How hard it it to cook in a kitchen like this? On Sunday, I did a chef demo for the Junior League’s Annual Tour of Kitchens. Karen graciously welcomed me into her home, and I made Healthy Snacks for Kids. And, they are healthy and delicious for adults, too!
Vanilla Yogurt 2 TB Natural Smooth Almond Butter 1 TB Honey 1 TB Chopped Toasted Almonds Carrot and Celery Sticks
Mix the first 3 Ingredients together. Top with the Toasted Almonds. Dip away!
Cheesy Veggie “Spreader” 1 Cup Shredded Lowfat Cheddar Cheese 1/2 Cup Nonfat Plain Greek Yogurt 1 Tsp Lemon Juice 1 Tsp Lemon Zest 1/4 Cup Finely Chopped Red Apple 1/4 Cup Finely Chopped Green Apple 1/4 Cup Shredded Carrot 2 TBs Minced Fennel 2 TBs Finely Chopped Toasted Almonds 2 TBs Dried Chopped Cranberries 1/2 Tsp Curry Powder 1/2 Tsp Cumin Kosher or Sea Salt and Freshly Ground Black Pepper to Taste
Process the cheese, yogurt, lemon juice and lemon zest together in a food processor until smooth. Stir in the remaining ingredients and taste for seasoning. Serve a dip, stuff celery, or use as a topper for open faced whole wheat sandwiches.
Pomegranate Cinnamon Oranges 8 Large Navel Oranges, Sliced into Thin Rounds 8 Large Dates, Pitted and Chopped ¼ Cup Almonds, Toasted and Chopped 3 TB Honey 3 TB Pomegranate Molasses (or to Taste) ½ Tsp Cinnamon Pinch of Salt
Place Orange Slices on a Large Platter, overlapping. Top with with the dates and almonds. Whisk together the honey, pomegranate molasses, cinnamon and salt and drizzle over the platter.