Healthy Snack Ideas for the New Year | Featuring Blue Diamond Almonds

This post is sponsored by Blue Diamond Almonds.-3

This post is sponsored by Blue Diamond Almonds.

Happy New Year! I don’t know about you but these past few weeks I have been eating out more, indulging in a few extra sweets and I surely haven’t had enough water. I know it might be a bit cliche but I’m ready to get back on track for the new year. We have so many exciting plans this year from a potential bigger trip, hopefully a new addition to the family (TTC #3) and living a more minimalist and conscious life. For me a big part of living a more conscious life is being more aware of the food I put in my body and eating as healthy as possible but also leaving room for some more indulgent treats and meals along the way. 

I have spent the past few weeks evaluating what I eat and how it makes me feel as well as things I could improve upon. I have noticed that I have been doing a lot less snacking which might work for some people but I just end up ravenous come meal time and end up eating a lot larger meals which in the end makes me feel full and a bit tired. To keep my energy levels up so I can chase two little ones I am working on incorporating more snacks and smaller meals into my day.

When it comes to snacking you won’t find me eating a rice cake and three carrot sticks. My requirements for snacks are that they must be satisfying, quick, easy and taste good. One snack I have been really into these days are apple rounds with a spread of nut butter and toppings such as nuts, seeds, dried fruit, coconut flakes and chocolate chips.  My favorite combo right now is Blue Diamond Honey Roasted Almonds, tart dried cherries and maple vanilla almond butter.

RWT-HealthySnacks-BlueDiamond-1

When I am on the go I need quick and easy snacks that I can just toss in a bag and eat while out at a playdate, running errands or on a hike. For me this is often an apple, banana or orange and some nuts. Because I like to have a little chocolate everyday I enjoy incorporating it into a daily snack. Since mandarins are in season right now I have been enjoying a few of those, a handful of lightly salted Blue Diamond Almonds and a square of chocolate. There is something about orange and chocolate that I just absolutely love; reminds me of the chocolate oranges I used to get as a child. I also love a big bowl of berries and almonds during berry season, add a piece of dark chocolate and you’ve got the perfect snack. This post is sponsored by Blue Diamond Almonds.-4

Having easy to go to snacks like these have been great lately. I know we are only a few days into the new year but I am already feeling like I am on a healthier path and that 2016 is going to be an amazing year. I am still working on my goals for the new year but plan to share them with you soon. Until then share some of your goals and/or your favorite healthy snacks in the comments below. Would love some additional inspiration!

Two Healthy Recipes For Your Thanksgiving Leftovers

Two Healthy Recipes For Your Thanksgiving Leftovers | Running With Tongs
I don’t know about you but when it comes to Thanksgiving I’m all about the mashed potatoes and gravy, Field Roast, rolls and the pie, oh the pie! While I go ahead and make a batch of roasted veggies or a salad and I have the best intentions to eat them I often find they end up in food storage containers in my fridge.

Two Healthy Recipes For Your Thanksgiving Leftovers | Running With Tongs

This year that might happen again but I will be prepared for the day after Thanksgiving with these delicious and healthy recipes. These recipes are honestly perfect for any time not just post Thanksgiving and the salad would actually make a great holiday side dish.

Now I used leftover roasted cauliflower and butternut squash but sweet potato, brussels sprouts, parsnips, rutabaga, basically any roasted veggie would be a perfect substitution.

Two Healthy Recipes For Your Thanksgiving Leftovers | Running With Tongs

Roasted Veggies and Dried Cherry Salad

This is a super simple salad that features roasted squash and cauliflower. Feel free to sub your favorite roasted veggies such as parsnips, brussels sprouts and/or sweet potato.

You’ll Need:

Roasted Butternut Squash (delicata would be great as well)
Roasted Cauliflower
Dried Cherries
Hemp seeds, crushed hazelnuts or almond flakes
organicgirl PEPPERGREENS
Olive Oil & Balsamic Vinegar or Lemon

This is a super easy salad to assemble especially with leftover roasted veggies. Simply toss your roasted veggies, dried cherries and hemp seeds together and drizzle with olive oil and vinegar or lemon; alternatively one of the organicgirl Salad Love dressings would be a great addition.  

Two Healthy Recipes For Your Thanksgiving Leftovers | Running With Tongs

Roasted Butternut Squash, Cream Cheese & organicgirl PEPPERGREENS Tartine

Give me most anything on toast and I am a happy girl. This is a super easy breakfast, lunch or snack and can easily use up your leftover roasted squash from Thanksgiving. Feeling a bit more ambitious? You can stick the roasted squash and cream cheese in a food processor to make a creamy spread and then top with your greens, a drizzle of lemon or lemon agave dressing and a pinch of chili flakes. 

