Pecan Cinnamon Apple | Snack Idea

If you follow me on Facebook, you know I believe in snacking. Most of us grew up hearing that we should have 3 square meals per day. As I’ve gotten older, I find that 3 to 4 meals plus two snacks works best. Snacks are bad when unhealthy choices are made, or when snacking is just out of boredom. Snacks are great when they work in between meals to keep you fueled, and can also provide nutritional calories from fiber, protein, and healthy (but low) dose of fat.

Instructions:

Core apple (I used a Granny Smith) and slice in half. Smear on 1 tsp natural nut butter. Add 7 to 8 pecan halves. Dust with 1/4 tsp ground cinnamon and a dash of sea salt.

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Butternut Squash & Sweet Potato Roast

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You will need:

  • 2 cups of butternut squash peeled and cubed
  • 2 cups of sweet potato peeled and cubed
  • Sea salt
  • Cayenne pepper
  • Extra virgin olive oil
  • 1 lemon
  1. Preheat oven to 350 degrees.
  2. Add cubes to a large mixing bowl and zest half the peel of one lemon. Add 2 to 3 tablespoons of olive oil or until all veggies are evenly coated. Add a few shakes of cayenne pepper, depending on desired spiciness. Add sea salt to taste ( I added 1 tsp).
  3. Spread out on a baking sheet and bake for 30 to 45 minutes until veggies are tender and slightly crisp.Enjoy!

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