When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!
Pesto Dip Pepper Poppers
Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.
Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
Enjoy!
Sweet Potato Mini Egg Cakes
These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want – it's great to sweeten cocktails!
Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
Store in an airtight container in the fridge for 2-3 days.
Enjoy!
Notes
These may start to “weep” some liquid after 2-3 days. If that happens, you can re-roll them in sugar to extend their life.
Use on charcuterie platters, baked brie, atop desserts or cocktails.
Use vanilla bean or orange zest to vary the flavor.
Coat insides of 2 large microwave-safe mugs with oil or butter.
Place cranberries and 1 tablespoon champagne in small bowl. Microwave on HIGH 10 seconds; drain. Divide cranberries and place in bottom of mugs.
Whisk together whipped cream, egg whites and cake mix in medium bowl. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minutes 30 seconds or until set. Invert each cake onto a plate. Spoon 1 ½ tablespoons champagne over top of each cake. Serve with additional whipped cream, if desired.
Wild Rice, Apple & Mushroom Salad with Spicy Pecans
Ingredients
2cupswild rice
1teaspoonfine sea saltdivided
1cuppecan halvestoasted and chopped
3tablespoonsbrown sugar
⅛teaspooncayenne pepper
3tablespoonsolive oil
2medium leekshalved lengthwise and thinly sliced
12ouncemushroomssliced
1tablespoonminced fresh rosemary
1honeycrisp applecored and diced
¼cupchopped parsley
Instructions
Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
In a small saucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
Drain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
1refrigerated pie crustsoftened as directed on package
Instructions
Preheat oven to 400°F. Coat four 10-ounce oven-safe custard dishes with 1 tablespoon canola or olive oil; place on baking sheet and set aside.
Heat 2 tablespoons oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus; cover, reduce heat and simmer 10 minutes or until sauce is thickened. Add cooked chicken.
Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhand, cutting 4 rounds total. Discard remaining crust.
Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie.
Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
Traveling can be stressful – not just mentally but physically, too. Thankfully, Terry Naturally is here to the rescue! Check out these 5 must-have supplements to pack this travel season!
1. Ashwagandha: to reduce stress
2. Probiotics: to ease occasional digestive discomfort
3. Melatonin: for a good night’s sleep
4. Andrographis: to support immune health
5. CuraMed Acute Pain Relief: to relieve pain and reduce sore muscles
BONUS: AnxioCalm
Terry Naturally’s AnxioCalm is perfect for everyday use, or occasionally when you need the extra support. It provides relief when you need it, without drowsiness or mental fogginess.*
Looking for more travel essentials? Keep scrolling for two natural recipes that are perfect for on-the-go and for when you come home!
DIY Pain Relief Essential Oil Roller*†
Got Pain?*† Pair this DIY essential roller with with Curamin® Extra Strength for the ultimate pain relieving combination.*† It’s the safe, effective, and easy way to relieve pain today.*† Perfect to store in your carry-on bag and take with you on-the-go!
Ingredients
5 Drops Lavender Essential Oil
5 Drops Peppermint Essential Oil
1 Drop Clove Essential Oil
Coconut Oil or Carrier Oil of Your Choice
Method
Add essential oils.
Fill with coconut oil or carrier oil of your choice.
Roll where it hurts.
Enjoy!
Soothing Bathtub Soak*†
Do you have sore, achy muscles after a long day of travel? For optimal pain relief, take Curamin® Extra Strength, and then relax with this soothing bathtub soak recipe. You’ll feel the aches and pain melt away.*†
Ingredients
1 Cup Epsom Salts
1/2 Cup Baking Soda
4 Drops of Lavender Essential Oil
4 Drops of Peppermint Essential Oil
1 Drop of Eucalyptus Essential Oil
Method
Mix epsom salts and baking soda together in a bowl.
Add essential oils. Mix well and store in an airtight container.
Add 2-3 tablespoons to your next bath, and let your body relax.
Enjoy!
These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, or cure any disease.
