snack Archives - Ari's Menu

Ridiculously Easy 4 Ingredient Apple Cinnamon Snack Mix

September 21, 2014 · by Ari ·

This apple cinnamon snack mix comes together in seconds with just 4 ingredients and no cooking, chopping or prepping required! It’s also super addicting–put it out at your next party, and it will be gone in minutes!

I don’t know when I became 87 years old, but there is nothing I love more lately than a lazy Sunday. In fact, I won’t even make plans with people on Sunday anymore unless it involves them coming to my house, and even then, I’m ready for them to leave after an hour or two. It’s like I’m becoming an introvert, but only 1 day a week.

Also, have we discussed that my bedtime is approximately 8:30 pm? Three nights this week I was up past 10, and I was a zombie! I can’t do it. I seriously can’t wait for the weather to change so I can go back to getting up at some sort of normal hour, and then maybe I will only act 57 instead of 87. 😉

Anyway, this was the perfect recipe for a lazy Sunday. I literally had to do nothing but throw the ingredients in a bowl, and lightly toss it around. Then I spent a total of 10 minutes photographing it (again, WHO AM I??? I usually spend at least an hour), and left it out since my family was coming over for brunch. Ummm…it’s all gone. And I made a full on brunch. Even after eggs and waffles, they still kept reaching back into the bowl. It’s amazing how the simplest ideas can be the biggest crowd pleasers!

I have to admit, I was didn’t exactly get excited about this month’s theme of dehydrated foods for The Recipe ReDux. It’s just not something I really do, but I do loooove me some dried apple chips. In fact, I could snack on them all day long, so I threw this baby together in seconds, and it has instantly become a household favorite. Crunchy cinnamon almonds, Apple Cinnamon Chex (I’m obsessed with that stuff), pecans, apple chips and extra cinnamon–it’s the perfect, simple fall snack!

Ridiculously Easy 4 Ingredient Apple Cinnamon Snack Mix

Prep Time: 1 minute

Total Time: 1 minute

Yield: 2 cups

Serving Size: 1/4 cup

Ridiculously Easy 4 Ingredient Apple Cinnamon Snack Mix

This apple cinnamon snack mix comes together in seconds with just 4 ingredients and no cooking, chopping or prepping required! It's also super addicting--put it out at your next party, and it will be gone in minutes!

Ingredients

2 cups Apple Cinnamon Chex
1 cup dehydrated apple chips, broken into pieces
1/2 cup cinnamon roasted almonds
1/2 cup pecans (roasted or raw)
extra cinnamon, if desired

Instructions

Gently toss all ingredients together in a large bowl and serve immediately. Leftovers may be stored in an airtight container for about 2 weeks.

https://arismenu.com/apple-cinnamon-snack-mix/

Dark Chocolate Cranberry Snack Mix

December 8, 2013 · by Ari ·

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate–you won’t be able to stay away from it. Vegan, gluten-free & even nut-free!

A couple of weeks ago, I had the amazing opportunity to film a segment with Health2Fit on (edible) DIY holiday gifts. The whole thing was kinda surreal, like too good to be true. I got to go to a real studio (eeee!), and although I was super nervous, everyone was so nice and welcoming! Natalie asked me to share 3 treats, so I baked up some of my new favorite cookies (those are coming very soon 😉 ), put together my DIY Brownie Mix Jars, and made this snack mix.

The whole thing was a blast! I was (of course) really nervous while we were filming, but I’m excited to see how it all turned out. It was totally a dream come true, and I (and YOU!) get to see the final product this Saturday! The segment will air on local channel 7, cable channel 13, Saturday 12/14 at 11am (AZ time)! I will also be posting the video on here if you guys want to see it.

I actually don’t make a lot of snack mixes. I an such a snack monster that the last thing I need lying around the house is tempting snack food like this, but it’s always a hit at parties, and this one is actually pretty light for a dessert snack mix! Or at least that makes me feel better about the copious amount I consumed…

I love all of the different flavors and textures that come together in perfect harmony. The dark chocolate, by the way? Totally mandatory. And it has to be melted. I tried making it with chocolate chips, and although everything still tasted good, the melted dark chocolate is what really bring everything together. When it cools, it gives you those big, dreamy clusters that snack mix are all about. You could also use white chocolate–that’s been on my to-do list ever since I made this!

Dark Chocolate Cranberry Snack Mix

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: approx 5 cups

Dark Chocolate Cranberry Snack Mix

The perfect holiday snack mix with sweet and salty kettle corn, crunchy Chex, soft cranberries, and bold, creamy dark chocolate--you won't be able to stay away from it. Vegan, gluten-free & even nut-free!

Ingredients

3 cups popped 94% fat free kettle corn
2 cups Rice Chex cereal
1 cup reduced sugar dried cranberries (or regular dried cranberries)
generous pinch sea salt
1/3 cup chopped dark chocolate (or dark chocolate chips)
1/2 tsp coconut oil

Instructions

Evenly spread popcorn in a single layer over parchment paper. Top with Rice Chex, then cranberries. The goal is for all ingredients to be evenly dispersed. Sprinkle with sea salt.
Melt chocolate and coconut oil in a medium microwave safe bowl by heating in 30 second increments, stirring after each, until chocolate is melted and smooth. Drizzle chocolate over other ingredients. Cool completely. Store in an airtight container at room temperature for up to one week.

https://arismenu.com/dark-chocolate-cranberry-snack-mix/

Pumpkin Pecan Granola

September 24, 2013 · by Ari ·

This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?

Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ’em. 😉

This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.

Pumpkin Pecan Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Pumpkin Pecan Granola

Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!

Ingredients

5 cups rolled oats (use gluten-free if applicable)
3 cups pecans, coarsely chopped
2/3 cups almonds, coarsely chopped
1/3 cup milled flax seed
1 tbsp pumpkin pie spice
heavy pinch sea salt
3/4 cup pumpkin puree
2/3 cup pure maple syrup
2 tbsp coconut oil
2 tsp vanilla extract
2 cups dried cranberries

Instructions

Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!

https://arismenu.com/pumpkin-pecan-granola/

Baked Pickle Chips

March 29, 2013 · by Ari ·

One of my favorite things about food is the way it has the ability to bring up so many memories an emotions. Kraft Mac & Cheese will always remind me of living with my friend Heather in college. The gross greasy food at Denny’s that I loved as a teenager still reminds me of my best friends.

The first time I ever ate fried pickles was at the peak of marathon training with Nicole. It was the best night. We had an amazing run that morning (wahhhhh, want to run 21 miles again), and we celebrated by eating more food than I usually eat in a week. It was awesome, and I even called the pickle chips “life changing”. I think I liked them even better than the beer, which is saying a lot. 😉

Today, I’m guest posting my recreation of them–at home, baked, way healthier–over at Around My Family Table, so click over to get the full recipe!

Truffle Brussels (Sprouts) Chips

March 22, 2013 · by Ari ·

Hello. I am a healthy food blogger cliche. I made chips out of vegetables, and I’m going to swear to you that they are OMG SO GOOD (they really are), and you’re gonna look at me like “Girl, you roasted a vegetable and you’re calling it not only a chip, but a recipe.”

What can I say? I’ve legit never seen anyone make these before, and I have to wonder…WHY NOT?? When I roast my brussels sprouts, inevitably, some of the leaves fall off, and they cook more quickly, and get browned and crunchy in the oven. I eat those first.

I dig around the pan of roasted brussels sprouts search for the crispy leaves. Is that weird? It can’t be. You people eat kale chips! You’re reading this (mostly) healthy food blog. I know you eat kale chips. I do too….like, every day. Well, that was until I made these, and now I have no desire to eat any other type of vegetable ever again.

There is something you need to know about me. Up until February–like last month February…of this year–I claimed not to like brussels sprouts. I always said I didn’t get it. You know, what all the fuss is about? So many people can’t get enough. Well, then I ordered a dish that came with them, took a bite, and it was cooked perfectly.

Sliced in half, browned in the center, tender, but not mushy. I about died. I picked through my whole plate searching for every last one, and now I am o-b-s-e-s-s-e-d. So one of the 11 times that week that I tried out different ways to create perfectly cooked brussels sprouts at home, this idea dawned on me.

Since my healthier go-away-injury-weight way of eating has been a little boring (No, you don’t want to see a recipe for the 7 lbs of veggies with 1 fried egg and crumbled goat cheese on top that I ate for breakfast this morning. It is neither photogenic, nor a recipe.), I have been on the look out for creative things to share, and these 2 ingredient “chips” are one of those happy life things–so healthy, so simple, and so downright tasty.

Okay, does anyone else feel weird using the word tasty? I thought I’d try it out. Not sure if I like it. I know you’re not “supposed” to use the word delicious. I think I may just go back to adjectives like “good”, or express myself 100% in emoticons….Not that that would be too far of a stretch from how I write anyway. 😉 :O 🙂

Okay, so these chips. First of all, you need to make them. Second of all, no you don’t have to use truffle oil. It’s expensive, and it can be hard to find. Olive oil or coconut oil (yum) is fine. They just won’t taste quiiiite as fancy (yes, fancy does in fact have a taste). C (or third of all if you like to be consistent), you must be verrrrrry careful. You don’t want to walk away from the oven and have a cocktail while these are cooking. They go from just right to burnt in about 10 seconds. The recipe is so quick, just bring your drink over to the oven, and take a li’l sit right where you can see. Browned is one thing, but no one likes a burnt-to-dust brussels sprout. Not even Winston and Clementine.

Truffle Brussels Chips

1 lb brussels sprouts
1 scant tbsp truffle oil
generous pinch salt and pepper

Directions:

Slice brussels sprouts length wise. Remove the leaves and toss into a medium bowl. (Don’t throw out the centers–just roast them up separately.) Add truffle oil and a generous pinch each of salt and pepper. Toss lightly to coat. Transfer to a large baking sheet and spread out in a single layer.
Broil until just browned and crispy, about 5-7 minutes. Watch closely–they can burn quickly. Serve immediately.

Oatmeal Raisin Cookie Dough Bites

February 15, 2013 · by Ari ·

Today I want to tell you about how embarrassing my busband is.

