Snack Ideas

Ingredients

• 15 ounce can black beans drained and rinsed well

• 1 cup corn frozen or fresh kernels

• 14 ounce can fire roasted diced tomatoes with juice

• 2 cloves garlic minced or pressed

• ¼ cup cilantro chopped

• 3 tablespoons lime juice

• ¼ cup chopped onion red or yellow

• 1 teaspoon ground cumin

• ½ teaspoon chipotle peppers in adobo sauce minced

• ½ teaspoon kosher salt

• 2 avocados diced

Instructions

• Combine the all the ingredients except the avocado and stir gently. Add avocado and fold until mixed in. Serve with chips and enjoy!

Ingredients

• 1 pineapple

• 1 cucumber

• 1 tablespoon cilantro finely chopped

• 2 tablespoons mint finely chopped

• 2 limes zested and juiced

Instructions

• Cut pineapple and cucumber into bite-sized cubes. Toss with lime juice, zest, cilantro, and mint. Enjoy!

Ingredients

• 2 medium sweet potatoes

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 2 tablespoons orange juice

• ½ teaspoon ground cinnamon

• 1 cup corn flakes, crushed

instructions

• Microwave or bake sweet potatoes until soft; scoop out flesh and mash.

• In a mixing bowl, combine the mashed sweet potato, butter, brown sugar, orange juice and cinnamon.

• Shape mixture into 1½ inch balls; roll in crushed cornflakes and place on a baking sheet coated with cooking spray.

• Bake at 350 degrees for 15-20 minutes or until cornflakes are golden and sweet potato balls are heated through. Makes 12 balls.

Ingredients

• 1 cup seedless grapes, halved

• 1 orange, peeled, sliced, and quartered

• 1 banana, sliced

• 1 peach or nectarine, pitted and cubed

• 1 cup low-fat vanilla yogurt

• ⅛ teaspoon cinnamon (or to taste)

Instructions

• Mix fruit together in a bowl.

• Place 1 cup of low-fat vanilla yogurt in a bowl.

• Mix in cinnamon.

• Serve with cut up fruit for dipping.

Ingredients

• 1/2 cup chunky peanut butter

• 1/3 cup honey

• 1 tsp cinnamon

• 3 cups whole grain cereal ex Cheerios

Instructions

• Line an 8 x 8 inch pan with plastic wrap, parchment paper, or wax paper so the edges are hanging well over the side of the pan.

• In a medium saucepan, combine the peanut butter, honey and cinnamon over medium heat. Stir frequently using a wooden spoon until the mixture begins to bubble (2-3 minutes). Remove from heat.

• Mix in the Cheerios, stir lightly until well combined.

• Pour the mixture into an 8 x 8 inch pan, spreading out using the wooden spoon.

• Wrap the extra edges of plastic wrap over the top of the mixture, pressing down lightly until it sticks.

• Chill in the refrigerator for 2 hours before serving.

• Keeps in the fridge for 5 days.

Ingredients

• 1 zucchini, sliced into ½ inch rounds

• 3 tablespoons Monterrey Jack cheese, shredded

• ¼ cup bell pepper, chopped

instructions

• Arrange zucchini slices on a microwave safe plate.

• Sprinkle with cheese and bell pepper.

• Microwave on high for 30 to 60 seconds or until cheese melts.