Marpé Nutrition on WFMZ!

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Luisa was recently featured in a live television segment on 69 News WFMZ-TV to talk about "Healthy summer snacks on the go!" If you missed the live broadcast, you can watch the segment here. 

Here are some other tips you may have missed when it comes to healthy snacks for vacation:

 
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At The Grocery Store - Grab-n-Go:

  • Individual Sunflower Butter’s with Apple Slices

  • Lentil Chips & Individual Guacamole

  •  Fresh Fruit

  • Roasted Chick-peas

  •  Kale Chips

  •  Organic Beef and Turkey Sticks

  • Organic Applesauce

Prepping Ahead for Vacation:

  • Hummus & Celery

  • Frozen Smoothies

    • Avocado

    • Ginger

    • Spinach

    • Cucumber

    • Grapefruit

    • Fresh Squeezed Orange Juice

  • Healthy (hearty) Popcorn

  • Butter, Olive Oil, Coconut Oil

  • Nutritional Yeast

  • Organic Kernels

  • Air Popped or Stove

  • Add Garlic, Salt, Dill, Turmeric, Etc.

Sunflower Butter Squash Brownies 

  • 1 Egg

  • 1 Cup Sunbutter, smooth or chunky

  • ½ Cup Coconut Nectar

  • ½ Tsp. Baking Soda

  • ½ Cup cooked butternut squash or zucchini

Preheat oven to 350 degrees. Grease an 8x8 square pan with coconut oil and set aside. In a bowl, beat the egg with a whisk and then add the sunflower butter and coconut nectar. Beat until smooth. Add the baking soda and squash and whisk until mixed. Pour into pan and bake 25-30 minutes, or until a toothpick inserted near the center comes out clean.

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Lime Coconut Bars

  • ¾ Cup Organic Coconut Oil

  • 2 Cups Unsweetened Coconut Shreds

  • 3 Tbsp. Maple Syrup

  • 1 Tsp. Pure Vanilla Extract

  • 20 Drops DoTerra Essential Oils

  • 1 Tsp. Sea Salt

Add all ingredients to food processer, and thoroughly mix as needed. Once the mix is well blended, flatten on to a cookie sheet with parchment paper. Freeze the bars for 1-2 hours until firm. Once hard, cut into bars and enjoy.

Date Balls

  • 2 Cups Pitted Dates

  • 1 Cup unsweetened Coconut Flakes

  • 2 Tbsp unsweetened Cocoa Powder

  • 2 Tbsp water

Put dates, water, cocoa powder and ½ cup of coconut flakes in a food processor fitted with the steel blade (reserve the remaining ½ cup of coconut flakes for coating the truffles). Process for 1 minute. Scrape down the sides of the food processor. Process for 4 more minutes, or until the mixture forms into a ball. If it hasn't formed into ball or turned into a smooth paste, add more water 1 tbsp at a time and process some more until it does. Put the remaining ½ cup of coconut flakes on a large plate.


Line another large plate with parchment paper. Take 1 tbsp of date mixture from the food processor and roll with your hands into a ball. Put the ball on a plate with coconut flakes, and roll, pressing slightly, so it's coated with coconut flakes all over. Put the truffle on parchment paper. Repeat with remaining date mixture.

 

Luisa Szakacs