A healthy start to the new decade

Written by Liz of Bits n Bites.

Three green bud ‘With festivities ringing out the “oughties” behind us, it is time to take a deep breath and look ahead to a new decade. If the holiday season proved to be indulgent times, as is often the case, now is the time to plan for a healthy start. The world has shrunk in the past 10 years. We have access to a global bounty of ingredients and recipes. Healthy doesn’t mean bland and boring anymore. Tired of celery sticks and carrots? Don’t know where to turn to kick-start your imagination for healthy snacks? Here are a few suggestions. (Three green bud‘ by ckaroli via Flickr. Image is licenced under a Creative Commons Attribution-ShareAlike)

Websites: Healthy snacks

iFood TV
Whole Living
Eating Well

Some recipes

Kale Krispies

When you crave potato chips, but know better…


• 1 bunch fresh kale
• 1 tablespoon olive oil
sea salt


• wash and dry kale and rip into 2″ pieces, discarding ribs;
• place kale pieces in a bowl and toss with the olive (or vegetable) oil;
• place a cookie cooling rack on top of a cookie sheet, and lay one layer of the oiled kale on the cooling rack;
• season lightly with sea salt;
• place in 225F oven for 20-25 min or until crisp yet bright green;
• remove from oven and cool for a couple of minutes.

(Purple Pink Kale’ by Randy Son Of Robert (via Flickr). CC BY licence.)

Steamed edamame

Easy to cook and fun to eat.


• 1 bag of frozen edamame in the shell
• pot of boiling water
• steamer basket
• sea salt


•Steam pods in the basket for about 5 minutes. Remove from heat and sprinkle with sea salt.
•To eat, pop warm beans into mouth. Beans are also very nice in a salad.

(‘枝豆 (edamame)’ by yomi955 (via Flickr). CC BY licence.)


A wonderful dip for vegetables and pita or tortilla chips, but also makes a nice spread for sandwiches.


•1 can of pureed chickpeas (hummus)
•1 to 2 cloves of crushed garlic) to taste
•juice of one lemon
•drizzle of olive oil
•sprinkle of cayenne pepper or smoked paprika (optional)


Mix all together and store in fridge.

(P1030711′ by stu_spivack (via Flickr). CC BY-SA licence.)

Banana “Ice Cream”

Recipe by Rachel Ray


•3 ripe bananas, peeled and cut into chunks, frozen
•1/4 cup milk


Purée the frozen banana in a food processor until whipped (using the milk in small increments as needed to loosen up the banana), about 2 minutes. Serve immediately, with your favorite (low-fat) topping.

(‘Have you ever really looked at a ban…’ by Zyada (via Flickr). CC BY licence.)

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