Recipe for Episode 2: Three Easy Snacks

Healthy Delectables: The Show

Episode Two: Recipes for Three Easy Snacks


Makes 1 Quesadilla


  • About 1 cup of Butternut Squash (I buy mine already cubed in small bags at my local TJ’s)
  • 2 Large Tortillas (I use the sprouted wheat variety)
  • About 1 Tablespoons Cilantro, roughly chopped
  • ½ Jalapeno, de-seeded, finely chopped (this is optional, and you can add more or less depending on your heat preference. Remember, if you are making this for kids, less is more!)
  • About 2 Tablespoons Crumbled Feta Cheese


Boil the butternut squash for about 10 minutes (till you can stick a fork through it), drain, and transfer into a bowl. Mash the Butternut Squash with a fork.

Place a saucepan over medium heat, drizzle olive oil into pan, and let it heat (about 1 minute). Place a tortilla onto the pan.

Spoon the butternut squash into the tortilla, making sure to leave a little room around the edges of the tortilla.

Add cilantro, feta, and jalapeno on top.

Place another tortilla on top, and gently pat down with a spatula. After about 1 minute, carefully flip the tortillas, and press spatula into the new side, encouraging them to stick together.

After another minute transfer the quesadilla to a wooden cutting board. Slice into small slices, cut up small wedges of avocado, drizzle with salt. Feel free to squeeze a little bit of lime juice on top and serve with a dollop of sour cream (optional).


Serves 4


  • 1 Can of Chickpeas, drained and rinsed
  • 2 Tablespoons Tahini
  • Juice of ½ Lemon
  • 1 Garlic Clove, roughly chopped
  • 2 Large Basil Leaves
  • 2 Tablespoons Olive Oil
  • Big handful of Arugula
  • Pinch of Garlic Powder
  • Dash of Cayenne
  • Dash of Sea Salt


Place all of the ingredients into a medium bowl with an immersion blender, in a food processor or a blender. Blend until fairly smooth. Add a pinch of garlic powder, dash of cayenne and sea salt, and continue to blend to desired consistency. If you like a smoother hummus, add more oil and tahini. Play with the ingredients and amounts to make your own custom version. This is just a template!

Place hummus in a serving bowl, drizzle a little olive oil into the center, and squeeze a dash of lemon juice on top. You can top with pine nuts for an extra delight.


Serves 2


  • 2 Apples (I like Golden, Granny Smith and Gravenstein for this recipe)
  • 2 large pinches Cinnamon
  • 2 large pinches of Brown Sugar
  • 1-2 Tablespoons Slivered Apples
  • About 1 Teaspoon Honey (Optional)


Preheat oven to 425°F

Core apples; take out all the seeds and stems.

Sprinkle a pinch of brown sugar and cinnamon into the apple cores.

Place the apples into a baking dish filled with a ¼ “ water.

Add a pinch of cinnamon and brown sugar into the water (you don’t need a lot).

Place the dish with the apples in the oven. While they bake, every 5 or 10 minutes, spoon some of the water in the dish onto the apple.

In the last 5 minutes, switch the oven to a Low Broil, and place the slivered almonds on a piece of foil or cookie sheet to toast. Keep an eye on the almonds – they burn easily! You can also toast them in a pan, if you prefer.

The apples are ready when they’re gently bubbling, and some of apple juices are oozing out, after about 20-30 minutes. Take out the almonds and apples. Place the apple on a small plate or in a shallow bowl. Drizzle some honey on top (you don’t need a lot) and sprinkle the slivered almonds over the apple. If you’re feeling super frisky, have this snack with a small scoop of vanilla ice cream.


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