50 Brightly Colored Snacks: Healthy Snacking

^{Rhubarb tartlets (No. 1).}

1. Rhubarb TartletsIn a small saucepan, boil 1 cup of sugar with the same volume of water, stirring until the sugar dissolves. Add 2 slices of rhubarb stalk and cook until just beginning to soften, 2 minutes; let cool in the syrup. Bake 15 small pastry shells according to package directions; let cool (pre-made shortcrust tartlets can be used). Whip 1/4 cup heavy cream and 1/4 cup sour cream with 2 teaspoons powdered sugar and 1/2 teaspoon lemon zest until stiff peaks form; divide the cream among the tartlets, top each with a piece of rhubarb and drizzle with a little syrup.

^{Berry Smoothie Bowl (No. 2).}

2. Berry Smoothie BowlPlace 1 cup frozen strawberries, 0.5 cups cranberry juice, 1 tablespoon each of lime juice, chia seeds, and honey in a blender and puree. Serve the smoothie in a bowl, garnished with raspberries, strawberry slices, pomegranate seeds, and dried goji berries.

^{Roasted Pepper Salsa (No. 3).}

3. Roasted Pepper SalsaSoak 0.5 cup chopped red onion in ice water for 15 minutes. Drain and combine the onion with 3 diced tomatoes, 0.5 diced red chili pepper, 0.5 cup chopped grilled peppers, 1/4 teaspoon ground cumin, and the juice of 1 lime; season with salt. Serve the dipping sauce with red tortilla chips.

4. Goat cheese in pepperCombine 2 tablespoons coarsely ground pink peppercorns with 1/4 teaspoon Aleppo peppercorns (a mildly hot spice made from capsicum). Roll a 4-ounce (110 g) piece of goat cheese in the peppercorn mixture until the surface is coated; season with salt. Serve with crackers.

5. Roast Beef and Pepper Jelly AppetizerPlace goat cheese on top of the beetroot chips and sprinkle with salt. Top with a small, thin, square slice of roast beef and a drizzle of hot pepper jelly.

6. Mini Pepperoni Pizzas. Form from 450 g of chilled pizza dough Place into 7.5-8 cm diameter circles (you'll get about 12 circles) on parchment paper; sprinkle with grated Parmesan cheese, then distribute among the dough circles. marinara sauce and slices of pepperoni. Carefully transfer the parchment paper with the dough to a preheated pizza stone or inverted baking sheet and bake at 500°F (260°C) until golden brown, about 12 minutes. Sprinkle the pizzas with red pepper flakes.

7. Canapes with red fruits and raspberry sauceThread raspberries, strawberries, red grapes, and plum pieces onto 8 skewers. Mash 0.5 cups of raspberries with the same amount of plain yogurt and 2 tablespoons of sugar. Serve with canapés as a dip.

8. Strawberry-coconut ballsIn a large bowl, combine 1 cup each nut butter and rolled oats (rolled oats), 1/2 cup each sweetened coconut, sunflower seeds, and honey; beat with an electric mixer until smooth. Form into 1-inch balls (you'll get about 24 balls) and chill until firm, about 30 minutes. In a food processor, puree 2 cups frozen dried strawberries. Roll the balls in the strawberry powder.

9. Nutella and Strawberry ToastSpread Nutella over toasted bread; top with strawberry slices and toasted coconut flakes.

10. Ricotta and Grapefruit ToastSpread the ricotta over the slices of multigrain bread. Top with peeled red grapefruit wedges and pomegranate seeds; drizzle with honey.

11. White Chocolate and Raspberry PopcornIn a food processor, puree 1 cup freeze-dried raspberries with 1/3 cup powdered sugar. Pour 1/2 cup melted white chocolate chips and 2 tablespoons melted butter over 1/2 cup hot popcorn and pulse to combine. Sprinkle with raspberry sugar; pulse to combine.

^{Spicy Peanut Chili Mix (No. 12).}

12. Spicy peanut chili mixIn a bowl, mix 2 tbsp. sweet and spicy peanuts and 1 cup each chopped dried apricots, dried peaches, and dried papaya. Heat 2 tablespoons vegetable oil in a small skillet; stir in 2 teaspoons chili seasoning (spice mix with chili pepper). Drizzle the nut mixture with the resulting hot oil and season with salt; stir. Let cool.

13. Mini Sweet Potato and Carrot MuffinsWhisk together 1.5 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, whisk together 2/3 cup sweet potato purée, 1/2 cup each sugar and melted butter, 2 eggs, and 1/2 teaspoon each orange zest and vanilla extract; stir in 1/2 cup finely grated carrot. Fold the wet mixture into the dry mixture. Divide among 36 mini muffin tins. Bake at 350°F (180°C) for 12-15 minutes.

