Chopped: Healthy Snacks

Recently, the SoonerFit crew joined Chefs Matthew Pryor, Hillary Hinds and David Spruill at the Francis Tuttle Demonstration Kitchen for "Chopped: SoonerFit Edition."

Each chef was given 15 minutes to create a delicious, healthy snack made from ingredients purchased on a grocery store budget of $20.

Below are the healthy snacks:

finished product chicken stirfry

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Caramelized Peanut Butter
Banana Toast

by Chef David Spruill


1 whole wheat English muffin
2 tablespoons peanut butter
1 large banana
2 teaspoons olive oil


Toast whole wheat English muffin.

Peel banana and slice into 1/4 inch pieces. Heat olive oil over medium heat. Place banana slices in the oil, cook until bananas turn brown and caramelize (mouse over for definition). Add 2 tablespoons peanut butter to the pan with the bananas and oil, cook until slightly melted.

Spoon melted peanut butter and banana mixture over the top of the whole wheat English muffin halves and enjoy!



Peanut Butter Banana Muffin

by Chef Matthew Pryor


1 whole wheat English muffin
1 large banana
2 tablespoons creamy peanut butter


Toast one whole wheat English muffin, using no butter or margarine.

Slice 1 banana in half, then slice thinly lengthwise.

Spread peanut butter over one half the toasted whole wheat English muffin, place banana slices on top, and place the other toasted English muffin on top. Slice in half and enjoy!



Tortilla Pizza

by Chef Hillary Hinds


1 whole wheat tortilla
1/4 cup spaghetti sauce
1/4 cup 2% cheddar cheese
1/4 cup chopped fresh spinach


Preheat oven to 350 degrees.

Place the tortilla in an oven safe dish. Ladle 1/4 cup spaghetti sauce over the top of the tortilla. Spread a layer of cheddar cheese over the top of the spaghetti sauce and sprinkle the chopped spinach over the cheddar cheese.

Place in a 350 degree oven for 10 minutes, until cheese is melted and sides of tortilla are slightly crisp.