Snacks Archives - Page 2 of 2 - Gina Gibson

About
Contact

simple, healthy, meals

Home
Blog
Recipe Index
Lifestyle
- Mom Life
- Travel
Shop
- Kitchen
- Home
- Beauty
- Dress Me
- Baby & Toddler
Homemade Products

Snacks

Frozen S’mores Bars: A Cool Twist on a Classic Treat

Pumpkin Cream Cheese Pastries

Homemade Jalapeño Cheddar Bagels: A Spicy Twist on a Classic

Blueberry Lemon Loaf with Ricotta and Cardamom: A Unique Twist on a Classic

Easy Cinnamon Banana Bread Recipe

Healthy Strawberry Muffins

Wholesome Delight: Protein-Packed Golden Milk Pancakes Recipe

Meatball Flatbread

Cream Puffs

No-Bake Apple Pie Cheesecake

High Protein Pizza Dip

Sausage Rolls

Chocolate Chip Zucchini Banana Muffins

Spinach Artichoke Crescent Rolls

Caramelized Onion Dip

Chocolate Dipped Peanut Butter Banana Bites

« Previous Page
1
2

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

The Iced Pumpkin Cream Shaken Espresso just droppe

The Iced Pumpkin Cream Shaken Espresso just dropped for fall and it’s SO good — but that pumpkin cream cold foam is doing some heavy lifting in the sugar department. Here’s how I order it to keep the flavor and cut the crash.

What to say at the counter:
“Grande Iced Pumpkin Cream Shaken Espresso, half sweet, nonfat milk instead of oat, light pumpkin cream cold foam.”

Macro comparison (grande, estimated):
Standard: ~250 cal | 32g carbs | 26g sugar | 13.5g fat

Modified: ~140 cal | 17g carbs | 13g sugar | 1g fat

Same fall flavor, half the sugar, and way less fat — this one’s a keeper for the season 🎃

This high-protein 7-Layer Bean Dip is the kind of

This high-protein 7-Layer Bean Dip is the kind of easy appetizer that disappears FAST.

I start with @SOMOS Refried Pinto Beans with Beef Tallow—they have 17g of protein + 17g of fiber per pouch and give the dip that rich, homemade base. Then layer on ground beef cooked with SOMOS Taco Simmer Sauce, creamy Greek yogurt, mashed avocado, cheddar, tomatoes, onion, and plenty of fresh cilantro.

The Taco Simmer Sauce does all the work and the beef comes together in about 10 minutes, making this such an easy one for cookouts, game days, or feeding a crowd.

Grab the chips and get a scoop with ALL the layers.

#SomosFoods #SevenLayerDip #BeanDip #HighProteinRecipes #EasyAppetizers

Say goodbye to dry, rubbery shredded chicken forev

Say goodbye to dry, rubbery shredded chicken forever

This is my go-to method for meal prep — poach it low and slow (never boil!), let it rest in the liquid, then shred while it’s still warm. That’s it. That’s the whole secret.

I make a big batch every weekend and use it all week for tacos, flautas, chicken salad, quesadillas… you name it. 20 minutes of hands-off cooking = healthy protein ready to go

INGREDIENTS
2 lbs boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 3 garlic cloves (smashed), 1 tsp black peppercorns, 1 bay leaf, ½ yellow onion (quartered), 1 tsp kosher salt, ½ lemon

INSTRUCTIONS
Place chicken in a single layer in a large pot. Add broth so chicken is just covered, adding water if needed. Add garlic, peppercorns, bay leaf, onion, salt, and lemon. Bring to a gentle simmer over medium heat — small bubbles, not a rolling boil, which is the key to tender chicken. Reduce heat to low, cover, and poach 15 minutes, until chicken reaches 165°F internal. Turn off heat and let chicken rest in the liquid, covered, for 10 minutes. Shred while still warm using two forks or a stand mixer with the paddle attachment on low, spooning a little poaching liquid over the shredded chicken to keep it moist.

Store in the fridge up to 4 days, or freeze in the poaching liquid up to 3 months.

This is the breakfast meal prep we make on repeat.

This is the breakfast meal prep we make on repeat. Sausage, eggs, cottage cheese, and cheese baked into one dish means high protein and minimal effort. If you’re not into cottage cheese yet, this recipe might change your mind.

