Food from the Hart

Posts Tagged ‘healthy snacks’

Skeleton Fingers

In Recipes on October 9, 2011 at 5:38 pm

Yield: 8 servings

Cooking Time: 20 minutes

The delicate stalks of white asparagus looks strikingly similar to severed appendages.  A few minutes in the oven and a little seasoning, they taste wonderful and are healthy.  If you’re in a particularly festive mood, tell your guests they are the fingers from last years Halloween party attendees…

2 pounds white asparagus, rinsed and trimmed

5 cloves garlic, minced

Kosher salt and pepper to taste

1 lemon, halved, seeded

2 tablespoons thyme, minced

3 tablespoons canola oil


Preheat oven to 400 degrees. Prepare a sheet pan by lining with aluminum foil.

Place asparagus on the prepared pan in a single layer and coat with canola oil.

Sprinkle with minced garlic, salt and pepper.

Roast in oven for 12-15 minutes until lightly brown and fork tender.

Remove from oven and garnish with lemon juice and thyme. Serve warm.


Crunchy Roasted Chickpeas

In Recipes on April 13, 2011 at 8:19 pm

Yield: 3-4 cups

Cooking Time: 20 minutes

1 15 oz can chickpeas, rinsed, drained and dried very well

2 tablespoons canola oil

1 1/2 teaspoon sweet paprika

1 1/2 teaspoon hot paprika

1/2 teaspoon Kosher salt

Zest of one lemon

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme


Preheat oven to 425 degrees.  Place the oven rack in the upper 1/2 of the oven.

Pour chickpeas into a rimmed baking sheet in a single layer.  Bake for 10 minutes then take out and shake the pan.  Return to the oven and bake for another 10 minutes until the chickpeas turn crisp.

Meanwhile, mix canola oil, paprikas, salt, zest, rosemary and thyme in a mixing bowl.  Add the chickpeas and toss until coated. Return the chickpeas to the baking sheet and bake for another 5 minutes.  Serve warm.

Crispy Kale Chips

In Recipes on March 27, 2011 at 11:17 am

Yield: 6-8 servings (as a snack)

Cooking Time: 20 minutes

This might sounds a little strange, but these guys satisfy the salty crunchy craving of potato chips with out the fat.  Even better, they only take 20 minutes to prepare!

1 head of flat leaf kale (plain)

1/4 cup grated parmesan

Kosher salt

Red pepper flakes

Non-stick cooking spray

1 lemon, juiced


Preheat oven to 400 degrees.

Cut the stems off each leaf and then remove the leaves from the center stems leaving only leafy greens behind. Toss the stems – they are tough and bitter.

Throughly wash the kale and dry using a dish towel or salad spinner.

Spread the dried kale in a single layer on a baking sheet lined with parchment paper. Sprinkle grated parmesan over the kale. Season liberally with kosher salt.  Add the red pepper flakes based on how spicy you would like the chips to be. Spray the kale with a non-stick cooking spray and place in the oven for 15 minutes until the kale is crispy and parmesan turns light brown.

Remove from oven and lightly drizzle with lemon juice.  Serve.

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