Healthy Snacks

Creamy Mango Pops


Blend 6 c. slightly thawed frozen mango
1/4 c. light coconut milk
2 Tlbs. orange juice
2 tlbs. honey
1 tsp vanilla extract

blend until smooth

Fill ice-pop molds and freeze



Roasted spiced pumpkin seeds

Heat oven to 350

On a baking sheet, toss:

1 c. shelled pumpkin seeds
2 Tlbs lime juice
1 tsp. chili powder

season with coarse salt

Bake stirring once, until golden

18-20 min.

Store in airtight container up to 2 weeks

Strawberry coconut smoothie

blend 1 c. slightly thawed frozen strawberries
1 banana
2 Tlbs. light coconut milk
1 tsp. lemon juice
3/4 c. water


Coconut Trail mix

Combine 1/3 c of shelled pistachios, chipped unsweetened dried apricot, toasted unsweetened coconut flakes and chopped toasted almonds in a bowl

Store in an airtight container up to 2 weeks


Spiced cashew cream with fruit

Soak 1/3 c. raw cashews in 1/2 c. hot water for 30 minutes

Transfer to a blender and blend with:

1/2 tsp ground cinnamon
1 tsp honey

Season with coarse salt and refrigerate for up to one week

Serve with apple and/or pear slices



Baked Sweet Potato chips



Heat oven to 400.  On two baking sheets toss:

1 peeled, very thinly sliced sweet potato
1 tlbs. extra-virgin olive oil

season with:  cumin, paprika and coarse salt

Arrange in single layers and bake flipping halfway until crisp and golden 20-25 min.

Store in an airtight container for up  to 2 days