Healthy Snacks

Snacks can be difficult. Since starting this internship, I’ve had to pack so.much.food to keep me energized throughout the day. To keep metabolism up and keep yourself running on healthy fuel, having healthy snacks around is a must.

Snacks aren’t just for healthy grazing during school or work, they can also be great to keep cravings down during holiday parties. Holiday parties at work are common this time of year, and there are usually leftover goodies! Munching on a healthy snack can keep you from turning towards the Christmas cookies or donuts in the break room.

Healthy snacks are also great to enjoy before going to a party with friends or family because it can help keep you from eating too much at the party. Here are some things I like to munch on or keep in a lunch bag near my desk for when I become ravenous and need a little boost:

during the holidays:

apples – these are in season!
hearty cranberry muffins

cranberry muffins 1

granola bars with a little extra protein, like Luna Bars or Kind Bars
spiced nuts

spiced nuts 3

Also, be sure to check out these healthy snacks! These range from snacks for kids, snacks at work, to vegan snacks! YES, vegan snacks are delicious. See the hummus and veggies below!

any time of the year:

hummus & veggies

hummus veg

grapes
celery with peanut butter
popcorn
fruit and yogurt parfait

parfait

banana with peanut butter
cheese stick
handful of plain nuts

nuts

In the end, try to keep snacks light (200 calories or under) and healthy! Try a fruit and maybe add some protein for increased satiety. Remember, snacks keep you energized until your next meal, they can help keep your blood sugar stable, and they are great for metabolism. Go pack a snack to take tomorrow, your body will thank you!

Hearty Cranberry Muffins

Happy Thanksgiving!

What is your favorite part about Thanksgiving? Is it the lazy coffee drinking or the sleeping in? Is it cooking with your family or stuffing your face with turkey?

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The holidays are fun because everyone is jolly. Technically, Thanksgiving is the pre-jolly. The last calm before the holiday storm.

It’s a time to be thankful. I have a LOT to be thankful for this year. My family. My husband. My friends. My fur child, Carib. My internship. We have a beautiful apartment, I’ve finally figured out how to coupon and meal prep, and my husband makes a mean latte in the mornings. It’s a good life.

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So, I made you something. I know your menu is probably planned out and probably has been for the last month, but I wanted to share with you these cranberry muffins just in case.

They’re really good. They’re hearty but in a subtle way. They have WHOLE cranberries in them, which means there is an explosion of flavor every other bite.

cranberry muffins 1

I really recommend that you make them if you have extra time or want something a little bit healthy and hearty this Thanksgiving. Here are a couple other easy Thanksgiving recipes, if you’re really behind this year. No judgment, promise.

PUMPKIN DEVILED EGGS

pumpkin deviled eggs 1

CRANBERRY PEAR SALAD WITH CANDIED ALMONDS

candied almonds 4

HONEYCRISP SPINACH SALAD WITH PECANS AND CRANBERRIES

honeycrisp salad 2

AUTUMN STUFFED APPLES

stuffed apples 4

APPLE CIDER SANGRIA

apple cider sangria 3

Hearty Cranberry Muffins

1 c all-purpose flour
1/3 c whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 egg, room temperature
3 tbsp brown sugar
1/2 c milk
2 tbsp canola oil
2-3 tbsp unsweetened applesauce
3/4 tsp vanilla extra
1 c whole, fresh cranberries

  1. Preheat oven to 425°F.
  2. Combine flours, baking powder, cinnamon, and nutmeg in a large bowl with a whisk.
  3. In a separate bowl, whisk egg, brown sugar, milk, canola oil, and vanilla.
  4. Add wet ingredients to dry ingredients and combine with a spoon. Add in cranberries.
  5. Grease 6-7 muffin tin slots and spoon muffin mixture into muffin tin.
  6. Bake at 425°F for 5 minutes and then reduce to 375°F and bake for another 10-12 minutes or until a toothpick comes out clean.

1 Kaylie Signature

Healthy Pumpkin Chocolate Chip Muffins

I blogged three months ago today. THREE.

healthy pumpkin choc chip muffins 1

But I am coming back with a passion. Seriously this time. I am. I am in my dietetic internship and I work on my preceptor’s blog frequently, so it has motivated me to come back to my blog.

