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.