DELICIOUS, NUTRITIOUS SNACK IDEAS

Turkey Sun-Dried Tomato Pinwheels

Serves 1

1 whole wheat tortilla

2 tablespoons cream cheese, low fat if preferred
2 sun dried tomatoes packed in oil, drained
1 slice low fat turkey deli meat
alfalfa sprouts

Finely chop the sun dried tomato and mix with the cream cheese.
Spread on top of the tortilla. Place the turkey on top. Sprinkle with
sprouts. Roll the tortilla up and slice into 1 inch pieces.

Recipe credit, Melissa Graham, www.littlelocavores.blogspot.com

Tangerine-Mint Salad
Serves 4

4 tangerine, peeled and segmented

2 teaspoons honey
4 tablespoon fresh orange juice
2 teaspoons finely chopped mint
1/4 cup plain low fat yogurt
1 teaspoon honey
1/2 teaspoon vanilla extract

Mix the tangerine segments, 2 teaspoons honey, orange juice, and

mint in a small bowl. Mix the yogurt, 1 teaspoon honey, and extract in
another. Top the yogurt with the tangerine-mint salad.

Recipe credit, Melissa Graham, www.littlelocavores.blogspot.com

Sunflower-Chocolate Butter
Recipe Courtesy of Chef Jill Houk
Makes about 3/4 cup

1 cup raw, shelled sunflower seeds (unsalted)

1/4 cup sunflower or canola oil
1/3 cup honey
2 tablespoons unsweetened cacao or cocoa powder
1/4 teaspoon vanilla extract
pinch salt

Preheat oven to 375º F. Place sunflower seeds in a single layer on a

cookie sheet. Toast until golden, about 10 minutes. Stir the seeds
every few minutes to make sure they toast evenly.

Process seeds in a food processor with oil, scraping down the sides of
the bowl occasionally, until they have a spreadable consistency, about
5 minutes.

Add the honey, cacao and vanilla and process until well combined.

Transfer the spread to an airtight container, and store in the

refrigerator for 1-2 months. For best results, stir the Sunflower-
Chocolate Butter before using.

Kale Chips

1 bunch kale
1/4 cup extra-virgin olive oil
seasoned salt blend (without MSG) to taste

Preheat oven to 200º F. Tear the kale leaves from the heavy stem.
Wash and dry. Dump the leaves into a ziplock bag with the oil and salt.
Seal and massage the leaves until they are coated with oil. Spread on
a single layer onto to two rimmed sheet pans. Bake for an hour or until
they are light and crispy.