National Junk Food Day: Healthy Options
In honor of National Junk Food Day, and because we love you so much, Farmview is sharing those secrets with you. Whether you crave salty, savory snacks or sweet treats, Farmview has found a way to make each craving a healthier one. Read on and explore even more ways to create your favorite healthy junk food at home.
Sea Salt and Vinegar Zucchini Chips
- 4 cups thinly sliced zucchini (about 2-3 medium zucchini)
- 2 tbsp. extra virgin olive oil
- 2 tbsp. white balsamic vinegar
- 2 tsp. coarse sea salt
Use a mandolin or slice zucchini as thin as possible. In a small bowl whisk olive oil and vinegar together. Place zucchini in a large bowl and toss with oil and vinegar.
To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees for 2-3 hours. Rotate half way during cooking time.
If you have a food dehydrator: Add zucchini in even layers to a food dehydrator then sprinkle with coarse sea salt. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
Let cool and store chips in an airtight container.
Buffalo Cauliflower Bites
- 6 cups fresh cauliflower florets
- 2 tsp. garlic powder
- 1 tbsp. butter, melted
- 3/4 cup hot sauce
- A pinch of salt
- A pinch of pepper
Preheat oven to 450 degrees. Spray a baking sheet with olive oil and set aside. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.
Bake for 20 minutes.
Cranberry Vanilla Energy Bites
- 1/2 cup raw cashews
- 1/2 cup raw almonds or almond meal
- 1/2 cup dried cranberries
- 1/2 cup chopped dates, about 6-7 dates
- 1/2 tsp. vanilla extract
- Pinch of salt
In a high speed blender or food processor, add the cashews and almonds. Pulse until they are finely ground, careful not to turn them into nut butter. Add in the remaining ingredients and blend or pulse until everything starts to come together.
Scrape down the sides several times and add up to 2 tbsp. of water. You may need to remove the mixture and place it into a bowl and mash it together with your hands or a spatula.
Form into approximately 20 balls about 2 tsp. each. Store the energy bites in an airtight container in the refrigerator
FroYo Berry Bites
- 1/4 cup crushed almonds or almond meal
- 2 tbsp. coconut sugar, (more for a sweeter FroYo Bite)
- 2 tbsp. coconut oil, melted
- 3/4 cup plain Greek yogurt, low-fat
- 2 tbsp. honey
- 1 1/2 cups fresh chopped strawberries and/or raspberries
- 6-cup muffin tin and liners
Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
In a medium bowl, mix together yogurt and honey. Spoon 2 tbsp. into each muffin cup, covering the crust.
Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!