Happy National Junk Food Day!
Today only, enjoy 20% off all Junk Food Clothing in stock at Lilac And Lilies Boutique. These tee’s are a celebrity favorite being sported by Harry styles, Demi Lovato and even Kourtney Kardashian. Come grab a one-of-a-kind graphic tee made in L.A.
With Bikini Season in full Swing and Miami Swim Week upon us, you may be feeling a little more health conscious… don’t worry, I’ve got you covered! I’m sharing my absolute favorite healthy snack alternatives to satiate even your strongest cravings.
Crunchy Roasted Chickpeas
Recipe Source : Chowhound.com
- 2 (15ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
Easy Oven Baked Zucchini Chips
Recipe Source: Tablefortwoblog.com
- 1 large zucchini
- 2 tbsp olive oil
- Kosher salt
- Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Chocolate Drizzle Popcorn
Recipe Source: Cdkitchen.com
8 cups popped popcorn
1/2 cup white chocolate chips
1/2 cup milk or dark chocolate chips
While warm, sprinkle the popcorn with salt to taste. Spread popcorn about 1-inch deep on a baking sheet.
Melt white chocolate chips and dark chocolate separately in a double boiler. Stir the white chocolate often to prevent scorching.
Immediately dip a fork or chopstick into the white chocolate and wave it over the popcorn, continuing until all white chocolate has been used. Repeat with milk or dark chocolate.
Place baking sheet with popcorn in refrigerator for 30 minutes, or until chocolate is very firm. Transfer to sealed plastic bags.
Those are just a few of my favorite healthy recipes I’ve found over the years. I’ve got many more up my sleeve, so keep checking back to see more health conscious recipes shared in the future!