My favorite baked bean fries with spicy chili dip

My favorite baked bean fries with spicy chili dipOkay I know what you are thinking – beans and fries should not be in the same sentence! ;) Haha I will admit that I was very skeptical of this combo as well, but I gave it a try and now I am completely obsessed! I have never cared for green beans whatsoever, but these bean fries are seriously SO good! Of course they do not taste completely like regular fries, but they come surprisingly close and I never thought I would say this, but they honestly satisfy my cravings for french fries. They are a must try ❤︎

Make sure to give my spicy sweet potato fries a try as well!

My favorite baked bean fries with spicy chili dip
Bean fries – 2 servings as sides or snacks:
350 grams of frozen green beans
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 tablespoon nutritional yeast

Spicy chili dip:
1 deciliter (about 0.4 cup) greek yoghurt
2 teaspoons sriracha sauce
2 teaspoons tomato puree
1/2 teaspoon garlic powder
1 teaspoon maple syrup
1/2 teaspoon liquid smoke – I used this one
Sea salt + pepper to taste

My favorite baked bean fries with spicy chili dip My favorite baked bean fries with spicy chili dip
Directions:
Start by preheating your oven to 200 c / 400 f. Add the frozen green beans to a bowl and toss them with the olive oil, sea salt and garlic powder. Pour the beans onto a baking tray lined with parchment paper and bake them for 35-40 minutes until they are nice and crisp – turn them once or twice while baking. While the beans are in the oven you can make the dip by simply adding all the ingredients to a bowl and stirring well. Serve the bean fries straight out the oven sprinkled with the nutritional yeast and with the dip on the side, enjoy!

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Spicy cheezy popcorn

Spicy cheezy popcorn Hi lovelies! I am finally able to share another recipe with you guys! As I have mentioned before, I have so much going on right now (I am so happy and excited, but also a bit of a stressed and nervous wreck), which makes it hard to keep up with the blog, but whenever I have a little extra time, then I promise that I will do my best to update the blog.

Some of you have been asking about my  January Challenge, it is still going strong, I have had two slip-ups so far, but I strive for improvement and not perfection, so I am not beating myself up. The first slip up was that I ate the fries that came as a side when I was out for lunch with a friend (I mean, saying no to fries?! haha, not gonna happen!) and the second slip-up was that I completely forgot to work out the other day. I usually work out in the morning, but I wasn’t feeling well so I decided to do it later in the day and ended up completely forgetting all about it. I am loving the challenge so far though and I think it is going well, I have been drastically upping my intake of green, veggies and legumes (I already ate enough fruit), I have cut out the processed foods and I am slowly getting into a sustainable healthy routine.

To help me stay on track and to fight those annoying cravings I have been experimenting with a lot of new healthified snacks and treats. Healthy doesn’t have to be boring, but it does sometimes require a little more creativity than the store-bought and pre-made unhealthy snacks and treats. One of my newest creations are these spicy cheezy popcorn made with lots of spices and nutritional yeast for that yummy cheesy flavor. Haha as soon as my January Challenge is over I will have to give these a try with a nice big g&t on the side ;)

Make sure to try my candy popcorn and dark chocolate/peanut butter drizzled popcorn as well!

Spicy cheezy popcornPopcorn:
0.5 deciliter (about 0.2 cup) corn kernels
1 tablespoon olive oil

Toppings:
1 tablespoon olive oil
2 tablespoons nutritional yeast
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/3 teaspoon garlic powder
1 teaspoon sea salt

Spicy cheezy popcorn Spicy cheezy popcornDirections:
Start by melting the coconut oil in a large pot on high heat. When the coconut oil is melted and the pot is hot, then you can add the corn kernels as well, top it with the lid and wait for the corn to start popping. Once the kernels starts popping make sure to vigorously shake the pot back and forth over the stove to ensure that you are not burning any kernels, this will allow the already popped kernels to float to the top. Continue to do this until all kernels have popped. Take the pot off the heat and quickly drizzle the popcorn with the olive oil, stir to coat the popcorn in the oil and then add the nutritional yeast and spices as well. Make sure to stir well to make sure the popcorn is properly coated. Pour the popcorn into a bowl and top it with the spices and nutritional yeast that have fallen to the bottom of the pot. Enjoy!

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Pumpkin snack balls with dark chocolate

Pumpkin snack balls with dark chocolate
Evening lovelies ❤︎ I know what you are thinking, but nope I am not quite done with pumpkin just yet ;) This is however the last of the pumpkin recipes that I have created so far, so I think it will be a while before you see more of them on here – haha you know that I will have to start focusing on Halloween recipes now! And yes I am a little late to the party when it comes to Halloween recipes, but I ordered a lot of things online that I need to make them and they only just arrived this week. I will try to have the first one online tomorrow though, so there is still plenty of time until Halloween!

Anyways, back to the pumpkin snack balls! I made these yummy babies a while back and I actually even shared a little sneak peek in this post, but I didn’t want the blog to completely drown in pumpkin recipes, so I waited a couple of weeks to post it. These snack balls (or dessert balls depending on how strict you are with these kinds of things) are just so delicious and full of flavor, the pumpin puree and spices makes it the perfect fall snack and I love how the dark chocolate adds a little bit of crunch + it complements the pumpkin flavor so nicely. I hope you like the recipe, enjoy! ❤︎

If you are just as pumpkin obsessed as I am at the moment, then make sure to check out my pumpkin pie dessert smoothie, my pumpkin waffle recipe, my pumpkin puree recipe, my spicy pumpkin soup with toasted chickpeas recipe, my pumpkin salad recipe and my homemade pumpkin spice mix recipe as well!

