 1/4 tsp Chipotle Powder (Use cayenne if you can't find chipotle powder)
  • 1 tsp Sea Salt
  • 2 tbsp Rosemary (finely chopped)
  • 2 tsp Marsala Wine (Sweet Marsala is best)
  • 1/8 tsp Liquid Stevia (Or about 6 drops)

Directions:

  1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper or brush with a little grapeseed oil.
  2. In a small saucepan, heat the grapeseed oil with the honey, marsala and salt, stirring until hot but not bubbling.
  3. In a bowl, combine the nuts with the chipotle powder, and rosemary. Pour the oil and honey mixture into the bowl and stir until the nuts are well coated.
  4. Spread the nuts evenly in a single layer over the baking sheet/pan and roast in the oven for 8 minutes.
  5. After 8 minutes, remove the nuts and stir them well, and rearrange them into a single layer.
  6. Roast for another 5-8 minutes or until they are golden brown. Be careful not to burn them!
  7. Remover from oven and allow the nuts to cool completely on the pan. Store them in an airtight container. Enjoy!

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