Central Farm Markets

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Healthy Snacks for National Nutrition Month 2014

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March is National Nutrition Month and this year’s theme is “Enjoy the taste of eating right.” It’s been really cold out – and when it’s cold, we definitely snack more than we usually do.  BUT snacking can be good if they’re eaten with purpose and thought.

We asked you – our patrons – to send us your favorite healthy snack recipes. Here they are below!

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BAKED APPLE CHIPS
Recipe by Kathryn Braisted for National Nutrition Month, March 2014

Ingredients:

  • 2-3 apples of your choice (though a firmer variety like Gala works better than McIntosh)
  • 1/4 tsp. cinnamon, or other spices
Directions:
Preheat oven to 250 degrees and prepare a baking sheet with parchment paper. Slice apples very thin, with either a sharp knife or mandolin. Place on baking sheet and sprinkle with cinnamon on one side. Bake for 45-55 minutes, flipping once after about 35 minutes. Finished chips should be crisp.

 

CILANTRO PEACH PASSION GREEN SMOOTHIE
Recipe submitted by Penny Glover

Cilantro is the hero of this green smoothie, thanks to it’s awesome cleansing powers. Peaches lend a lovely summer flavor that combines well with the coconut water to replenish and restore your body.

Ingredients:

  • 11/2 cups fresh kale
  • ¾ cup coconut water
  • 2 Tbsp. cilantro (coriander)
  • 2 cups peaches, frozen
  • 2 Tbsp. chia seeds

Directions:

1. Blend kale and coconut water together until smooth.
2. Add remaining ingredients and blend again.
3. You can either blend in chia seeds or sprinkle on top— whichever you prefer.

 

KALE CHIPS
Recipe by Becky Wilcher

Ingredients:

  • Handful of kale
  • 1 Tbsp. of olive oil
  • 1 tsp. of seasoned salt
  • 1/2 tsp. of garlic powder

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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