Do you ever get super hungry late at night, but don’t want the guilty conscious of eating after 8pm? Well, here are some healthy recipes to try that may not make you feel quite as guilty the next time you walk into the kitchen late at night looking for something to make your stomach stop growling!
AVOCADO DIP: Who doesn’t love avocados?! Try this avocado dip recipe (also makes a good spread). What you’ll need: 2 avocados (peeled), juice of ½ lime, 1 small tomato (diced), 1 jalapeno pepper (diced), 1 close garlic (minced), 2 tablespoons chopped cilantro, ¼ cup plain Greek yogurt, ½ teaspoon cumin, ½ teaspoon black pepper, and Sea or Kosher Salt. In a mixing bowl, add the avocados and lime juice. Mash with a fork or potato masher, then add the rest of the ingredients. Stir until combined and refrigerate until ready to eat!
ALMOND BUTTER AND BANANA SANDWICHES: Try these healthy, cute and little banana sandwiches! What you’ll need: 1 banana (sliced), 1 tablespoon almond butter, 1 tablespoon coconut flakes (unsweetened), 1 tablespoon cacao nibs (optional), dash of cinnamon (optional), 1 – 2 granules Himalayan sea salt (optional). First, you need to peel and slice a banana. Add the almond butter and coconut, as well as the other ingredients. Close the sandwiches and place in the freezer. Let them set for 20 – 30 minutes before eating!
SWEET POTATO CHIPS: These are an awesome alternative to traditional potato chips and French fries. What you’ll need: 1 medium organic sweet potato, 1 tablespoon extra virgin olive oil, ½ teaspoon curry powder, and salt. Preheat your oven to 275 degrees. Scrub potatoes and pat dry. Slice into 1/16” – 1/8” round pieces depending on your thickness preference. In a mixing bowl, add the sliced potatoes and oil. Bake for 40 minutes, turning the potatoes over and baking for another 40 minutes. Remove from the oven once the edges are crispy. Sprinkle them with curry powder. Let the potato chips cool at room temperature. You can store these in a container for three days!
NONFAT GREEK YOGURT: Make some homemade Greek yogurt! Here’s what to do: First, heat up half gallon of milk. Simmer the milk on the stovetop over medium low heat, uncovered until below boiling. (Make sure the pot has a lid so you can cover it later.) Next, cool the milk. It should be cooled until it’s warm to the touch. Add ½ cup yogurt. Remove a cup of warm milk and whisk half cup plain yogurt into the cup of milk. Whisk it back into the pot of warm milk. There are different methods to let the yogurt sit. Here’s one: cover the pot, wrap in towels, and place in the oven with only the oven light on. Lastly, strain the yogurt to thicken and add toppings!
SKINNY NUTELLA SPREAD: This spread is a much healthier version of Nutella! What you’ll need: 1 cup hazelnuts (skinned), ¾ cup chocolate chips, ¾ cup lite coconut milk (canned), 1 ½ tablespoons mild honey, and a pinch of Kosher or sea salt. Preheat the oven to 275 degrees. Spread hazelnuts on a cookie sheet and roast for about 15 minutes. Remove and wrap the hazelnuts in a kitchen towel. Let cool for 10 minutes. Remove skins by rubbing with kitchen towel. Add chocolate chips, milk, honey, and salt in a saucepan on low heat until the chips are melted completely. Remove from heat and let cool. Add the hazelnuts to a food processor and pulse for five minutes. Add chocolate mixture to the food processor and pulse until combined with the hazelnut butter. Add nutella to a glass container. Let it cool completely and refrigerate. This makes about one pint of nutella!