Oh, and did you notice a name change? Skinny Muffin has become Kayl Chips. See, my name is Kaylie, and kale chips are much more relevant to my life and the way I eat. I’m really not that good at baking. I’m much better at cooking. The name is also in relation to the fact that our cat, Caribou, is often called Carib Chip, and then I’m Kayl Chip. So, it works.

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The ironic thing is, though, that as soon as I change the name to Kayl Chips, I make muffins. Hah! Oh well.

So anyway, about these muffins. Guys, they’re delicious. I halved the sugar and I did way more spices than it called for (even though they recommended it) and they’re really good. I also did the ‘reducing the temperature’ trick. I’m not sure if it works in muffins, but it works in cupcakes, so I tried it.

healthy pumpkin choc chip muffins 3

The trick is that you cook them for 2min at a higher temperature and then lower the temperature by 25*F for the remainder of the cook time. It makes cupcakes go from flat to fabulous (aka the tops get really high), and I thought I would try it for these muffins. Some are high, some aren’t, so it might’ve been more about how much I put in each muffin cup. Regardless, they’re DELICIOUS.

These are full of vitamin A, antioxidants, and fiber, so don’t feel guilty grabbing one of these on your way out the door or for a mid-morning snack. I definitely want to look into trying them with whole wheat flour, but since I haven’t baked in .. well, like YEARS .. I bought a small bag of all-purpose flour the other day because apparently they don’t make small bags of whole wheat flour anymore. Hmph.

Healthy Pumpkin Chocolate Chip Muffins
Adapted from Nothing If Not Intended

1 15-oz can pumpkin
1/2 c applesauce (or 1 individual applesauce cup)
2 large eggs
1 tsp vanilla
1/4 c packed brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 pinches (or shakes) nutmeg
1 pinch allspice
1 pinch cloves
2 pinches ginger
1 pinch salt
3/4 c dark chocolate chips

  1. Mix all but chocolate chips.
  2. Stir in chocolate chips before baking.
  3. Line or spray muffin tin for 12 muffins. Fill muffin tin.
  4. Bake at 350°F for 2min and then switch to 325°F and bake for 20min or until a toothpick comes out clean. Allow to cool for 3-5 minutes before switching to a cooling rack.

1 Kaylie Signature

Skinny Cranberry Bliss Bars

Merry Christmas Eve! I hope your Christmas Eve is full of Christmas lights, The Holiday, and these Cranberry Bliss Bars. These are easy to make and honestly, I feel like they’re better than the real thing. But I haven’t done a side-by-side taste test. That needs to happen.

cranberry bliss bars 1

Anyway, why are these skinny, you ask? Because. They have applesauce in them! They’re so moist and delicious. Seriously.

cranberry bliss bars 2

I brought these to a holiday party and they were a hit. Guys, they are GOOD. The applesauce – you can’t taste it but it makes them so dense and moist.  Continue reading

4th of July Cookies

I work at a place that serves healthy, prepackaged, pre-portioned meals. There are no desserts there. Only healthy foods.

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But holidays REQUIRE desserts. They just do. So, I made cookies. I made them for my mom and my boyfriend and some extras for my friends, but I made them predominantly for The Fit Station. Because healthy customers need cheat days.

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These cookies are fool proof. They are Picky Palate’s cookies and this is the second time I have made them. Both times, they turned out perfectly. And I am a terrible cookie baker.

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No 4th of July dessert is complete without red, white, and blue. Duh. So, I added some sprinkles. Little sprinkles with little stars.

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Just in case you want some healthy 4th of July options, you can check out my strawberries and parfait. Or for breakfast, you could have some strawberry shortcake pancakes. Or, you could have a salad before gorging on cookies.

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4th of July Chocolate Chip Cookies
I doubled Picky Palate’s recipe for work, but the recipe below makes approximately 24 cookies.

1 stick butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 c all purpose flour
3 tbsp vanilla pudding mix
1/2 tsp baking soda
1/2 tsp salt
3/4 c chocolate chips
Can of favorite frosting
Sprinkles

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a mixing bowl, cream butter and sugars until well combined. Add the egg and vanilla and combine.
3. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add into the mixing bowl. Stir in chocolate chips.
4. Roll cookie dough into balls and place on baking sheet. Bake for 10-12 minutes, and let cool for a few minutes before transferring to a cooling rack.