Pineapple Coconut Pops

Blend the following: 1 can pineapple w/ juice 1 banana 1 can coconut milk 1/2 tsp vanilla.   Freeze in pops. 117 calories per pop.

Orange Mango Popsicles-no sugar added

Ingredients

• 2 bananas
• 1 1/2 cups orange juice
• 2 cups chopped mango fresh or frozen
• Optional: 1/2 teaspoon SweetLeaf Liquid Stevia, Valencia Orange or even Sweetleaf lemon drop will work

Directions
Mix all ingredients in blender until smooth. Taste and see if you need to add stevia. Pour into Popsicle molds and freeze.
Makes about 4 cups after blending.
Servings: 12* Calories per serving: 49* Fat: 0* Fiber: 1g* Carbs: 13g* Protein: 1g* Points+: 1*

http://www.sugarfreemom.com/recipes/orange-mango-popsicles-dairy-freeno-sugar-added/

Almond Butter and Banana Granola Bars

Ingredients:
Yields 8 large bars

1/ 2 cup almond butter
2 bananas, mashed
1/2 cup almonds
1/4 cup dried apricots
1/4 cup dried cranberries
1/3 cup mixed seeds (I used raw pumpkin and sunflower seeds )
1 cup regular oats
2 tablespoons flax seed meal

Preheat oven to 350F. Line 8x8 baking square pan with parchment paper.

In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside. ( It takes about a couple of minutes or so)

In a food processor, coarse chop the almonds, apricots, and cranberries. Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into the prepared baking pan.

Bake for 25-30 minutes. Let granola cool before cutting into bars. Wrap each one and store in the fridge.

You can add any nuts or dry fruit of your choice. The combinations are endless!

http://eatgood4life.blogspot.com/search/label/Breakfast

Raw Thin Mint Brownies

• 1 cup walnuts (120g)
• 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.) 
• 1 tsp vanilla extract
• 5 tablespoons cocoa powder
• A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
• Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
• Optional: tiny dash of salt (I always add this and recommend it.)

Directions: Combine  all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.)Form into brownies or balls or bars… or even cookie-cuttered shapes!
(I don’t have specific nutritional info for this recipe, but the nutrition stats are probably pretty similar to a Larabar.)
You know what would go well with raw thin-mint brownies?







 


http://chocolatecoveredkatie.com/2012/03/10/thin-mint-brownies/

Chocolate Peanut Butter Balls

The combination of chocolate and peanut butter is hard to beat. This high-protein, fiber-packed snack is so good, you'll feel like you're cheating on your diet.


Ingredients:
3 scoops chocolate protein powder or add Unsweetened cocoa powder to Vanilla Protein Powder
1/4 cup flax seed meal
1/2 cup natural creamy peanut butter

How to Prepare: Thoroughly mix all the ingredients in a bowl (add a little water if necessary; 1 tbsp at a time). Use a tablespoon to form half-spheres and place in freezer for 2 hours before eating (if time is an issue, you can eat them right away, but they taste better when frozen).

http://www.shape.com/weight-loss/food-weight-loss/best-late-night-snacks?page=5

Fudge Babies

Original Fudge Babies

(You can also use this as a Hot Chocolate Crust!)

• 1 c walnuts (120 grams)
• 1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
• 1 tsp vanilla extract
• optional: 1/8 plus 1/16 tsp salt (I always add this.)
• 3-4 tablespoons cocoa powder (or even Dutch cocoa)

Blend all the ingredients, using a food processor, Magic Bullet, etc.  (No need to blend the dates first; I just blend everything all at once in a Cuisinart food processor.) Roll into cutey-pie little balls.  (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!
For a crust: press the dough down firmly into a pie pan.
Version 2:

Hot Cocoa Fudge Babies

I’ve been toying around with the original recipe.  Here is my newest-favorite variation:
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.  Even fudgier than the original!
(Add mint extract + cacao nibs and you’re in Wild Bar territory.
And if you leave out the cocoa powder, you have a homemade cashew cookie Larabar!)
.
Let’s talk variations!
They have so much potential:

Fudge Baby Flavors:
For the current flavors, see Fudge Baby Flavors.
Flavors include chocolate-chip cookie dough, peanut butter, and even s’mores! (Shown above are girl-scout Samoas babies.)


http://chocolatecoveredkatie.com/2009/10/13/make-these-now/

Five Travel Snacks To Stop You From Eating Junk Food On The Road {from Snack Girl}

Cereal Bar Recipe
(makes 12 or 24)

1/2 cup peanut butter or other nut butter
2 bananas, mashed
1/2 cup whole nuts (choose your favorite)
1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 cup rolled oats
1 tsp vanilla (optional)
Pinch cinnamon (optional)

1/4 cup pumpkin or sunflower seeds (optional)

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes. Can be stored in refrigerator for 5 days.

