I am passionate about snacks (in case you don’t already know this about me). I can blame it on blood sugar issues, but really, I love food. I also love creating new snacks that I can take with me, that taste good and are still good for me! Here’s the latest and I have to say, my new favorite flavor!
- 6-7 pitted dates
- 1/2 cup dried cranberries (go for the no sugar added)
- 1/2 cup cashews
- 1/4 cup almonds
- 1/4 cup pumpkin seeds (minus the shell)
- 1/2 tsp vanilla
- Pinch of sea salt
Blend all ingredients in a food processor until it is a sticky dough consistency. I use my little cookie dough scoop and for individual balls with it. You could also press the dough into a small pan and cut them into squares.
Wa-la! That’s it! My new fav!
I LOVE finding savory, filling, yummy, but HEALTHY recipes! This one was a big hit. It could easily be done with mini peppers but I love using regular sized bell peppers and just cutting them up so they’re like little boats. Easier to fill too! Make sure to watch your cook time if you like your peppers more on the crunchy side, like us!
- 2 bell peppers, cut in fourths and seeded
- 6 slices bacon, cooked & crumbled
- 3/4 cup ricotta cheese
- 1/3 cup fresh grated parmesan
- 1/2 cup chopped spinach
- Salt & pepper to taste
Preheat oven to 350. Spray baking sheet with cooking spray, set aside.
Mix all ingredients in a medium bowl. Spoon mixture into prepared peppers. Place peppers on baking sheet and bake 10-15 minutes. Peppers are ready when they are barely soft and filling is nice and hot!
Cool for a few minutes and enjoy!