^{Smoked Paprika Oil (No. 14)}

14. Smoked paprika butterCombine 60g of softened salted butter with 1.5 tsp smoked paprika. Add another 60g of softened salted butter and stir. Sprinkle with flaky salt and serve with baby carrots and halved orange cherry tomatoes.

15. Dried apricots with mascarponePlace portions of mascarpone cheese on top of the dried apricots. Sprinkle with sliced ​​almonds and drizzle with honey.

^{Baked oranges with ginger (No. 16).}

16. Baked oranges with ginger. Cut in half 2 orangeUsing a paring knife, carefully peel each half, leaving the flesh inside. Sprinkle each half with cane sugar. Bake until the sugar caramelizes, about 5 minutes. Top with pieces of candied ginger.

^{Cheese balls with pimento pepper (No. 17).}

17. Cheese balls with pimento peppersIn a food processor, pulse until smooth 8 ounces (230 g) coarsely grated mature Cheddar, 1/2 cup each drained pickled pimento peppers, crushed Cheddar crackers, 1 clove garlic, and 1/2 teaspoon each salt, pepper, and hot paprika. Using a coarse grater, grate 1 small onion onto a stack of 2 towels; squeeze out any excess moisture into the towels, then stir the onion into the cheese mixture. Refrigerate for 30 minutes. Form the mixture into balls (about 24) and roll in crushed Cheddar crackers. Refrigerate until firm, about 30 minutes.

18. Smoked salmon toastMix 1/2 cup sour cream with 2 tablespoons finely chopped chives. Divide among 4 slices of white bread; top with 8 ounces of sliced ​​smoked salmon, 2 tablespoons chopped pickled ginger, and 2 thinly sliced ​​radishes.

19. Carrot chipsUsing a vegetable peeler, slice 2 large carrots into ribbons; toss with 2 tablespoons olive oil and season with salt and pepper. Spread on 2 baking sheets (making sure the ribbons don't touch each other). Bake at 180°C (350°F), rotating the sheets halfway through, until the carrot pieces are crisp, about 18 minutes. Let cool.

^{Tropical Smoothie (No. 20).}

20. Tropical SmoothieIn a blender, puree 1 cup each of frozen mango and pineapple, 0.5 frozen banana, 1.5 cups coconut water, and 1 teaspoon each of agave syrup and grated ginger. Pour the smoothie into 2 cups; stir in a dash (4-5 drops) of grenadine syrup.

21. Tropical cocktail floatPlace 1 scoop each of mango, passionfruit, and lemon sorbet in a tall glass. Top with chilled seltzer water.

22. Eggs marinated with yellow beetsBring 1 cup each of apple cider vinegar and water, 2 tablespoons of sugar, 1 tablespoon each of salt and pickling spices, and 0.5 teaspoon of turmeric to a boil. Add 2 sliced ​​boiled yellow beets, 6 peeled hard-boiled eggs, and 1 sliced ​​red onion to a liter or 1.5-liter jar; pour in the vinegar mixture. Let cool. Refrigerate to marinate for 8 hours to 4 days.

23. Saffron PopcornDissolve 1 teaspoon ground saffron in 2 teaspoons hot water (the water should turn orange); stir in 6 tablespoons melted butter. Drizzle the mixture over 1/6 cup hot popcorn; toss to combine. Sprinkle with 1/2 teaspoon smoked paprika and season with salt; toss to combine.

24. Curry Snack MixIn a bowl, mix 1 cup each of dried pineapple chunks, banana chips and fried crispy corn kernels. In a small frying pan, heat 2 tablespoons of vegetable oil; stir in 2 teaspoons of curry powderDrizzle the dried fruit mixture with curry oil and season with salt; stir. Let cool.

^{Nachos with baked pumpkin (No. 25).}

25. Nachos with baked pumpkinOn a baking sheet, toss 3 cups diced butternut squash in olive oil; season with salt. Bake at 425°F (220°C) until tender, 15 to 20 minutes. On a separate baking sheet, spread 8 cups yellow corn chips and sprinkle with 2 cups shredded cheddar. Bake until the cheese is melted, about 5 minutes. Top with the roasted squash, 1 cup each roasted fresh corn, 1 cup each halved cherry tomatoes, and 1/2 cup sliced ​​marinated yellow banana peppers.

