Category Archives: Snacks
Vegan Black Bean Mango Salsa Recipe
4 servings | 3 Weight Watchers PointsPlus per serving (3/4 cup)
- 1 – 1/2 cup black beans
- 1 mango, diced
- 1/2 cup red onion, chopped
- 1/2 red pepper, chopped
- 1 cup corn
- 1/2 cup fresh cilantro, minced
- 2 tbsp lime juice
- 1 tsp garlic salt
- 1/4 tsp ground cumin
- Combine all ingredients in a large bowl.
- Refrigerate until serving.
I like to portion this on top of a bed of mixed greens/spinach to add a bit of extra protein to my salad.
Vegan Chocolate Banana Ice Cream Recipe
1 serving | 1 Weight Watchers PointsPlus per serving
- 1 banana, quartered and frozen
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- Combine frozen banana, cocoa powder and vanilla extract in blender.
- Add almond milk 2 tablespoons at a time, and blend until you reach your desired consistency.
I like to top this with shredded coconut or almond slivers if I have the additional points – tastes great plain as well!
Vegan Simple Garlic Hummus Recipe
4 servings – 1/4 cup per serving | 4 Weight Watchers PointsPlus per serving
- 1/2 cup dry garbanzo beans, soaked and cooked according to package instructions
- juice from half a lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt
- 1/2 cup water
- Combine beans, lemon juice, garlic and salt in blender. Blend until smooth.
- Add water 2 tablespoons at a time, until desired consistency is reached.
Vegan Strawberry Fruit Leather Recipe
5 Servings | 2 Weight Watchers PointsPlus per serving
- 3 cups sliced strawberries
- 1/4 cup unsweetened apple sauce
- Puree strawberries and apple sauce until smooth.
- Pour mixture evenly to cover the nonstick sheet in your dehydrator.
- Dehydrate for 5-8 hours at 115F (until leather no longer sticks).
- Slice into 5 equal portions, roll and enjoy!
Vegan Roasted Artichoke Recipe
2 Servings, approx. 1/2 artichoke per serving | 2 Weight Watchers PointsPlus per serving
- 1 large artichoke
- 1/2 lemon
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- Cut off the stem of the artichoke, then cut off the top 1-inch of the artichoke.
- Place a few drops of EVOO on a square of tin foil and place the artichoke stem side down.
- Stick the clove of garlic into the center and push down.
- Sprinkle salt over the top of the artichoke, followed by the olive oil.
- Finish by squeezing the lemon over the top.
- Gather up the corners of the foil and seal tightly.
- Place onto a roasting pan and bake at 425F for 90 minutes. Allow to cool for 20 minutes before unwrapping and enjoy!
- Check out this video for a visual guide on how to eat the artichoke once it is prepared, but remember some dipping sauces may be additional PPVs.
Vegan Chocolate Fudge Brownie Recipe
9 Servings, 1 brownie per serving | 3 Weight Watchers PointsPlus per serving
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup spelt flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Sucanat
- 1 packet Stevia
- 1/2 cup canned pumpkin
- 1 tablespoon coconut oil
- 2 tablespoons almond milk
- 1/2 cup vegan chocolate chips
- Combine dry ingredients in a bowl.
- Combine wet ingredients in a separate bowl until smooth.
- Mix wet and dry ingredients in bowl. Pour into oiled 8×8 pan. Cook for 12-18 minutes at 325 F.
- Let cool at least 20-30 minutes before serving.
Before becoming vegan, I loved to snack on those mini microwavable popcorn packages as an after-dinner treat. Popcorn has a ton of fiber in it, it’s bulky, and it would keep me full for the evening for a conservative amount of points. I later came to understand that those mini packs are filled with chemicals and artificial flavoring, and not to mention how much packaging I was throwing out on a nightly basis.
I went out and purchased my own “air popper” (there are many different varieties out there). I had found this vintage looking one at Bed Bath Beyond to pop my own popcorn. Whole Foods carries delicious organic popcorn kernels that last me months, and this saves me lots of money when compared to purchasing those costly microwavable bags.
Try it out this weekend and get creative with your toppings. I like to put a little bit of sea salt on mine!
Be kind, feel good.
Vegan Pineapple Sorbet Recipe
2 Servings | 0 Weight Watchers PointsPlus per serving
- 2 cups pineapple chunks, frozen, unsweetened
- 6 tablespoons almond milk, unsweetened
- Place frozen pineapple in blender. Add almond milk one tablespoon at a time.
- Stop often to push the chunks under the blade and continue to add the almond milk until you reach a smooth consistency.
- Pre-make this recipe so that it is ready to serve when you have a craving for something sweet!
I was recently reminded of a snack I used to enjoy as a child in the summer months: frozen grapes. Who would have ever thought I could enjoy it even more knowing it is ZERO P+ values?!
Simply, wash your grapes as you normally would – you can remove them from the stem if you’d like (I usually just portion them in bunches). Place them in a plastic bag/container in your freezer for a few hours, overnight is best. When you are ready to consume – take them out of the freezer and give them a minute or 2 to defrost – then enjoy!
I have been keeping these on hand for those moments of hunger in the middle of the day or after dinner when I am craving something sweet.
Be kind, feel good.
- 1 cup quinoa, uncooked and rinsed
- 1 large heirloom tomato, diced
- 1 large cucumber, diced
- 2 cups water
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped basil
- Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until all liquid is absorbed — approximately 15 minutes.
- Once quinoa is cooked removed from heat and allow to cool.
- Combine the left over liquid from chopping the tomatoes, vinegar, salt and black pepper.
- When quinoa has reached room temperature stir in the vinegar mixture, tomatoes, cucumber and basil.
- This dish taste good warm, but even better after it has cooled in the refrigerator.
*P+ calculated using the recipe builder on weightwatchers.com