![\"doritopopcorn\"](\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2015\/07\/doritopopcorn-768x435.jpg\")
<\/p>\nBefore adulthood, oil changes, and knowledge of the preservative TBHQ, there was a blissful era of childhood snacking. Summer road trips meant stopping at a the nearest Texaco station for Reese\u2019s Cups and potato chips, and I vividly remember sneaking into the pantry for a pop-tart after a rousing game of Truth-or-Dare.<\/p>\n
Even though I know that the ingredients in some of my favorite childhood snacks are less than beneficial, they still hold a special place in my heart\u2014especially the ones with animal print coloring (does anyone else remember Zebra Cakes?). My love for these artificially-flavored, sodium-packed treats led me to the kitchen to brainstorm how I could remake some of my favorite treats into (slightly) healthier versions.<\/p>\n
These snacks still offer the more indulgent ingredients, like chocolate, but skip the pesky GMOs and corn syrup. Now I\u2019m obsessed with junk food makeovers. They\u2019re fun to make and pair perfectly with S Club 7 as your kitchen soundtrack.<\/p>\n
<\/p>\n
Doritos: Ultimate lunchtime currency and culprit of coating your fingers with bright orange dust. Cool Ranch was my favorite flavor; the blue bag made it look all the more \u201cexotic.\u201d This recipe uses popcorn, adding a hefty dose of fiber. The \u201cseasoning\u201d is as close as you can get to the actual cool ranch flavor without dialing up Frito-Lay, and any leftovers can be saved to top eggs or poultry for a nostalgic evening meal.<\/p>\n
INGREDIENTS<\/strong><\/p>\n 8 cups freshly popped organic popcorn DIRECTIONS<\/strong><\/p>\n Add the nutritional yeast, parsley, black pepper, salt, paprika, garlic powder, onion powder, chives, and thyme into a spice grinder. Pulse until combined into a fine powder.<\/p>\n Drizzle the butter or oil over the popcorn and add the seasonings. Toss to coat.<\/p>\n While the chocolate and peanut butter combination can be achieved in a variety of ways, it\u2019s hard to beat the texture and flavor profile of a Reese\u2019s cup. The interior is smooth and salty, with a thin layer of chocolate on top and a surrounding shell of the perfect width and thickness. This recipe recreates the magic of this Halloween staple, without the TBHQ. With only three ingredients, it\u2019s crazy that these bad boys actually taste like the real thing.<\/p>\n INGREDIENTS<\/strong><\/p>\n 1 1\/2 cups of chopped organic semi-sweet chocolate* DIRECTIONS<\/strong><\/p>\n Prepare a double-boiler by filling a saucepan about 1\/3 with water and placing a heat-proof bowl on top. Add the chocolate to the top bowl and turn the burner to medium-high heat. Using a rubber spatula, gently fold and stir the chocolate until fully melted.<\/p>\n Combine the peanut butter with the coconut oil and salt. Set aside.<\/p>\n Line a muffin tin with eight to ten paper liners. Add a small spoonful of melted chocolate into each cup, using the back of the spoon to help push the chocolate slightly up the sides (this allows a little nest for the peanut butter to sit inside.) Freeze for ten minutes.<\/p>\n Remove from freezer, and add a small spoonful of the peanut butter mixture. Add another small scoop of chocolate to the top of the peanut butter and smooth over. Return to the freezer and allow to freeze for thirty more minutes. Store in the freezer or refrigerator for up to one week.<\/p>\n *There is some flexibility in your choice in chocolate and peanut butter. I like semi-sweet because I like that kinda dark\/kinda milky thing, but feel free to use dark, milk, or vegan chips. For a low-fat version, you can substitute PB2 for the peanut butter, or use any nut butter of your choice.<\/p>\n Fruit roll-ups were one of my favorite lunchtime snacks. They were so tart and weirdly stretchy, quickly climbing the food ranks to become\u00a0one of the most sought-after cafeteria treats. Now that I\u2019m older, I realize that I can find that same vivid color and juiciness in Mother Nature with mangos and strawberries. The combination of these fruits creates a chewy and bright piece of fruit leather, perfect for on-the-go adventures.<\/p>\n INGREDIENTS<\/strong><\/p>\n 1 cup hulled and quartered strawberries
\n3 tbsp\u00a0nutritional yeast
\n1 tsp\u00a0dried parsley
\n1 tsp\u00a0ground black pepper
\n\u00bd tsp\u00a0salt
\n\u00bd tsp\u00a0smoked paprika
\n\u00bd tsp\u00a0garlic powder
\n\u00bd tsp\u00a0onion powder
\n\u00bd tsp\u00a0dried chives
\n\u00bc tsp\u00a0dried thyme
\n4 tbsp\u00a0organic Irish butter, melted (for a vegan recipe, use canola or safflower oil)<\/p>\n
\nHomemade Reese\u2019s Cups<\/h3>\n
![\"peanutbuttercups\"](\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2015\/07\/peanutbuttercups-768x435.jpg\")
<\/p>\n
\n3\/4 cup of organic peanut butter*
\n2 tbsp\u00a0of coconut oil
\n\u00bd tsp\u00a0salt<\/p>\n
\nTropical Fruit Leather<\/h3>\n
![\"fruitleather\"](\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2015\/07\/fruitleather-768x435.jpg\")
<\/h3>\n
\n1 cup chopped mango (about one)
\n\u00bc cup water
\n2 tbsp\u00a0agave nectar
\n1 tsp\u00a0lemon juice
\nThe juice of one orange<\/p>\n
![\"amanda-kohr\"](\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2015\/02\/amanda-kohr.jpg\")
Amanda Kohr is a 24-year-old writer and photographer with a penchant for yoga, food, and travel. She prefers to bathe in the moonlight rather than the sun, and enjoys living in a state of the three C\u2019s: cozy, creative, and curious. When she\u2019s not writing, you can find her driving her VW Bug, looking for the next roadside attraction or family diner. She also roams the internet via her blog at\u00a0