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Heart-healthy, taste great


February is a celebration of matters of the heart. These heart-healthy recipes will ensure that you’ll avoid fattening junk food while enjoying a satisfying and nutritious mid-meal snack.

SPICY ROASTED CHICKPEAS

This high protein snack is low in fat and high in flavor!

1 (15-ounce) can chickpeas or garbanzo beans

2 teaspoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1. Heat oven to 400 F.

2. Using a colander, rinse and drain the chickpeas, shaking the colander to remove as much liquid as possible. Place the chickpeas on a rimmed baking pan. 3. Sprinkle the chickpeas with the olive oil and shake the pan to coat the chickpeas with oil. Season the chickpeas with the cumin, chili powder, salt and cayenne pepper. Shake the pan to coat the chickpeas with the spices.

4. Bake for 10 minutes. Shake the pan and return the chickpeas to the oven for another 10 minutes or until crispy.

FRUITY CHEESE BREAD

2 slices dense, multigrain bread

1 tablespoon low-fat cream cheese

8 blueberries or 6 peach, apple, banana or strawberry slices or a mixture of all

2 tablespoons peanut butter or nut butter

1 teaspoon honey

1. Place the slices of bread on a plate. Spread with a thin layer of the cream cheese. Top evenly with the fruit.

2. Place the peanut butter or nut butter and the honey in a small, microwave-safe bowl and mix well. Heat on high for 15 seconds or until the peanut butter melts.

3. Drizzle the nut butter mixture over the fruit. Cut the fruity cheese bread in half and then into quarters. Serve immediately. Serves 2.

CINNAMON APPLE CHIPS

4 Granny Smith or other tart apples

2 tablespoons stevia or sugar substitute

1 tablespoon ground cinnamon

Nonstick, butter-flavored cooking spray

1. Heat oven to 250 F. Line 2 baking sheets with parchment paper or aluminum foil.

2. Slice the apple into four sections. Cut out the core and the seeds. Slice the apples as thinly as possible. The slices don’t have to be uniform.

3. Place the sugar and cinnamon in a large bowl and mix well. Add the apple slices and toss until most of both sides of the apples are well coated. Place the apples, in a single layer, onto the baking sheets. Spray the apples with the cooking spray.

4. Bake for 1 hour, stir and spray the apples with more of the cooking spray. Continue baking until the apples are lightly browned and crisp, about 1 hour.

5. Set aside to cool and then transfer the apple crisps into an airtight jar or a sealable plastic bag. l

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com.

©2019 King Features Synd. and Angela Shelf Medearis

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