Yesterday he got into an argument with a lady at the store. Apparently, she gave him a dirty look, and he thought this was a good reason to cause a scene and argue with her right in the middle of the grocery store. Clearly, he’s really mature. 😉

Luckily, I wasn’t with him. I only felt embarrassed hearing the story. You see, he is totally the type to just say whatever is on his mind, which is, like, the opposite of me. I am the type that when I say the wrong thing, I still think about it, and analyze it months later.

I suppose I should be less embarrassed, and more grateful that I have a husband who never minds running out to the store for whatever crazy ingredients I need at the moment. You see, I am also the type of person who forgets everything. I’m really type A about some things, but not normal things. I make lists, but I don’t follow them. I hate mess, but I’m messy. Sometimes, I don’t even understand myself!

You know what else I don’t understand? Dates. How do they make things so sweet, and delicious when you don’t add any sugar??? And WHY HAVE I NOT BEEN DOING THIS FOREVER AND EVER????? The thing is, my sweet tooth has gotten totally out of control, and I’m not running right now to at least balance out all the sugar I want to eat ALL THE TIME, so something needs to give. My friend Heidi is always making all sorts of delicious treats that are only sweetened by dates, then the other day Sally made some that looked amazing too.

Then, I went to Whole Foods, and they had samples of something pretty similar, and it literally tasted JUST LIKE COOKIE DOUGH. I looked at the ingredients, took it as a sign, and went right home to my food processor.

You guys, THEY TASTE JUST LIKE COOKIE DOUGH!!! Not like the “oh these taste pretty good for healthy food” or in the way a Larabar says it tastes like cookie dough, but really just tastes like a delicious snack; no–these taste like legit cookie dough, and the 8 that came out of my batch lasted about a day. Soft, chewy, cinnamony goodness that is totally good for you. I’m in so much love. I made these Wednesday, and it took me all of 36 hours to share them with you!

Oatmeal Raisin Cookie Dough Bites

yield 8

3/4 cups chopped pitted dates
1 tsp vanilla extract
1/4 tsp butter extract
1 tbsp almond butter (or peanut butter, or sunflower butter, or whatever kind you like)
1 tbsp chopped roasted almonds (or any nut of choice)
pinch salt
1 tsp cinnamon
2 tbsp rolled oats (use gluten-free if that’s important to you)
1/4 cup raisins
finely shredded reduced fat unsweetened coconut for rolling (optional, but recommended)

Directions:

Blend dates and extracts in your food processor until they form a sticky ball, about 4-5 minutes. Add almond butter, and continue to process until combined. Add almonds, salt, cinnamon and oats, and process for 1-2 more minutes, until everything is sticking together.
Remove dough from food processor. Use you hands to fold in raisins.
Roll dough into 1″ balls. If desired, roll in coconut. Store in an airtight container for up to 1 week.

Cookie Butter Puppy Chow

December 21, 2012 · by Ari ·

Do you call it puppy chow or muddy buddies?

I call it delicious.

If you’re not familiar, first of all I’m so sorry, you’ve been missing out. Puppy chow is usually Chex cereal mixed with chocolate and peanut butter and then covered with powdered sugar. It’s one of those perfectly simple snacky desserts that takes about 5 minutes to make, and is always a hit. I’ve been making it for years since before I knew how to cook or bake, and I always find myself reaching back into the container to sneak more out.

One of the great things about puppy chow is that the possibilities are endless. I used to think I was “fancy” when I would add white chocolate. Back in the day, that’s what I considered “being creative”. I guess you could say that even before I knew what I was doing, I always wanted to change things up and add my own flair. I just can’t help it.

This recipe isn’t what you’d call innovative, or let’s be honest….healthy, BUT it is sososo yummy, and a perfect foodie gift to give to all of your friends, family, after school theatre teacher (they like presents too! 😉 ), or you know, yourself. I used TJ’s speculoos cookie butter, but you could also use Biscoff spread. The perfectly sweet spread pairs perfectly to create a mix with hints of cinnamon and ginger flavors to give you some extra holiday spirit.

Cookie Butter Puppy Chow

2/3 cup cookie butter or Biscoff spread
3 tbsp coconut oil
1 cup white chocolate chips (or dark chocolate chips, or cinnamon chips, or butterscotch chips…)
1 tsp vanilla extract
9 cups Corn Chex cereal
1 1/2 cups powdered sugar

Directions:

In a large saucepan over medium heat, combine cookie butter, coconut oil and chocolate chips until fully melted and combined, stirring constantly. Slowly stir in cereal, mixing gently until cereal is fully coated.
Transfer to a large trash bag or paper bag and pour in powdered sugar. For lack of a better term, shake the heck out of it! Just keep shaking it around (make sure the top is fully sealed! 😉 ) until everything has come together. Lay out to cool on parchment paper, then store in an airtight container.

Ridiculously Easy 4 Ingredient Apple Cinnamon Snack Mix

Dark Chocolate Cranberry Snack Mix

Pumpkin Pecan Granola

Baked Pickle Chips

Truffle Brussels (Sprouts) Chips

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