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Monday, January 17, 2011

Snack Week Begins! - Fruit Salsa

Welcome to Snack Week! An overwhelming percentage of you decided that you would like healthy options for your afternoon snacking. While I’m a big fan of the 3pm Snickers bar I think that my body is craving something a little more nutritious. How can I tell? Because I’m sick.

After coming back from Christmas break, I neglected to buy any groceries. Let’s blame long hours at work, snow and plain old laziness. So for two weeks I’ve been living on the staples in my pantry. Pasta, pre-made sauce, dried beans and rice. Luckily I had some chicken in the freezer or I would have starved or had some serious muscle failure. Luckily, I only have to feed myself. If I had a pet or husband to feed they would have ran away from home, or at least been slightly less lazy than I and ordered a pizza.

Snack week is not only filled with healthy, small portion foods, but it is jam-packed with fruits and vegetables. I’m trying to knock out the sore throat virus with some vitamins and minerals! While at the store this week I stocked up on fruits, veggies and whole grains. I did forget to buy cold medicine though, so instead, I’m going to go to sleep at 9 o’clock tonight. I’m very excited about that.

Fruit Salsa and Cinnamon Tortilla chips


4 – 7 or 8-inch flour tortillas (regular or whole wheat)
2 tbsp butter, melted
2 tbsp sugar
¼ tsp ground cinnamon

Mix cinnamon and sugar. Brush each tortilla with melted butter and sprinkle with cinnamon sugar. Bake in a 350 oven for 7-10 minutes, until crisp. Store chips in an airtight container for up to 4 days at room temperature, or freeze for up to three weeks.

Fruit salsa

1 apple, chopped (I used a granny smith, for tartness)
1 kiwi, peeled and chopped
1 pint strawberries, chopped
1 pint raspberries
½ tbsp brown sugar
1 tbsp sugar
1 ½ tbsp apricot preserves

Mix everything together in a container with a top. Toss to mix everything together. Stirring tends to crush the raspberries, tossing will mix everything evenly. Chill for at least 2 hours to allow flavors to meld. Serve with chips.

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