Bootcamp Jess & Co. Recipe of the Day

After School snacks that are healthy and yummy!


Caramel Popcorn

Melt 1/3 cup I can't believe it's not butter spray with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.

Edamame Hummus

Puree 1 cup cooked shelled edamame (soy beans) with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1 teaspoon sesame oil; add water if needed. Season with salt. Top with sesame seeds. Serve with rice crackers.


Crunchy Chickpeas

Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.


Strawberry Fruit Leather
Makes: 16 pieces

Ingredients:
1 pound fresh strawberries, halved
¼ cup water
2 tablespoons granulated sugar
2 tablespoons honey

Directions:
Preheat oven to 170 degrees and line a baking sheet with parchment paper or a Silpat sheet, set aside.

Place strawberries and water in a medium saucepan. Bring to a boil and cook for 3-4 minutes until berries being to soften. Puree berries using an immersion blender or food processor. Return puree to saucepan, stir in sugar and honey. Cook for an additional 10 minutes or until thick and syrupy. Pour the hot fruit mixture on to prepared pan and spread out into an even layer. Place in the oven to dry for 3 hours. Turn off the oven and allow to sit overnight to dry completely. Cut into 1-inch strips with a pizza cutter and peel away from paper or Silpat sheet. Roll up strips and store in an airtight container for up to 4 weeks