Simple Seasonal Snacks to Make This Fall

The fall season brings memories of pumpkin patches and apple orchards, cranberries and warm, rich spices. Celebrate the flavors of fall with these healthy snacks. Curves Nutrition Program members can enjoy these snacks during Maintenance.

Fall harvest Pumpkin Granola Bars

These delicious no-cook granola bars capture the true essence of fall.

Ingredients

• 1 cup chopped dried figs
• 1 cup dehydrated apple chips, broken into small pieces
• 1/3 cup pumpkin (pureed fresh or canned)
• 1/4 cup agave nectar (or honey)
• 1 tsp. ground cinnamon
• 1/4 tsp. each ground ginger, ground cloves, ground star anise and salt
•  1 cup uncooked oats
• 1 cup toasted pumpkin seeds
•  2 tbsp. sunflower seeds

Directions

1. In large mixing bowl combine the first 6 ingredients until well-incorporated.
2. Add the oats, seeds and nuts and stir well.
3. Transfer mixture into a jellyroll pan lined with waxed paper. Press down firmly all around and put in fridge to cool thoroughly.
4. Serves 6. Pair one serving with a light string cheese for a 300 calorie snack.

Pumpkin Smoothie

Squash that craving for ice cream or pie with this quick and easy smoothie.

Ingredients

• 1 cup nonfat plain Greek yogurt
• 1/4 cup coconut milk
• 1/2 cup pumpkin puree
• 1 Tbsp pecan nut pieces
• 1/4 tsp. each ground cinnamon and ground allspice
• 1 Tbsp. maple syrup
• 2 Scoops of Vanilla Shake mix (optional)

Directions

1. Combine all ingredients in blender and process well until smooth. A few small chunks are normal.
2. Optional: Add two scoops of the Vanilla Shake mix for a Curves Nutrition Program Maintenance lunch or dinner.

Autumn’s Bounty Snack Mix

When you’re hungry for a quick handful of something sweet, crunchy and healthy, this autumn favorite can’t be beat.

Ingredients

• 1/2 cup dried cranberries
• 1/2 cup apple chips, broken into small pieces
• 1/2 cup toasted pumpkin seeds
• 1/2 cup sunflower seed nuts
• 1 cup uncooked oats
• 1 cup hazelnuts, broken into pieces
• 1 cup maple syrup

Directions

1. Preheat oven to 300 degrees.
2. Place all ingredients except maple syrup in a large mixing bowl and mix well.
3. Slowly drizzle the maple syrup onto the dry mixture, stirring as you go. Be careful to incorporate evenly.
4. Loosely spread mixture in a 13” x 9” cake pan lined with waxed paper, breaking up any clumps.
5. Bake for 20 minutes or until mixture is toasted and only slightly sticky.
6. Cool completely and crumble. Store in an airtight container.
7. Serves 13. Take 1” square, crumble and top on 6oz of nonfat plain Greek yogurt for a fun Autumn snack!