I have a confession. Due to the intense Minnesota cold, I have terrible cabin fever coupled with some wicked SAD symptoms. Anyone else? You’d think this would cause me to cook more because I’m spending more time inside. Alas, instead I’m so bummed out that even my most favorite diversions have lacked appeal.
In order to kick-start my spirits, I’m pulling out some oldies but goodies from a paleo, nut-free appetizer cookbook project I started about a year ago and have conveniently procrastinated finishing. The benefit to you is more recipes despite my recent non-existent motivation. Winning!
Bugs on Bark
I dubbed the raisins “bugs” because “ants on a log” has been done already. I prefer the alliteration, because I’m a word nerd. A little sweet, a little salty and a big crunch make these an awesome snack for kids or adults.
Prep Time: 5 minutes
Total Time: 5 minutes
6 celery stalks, washed, trimmed and cut into halves or thirds
~1/2 cup sunflower butter (I buy the organic, no sugar added Sunbutter)
~1/3 cup golden or regular raisins, preferably organic
Using a butter knife, scoop the sunflower butter and spread it into the bed of the celery. Place desired number of raisins on top. Bam! It’s the after-school or post-workout snack of champions. Hit the weights and then eat some of these buggers while you enjoy the spectacle that is Olympic ski jumping. Go team USA!