If you’ve seen my post on Margherita Pizza, you’ll know how much I love tomato, basil, and mozzarella! Now that summer is in full swing, it’s time to eat as much fresh food as possible. That’s why for my family’s Memorial Day cookout a couple weeks ago, I make some mini margherita kebabs to have as appetizers. They’re super easy, healthy, and delicious!
Makes 10 kebabs
20 fresh mozzarella pearls
10 grape tomatoes
5 fresh basil leaves
Balsamic vinegar (optional)
Kosher salt (optional)
Wash the basil and cut each leaf into four pieces.
Skewer a mozzarella pearl on a toothpick. I recommend using Crave Brothers cheese if you can get your hands on it, but I’m not sure if it can be found outside of Wisconsin.
Add a piece of basil, a tomato, another piece of basil, and one more mozzarella pearl.
Continue with the remaining toothpicks.
Drizzle with olive oil and balsamic vinegar and sprinkle with kosher salt.
Recently, I was given a granola bar recipe and asked how one could make it healthier. I decided to take on the challenge and give the recipe a try by making a few substitutions. The result was a scrumptious pan of soft granola bars with less sugar, cholesterol, and fat than the original.
In a large bowl, mix the oats
3 tbs hot water
1 tbs flax
2 cups rolled oats
1 cup whole wheat pastry flour
1/2 cup packed brown sugar
1/2 cup wheat germ
3/4 tsp. cinnamon
3/4 tsp. salt
1/2 cup applesauce
2 tsp vanilla
3/4 cup dried fruit, nuts, seeds, or chocolate chips
Preheat the oven to 350°F and grease a 9×13 pan.
Heat 3 Tbs. of water in a teapot on the stove.
Whisk 1 Tbs. of ground flax seed with the water and set it off to the side. This will act as an egg to hold the bars together.
In a large bowl, mix the oats, flour, brown sugar, wheat germ, cinnamon, and salt. If you don’t have wheat germ, flax seed or more flour can act as a substitute.
Add the applesauce and vanilla to the “egg”.
Mix the wet and dry ingredients and fold in the dried fruit.
When everything is well combined, put the mixture in the pan and pat it down by hand.
Bake for 30-35 minutes. The edges should be turning golden brown.
Allow the bars to cool for a few minutes, but cut them while they are still warm.
Lately my life has been pretty crazy, so I find myself eating on the go all the time. However, I won’t take my busy lifestyle as an excuse to eat junk. As a result, I’ve altered a no-bake energy bite recipe from another blog to fit my personal taste. Don’t worry if you’re not exactly a culinary expert, as assembling these scrumptious snacks is extremely easy!
Start by mixing all of the ingredients in a medium sized bowl with a spatula or spoon. When everything is well combined, let the mixture chill in the refrigerator for 30 minutes to make the assembly easier.
Once the mixture is chilled, take a small handful and begin shaping it into a ball.(Don’t be afraid to get a little sticky!)
Keep rolling until the “batter” is gone–there will probably be about 20-25. The bites can be stored in the refrigerator or freezer. I prefer having them frozen, but they will be just fine in the fridge if you want them softer.
1/2 cup rolled oats
1/3 cup unsweetened shredded coconut
1/4 cup ground flax seed
3 tsp. chia seeds
1/4 cup plus 2 Tbs. natural peanut butter
1 1/2 tbsp. raw honey
2 tbsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 cup mini dark chocolate chips
2 tbsp. raisins or other dried fruit
Mix all the ingredients thoroughly in a bowl.
Let the mixture chill in the refrigerator for about 30 minutes to make rolling them a little easier.
Once they are chilled, roll them into balls about an inch in diameter.
Store them in the refrigerator or the freezer depending on if you want them soft and chewy or more firm.