Ingredients:
1 pound breakfast sausage (pork or turkey)
8 eggs, scrambled
1 more egg (for binding)
Salt, to taste
1 cup Good Culture cottage cheese @good_culture
1 cup shredded cheese
1/2 cup all-purpose flour

Instructions:
Cook the sausage, then remove from the pan. Scramble the eggs in the same pan and season with salt. Add the cooked sausage and scrambled eggs to a bowl along with the cottage cheese and shredded cheese. Mix in the flour and the extra egg to bind everything together. Bake at 375°F for about 18 minutes.

Jumbo Brown Butter Chocolate Chip Muffins Tall go

Jumbo Brown Butter Chocolate Chip Muffins

Tall golden tops, soft centers, melty chocolate, crunchy sugar on top—and the brown butter makes them SO good. Serve them warm. You can even freeze the rest for later.

Comment “MUFFIN” and I’ll send you the recipe!

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

The Iced Pumpkin Cream Shaken Espresso just droppe

The Iced Pumpkin Cream Shaken Espresso just dropped for fall and it’s SO good — but that pumpkin cream cold foam is doing some heavy lifting in the sugar department. Here’s how I order it to keep the flavor and cut the crash.

What to say at the counter:
“Grande Iced Pumpkin Cream Shaken Espresso, half sweet, nonfat milk instead of oat, light pumpkin cream cold foam.”

Macro comparison (grande, estimated):
Standard: ~250 cal | 32g carbs | 26g sugar | 13.5g fat

Modified: ~140 cal | 17g carbs | 13g sugar | 1g fat

Same fall flavor, half the sugar, and way less fat — this one’s a keeper for the season 🎃

This high-protein 7-Layer Bean Dip is the kind of

This high-protein 7-Layer Bean Dip is the kind of easy appetizer that disappears FAST.

I start with @SOMOS Refried Pinto Beans with Beef Tallow—they have 17g of protein + 17g of fiber per pouch and give the dip that rich, homemade base. Then layer on ground beef cooked with SOMOS Taco Simmer Sauce, creamy Greek yogurt, mashed avocado, cheddar, tomatoes, onion, and plenty of fresh cilantro.

The Taco Simmer Sauce does all the work and the beef comes together in about 10 minutes, making this such an easy one for cookouts, game days, or feeding a crowd.

Grab the chips and get a scoop with ALL the layers.

#SomosFoods #SevenLayerDip #BeanDip #HighProteinRecipes #EasyAppetizers

Say goodbye to dry, rubbery shredded chicken forev

Say goodbye to dry, rubbery shredded chicken forever

This is my go-to method for meal prep — poach it low and slow (never boil!), let it rest in the liquid, then shred while it’s still warm. That’s it. That’s the whole secret.

I make a big batch every weekend and use it all week for tacos, flautas, chicken salad, quesadillas… you name it. 20 minutes of hands-off cooking = healthy protein ready to go

INGREDIENTS
2 lbs boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 3 garlic cloves (smashed), 1 tsp black peppercorns, 1 bay leaf, ½ yellow onion (quartered), 1 tsp kosher salt, ½ lemon

INSTRUCTIONS
Place chicken in a single layer in a large pot. Add broth so chicken is just covered, adding water if needed. Add garlic, peppercorns, bay leaf, onion, salt, and lemon. Bring to a gentle simmer over medium heat — small bubbles, not a rolling boil, which is the key to tender chicken. Reduce heat to low, cover, and poach 15 minutes, until chicken reaches 165°F internal. Turn off heat and let chicken rest in the liquid, covered, for 10 minutes. Shred while still warm using two forks or a stand mixer with the paddle attachment on low, spooning a little poaching liquid over the shredded chicken to keep it moist.

Store in the fridge up to 4 days, or freeze in the poaching liquid up to 3 months.

This is the breakfast meal prep we make on repeat.

This is the breakfast meal prep we make on repeat. Sausage, eggs, cottage cheese, and cheese baked into one dish means high protein and minimal effort. If you’re not into cottage cheese yet, this recipe might change your mind.

Ingredients:
1 pound breakfast sausage (pork or turkey)
8 eggs, scrambled
1 more egg (for binding)
Salt, to taste
1 cup Good Culture cottage cheese @good_culture
1 cup shredded cheese
1/2 cup all-purpose flour

Instructions:
Cook the sausage, then remove from the pan. Scramble the eggs in the same pan and season with salt. Add the cooked sausage and scrambled eggs to a bowl along with the cottage cheese and shredded cheese. Mix in the flour and the extra egg to bind everything together. Bake at 375°F for about 18 minutes.

