It is Diwali season again and Shradha sits down making a list of preparations that need to be done. Among the usual tasks of buying Diwali gifts, home decor etc., it is the Diwali Party that tops the list. Shradha has planned to host a Diwali party this time for her clients at the fitness center. She wants the menu to resonate with what she recommends to each of her clients – healthy eating habits!!!! She decides to first fix up the party menu, while all other chores could wait for some time more.
While you sweat it out at the gym regularly, the festive season tends to bring back all that weight you lost in the last few months. Your health regime is forcibly put on a ‘holiday’ mode, and so are you. As you get into the party-mode and begin your festive preparations, take a cue from these healthy Diwali party snacks. While you go on a holiday, your health shouldn’t!!! Treat your guests and yourself to these healthy snacks, and stay fit.
1. Mix 3 tablespoon brown sugar, 3 tablespoons organic maple syrup and 1 tablespoon olive oil and salt in a bowl. Mix well.
2. Place oats in a large bowl and pour in the mixture. Stir gently until the mixture is coated well.
3. Add seeds, dry fruits and nuts of your choice. Stir well.
4. Line a baking sheet with parchment paper and spread the mix gently.
5. Bake for 40 minutes in a preheated oven at 300 degrees. Granola should be crisp around the edges.
6. Remove from oven and cool. Break into pieces and store in an air-tight container.
1. Soak chickpeas overnight and boil. Drain and let cool.
2. Deskin the outer layer. Place in a bowl and toss with some coconut oil.
3. Sprinkle with salt, pepper, smoked paprika, onion and garlic powder. Toss well.
4. Line a baking sheet with parchment paper. Pour in the chickpeas and place in a preheated oven (175 degrees). Roast for 15-20 minutes, stirring once or twice in between.
5. As the chickpeas turn golden brown, remove from the oven and let cool.
6. Store in an air-tight container.
Baked Apple Chips
1. Slice 2 unpeeled red apples into as thin slices as possible.
2. Gently remove the seeds.
3. Line a baking sheet with parchment paper and place the apple slices. Sprinkle ½ tablespoon cinnamon powder.
4. Bake for 1 hour in a preheated oven at 225 degrees. Flip sides, sprinkle cinnamon and bake for another hour.
5. Bake until they are crisp. Cool for 30 minutes before serving.
1. Layer a mix of blueberries, blackberries and other fresh fruits in a short clear glass.
2. Layer non – fat Greek Yogurt atop the mix.
3. Sprinkle a generous serving of crushed whole-grain cereal on top.
4. Serve cool.
Choco Energy Bites
1. Add 2 cups granola in a food processor. Grind coarsely and set aside.
2. Add 1 cup dates to food processor, and puree until small bits remain.
3. Add to the puree – ground granola, 1/3 cup unsweetened cocoa, 3 tbsp coconut oil and a pinch of salt. Combine well.
4. Take the mixture out in a bowl, and add ½ cup desiccated coconut.
5. Scoop out 2 tablespoon mixture and roll into ball.
6. Place these balls on a parchment paper-lined tray.
7. Refrigerate until firm and serve.
Cashew Snack Mix
1. In a large pan, sauté over medium heat 2 cups original cornflakes breakfast cereal and 2 cups rice puffs (poha). Let cool.
2. Heat oil in a pan. Add mustard seeds, and curry leaves.
3. Add salt, spices (2 teaspoon chat masala, 1 ½ teaspoon sambar masala), nuts (1/2 cup toasted cashews, ½ cup toasted peanuts) and ½ cup golden raisins. Mix well and cook for one minute.
4. Turn off heat and add the sautéed cereal mix.
5. Serve with your favourite beverage.
1. Whisk together 3 tablespoon olive oil, 3 tablespoons balsamic vinegar, 2 teaspoons chopped fresh thyme in a bowl. Add salt and pepper to taste.
2. Slice 4 plums thinly and toss in the mixture. Mix well and transfer plums to a plate.
3. Brush Kale leaves with olive oil and season with salt. Grill kale leaves for about 2 minutes on medium-hot fire.
4. Remove center stems of kale leaves with a knife.
5. Take ¾ cup ricotta and plate while seasoning with salt and pepper. Tear kale leaves into pieces and place on top of ricotta. Top with plums.
Cookies Topped with Your Favs
1. Fruit & Nut – Top your favourite cookies with raisins, dried cranberries and shredded coconut.
2. Fruit & Nut – Top your favourite cookies with almonds, peanuts, walnuts and crystallized ginger.
1. Toss 2 cup pecan halves and 3 tablespoons unsalted melted butter in a bowl.
2. Add sea salt and toss. Spread the seasoned pecans on a baking sheet.
3. Bake until fragrant and slightly dark (15 mins approx.).
4. Cool and serve.
Sweet – Salty Nuts
1. Place walnut halves, pecan halves, almonds and cashews in a bowl. Add salt, black pepper, cumin seeds. Toss well.
2. In a saucepan, heat ½ cup white sugar, ¼ cup water and 1 tablespoon butter. Cook for 1 minute and remove from heat. Pour the mixture over the nuts.
3. Spread nuts on a baking sheet lined with aluminium foil and coated with cooking spray.
4. Bake the nuts in a preheated oven (175 degree) for 10 minutes. Ensure that the mix coats the nuts well stirring in between. Cool and serve.
Wishing you a Happy Healthy Diwali !!!!