For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 PointsPlus

No-Bake Brownie Balls
(15 balls)
1 cup roasted almonds (no salt added)
15 pitted dates
2/3 cup unsweetened cocoa powder (plus extra for dusting)
1 tablespoon honey, maple syrup, or agave syrup
2 tablespoons water
confectioner’s sugar (optional)


Add almonds to food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it just forms a sticky mass. Wash hands and attempt to make a ball with the dough (it may need a few drops more water to get to the perfect consistency). Put a tablespoon of cocoa or confectioner’s sugar on a plate. Roll balls in your hand and then roll in sugar or cocoa (or both). Eat! These can be store in the fridge for a week.

For one brownie bite: 109 calories, 6.8 g fat, 12.2 g carbohydrates, 3.6 g protein, 3.5 g fiber, 3 PointsPlus

Crispy Rice Treat Recipe
(makes 12)
2 tablespoons coconut oil or butter
2 cups miniature marshmallows or 20 large marshmallows
2 1/2 cups crispy rice or other healthy cereal
1/2 cup raisins or dried cranberries
1/2 chopped nuts (almonds, walnuts, peanuts, etc.)
1/2 cup dark chocolate chips


Spray non-stick spray on 8×8 inch square pan (or equivalent). Melt coconut oil in large saucepan over low heat and add marshmallows. Stir CONSTANTLY until melted and mix in cereal and whatever else you choose to add in. Press into prepared pan. Cool for 10 minutes and cut into squares.

For one treat: 128 calories, 5.6 g fat, 17.4 g carbohydrates, 1.7 g protein, 0.7 g fiber, 57 mg sodium, 3 PointsPlus

Parmesan Pepper Popcorn Recipe
(makes 1 serving)
2 cups air popped popcorn
2 tablespoons grated parmesan cheese
ground pepper to taste


Mix popcorn and cheese in bowl. Grind pepper to taste and enjoy!

One serving = 104 calories, 3.5 g fat, 12.9 g carbohydrates, 5.8 g protein, 2.4 g fiber, 154 mg sodium, 3 PointsPlus

Oatmeal Raisin Cookie Recipe
(makes 20 cookies)
4 tablespoons unsalted butter
1/4 cup sugar
1 egg
3/4 cup whole wheat flour
1 cup rolled oats
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 cup milk
1/2 teaspoon vanilla
1/4 cup raisins


Soften butter in microwave (or leave out of the fridge if you remember). Mix butter, sugar, and egg in a large bowl. Add the rest of the ingredients and mix until combined. Place cookies in ice cube tray and freeze (about 5 hours). When frozen, take out of tray and put in freezer bag.

Preheat oven to 375 F. Place frozen cookie on ungreased baking sheet. Bake for 12-15 minutes or until light brown. Enjoy!

For one cookie = 73 calories, 2.9 g fat, 10.6 g carbohydrates, 1.5 g protein, 0.7 g fiber, 21 mg sodium, 2 PointsPlus

 http://www.skinnymomskitchen.com/2012/04/26/five-travel-snacks-to-stop-you-from-eating-junk-food-on-the-road-guest-post-from-snack-girl/

Jillian's Banana Almond Smoothie

This is from Jillian Michaels' Master Your Metabolism Cookbook. If you are using as a snack, it is 2 servings; as a meal it is 1.

Minutes to Prepare: 5

Number of Servings: 2

Ingredients

1 cup sliced banana
1 cup almond milk
1 tbsp almond butter
1 tbsp Ground Flaxseed
1 tsp vanilla extract
2 cups ice cubes (about 8 cubes)

Directions

In a blender, place the banana, almond milk, almond butter, flaxseed, and vanilla. Blend until very well combined, 45-60 seconds. Add the ice cubes and blend until smooth. Pour into 2 glasses and serve.

This is not a sweet smoothie, so if you like your smoothies sweeter, add some natural sweetener (Truvia, Xylitol, etc).

Number of Servings: 2