Try this recipe for a healthy snack alternative.

• 2 whole golden beets, medium
• non-stick cooking spray
• salt to taste

Preheat the oven to 375. Peel and thinly slice beets, if you have a kitchen mandolin or attachment for a food processor it would be great for the uniformity of the chips, you can also use a vegetable peeler. Using a large baking sheet lined with parchment paper, lay slices out evenly. Lightly spray the beets with the non-stick cooking spray. Using another piece of parchment to lay on top of the sliced beets. Bake for 15 minutes, carefully remove the top parchment paper piece and continue to bake for 10-15 minutes more. Remove from oven and sprinkle with salt (if desired a little brown sugar for sweeter chips or dill for tangy chips). Serve and enjoy.

Recipe Yields: 6 Servings

Store in an air-tight container.

Storage Time: 5 days on the counter

• 1 package fresh cranberries
• 1/2 cup sugar
• 1 cup orange juice
• 1 tsp almond extract
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tbsp chopped mint

Place the nuts on a baking pan and place in 325 degree oven for 5-10 minutes. As they start to toast they will turn a deeper color. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!

In a stock pot place the sugar, orange juice, almond extract and cranberries and bring to a boil. Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Just before serving add the toasted walnuts and fresh mint.

Serve cold or at room temperature.

Recipe Yields: 8-10 Servings

Storage Time: 3 days in the refrigerator

This nutrient packed smoothie is the perfect combination of fruits for a filling snack or sweet treat.

• 8 oz chilled cranberry juice
• 6 whole strawberries fresh or frozen
• 1/8 cup blueberries fresh or frozen
• 1 whole banana
• 1/2 cup ice

Combine all ingredients into a blender. Serve immediately.

Recipe Yields: 2 Servings

Best if served immediately.

Serve this delicious and nutritious lentil dip with pita bread. Cut pita into triangles and cut fresh veggies such as carrots, tomatoes, cucumbers and celery to serve along with the dip

• 1/2 cup dried lentils
• 1/2 cup split peas
• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 tbsp chopped garlic
• 1 tsp cumin
• 1/2 cup cilantro leaves
• 2 tbsp fresh lemon juice
• 1/4 cup whipped cream cheese
• 1 tbsp paprika

Cook lentils and split peas in large pot of boiling water or stock until very tender, about 35 minutes. Drain and set aside. Heat 1 tbsp olive oil in heavy large pan over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add cumin and stir 1 minute. Transfer mixture to blender or food processor. Add lentils and split peas, cilantro, lemon juice, paprika and 3 tablespoons water. Process until smooth. If the mixture is dry, add water until desired consistency. Season to taste with salt and pepper. Transfer to medium bowl and stir in whipped cream cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread a fresh cut veggies.

Recipe Yields: 10 Servings

Store in an air tight container in the refrigerator.

Storage Time: 5 days in the refrigerator

This recipe is an excellent source of fiber. Serve this with fresh veggies for an extra nutritious snack.

Grilled green beans are a perfect complement to any Asian flavored fish, chicken or beef dish, as well as a fun finger food for exploring toddlers.

• 1 lbs fresh green beans
• 1 1/2 tbsp sesame oil
• Course salt for taste

In a large bowl toss fresh green beans with sesame oil. Toss them on a grill that is on med-high heat. Don’t worry you will lose some between the grates, but the key is get them on the hot grates and cook them hot and fast. This will allow the beans to keep their snap, remove from grill and toss with course salt.

Recipe Yields: 4 Servings

Store in refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator

Green beans are an excellent source of potassium and folic acid.

These apricot bites make a sweet and nutrient-packed snack!

• 1 cup dried apricots, chopped
• 1/3 cup dates, chopped
• 1/2 cup oats
• 2 tbsp almond butter, unsalted
• 1 banana, mashed

Remove the pit from the dates. Using a food processor, finely chop the dried apricots and dates. Add oats, almond butter and smashed banana. Add salt to taste, if desired. Mix all of the ingredients together and form into a dough. Roll into bite size pieces. You can serve them right away, or refrigerate for 45 minutes to firm before serving.

Recipe Yields: 16 Servings

Store in the refrigerator or in the freezer.

Storage Time: 5 days in the refrigerator

• 1 cup rolled oats
• 1 cup buttermilk
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup brown sugar
• 1/4 cup cranberry juice
• 1 cup pear puree (approx. 2 pears)
• 1 whole egg

Place oats in a small bowl, pour in buttermilk. Let site for two hours at room temperature.
Preheat oven to 350 degrees Fahrenheit. Grease 24 mini muffin cups or line with paper muffin liners.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, pears, cranberry juice (you can use orange juice as a substitute) and egg; mix well. Pour batter into prepared muffin cups.

Bake in preheated oven for 12 minutes or until a toothpick inserted into center of muffin comes out clean.

Recipe Yields: 12 Servings

These muffins can be stored on the counter for up to five days. Store additional muffins in the freezer for up to 3 months.

Storage Time: 5 days on the counter

Mini-muffins are a treat that also provide dietary fiber and manganese.

Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.

• 2 cans 15.5- ounce no-added salt chickpeas (garbanzo beans)
• 3 whole garlic cloves crushed
• 1/2 cup vegetable or chicken broth
• 1/3 cup sesame seed paste (tahini)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1  roasted red bell pepper
• 1 cup of sliced mushrooms

Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.

Recipe Yields: 10 Servings

Store the hummus dip in the fridge for up to 7 days

Fresh or dried figs work well for this snack.

• 2 whole fresh figs (dried figs can be used also)
• 8 oz marscapone
• 1/8 tsp ground nutmeg
• 1 tbsp maple syrup

For the marscapone dip, stir the nutmeg and syrup into the marscapone until it is soft and creamy. Remove stems from fresh figs and cut in eighths for dipping. One fig and one tablespoon of dip is a serving.

The marscapone dip can be stored in the fridge for up to 4 days.

Figs are a very good source of potassium. They are also a great source of fiber.

Frozen banana gives this pumpkin smoothie a thick and satisfying texture.

• 1 cup vanilla yogurt
• 3/4 cup canned pumpkin
• 1/2 cup ice cubes
• 1/3 cup mango puree
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1 whole banana, sliced and frozen

Combine yogurt, pumpkin, mange puree, maple syrup, cinnamon, banana and ice cubes. Mix in blender until smooth. Serve immediately. Add grated nutmeg on top if you would like. Also, if you do not have mango, you can replace with orange juice.

Recipe Yields: 4 Servings

Storage Time: 3 months in the freezer

This smoothie is a great source of potassium, vitamin A and vitamin C.