snack

Deviled Eggs with Cucumber and Dill

April 10, 2020 by Sarah Leave a Comment

Spring and summer months are my favorite time to serve deviled eggs!!! They are an easy side dish or nibble for entertaining, and they pack in the protein as a bonus during happy hour. This version is light and refreshing with a hint of dill and light crunch of cucumber tucked inside the filling.

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Deviled Eggs with Cucumber and Dill

Deviled Eggs with Cucumber and Dill. These easy entertaining snacks are high in protein and beautiful to add to any party table.

Prep Time5 mins

Cook Time15 mins

Resting time30 mins

Total Time50 mins

Course: Side Dish, Snack

Cuisine: American

Keyword: eggs

Servings: 4

Author: Sarah Ricci

Ingredients

8 Large Organic Eggs Hard Boiled
1/4 cup Mayonnaise
1 tsp Dijon Mustard
1 tbsp Fresh Dill chopped
1/2 English Cucumber seeded + diced
Salt + Pepper to taste

Instructions

Hard Boiled Eggs

In a large bowl fill with ice and water. “Ice water bath”
Place eggs in a medium saucepan, and add cold water to cover the eggs by 1 inch. Bring water to a boil. As soon as the water is at a full boil, turn the heat to low, and cook for 1 minute. REMOVE from heat, and cover with a lid. Let stand for 13 minutes in the hot water.
Drain, and transfer eggs to ice-water bath until cool to the touch.

Egg Filling

Peel eggs, and cut in half lengthwise.
Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, chopped dill, S&P, and cucumber. Spoon filling into egg whites.
Refrigerate until set, about 30 minutes. Garnish with dill sprigs just before serving.

Honey Peanut Butter Coconut Cream Dip

November 17, 2019 by Sarah Leave a Comment

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack!! Ready in minutes served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win. The best part about this dip is it has 4 simple and clean ingredients!!

Okay, lets talk Coconut Milk… you all know I am a huge fan of canned Coconut Milk (full fat) and when it’s whipped with an electric hand mixer it creates a soft creamy base. I added in peanut butter here to help give the dip a little depth and protein! Remember to save some honey to drizzle on top before serving. This dip sure is sweet, simple, and fun for your next snacking moment!

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Honey Peanut Butter Coconut Cream Dip

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack. Ready in minutes, served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win.

Prep Time15 mins

Total Time15 mins

Course: Appetizer, dip, Snack

Cuisine: American

Keyword: coconutmilk, dip, peanut butter

Servings: 6 people

Author: Sarah Ricci

Equipment

Electric Hand Mixer

Ingredients

13.5 oz Coconut Milk 365 Everyday Value Organic Full Fat Coconut Milk Can (refrigerated overnight)
1/4 cup Peanut Butter creamy
2 Tbsp Honey + extra for drizzle on top
1 tsp Cinnamon ground
1 bag Lesser Evil Honey Roasted Paleo Puffs

Instructions

Refrigerate the coconut milk can overnight so the cream hardens on top. When ready to make the dip, only scoop out the cold cream from the top. (Note: you can save the liquid at the bottom for smoothies, etc.)
In a large glass bowl using an electric hand mixer, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add in the peanut butter, honey, and cinnamon. Whip until well blended and smooth.
Drizzle honey on top and serve with Lesser Evil Honey Roasted Paleo Puffs.

Notes

Is your coconut whipped cream is too stiff when whipping? Add some of the reserved liquid from the can to help it blend smoother. This will help to soften the mixture and create more air.

My recommendation for coconut milk – 365 Everyday Value Organic Coconut Milk Full Fat can.

Dip can be made in advance and stored in the fridge.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Dark Chocolate Popcorn Cups

November 6, 2019 by Sarah Leave a Comment

Sweet or salty snack … let’s have both shall we?! For when you can’t decide which way to go these Dark Chocolate Popcorn Cups are absolutely the right answer. Dark chocolate cups topped with salty organic popcorn, crunchy marcona almonds, and dried pitted tart cherries.

Individual portions only take a few minutes to prep and are perfect entertaining sized treat! Serve them right in the wrapper to allow guests ease for mingling at your next gathering.

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Dark Chocolate Popcorn Cups

Sweet or salty snack?? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!

Course: Dessert, Snack

Cuisine: American

Servings: 24 cups

Author: Sarah Ricci

Equipment

Cupcake Pan
24 Cupcake Liners

Ingredients

12 oz Bag Dark Chocolate Chips
1/4 cup Marcona Almonds medium chopped
1/2 cup Lesser Evil Organic Popcorn Himalayan Pink Salt or other favorite flavor
1/4 cup Dried Pitted Tart Cherries
1/4 tsp Sea Salt Flakes

Instructions

Line two cupcake pans with 24 cupcake liners and set aside.
In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
Scoop 2 spoonfuls of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
Place the chocolate in the refrigerator until fully set, at least 2 hours.

Pumpkin Pecan Granola

October 28, 2019 by Sarah Leave a Comment

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices! I’m taking a timeout to enjoy the flavors of fall. Lightly sweetened homemade granola topped on yogurt or with my favorite milk as a cereal, is a wonderful way to-do so!