You’ll Need:

A Slice of Your Favorite Bread, toasted
Roasted Butternut Squash
organicgirl PEPPERGREENS or sweetpea
Cream Cheese of your choice – I went with a non-dairy spread
Chili Flakes
Fresh Squeezed Lemon Juice or organicgirl Salad Love lemon agave
Two Healthy Recipes For Your Thanksgiving Leftovers | Running With TongsSimply spread the cream cheese on your toast, top it with as much or as little roasted squash as you’d like and then add a handful of greens, a sprinkle of chili flakes and drizzle of lemon or dressing. Easy and so delicious. 

Two Healthy Recipes For Your Thanksgiving Leftovers | Running With Tongs

What are your favorite ways to use up your Thanksgiving leftovers? 

Disclosure: This post was created in collaboration with organicgirl. I am thrilled to be working on a three part series with organicgirl because frankly I have been obsessed with organicgirl for years.

[RECIPE] Pumpkin Pie Chia Pudding Ft. Coconut Dream

Dream - Pumpkin Chia Pudding -1
I know we are in pumpkin mania season right now and I couldn’t resist creating a recipe to ad to the mix. The great thing about this recipe is that you can really customize it to your liking. Not into pumpkin? Leave it out and up you’ve got pumpkin spiced chia pudding. Simple, easy and perfect as a breakfast or place it in a fancy glass and you have a great dessert.

Pumpkin Chia Pudding
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Ingredients
  1. 1 Plain or Vanilla Coconut Dream® Yogurt
  2. 1/4 Cup Chia Seeds
  3. 2 Tablespoons Pumpkin Puree
  4. 1 Teaspoon Pumpkin Pie Spice
  5. 1/4 Cup Maple Syrup, divided
  6. 1/2 Apple, cut into match sticks
  7. Sprinkle of Cinnamon
Instructions
  1. In a bowl combine the yogurt, chia seeds, pumpkin puree, pumpkin pie spice and two tablespoons of maple syrup. Cover and place in the refrigerator for at least 20 minutes but you could do this the night before if you'd like.
  2. Top the chia pudding with maple syrup, apple sticks and a sprinkle of cinnamon.
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Dream - Pumpkin Chia Pudding

Disclaimer: Thank you to Dream for providing me with the coconut yogurt used in this post. No compensation was received. I was not required to write a post.

RECIPE | Roasted Roots & Red Lentil Stew

This past weekend we made a trip to the farmers market to do a bit of produce shopping for the week. I was excited to see all of the great Fall produce available and Edith was excited to pick things out and to pay for them herself (with mama and dada’s $). She ended up choosing a small purple top turnip, a rutabaga, two parsnips and a handful of carrots among other things. Since I hadn’t really planned any meals around these roots I decided why not roast them up. I had some red lentils and veggie broth on hand as well and thought it might make a really great stew – spoiler it did! 

Roasted Roots & Red Lentil Stew
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Ingredients
  1. 1 small rutabaga
  2. 1 small turnip
  3. 1 large carrot
  4. 1 large parsnip
  5. 1-2 teaspoons olive oil
  6. 2 cups red lentils
  7. 6 cups vegetable broth or water
  8. 2 bay leaves
  9. 1/2 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
Cashew Cream
  1. 3/4 cup filtered water
  2. 1.5 cups raw cashews
  3. 1-1.5 tablespoons lemon juice
  4. dash of salt
Instructions
  1. Preheat oven to 375F.
  2. Toss the root veggies with the olive oil and a dash of salt and pepper. Spread on to a parchment lined sheet pan and bake for 45-60 minutes, until veggies are tender.
  3. Pour the red lentils and water into a large pot and bring to a boil; reduce heat, cover and cook for 15 minutes or until lentils are tender.
  4. Add the roasted roots to the lentils and then using an immersion blender give it a quick blend.
  5. For the cashew cream: Blend everything together in a food processor until smooth.
  6. Add a few dollops of cashew cream to the lentils to add some creaminess.
  7. Garnish with a dollop of cashew cream and a sprinkle of green onions or chives.
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This stew is great served up with rice, quinoa or just a big hunk of bread. We also served ours up with some steamed broccoli but you could pair it with a green salad or eat it on it’s own. Enjoy!