afternoon snack

Say goodbye to expensive Mermaid smoothie bowls! With only 5 minutes of prep time, you can make your own beautiful Mermaid bowls with a secret ingredient: blue spirulina! So go ahead, make this Blue Spirulina Smoothie Bowl, you&#039;ll be surprised how easy, affordable, and absolutely gorgeous this recipe is! Each recipe makes two servings of refreshing, nutritious, and delicious smoothie that makes for a healthy breakfast, snack, or even dessert! Gluten-free, Dairy-free, Vegan, and Refined Sugar-Free.

Tropical Mermaid Blue Spirulina Smoothie Bowl

bananas

mango ((or pineapples))

½ tsp blue spirulina powder ((I like this brand))

milk

tbsp honey

Toppings: fruits (blueberries, blackberries, kiwi, pineapples), chia seeds, granola (storebought

In a high-speed blender, add the banana, mangos or pineapple, blue spirulina powder, and 1 cup milk. Blend until combined and consistency is thick and smooth. If preferred, add more milk to thin the blue smoothie to your desired consistency.

Divide the smoothie into a 2 bowls ( I used these coconut bowls ). Drizzle with honey or maple syrup, then top with your preferred toppings.

NOTE: I like to swirl my smoothie bowls with another kind of smoothie - like acai or pitaya smoothie!

This easy Banana Custard recipe is super quick to make and is seriously SO GOOD. A foolproof banana custard recipe that is delicious served on its own, or used as a pie, tart, cake, and pastry filling.

Easy Banana Custard (Pastry Cream Filling)

egg yolks (, whisked together)

sugar (, divided (add more/less to yoursweetness preference))

vanilla extract

cornstarch

oz unsalted butter (, softened)

banana (, mashed)

bananas (, to serve (optional))

In a large saucepan, add milk and bring it to a boil. Reduce heat to medium-low to simmer and add in half the sugar.

In a medium bowl, add the remaining sugar and cornstarch. Whisk in the egg yolks until combined. (Only start mixing these when the milk starts to boil).

Slowly pour the mixture in the bowl into the saucepan and reduce the heat to low. Use a spoon or whisk to keep stirring until the custard thickens (around 3-5 minutes).

Take a thermometer and make sure it reaches 185F so it can set properly once cooled. Once it reaches this temperature, turn off the heat.

Add butter, vanilla extract, and mashed banana. Stir until well-combined and remove the custard from heat. Feel free to use a strainer to ensure a smooth custard texture (recommended, but not required).

Transfer the custard to an airtight container and refrigerate for at least 30 minutes, or until set.

When ready to serve, you can fold in extra chopped/sliced bananas and serve the banana custard cool or at room temperature. ENJOY!

Looking for an easy, quick low-carb﻿ snack? Look no further than these BLT egglets. They’re like a cross between a BLT﻿﻿ sandwich and egg salad, but portable!



BLT Egglets

eggs

bacon,

mayonnaise

chives

hot sauce (such as Cholula)

red wine vinegar

Kosher salt

black pepper

c. quartered grape tomatoes

c. shredded romaine lettuce

What do you crave when you're feeling peckish?

Place eggs in a large pot and cover with cold water by about 1". Place pot on stove and bring to a boil. Immediately remove from. heat&nbsp;and cover pot. Let sit 11 minutes. Meanwhile, prepare a medium bowl of ice water. When time is up, drain eggs and submerge in ice water.

Meanwhile, heat a large skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to&nbsp;a paper towel–lined plate.

In a medium bowl, whisk mayonnaise, chives, hot sauce, and&nbsp;vinegar; season with salt and black pepper.

Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg&nbsp;half. Top with tomatoes, lettuce, and bacon.&nbsp;then top with other half of egg; season with salt and black pepper.

These were AMAZING!! The only change we made was to combine the yolks with the mayo mixture making it more like Deviled Eggs and made 1/2 egg a serving. I only used 4 eggs so the mixture was a little runnier than usual but the flavor was FABULOUS!! Got massive thumbs up from my peeps!!

Made these and they are delicious! Messy but tasty. Next time I will assemble using toothpicks.

This was really good & satisfying!  A few things I did different... 
 instead of making it a "sandwich", I left them open faced and spread a little of the mayo on each side of the egg.  I crumbled the bacon and used thin slices of local Creole tomatoes on each half.  The topped with shredded cheese.

These are excellent. I do then open faced and I chop the bacon into bacon but size pieces to sprinkle on top. Makes them easier to eat.

https://streaming.hearstdigitalstudios.com/a3c1d238-1ebb-4b91-a857-1106f39f2953/video_rover_1x1_480p_sd_1641938189_75272.mp4

Bacon, eggs, and a deliciously addictive mayo.

These BLT Egglets Are The Perfect Low-Carb Snack

On a low-sodium diet but craving delicious cookies? This fast and easy low sodium cookie recipe is the recipe for you. It yields fantastic cookies that are deliciously chewy, easy to make, and, most importantly, salt-free! This recipe can also be made sugar-free and nut-free.

Fast &amp; Easy Low Sodium Cookie Recipe (Salt-Free)

unsalted European butter

sugar

brown sugar

nut butter

all purpose flour

baking powder

mix-in's

In a large bowl, use an electric mixer to beat the butter until light and creamy. Add in both sugars, then beat again until well combined. Add the nut butter and egg and mix with a whisk.

Sift in the baking powder and flour into the bowl and mix well with a whisk. Mix in your choice of toppings, then cover the bowl with plastic wrap or towel. Refrigerate for 2 hours or overnight.

When ready to bake, preheat the oven to 375°F. Line a cookie sheet with parchment paper or silicone baking sheets (I love using these).

Use a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet.

Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely. ENJOY!

Tasty enough for any occasion, these butterscotch haystacks are mounded with a mixture of peanut butter, butterscotch morsels, marshmallows and chow mein noodles. To enjoy in a snap, make them the microwave way.

Butterscotch Haystacks

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

peanut butter

(8.5 ounces) each) chow mein noodles

marshmallows

Microwave morsels in largeuncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until morsels are melted.Stir in peanut butter until well blended.Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

Double Boiler Method: Place morsels in top of double boiler over hot (not boiling) water.Do not cover.When most of the morsels are shinystir just until melted.(Prevent water from coming in contact with morsels.)Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Easy and delicious candy to make that all in the family will enjoy!

Easy Toffee Candy

(2 1/2 sticks) butterdivided

soda crackers

dark brown sugar

(14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

walnuts

Preheat oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

Melt 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butterbreaking crackers to fit empty spaces.

Melt remaining 1 cup (2 sticks) butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cookstirring occasionallyfor 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.

Bake for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.

Sprinkle with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Top 6 afternoon snack recipes from across the web

The most viewed afternoon snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tropical Mermaid Blue Spirulina Smo...

Easy Banana Custard (Pastry Cream F...

BLT Egglets

Fast & Easy Low Sodium Cookie R...

Butterscotch Haystacks

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Top 6 afternoon snack recipes from across the web

The most viewed afternoon snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tropical Mermaid Blue Spirulina Smo...

Easy Banana Custard (Pastry Cream F...

BLT Egglets

Fast &amp; Easy Low Sodium Cookie R...

Butterscotch Haystacks

Easy Toffee Candy

The most viewed afternoon snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fast & Easy Low Sodium Cookie R...