Email this page  Print this page

Snack time!

Art Smith, award-winning chef and author provides some snack recipes that are healthy – and yes, tasty, too

Art Smith, award-winning chef and author provides some snack recipes that are healthy – and yes, tasty, too

Ginger-Pear Oat Smoothie

Makes about 16 ounces – serves two

1 cup skim milk or plain nonfat yogurt
1 small ripe pear, cored, skin on
½ banana
½ cup oatmeal
½ teaspoon minced fresh ginger
1 tablespoon flax oil, optional
4 ice cubes

Puree all ingredients in a blender until smooth and creamy, about 5 to 10 minutes to ensure the ginger is well blended.

Per 8 oz. serving: 150 calories, 1.5 g fat (2% DV), 0 g saturated fat (0% DV); 0 mg cholesterol (0% DV), 55 mg sodium (2% DV), 30 g carbohydrate (10% DV), 4 g fiber (16% DV), 13 g sugars, 6g protein, (8% DV) vitamin C, (15% DV) calcium

High-Powered Snack Mix bMakes about six cups

Serves eight

2 cups old-fashioned oatmeal (uncooked)
½ cup honey
½ teaspoon cinnamon
½ teaspoon salt
1 cup dried fruit, such as apricots, figs or prunes, sliced julienne style
½ cup walnuts
½ cup dry roasted sunflower kernels
1 cup Life cereal
1 cup Quaker Oatmeal Squares

Preheat oven to 325 degrees. Place oatmeal in large roasting pan. Drizzle with honey, then sprinkle with cinnamon and salt. Pop it into the oven for a minute or two, then stir until the oatmeal is evenly coated. Bake until golden brown, about 20 minutes, stirring every 5 minutes or so to prevent clumping. Remove from oven, stir in dried fruit, walnuts, sunflower kernels and stir to combine. Add Life and Oatmeal Squares gently toss to mix. Store in airtight plastic containers.

Per serving: 340 calories, 11 g fat (17% DV), 1 g saturated fat (5% DV); 0 mg cholesterol (0% DV), 230 mg sodium (10% DV), 57 g carbohydrate (19% DV), 5 g fiber (20% DV), 32 g sugars, 7 g protein, 2% DV vitamin A, 2% DV vitamin C, 6% DV calcium, 30% DV iron

Snickerdoodle Mini Muffins

 3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 cup all-purpose flour
1-1/4 cup whole-wheat flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup apple juice
1 egg, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla

Heat oven to 400 degrees. Spray bottoms only of mini muffin pan cups with cooking spray.

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, combine all-purpose flour, whole-wheat flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl; mix well. In small bowl, combine apple juice, egg, oil and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.

Bake 14 to 18 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Per serving (serving size 3 mini muffins): Calories: 170 (8% DV);

Calories from Fat: 50; Total Fat: 6 (9% DV); Saturated Fat: 1 (4% DV); 

Trans Fat: 0; Cholesterol: 20 (6% DV); Sodium: 180 (8% DV); Total Carbohydrate: 27 (9% DV); Dietary Fiber: 2 (10% DV); Sugars: 11; 

Protein: 3 (7% DV); Vitamin A: 0 (0% DV); Vitamin C: 0 (0% DV); Calcium: 40 (4% DV); Iron: 1 (8% DV). 

Source: Quaker Oats