Snacks

Three Ways To Toast

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Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comCheers to these three toasts! Not to be confused with cheers-ing with a bubbly drink in hand because obviously that’s off my radar these days. Are you wondering if these toasts are equally as good though? Just about! 😉

Recently, I’ve had a lot of you ask me what I eat for breakfast on a daily basis and these three toasts deserve all the attention. I eat at least two to three of these each week without fail. They are filling and versatile but also paaaaacked with flavor!

The ezekiel bread has clean ingredients (unlike most breads) and is kept in the freezer so you won’t have to consume the entire loaf in only a few days. This is the main bread we keep in the house and Eric and I both love it! I linked my favorite ingredients below so you can toast with me throughout the week! 😉 Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com

Ingredients and what to do:

Peanut Butter Banana Toast:

After toasting the bread, spread desired amount of peanut butter on toast. Place banana slices onto the peanut butter and top with hemp hearts followed by sprinkling with salt. 

 

Avocado Toast:

After toasting the bread, spread desired amount of vegenaise on toast. Scoop half avocado onto the veganaise and gentle press down with a fork until evenly spread. Top with S & P followed by sprinkling with red pepper flakes.

Tomato Toast:

  • 1 piece Ezekiel Bread (toasted)
  • Vegenaise
  • 1 tomato (sliced)
  • S & P
  • A fried egg on top is deeeeelicious (optional)

After toasting the bread, spread desired amount of vegenaise on toast. Place tomato slices onto veganaise and top with S & P. A fried egg can be placed on top for a more protein-packed breakfast.

                            

Trail Mix Bark

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For about two weeks straight I craved (and made) a, “Trail Mix” smoothie from this book. As tasty as this smoothie is, I wanted something to have on hand at school that I could have a few bites here and there to cure those pregnancy cravings. I have a feeling I’ll be making this often and switching out the ingredients to whatever we had on hand. You can do the exact same. 🙂 Happy trails! 

Ingredients: 

What to do: 

Line an 8 x 8 pan with parchment paper. Set aside. In a microwaveable dish, melt coconut oil. Once it’s melted, add cocoa powder and thoroughly mix. Pour the entire mixture onto the parchment paper. Sprinkle all desired toppings onto the mixture. Place in the freezer for 30 minutes or more if needed. Remove from freezer and break into pieces. Enjoy!

*Keep in refrigerator in an airtight container.

 

Spinach Dip and Homemade Bread

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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.

 

Homemade 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, salt 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

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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

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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!

 

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