26. Yellow deviled eggsPeel and halve 6 hard-boiled eggs. Remove the yolks and transfer to a food processor. Add 1/4 cup mayonnaise, 2 teaspoons piccalilli (mixed vegetable preserves), 1 teaspoon mustard, and a pinch each of hot paprika and salt. Puree. Fill the whites with the mixture, brushing the eggs to the edges, completely covering the cut edges; sprinkle with chopped yellow bell pepper.

^{Carrot Hummus (No. 27).}

27. Carrot hummusIn a covered skillet over medium heat, cook 2 sliced ​​carrots and 3 crushed garlic cloves in 1/3 cup olive oil until softened, about 8 minutes. Stir in 1 tsp. curry powder; let cool. In a food processor, puree 14 ounces (430 g) of canned chickpeas (rinse and drain first), 1/4 cup of tahini, and the juice of 1 lemon. Season with hot sauce and salt. Serve the hummus with sliced ​​yellow bell peppers.

28. Lemon Cheesecake DipIn a food processor, puree 110 g of softened cream cheese, 0.5 cups each sour cream and lemon zest, and 1/4 teaspoon of salt until smooth. Serve the sauce with slices of pineapple and/or mango.

29. Gelatin lemon wedgesHalve 4 lemons lengthwise; scoop out the pulp from the rinds with a spoon and place the rinds of each half in a muffin tin. Mix 3 ounces (85 g) of pineapple gelatin with 3/4 cup boiling water and 3 tablespoons of the lemon juice until smooth. Pour into the empty lemon halves and refrigerate until the jelly sets, about 3 hours. Cut into wedges.

30. Tropical Kale SmoothieMake a Tropical Smoothie (number 20 on our list) using only 1 cup frozen tropical fruit and adding 2 cups chopped kale.

31. Bell peppers stuffed with cheese and herbsHalve 16 mini bell peppers lengthwise; remove seeds and membranes. In a food processor, puree 2 cups fresh herb mixture (parsley, chives, and/or dill), 4 ounces each cream cheese and goat cheese, the zest and juice of 1 lemon, and 2 tablespoons olive oil; season with salt and pepper. Place the mixture in a plastic bag and snip off the corner; stuff the pepper halves with the mixture. Sprinkle with herbs.

32. Hummus with herbsIn a food processor, puree 14 ounces (430 g) canned chickpeas (rinse and drain first), 1/4 cup each fresh parsley, olive oil, tahini, and ice, 3 tablespoons each chopped tarragon and chives, 1 clove garlic, the juice of 1 lemon, and 1 teaspoon salt. Sprinkle with herbs. Serve with peeled and sliced ​​celery stalks.

^{Cucumber Cups with Spiced Avocado (No. 33).}

33. Cucumber Cups with Spiced AvocadoTrim the ends of 1 long cucumber and cut crosswise into twelve 1-inch (2.5-cm) pieces. Using a spoon, scoop out the flesh about halfway down each piece to form cucumber cups. In a food processor, puree the cucumber flesh with 1 small avocado, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1.5 teaspoons green hot sauce, and 1 teaspoon salt. Fill the cucumber cups and garnish with chopped green onions and cilantro.

34. Spicy Melon with MatchaMix 2 teaspoons of fine sea salt with 1 teaspoon of matcha (Japanese green tea powder) and a pinch of cayenne pepper. Sprinkle over the white pieces. muskmelon.

35. Salsa sauce with physalisIn a large, dry skillet, cook 1 pound (450 grams) medium tomatillos (trimmed and rinsed), 1 whole jalapeño, 1 small minced white onion, and 4 unpeeled garlic cloves until the vegetables are browned in spots, 8 to 10 minutes. Peel the garlic. Transfer the vegetables to a food processor and add 1 cup (1 cup) fresh cilantro; season with salt. Process until almost smooth. Serve the salsa with cucumber slices.

36. Kale Appetizer MixIn a large bowl, toss 2 cups snap pea chips and 1 cup each wasabi peas and kale chips. Heat 2 tablespoons vegetable oil in a small skillet and stir in 2 teaspoons Italian herb seasoning. Drizzle the herb oil over the mixture; add 1/4 cup grated Parmesan, season with salt, and toss. Let cool.

37. Lemon Garlic Edamame BeansPrepare 400 gr. edamame in pods Cook according to package directions; drain. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 3 crushed garlic cloves and 3 wide strips lemon zest and cook until the garlic softens, 3 minutes. Add the edamame and cook, stirring, until heated through, 1 to 2 minutes; season with salt and pepper.

