Snacks

Spinach Dip and Homemade Bread

Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.comSpinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com This dip and bread have been a staple at every single Christmas since I could get my hands in the kitchen. It’s mouth watering, addicting, my go-to appetizer and a HUGE hit! It is extremely easy and you’ll look like you slaved all day. 😉 It is the perfect appetizer for the holiday season!Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com


Spinach Dip ingredients:

  • 1 cup mayonnaise
  • 1 (16 oz) Stonyfield Plain Organic Greek Yogurt
  • 1 (1.8 oz) package dry leek soup
  • 1 10 oz. package of frozen spinach (thawed and drained)


What to do: 

In a large bowl, stir all ingredients together until thoroughly mixed. Cover and refrigerate overnight. Easy peasy.


 


Soda Bread ingredients: 

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg lightly beaten
  • 2 cups Stonyfield Plain Organic Greek Yogurt
  • 1/4 cup butter, melted

What to do: 

Preheat oven to 325 degrees F. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, and baking soda in a large bowl. In a separate bowl, mix egg and yogurt together. Add the egg and yogurt mixture to the flour mixture. Gradually add butter and mix until moistened. Pour into the prepared pan. Bake for 65 to 70 minutes or until you can insert a toothpick and it comes out clean. Remove from the oven and let it cool completely. Cut into cubes for serving!


*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Easy Peanut Butter Granola


Ingredients:

  • 2 cups oats
  • 3/4 cup organic, creamy peanut butter
  • 1/4 cup ground flaxseed
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • pinch of salt
  • banana (optional)
  • chocolate chips (optional)
  • milk (optional)



What to do:

Preheat oven to 325 degrees. Thoroughly mix all dry ingredients together in a large bowl. Line a large baking sheet with parchment paper. Pour ingredients onto baking sheet and evenly spread. Bake in oven for about 25 minutes. Stir every few minutes so it doesn’t burn.

My absolute favorite way to eat this granola, (and in some ways almost completes it for me) is to serve it in a bowl with some milk, a sliced banana, and sprinkled with dark chocolate chips. Of course, the amount of each topping is all based on your liking. No matter what though, it is pure heaven!


 

No Bake Pumpkin Cocoa Energy Bites


Ingredients:

  • 1 1/4 cup oats
  • 1 Tbsp cocoa powder
  • 1 Tbsp cacao nibs
  • 1/3 cup pumpkin puree
  • 1/3 cup almond butter
  • 2 Tbsp maple syrup
  • 1.5 tsp pumpkin pie spice



What to do:

In a mixing bowl, combine all dry ingredients. Add remaining ingredients. Stir. Line a baking sheet with parchment paper. Roll the energy bites into one inch balls and place on the baking sheet. Refrigerate for about an hour. Enjoy!


 

No Bake Chocolate Peanut Butter Bars

To be honest, I’m dragging a little this week. One thing that always helps give me more energy though, are clean eating snacks that taste delicious! These bars have cocoa powder (instead of chocolate chips) which has the potential to lower LDL cholesterol, reduce the risk of blood clots, increase blood flow to the arteries, lower high blood pressure, boost cognitive performance and provide essential minerals such as calcium and potassium. Ground flaxseed is great for the heart and chia seeds are a superfood that has omega-3 fatty acids, protein, fiber, and antioxidants. The benefits are all wrapped up into one snack to give you energy and so many other healthy benefits. You won’t be sorry you made this! 🙂


Ingredients:

  • 1 cup oats
  • 1 banana (mashed)
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 2 Tbsp ground flaxseed
  • 1 Tbsp chia seed
  • 1 scoop collagen peptides



What to do:

Mash the banana separately. In a mixing bowl, combine all dry ingredients and add the banana. Stir together until thoroughly mixed and it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.


 

Key Lime Pie Bars

Key Lime Pie Bars--Recipe at: stephanie-spring.comKey Lime Pie Bars--Recipe at: stephanie-spring.comKey Lime Pie Bars--Recipe at: stephanie-spring.com Key Lime Pie Bars--Recipe at: stephanie-spring.com My craving for citrus-y fruits have been through the roof lately for no apparent reason. If I can make a nutritious snack that feeds the craving though, I go for it. Key lime pie has been on my mind lately but I don’t want all the extra sugar. Plus, with school being right around the corner I am spending some much-needed time in the kitchen prepping for snacks and yummies that I can make quickly throughout the week. The result? Key Lime Pie Bars. Deeeee-licious! Also…five ingredients? Easy as pie! (Except pie isn’t quite this easy). 😉 Key Lime Pie Bars--Recipe at: stephanie-spring.com Key Lime Pie Bars--Recipe at: stephanie-spring.comKey Lime Pie Bars--Recipe at: stephanie-spring.com Key Lime Pie Bars--Recipe at: stephanie-spring.com


 Ingredients: 

  • 1 cup unsalted cashews
  • 1 cup almonds
  • 16 dates (cut in half or more)
  • Juice of 3 limes
  • 1/2 cup shredded coconut



What to do: 

Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.