Apples with Honey on Toasted Parmigiano-Reggiano Baguette

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What You Will Need:

2 Large Honey crisp Apples, sliced thin

Parmigiano-Reggiano, sliced thin

Honey (Be sure to buy local honey, it will help with any allergies you might have.)

French Baguette Loaf, sliced thin

1 tsp Cinnamon

*Directions

Prep your Mis en Place (I still love saying that.)

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Heat your oven to 400.

On a cookie sheet lay out the sliced baguette and with a brush, brush on some honey.

Toast in the oven for 5 minutes, then pull out of the oven, add the parmigiano-reggiano and toast for 5 more minutes. The cheese should be melted and the bread crispy.

Place the sliced apples on top of the warm cheese, then drizzle with honey and dust with cinnamon.

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Serving size is 4 slices:

172.5 cals, 6.6 G fat, 16.6 G carb, 11.5 G pro, 1.9 G sugar

This is sooo delicious as a breakfast or a sweet and savory hors d’oeuvre.

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Plantain Chips

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What You Will Need:

1 Bunch of Plantains peeled and sliced

1/4 C coconut oil

1 Tbs sea salt

*Directions

Slice the plantains into 1/4 inch slices and set aside.

In a pan on medium high heat, melt the coconut oil.

Carefully place the plantain slices in the pan and cook for 3 minutes on one side then flip and cook for 3 more minutes on the other side.

Remove plantains from the oil and either set on a drip pan or on a paper towel.

Sprinkle with sea salt.

Allow plantain chips to cool and dry.

*Serving size is 30 chips

150 cal, 8 G fat, 19 G carbs, 2.1 G fiber .7 G pro, 1 G sugar

I love plantain chips with guacamole as a post workout snack!

Stuffed Medjool Dates

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What You Will Need:

2 Large Medjool dates or 6 small dates

1 Tbs almond butter

*Direction

slice the dates in half-length wise BUT do not slice all the way through.

With a small spoon drizzle the almond butter into the opening if the date.

*Serving is 2 Large stuffed medjool dates or 5 stuffed small dates

227 cal 9 G fat 39 G carb 5.5 G fiber 4.4 G pro 32 G sugar

 

* I will eat these as a snack or as a small dessert. I don’t let the sugar content bother me one bit because it comes from a natural source of a fiber filling fruit.

Fresh Basil Humus

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What You Will Need:

2 C of chickpeas soaked overnight (or if you are in a hurry, use 2 cans of chick peas. Make sure to wash and drain them.)

1 Bunch of radishes ends removed then diced

1 bunch of fresh basil, chopped

2 lemons, juiced

2 large cloves of garlic, minced

 

Directions:

In a blender add garlic, chickpeas, and basil.

blend until smooth, then add the lemon juice, and salt.

Blend for about 1 more minute to infuse the humus with all of the ingredients.

Scoop out the humus into a large bowl and fold in the radishes. The radishes help add extra bulk and fiber.

 

*I like to use endive leaves, or English cucumbers as chips for my humus.

*Serving size is a 1/2 C: 73.5 Cal, 16.1 G carb 4.4 G fiber 3.6G pro 1.7 G sugar