There’s no better place to spend 4th of July weekend then at the beach! Whenever I plan a trip to the beach, I make sure to pack lots of healthy snacks. It saves money and I can feel confident lying on the beach in my bikini having had healthy, wholesome food. Here are a few of the items on this weekend’s 4th of July menu:
Homemade edamame hummus (from the book The 3 Day Cleanse)
Using the bread I purchased last weekend at the New Amsterdam Market and the hummus from above, I made a delicious and filling sandwich of homemade edamame hummus, cucumber and red leaf lettuce from this weekend’s trip to the Tribeca Greenmarket.
Homemade guacamole
Juicy apricots and peaches from Saturday’s trip to Tribeca Greenmarket
Carrot sticks also from Tribeca Greenmarket
Homemade vegan almond butter chocoloate chunk cookies (adapted from Bettheny Frankel’s Skinnygirl recipe below)
Lots and lots of pure, plain water (and one or two bottles of Zico natural coconut water to restore those electrolytes)
What are your favorite beach snacks?
Almond Butter Chocolate Chunk Cookies (Adapted from Bettheny Frankel’s Under-the-weather Peanut Butter Chocolate Cookies)
1 3/4 cup oat flour (I used brown rice flour which makes the result a bit brittle, I later learned to either use a combination of brown rice and oat or chick pean flours or refrigerate the dough for 30 minutes)
1/4 cup soy margarine room temperature (I used coconut oil to omit soy products which are highly allergenic and in my opinion not a healthy option)
1-cup honey (I used raw honey)
1/2-cup no salt creamy natural peanut butter (room temperature) (I used almond butter) 3/4 cup chocolate chunks (I used a 100 percent cacao chocolate bar and placed 3-4 pieces on top of each cookie before baking)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1/4 tsp of salt
1.Preheat oven to 375 degrees
2.In large bowl, combine all ingredients and combine using a rubber spatula or wooden spoon
3.Thoroughly combine using an immersion blender or hand mixer
4.Line sheet pan w parchment to prevent sticking. Scoop w 3 oz ice cream scoop onto sheet pan
5.Bake for 20 minutes rotating halfway through
6.Cool and serve
*Makes 7 cookies
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