is for the cooking novice like myself. An incredibly easy recipe found while flipping through the most recent issue of Whole Living. My child is a very picky eater so I have to use some trickery when offering up healthy snacks – however she does surprisingly loves these. But it’s the perfect time of year to make Apple Chips, since fall is apple picking season (find a great resource here).
It’s better to use sweeter apples (I prefer honey crisps), but all you need to do is slice the apples of your choice crosswise 1/8 inch thick and remove the seeds. From there you simply heat the oven to 225 degrees, and bake them on a baking sheet lined with parchment paper for 1 1/2 hours. Flip the chips then continue baking for about another hour until crisp. Such a tasty and simple snack!
granola, rawnola. I came across it at Le Pain Quotidien in Philadelphia a few weeks ago and because I’m a fan of pretty much all things they make, quickly jumped on picking up a bag. It’s made from all things good – flax seeds, sunflower seeds, almonds, pumpkin seeds, goji berries, and that’s just a few of what’s in their. Raw and ridiculously healthy, try it. Really nothing to lose!
Posted in Food
Tagged almonds, dash of curry, flax seeds, goji berries, healthy, le pain quotidien, pumpkin seeds, raw, rawnola, snack, sunflower seeds
as this week’s guest hunter is Lisa Rondholz. She was born in the Garden State and lucky for me, was my neighbor growing up. She was always cutting-edge and surely the coolest kid on the block. She now lives in Park Slope, Brooklyn and is getting married this August (congrats Lisa!). She has worked at Paul Smith for 8 years and often gets the opportunity to travel for work to LA, San Francisco, Vegas and London. And much like us here at threetwentyeight, she enjoys all things food and delicious cocktails.
She’s smart, an individual and very refreshing – so take a look what is topping Lisa’s list by READING ON.
Posted in Guest Hunter
Tagged brooklyn, caroline thaw, chukka boots, guest hunter, la esquina, lisa rondholz, madewell skimmer, paul smith, primarily primates, rag & bone harrow boot, repop, satomi kawakita jewelry, scissor lamp, snack, totally bruce, vans sneakers, vintage industrial shelving
like an easy, yummy and totally healthy snack. Not a bad combination. Take some fresh strawberries, dip in Greek yogurt, load them onto pan lined with parchment or wax paper, freeze, and you’ve got Yogurt-Covered Strawberries. It’s that simple.
Trader Joe's Sea Salt & Turbinado Sugar Dark Chocolate Almonds
to former Guest Hunter, Jen Gilmore for the introduction. We met up earlier this week after she had made a trip to Trader Joe’s and picked up their Dark Chocolate Almonds. They have sea salt and turbinado sugar; the perfect combination of salty and sweet – totally delicious. Luckily for us, they’re made out of dark chocolate, California-grown dry roasted almonds, raw sugar, and course sea salt, so they’re sort of healthy indulgence.. right?
We’ve all heard..
store bought microwave popcorn has health risks associated with it. In fact, a while back Rene did a post on DIY Microwave Popcorn, which is a great alternative. Well, now us popcorn lovers (who also appreciate instant gratification) have another option – Quinn Popcorn. It’s self-described as “microwave popcorn reinvented” and for good reason. It’s made from corn that’s organic, natural ingredients and even uses recycled, compostable paper. The flavors (Parmesan & Rosemary, Vermont Maple & Sea Salt and Lemon & Sea Salt) sound absolutely delicious and are available online as well as select retailers. Oh, and if you didn’t love the concept as is, the company was founded by a smart, young couple in Massachusetts who starting making the product in their kitchen and make business decisions over a lovely dinner for two. Bet you can’t resist picking up a bag now.
Photo: Quinn Popcorn
Posted in Food
Tagged compostable paper, food, healthy, lemon & sea salt, microwave popcorn, natural ingredients, organic corn, parmesan & rosemary, quinn popcorn, recycled paper, snack, vermont maple & sea salt
Kids can be..
Goodbyn Bynto Kit
picky eaters. Well, grown ups can too, but who really likes having their food all jumbled together? The bynto kits from Goodbyn keep everything in place, as it should be. Depending on which you choose, there are three or five compartments in each lunch box, and they come in an assortment of colors. They’re dishwasher safe, 100% recyclable, BPA free, made in the USA and even come with a drink bottle too. As an added bonus there are stickers for kids to personalize their own kit, so there are no more lunch time mix-ups.
Such a simple..
and delicious snack but often overlooked. I need something sweet after dinner and frozen grapes are my preferred treat when I am trying to eat healthy. I wash the fruit, put them in a bowl, stick it in the freezer, (usually forget about them) and find an unexpected snack later on. It’s almost like having a bite size grape ice-pop, without all of the added sugar. Good stuff!
Photo: Stylish Cuisine
and delicious. A recipe for granola bars from Fitness Mag that doesn’t seem too complicated. It uses such good ingredients – walnuts, dark chocolate and flaxseeds. These guys are totally customizable by adding a little more of this or a little less of that. A great snack, made in under an hour and not processed. Homemade, so they don’t come individually packaged – which means they’re good for the environment too.. really there’s no excuse for not trying them, right?!
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips
1. Preheat oven to 325 degrees. Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray. Set pan aside.
2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger. Add egg, applesauce, honey, brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.
3. Spread mixture evenly in prepared pan. Bake for 30 to 35 minutes or until lightly browned around edges. Cool completely on a wire rack. Use edges of foil to lift cooked granola from pan, and cut into bars.
Photo: Fitness Magazine
Roasted Beet Chips
in the form of a chip. A few weeks ago it was kale, this time beets. I found this recipe on Martha Stewart – usually her recipes are bit too complicated for me or require at least one ingredient I’ve never heard of, but this one is totally doable!
2 medium beets
1 teaspoon extra-virgin olive oil
1. Preheat oven to 350 degrees, with racks in upper and lower thirds.
2. Peel beets and slice 1/16 inch thick.
3. In a large bowl, toss beets with extra-virgin olive oil
4. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each.
5. Bake about 20 minutes (until edges of beets begin to dry out).
6. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color.
7. Transfer to a wire rack; chips will crisp up as they cool.
Photo: Martha Stewart