Crunchy bits of oatmeal loaded with pumpkin seeds and pecans. Once the granola turns golden brown, remove it from the oven and let cool completely. During the cooling process it will crisp up making it a lovely snack or breakfast topper! The kids enjoy it as is, and I enjoy topping it on yogurt or in a bowl with our favorite milk.

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Pumpkin Pecan Granola

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices!

Prep Time5 mins

Cook Time25 mins

Course: Snack

Cuisine: American

Author: Sarah Ricci

Ingredients

2 cups Organic Old Fashioned Rolled Oats
1/3 cup Raw Pecans
2/3 cup Raw Pumpkin Seeds (pepitas)
1/4 cup Coconut Oil
1/2 cup Maple Syrup
3 tsp Organic Pumpkin Puree
1 tsp Cinnamon
2 tsp Pumpkin Spice
1 tsp Pink Salt

Instructions

Preheat oven to 325 degrees.
In a large bowl combine together the oats, pecans, seeds, spices and salt.
In a small glass dish warm the coconut oil in the microwave until melted. Whisk in the maple syrup, and pumpkin puree. Pour wet ingredients over the dry ingredients and quickly mix with spatula.
Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, stirring at the halfway point.
Once the granola turns golden brown, remove from oven and let cool completely. During the cooling process it will crisp up.
Enjoy by topping on yogurt or in a bowl with favorite milk.

Cashew Coconut Balls

September 11, 2019 by Sarah Leave a Comment

A quick and healthier sweet snack or lunch treat to keep Mama and the kids happy. I love snacking balls and these are one of my top favorites because they are made with cashew butter and unsweetened shredded coconut – whats not to love here, really?! Plus, this recipe only uses 4 simple ingredients and makes about 16 balls. We love them best cold and you can stash them in a freezer for up to 3 months!

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Cashew Coconut Balls

Cashew Coconut Balls are perfect for when you want something sweet and satisfying fast! This so simple 4-ingredient recipe is a perfect snack or lunch treat!

Course: Snack

Equipment

Food Processor or Blender

Ingredients

1 1/2 cup Organic Oatmeal
1/2 cup Honey
1/2 cup Cashew Butter or Peanut Butter
1/2 cup Unsweetened Shredded Coconut plus an additional 1/4 cup for rolling

Instructions

Place the oats in a food processor or blender and pulse until finely ground.
In a medium mixing bowl, stir together the cashew butter and honey until well combined. Add in the ground oats and coconut.
Use a spoon to scoop about a tablespoon of the mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 16 balls.
Place the coconut in a separate bowl or plate and roll the balls in the coconut to completely cover.
Store balls covered in the fridge for up to a week, or in the freezer for up to 3 months.

No Bake Cranberry Peanut Butter Bars

March 13, 2019 by Sarah Leave a Comment

Sweet, organic cranberries, salty pretzel pieces, oats, and creamy peanut butter make up these simple NO BAKE bars!! That’s right – give the oven a break and use only one bowl to whip up a batch of these treats! The best part about these bars is they have NO added refined sugars and are sweetened naturally with honey and Decas Farms organic dried cranberries!! Warning these NO BAKE bars will disappear fast, but they must stay cold after you make them!! We individually wrap and stash them away in the freezer making it convenient for on-the-go or after school snacks!

If you have a glass bowl heat the coconut oil in the microwave and mix with the honey and peanut butter until smooth. Next, crush down 2 cups of the salted pretzel sticks until you have 1 cup of crushed pretzels. The kids had fun doing this part, crushing the pretzels in a bag with a rolling pin! When the pretzels are crushed down to about one cup, you will want to mix the crushed pretzels, oats, and cranberries with the liquid mixture. Finally, press the bar mixture into a 9×9 inch pan lined with parchment paper and freeze for 30 minutes before cutting into bars. Wrap bars individually and store in freezer to serve as colds snacks.

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No Bake Cranberry Peanut Butter Bars

Simple, no bake, and kid-friendly cranberry granola bars. Made with creamy peanut butter, oats, pretzels, and sweet organic dried cranberries.

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Snack

Cuisine: American

Keyword: bar, cranberries, oats, peanutbutter

Servings: 4

Author: Sarah Ricci

Ingredients

1 cup Natural Peanut Butter or Favorite Nut Butter smooth or chunky
1/4 cup Honey
1/4 cup Coconut Oil
1 3/4 cup Old Fashioned Rolled Oats
2 cups Salted Pretzel Sticks crushed down to 1 cup
1 cup Decas Farms Organic Dried Cranberries

Instructions

Melt the Coconut Oil in the microwave and mix with the honey and peanut butter until smooth.
Crush down 2 cups of the salted pretzel sticks until you have 1 cup of crushed pretzels.
Mix the crushed pretzels, oats, and cranberries with the liquid mixture.
Press the bar mixture into a 9×9 inch pan lined with parchment paper. Freeze for 30 minutes before cutting into bars. Wrap bars individually and store in freezer to serve as colds snacks.

Notes

Bars hold well when cold. Because the base of this bar is raw/nut butter, as it gets to room temperature it becomes very soft. Best eaten straight out of the freezer.