Spring is time to put away the crock pot in exchange for fresh veggies. It’s almost swimsuit season—time to break out the bikinis and rashguards—and trading comfort food for healthier fare can help you tighten up any trouble spots. Instead of noshing on the discarded crust from your kids’ sandwiches, make up some easy spring snacks that the whole family can enjoy.
Chop up some carrots, radishes and celery and put them in a food processor or blender with a heaping chunk of cream cheese. Process until everything is mixed together. Spread this on a whole wheat tortilla, roll it up tightly, and cut it into ½-inch pinwheels.
Anyone care for a spot of tea? These finger sandwiches are a little bit different than you imagine. Instead of putting cucumbers between slices of bread, slice up the cukes to use as the bread. Set out sliced fresh mozzarella, cottage cheese, deli turkey and tomatoes to stick between the cucumber slices. My son’s favorite is a chicken nugget sandwich with cucumber slices as the bread.
This is a great snack that goes anywhere and has more protein than goldfish. Preheat the oven to 450 and drain a can of garbanzo beans. Rub them with a towel to dry them completely. If the waxy shell comes off the beans during this step, discard it. Toss the garbanzo beans with 2 TBSP olive oil, a sprinkle of garlic salt and a pinch of cayenne pepper. Bake them in a single layer on a baking sheet for 30 to 40 minutes or until they’re all bronzed and crunchy.
These are easy recipes to make on a Sunday and put out on the kitchen counter for the kids to graze on or to pack for a healthy lunch at work.