38. Mini pizzas with pestoCombine 1 cup ricotta and 1/2 cup each chopped basil and parsley; set aside. On parchment paper, form 1 pound of chilled pizza dough 7.5-8 cm diameter circles (you should get about 12 circles); drizzle with olive oil. Place parchment paper with dough on a preheated pizza stone or inverted baking sheet and bake at 260°C until golden brown, about 12 minutes. Spread pesto sauce Place the dough circles into the pizzas and top with the ricotta mixture. Garnish with basil.

^{Toast with green peas and mint (No. 39).}

39. Toast with green peas and mintIn a food processor, puree 1 cup thawed frozen peas, 1/3 cup olive oil, and 1/4 cup each fresh mint and grated Parmesan; season with salt and pepper. Divide among 4 slices of white bread; top with peas, mint, and grated lemon zest. Cut the toasts in half.

40. Turkey and vegetable roll. Divide 100g of garlic and herb cream cheese among 2 large spinach flatbreadsTop with slices of turkey and baby spinach. Arrange strips of green pepper and cucumber in a line toward the bottom (closest to you) edge of each tortilla. Roll up, trim the ends, and cut at an angle into small rolls.

^{Matcha Popcorn (No. 41).}

41. Matcha PopcornCombine 1/3 cup powdered sugar with 2 tablespoons matcha (green tea powder) and 1 teaspoon salt. In a large saucepan over medium-high heat, heat 1/4 cup vegetable oil with 3 popcorn kernels until the popcorn begins to pop. Add 1/2 cup popcorn kernels, cover, and cook, shaking occasionally, until the popcorn is done. Add the sugar, salt, and matcha mixture; cover and shake the pan to combine.

42. Matcha Cheesecake DipIn a food processor, puree 110 g of cream cheese, 0.5 cups each of sugar and sour cream, 1.5 teaspoons of matcha (green tea powder), and 1/4 teaspoon of salt. Serve the sauce with green grapes, slices of green apples, kiwi, and/or white cantaloupe.

43. Blueberry Cheesecake SauceIn a food processor, puree 110 g of cream cheese, 0.5 cups each of sour cream and blueberry jam, and 1/4 teaspoon of salt. Serve the dip with blackberries, red grapes, and/or plum slices.

44. Potato halves with blue cheeseOn a baking sheet, toss 10 halved purple potatoes (3.5–4 cm in diameter) with olive oil, salt, and pepper. Bake at 400°F (200°C) until tender, about 30 minutes. Let cool. Combine 1/2 cup sour cream with 1 tablespoon crumbled blue cheese, 1 teaspoon poppy seeds, and 1/4 teaspoon salt; spread evenly over the cut sides of the potato halves.

45. Eggs marinated with beetsMake eggs marinated with yellow beets (number 22 on our list) using red beets. Replace the pickling spice and turmeric with 2 bay leaves, 2 cloves, and 0.5 teaspoon allspice.

^{Tapenade (No. 46).}

46. ​​TapenadeIn a food processor, puree 1 cup pitted Kalamata olives, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 clove garlic, and 1/2 teaspoon pepper. Serve with purple potato chips and purple carrots.

47. Acai Berry SmoothieIn a blender, puree 1/4 cup each of blackberries and blueberries, 0.5 cups each of pomegranate juice and frozen acai berry puree, 1 cup of ice, 2 tbsp. maple syrup and 2 teaspoons of lemon juice. Pour into 2 glasses.

48. Blueberry Acai Ice CreamMake an Acai Smoothie (number 47 on our list), substituting extra blueberries for the blackberries and whole-milk vanilla yogurt for the ice. Divide among 6-8 popsicle molds and freeze until set, about 8 hours.

^{Candied grapes (No. 49).}

49. Candied grapesSpread 90g of grape jelly powder on a baking sheet. Pour 2 cups of seedless red grapes into a bowl of cold water. Use a slotted spoon to scoop out a few grapes and transfer them to the baking sheet; roll them in the jelly powder. Transfer to a plate. Repeat with the remaining grapes. Let dry for about 20 minutes.

^{Yogurt and beetroot dip (No. 50).}

50. Yogurt-beetroot dipIn a food processor, puree 2 boiled and peeled red beets with 4 oz (110 g) of goat cheese, 1/2 cup of plain yogurt, 1/4 cup of olive oil, and 2 tablespoons of the grated horseradish-beetroot seasoning mixture. Season with salt and pepper. Serve topped with goat cheese, purple potato chips, and purple carrots.

You can always find something new in our selection appetizers, canapés, snacks and sandwiches on skewers.