Jumbo Brown Butter Chocolate Chip Muffins Tall go

Jumbo Brown Butter Chocolate Chip Muffins

Tall golden tops, soft centers, melty chocolate, crunchy sugar on top—and the brown butter makes them SO good. Serve them warm. You can even freeze the rest for later.

Comment “MUFFIN” and I’ll send you the recipe!

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

The Iced Pumpkin Cream Shaken Espresso just droppe

The Iced Pumpkin Cream Shaken Espresso just dropped for fall and it’s SO good — but that pumpkin cream cold foam is doing some heavy lifting in the sugar department. Here’s how I order it to keep the flavor and cut the crash.

What to say at the counter:
“Grande Iced Pumpkin Cream Shaken Espresso, half sweet, nonfat milk instead of oat, light pumpkin cream cold foam.”

Macro comparison (grande, estimated):
Standard: ~250 cal | 32g carbs | 26g sugar | 13.5g fat

Modified: ~140 cal | 17g carbs | 13g sugar | 1g fat

Same fall flavor, half the sugar, and way less fat — this one’s a keeper for the season 🎃

This high-protein 7-Layer Bean Dip is the kind of

This high-protein 7-Layer Bean Dip is the kind of easy appetizer that disappears FAST.

I start with @SOMOS Refried Pinto Beans with Beef Tallow—they have 17g of protein + 17g of fiber per pouch and give the dip that rich, homemade base. Then layer on ground beef cooked with SOMOS Taco Simmer Sauce, creamy Greek yogurt, mashed avocado, cheddar, tomatoes, onion, and plenty of fresh cilantro.

The Taco Simmer Sauce does all the work and the beef comes together in about 10 minutes, making this such an easy one for cookouts, game days, or feeding a crowd.

Grab the chips and get a scoop with ALL the layers.

#SomosFoods #SevenLayerDip #BeanDip #HighProteinRecipes #EasyAppetizers

Say goodbye to dry, rubbery shredded chicken forev

Say goodbye to dry, rubbery shredded chicken forever

This is my go-to method for meal prep — poach it low and slow (never boil!), let it rest in the liquid, then shred while it’s still warm. That’s it. That’s the whole secret.

I make a big batch every weekend and use it all week for tacos, flautas, chicken salad, quesadillas… you name it. 20 minutes of hands-off cooking = healthy protein ready to go

INGREDIENTS
2 lbs boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 3 garlic cloves (smashed), 1 tsp black peppercorns, 1 bay leaf, ½ yellow onion (quartered), 1 tsp kosher salt, ½ lemon

INSTRUCTIONS
Place chicken in a single layer in a large pot. Add broth so chicken is just covered, adding water if needed. Add garlic, peppercorns, bay leaf, onion, salt, and lemon. Bring to a gentle simmer over medium heat — small bubbles, not a rolling boil, which is the key to tender chicken. Reduce heat to low, cover, and poach 15 minutes, until chicken reaches 165°F internal. Turn off heat and let chicken rest in the liquid, covered, for 10 minutes. Shred while still warm using two forks or a stand mixer with the paddle attachment on low, spooning a little poaching liquid over the shredded chicken to keep it moist.

Store in the fridge up to 4 days, or freeze in the poaching liquid up to 3 months.

This is the breakfast meal prep we make on repeat.

This is the breakfast meal prep we make on repeat. Sausage, eggs, cottage cheese, and cheese baked into one dish means high protein and minimal effort. If you’re not into cottage cheese yet, this recipe might change your mind.

Ingredients:
1 pound breakfast sausage (pork or turkey)
8 eggs, scrambled
1 more egg (for binding)
Salt, to taste
1 cup Good Culture cottage cheese @good_culture
1 cup shredded cheese
1/2 cup all-purpose flour

Instructions:
Cook the sausage, then remove from the pan. Scramble the eggs in the same pan and season with salt. Add the cooked sausage and scrambled eggs to a bowl along with the cottage cheese and shredded cheese. Mix in the flour and the extra egg to bind everything together. Bake at 375°F for about 18 minutes.

Jumbo Brown Butter Chocolate Chip Muffins Tall go

Jumbo Brown Butter Chocolate Chip Muffins

Tall golden tops, soft centers, melty chocolate, crunchy sugar on top—and the brown butter makes them SO good. Serve them warm. You can even freeze the rest for later.

Comment “MUFFIN” and I’ll send you the recipe!

Copyright © 2026 · Daphne v2 · Designed by Designer Blogs