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Easy Caprese Bites | Day 6 of #30DaysOfBlogging

· FEEL-GOOD FOOD

Easy Caprese Bites | Day 6 of 30 Days of Blogging

I love a good caprese salad.

It's one of my all-time favorite lunches - but it can also make a quick and easy snack as well! Eating snacks that are wholesome and delicious can be a real challenge, and it can take a little planning ahead.

With just a little bit of prep, you can whip up a batch of these super easy caprese bites - a twist on the classic salad. This tasty snack will satisfy your afternoon hunger, as it's packed with healthy fats and protein that will curb your cravings.

For this recipe, I was able to find all the ingredients (except for my home-grown basil) at Aldi. If you know me well, you know that Aldi is my absolute favorite grocery store, so I'm excited to provide a recipe that is both nutritious and affordable.

Whether you're looking for a fresh game-day snack to balance out all the nacho dips or simply needing to satisfy your afternoon cravings, these simple caprese bites are the perfect solution. Give them a try and let me know what you thought in the comments!

 

Caprese Bite

 

Easy Caprese Bites

Ingredients

  • cherry tomatoes
  • fresh basil leaves
  • sliced Italian dry salami
  • fresh mozzarella balls (I sliced each ball in half)
  • balsamic vinegar
  • toothpicks

Directions

  1. Layer a tomato and basil leaf on a toothpick
  2. Fold up a slice of salami and skewer onto toothpick
  3. Slice a mozzarella ball in half and skewer onto the end of the toothpick
  4. Finish off by drizzling with balsamic vinegar

Enjoy!

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Easy Caprese Bites

Peanut Butter Strawberry Breakfast Bars

· FEEL-GOOD FOOD

I don't know about you, but I'm constantly rushing out of the house in the morning. I sleep as long as possible (and maybe push the snooze a few times), quickly get ready for work, pack my lunch and then...

Rumble. My stomach growls. But I need to head out the door - no time for a healthy, hot breakfast.

It's good to keep a few grab-and-go items in the house for those rushed mornings. Protein bars are an excellent option, but they usually cost a pretty penny. And on top of that, some of these processed bars are made with some sketchy ingredients. If you want to save a buck on breakfast bars and also know which ingredients are in your food, this recipe is for you!

Truth be told, I had a few bags of freeze-dried strawberries from Trader Joe's in my pantry that came to me in a teacher gift. I wasn't quite sure how I was going to use all of them, but these bars were the perfect answer. Who knew that peanut butter and strawberries could be a good combo?

Well, it turns out that they are! And on top of that, these bars are packed with natural protein to fuel your morning - perfect for grabbing on your way out the door!

Scroll down for the recipe!

Ingredients:

  • 4 cups freeze-dried strawberries
  • 3 cups old fashioned oats
  • 1/2 tsp salt
  • 1 1/3 cups natural peanut butter
  • 1/2 cup honey

Directions:

  1. Prepare a 9x13 jelly roll pan with wax or parchment paper and set aside.
  2. In a food processor or blender, process dried strawberries until mostly powdered.
  3. With an electric mixer, combine dry ingredients.
  4. Add peanut butter and honey. Mix until well blended.
  5. Press mixture into prepared pan. Refrigerate bars for an hour, then cut into 12 squares. Bars can be stored in the fridge for a week or frozen.

Enjoy!

xo, Rachel

Low Carb Pumpkin Muffins with Cream Cheese Glaze

· FEEL-GOOD FOOD

Low-Carb Pumpkin Muffins with Cream Cheese Glaze

Happy fall!

This past month has been crazy busy, but I wanted to share something extra sweet with you! If you're a pumpkin lover, you'll love this pumpkin muffin recipe. And what could be better than topping them off with a sweet cream cheese glaze? Personally, I can't think of a better combo.

What I love about this recipe is that whether you enjoy eating low-carb or not, you'll love these muffins because of their density. The texture is so satisfying due to the moisture of the pumpkin and the density of the almond flour. The only drawback is that this recipe contains some ingredients that may not be in the average baker's pantry. But if you're willing to venture into the health market (or follow the links to buy those ingredients on Amazon), you'll be all set up for future carb-conscious baking as well!

Be sure to store these muffins in the refrigerator for up to a week to keep them fresh. Give them a try, and let me know your thoughts in the comments below!

 

Ingredients:

Muffins:

  • 15 oz can of pumpkin (or 1-2 cups of fresh pumpkin puree, if you're fancy)
  • 1 cup granular sweetener (I use erythritol)
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup almond flour
  • 2/3 cup coconut flour
  • 1 T pumpkin spice
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Glaze:

Directions:

  1. Preheat oven to 350 degrees and prepare your muffin pan with liners or nonstick spray. Set out your cream cheese to soften.
  2. In an electric mixing bowl, combine pumpkin, sweetener, vanilla, and eggs. Beat until the texture is light and fluffy.
  3. In a medium bowl, combine the rest of the muffin ingredients. Add slowly to pumpkin mixture, until fully combined.
  4. Spoon batter into prepared muffin pan and bake for 30 minutes, or until a toothpick comes out clean.
  5. While muffins are baking, combine all glaze ingredients in an electric mixer until fully combined.
  6. Allow muffins to cool for about 5-1o minutes. Spoon a dollop of glaze onto each muffin while still warm so that the glaze is slightly melted.
  7. Cool completely and store for up to 1 week in the refrigerator.

 

Enjoy, friends!

-Rachel

Low-Carb Pumpkin Muffins with Cream Cheese Glaze

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