Pumpkin snack balls with dark chocolate Pumpkin snack balls with dark chocolateIngredients – yields 12-14 snack balls:
1 deciliter (equals 0.4 cup) rolled oats
1 deciliter (equals 0.4 cup) almonds or pecans
1 deciliter (equals 0.4 cup) pumpkin puree – find my recipe right here or just use a store-bought one
8 dates, pitted
1 tablespoon pumpkin spice mix – find my recipe right here or just use a store-bought one

A couple squares of dark chocolate, I used about 30 grams and I used one with 70% cacao – optional

Pumpkin snack balls with dark chocolate Pumpkin snack balls with dark chocolate Pumpkin snack balls with dark chocolateDirections:
Simply add everything except the chocolate to a food processor and pulse until you have a smooth and cohesive dough. Roll the dough into 12-14 little snack balls and place them in the freezer to set while you melt the dark chocolate. Allow them to set for at least 20-30 minutes if you have the time, this way they will get the best texture and the melted chocolate will harden almost immediately. Drizzle the pumpkin snack balls with the melted dark chocolate, let the chocolate set and they are ready to be served, enjoy!

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Healthy and super easy fruity snack with chia jam + more

Healthy and super easy fruity snack with chia jam + more
Sponsored. This post is made in collaboration with Valio – taste which is off
ered completely lactose-free

Hi lovelies, are you ready for some delicious snack inspiration? I usually get super hungry in the afternoon, so I try to always make sure to have healthy snacks on hand to prevent me from going crazy in the not so healthy ones – haha I seriously have zero self-control when I am hungry! Having ready-to-eat healthy snacks on hand helps me keep those unhealthy cravings in check most of the time, which is why I really recommend taking a little time out of your busy schedule to prep healthy snacks for the next couple of days – trust me it is so worth it!

Today I want to share the super easy recipe for these delicious yoghurt snack cups with raspberry chia jam and fresh fruit. They are made with the yummy Valio lactose-free raspberry, peach, apricot yoghurt that I have shared with you guys before. I absolutely love that it is so fresh and summery + the best part is that it is completely lactose free (perfect for my lactose intolerant little sister who always steals my snacks), it is thick and creamy (not a fan of watery yoghurts) and it does not contain any artificial sweeteners. I layered the yoghurt with my homemade raspberry chia jam that is bursting with chia seeds for some extra nutrition and topped it with nectarine and fresh raspberries, so yum! ❤︎

You can find more information about Valio and their lactose-free products on their website and Facebook page.

Healthy and super easy fruity snack with chia jam + moreIngredients:
Valio lactose-free raspberry, peach, apricot yoghurt
Raspberry chia jam (recipe below)
Peach or nectarine, chopped
Fresh raspberries

Simply layer the yoghurt and chia jam in a glass or jar and top it with the fresh fruit. Either serve it right away or store it in an airtight jar/cover the glass with cellophane and put it in the fridge, it keeps for a couple of days, enjoy!

Healthy and super easy fruity snack with chia jam + more Healthy and super easy fruity snack with chia jam + more Healthy and super easy fruity snack with chia jam + moreRaspberry chia jam
225 grams frozen raspberries
2 tablespoons honey
3 tablespoons chia seeds
1/2 deciliter water

Simply add the raspberries, honey, chia seeds and water to a saucepan and bring it to a slow boil. Let it simmer for a couple of minutes, mash the raspberries a little, add the chia seeds and set it aside to cool. Store it in the fridge in an airtight jar, the chia jam will be ready after a couple of hours when the chia seeds have expanded and soaked up the excess liquid.

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No-bake granola bars with dates and peanut butter

No-bake granola bars with dates and peanut butter

Hi lovelies, happy weekend! Are you guys doing anything exciting? I am actually working tomorrow (big surprise!), but it is something quite different from what I am used to (think camera crew, other bloggers etc.), so I am a bit nervous! Hopefully the result will turn out to be amazing though, I can reveal that it is something for the blog, so I will share the result with you guys soon!

Anyways, enough about that for now (haha it makes me nervous just thinking about it!). Today I want to share one of my go-to snack recipes with you guys. I have actually already posted a couple of other versions of these yummy date based granola bars, but they are a stable in my kitchen and one of my absolute favorite snacks, so I thought I would share my current favorite flavor combo with you guys as well. These babies are based on my original 4-ingredient recipe, but with a couple extra added goodies like peanut butter and hemp seeds, so yum!

Find more healthy snack recipes right here!

No-bake granola bars with dates and peanut butterIngredients – yields 12 bars:
265 grams (equals 1 cup, packed) pitted dates
2-3 tablespoons peanut butter
100 grams (equals 1 cup) rolled oats
1 1/4 deciliter (equals 1/2 cup) mixed seeds (I used sunflower seeds and hemp seeds)
1 1/4 deciliter (equals 1/2 cup) chopped nuts (I used almonds)

No-bake granola bars with dates and peanut butter No-bake granola bars with dates and peanut butter
Directions
:
Start by adding the dates to a food processor and pulse until you get a gooey paste. Add the date paste, nuts, seeds and peanut butter to a bowl and mix everything well. Make sure to knead the ingredients together until everything is well mixed and you have a cohesive dough – I just use a spoon to do this.

Line a pan, plastic container or whatever you have available with baking paper or plastic foil for easy removal and add the dough – make sure you press it in real tight and leave it in the freezer for at least an hour to harden. Now, all there is left to do is to cut it into bars of your desired size (I got 12 bars from this) and they’re ready to eat, enjoy!

Note: Store them in an airtight container in the fridge or freezer, they should keep up to two weeks when stored in the fridge or freezer.

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