Hosting an Oscars party this Sunday? Here are our top picks for finger food, both savory and sweet:

SAVORY BITES

 

COPYCAT CHEX MIX

Copycat Chex

8 cups plain crispy rice or oat cereal 

4 cups Snyder's pretzel sticks (gluten free)

1/4 cup coconut oil

3 tablespoons worcestershire sauce

2 teaspoons garlic powder

2 teaspoons onion power

2 teaspoons ground mustard

 

Preheat the oven to 250 degrees. Add cereal and pretzels to a large mixing bowl. Microwave coconut oil, worcestershire sauce, and spices for 1 minute, or until coconut oil is melted. Immediately pour over the cereal and pretzels and toss to coat. Lay mixture flat on 2 baking sheets. Bake for 1 hour, stirring occasionally. Remove from the oven and lay flat to cool completely. Makes 12 servings [Per serving: 140 calories, 12g fat, 22g carbs, 2g sugar, 1g protein].

 

SKINNY QUESO

Skinny Queso

2 cups cauliflower, cut into florets

2 cups broth (organic, low sodium)

2 tablespoons Greek yogurt

1 cup (reduced fat) cheddar cheese

1 tablespoon olive oil

1 poblano pepper, chopped

1 tomato, chopped


Preheat the oven to 450 degrees. Toss the diced poblano pepper and tomato in olive oil and salt and roast for 15 minutes. In a medium saucepan, bring the cauliflower florets and broth to a boil, then cook for 6-8 minutes until soft. Drain the cauliflower in a colander. Add the cauliflower, Greek yogurt and cheese to to a Vitamix, blender or food processor and pulse until creamy. Add in the roasted peppers and tomatoes and pulse to combine. Transfer the queso to a bowl and serve with organic chips. Serves 15. [Per 2 tablespoons: 70 calories, 4g fat, 6g carbs, 1g sugar, 11g protein].

 

PARMESAN THYME HUMMUS

Parmesan Thyme Hummus

1 can garbanzo beans, drained

1/2 cup parmesan cheese

2 tablespoons fresh thyme

2 tablespoons lemon juice

1 tablespoon olive oil

2 teaspoons garlic powder

 

Combine beans, parmesan, thyme, lemon juice, olive oil, garlic powder, salt and pepper in a food processor. Pulse until thick and creamy. Serve as a dip or spread and store in the refrigerator. Makes 10 servings [Per serving: 70 calories, 3g fat, 7g carbs, 4g protein].

 

CHEESE STRAWS

Cheese straws

2 cups oat flour

1/2 cup parmesan cheese

1 teaspoon honey or agave

Himalayan sea salt

1/2 cup coconut oil

2 tablespoons unsweetened almond milk

1 ounce goat cheese

 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, mix the oat flour with the parmesan cheese, honey and a dash of sea salt. Fold in the coconut oil and continue to mix until the dough is crumbly. Pour in the almond milk to smooth the dough, then shape it into a ball. Cover the dough with saran wrap and allow it to chill in the refrigerator for 15-20 minutes. Transfer the dough to the parchment paper-lined baking sheet. Use a rolling pin to roll it flat on the pan. Cut the dough into long and narrow rectangles. Bake for 10-12 minutes, until the cheese straws are lightly brown and toasted. Sprinkle with goat cheese and bake 2-3 minutes longer. Remove from the oven and allow the straws to cool completely before using a spatula to separate the pieces. Makes 20 cheese straws [Per serving, 2 straws: 190 calories, 11g fat, 16g carbs, 2g fiber, 7g protein].

 

SPICED SEED & NUT MIX

Spiced Seed & Nut Mix

1 cup pecans, chopped

2 cups pumpkin seeds

1/4 cup maple syrup

1 tablespoon coconut oil

1 tablespoon pumpkin pie spice

1 tablespoon cinnamon

2 pouches Dang coconut chips

 

Preheat the oven to 350 degrees. Heat the maple syrup and coconut oil in the microwave for about 1 minute. Remove and stir in the pumpkin pie spice and cinnamon. In a large bowl, toss the pecans and pumpkin seeds with the maple syrup mixture to coat. Spread the nuts and seeds flat on a foil-lined baking sheet lightly greased with nonstick cooking spray. Bake for 20-25 minutes, until the nuts and seeds are toasted and caramelized. Allow the mixture to cool completely, then toss in the coconut chips. Store in an air tight container. Makes 20 servings [Per serving: 170 calories, 15t fat, 7g carbs, 3g fiber, 4g sugar, 3g protein].

 

BEET TARTINE

Beet Tartine

20 Mild Vinegar Beets by Love Beets

20 flatbread crackers (regular or gluten free)

4 ounces goat cheese

1 orange, freshly squeezed

½ cup honey

¾ cup walnuts

1 cup golden raisins

 

Mix the goat cheese, orange juice and honey until creamy. Spread on the crackers. Top with the sliced beets, walnuts and raisins. Makes 20 tartine [Per tartine: 110 calories, 4g fat, 18g carbs, 12g sugar, 3g protein]. 

 

PROSCIUTTO WRAPPED DATES

Prosciutto Wrapped Dates

36 Medjool dates, pitted

1/4 pound prosciutto

4 ounces goat cheese

balsamic glaze

 

Preheat oven to 400 degrees. Cut a slit onto one side of each date, opening slightly. Stuff with goat cheese (around 1/2 teaspoon). Seal the date closed by pushing the sides with your fingers. Wrap each date in a thin strip of prosciutto and place on a foil-lined cookie sheet. Bake in the oven for 5 minutes then flip each date and cook for another 2 minutes. Remove the tray from the oven and drizzle with balsamic glaze. Stick back in the oven and bake for 3 minutes. Serve warm or at room temperature. Makes 36 dates [Per date: 80 calories, 1g fat, 18g carbs, 2g fiber, 16g sugar, 2g protein].

 

KALE-TOPPED SWEET POTATO ROUNDS

Kale Sweet Potato Rounds

2 sweet potatoes, scrubbed and sliced into thin rounds

3 cups kale, chopped

1/3 cup cranberries

1/4 cup goat cheese

1/4 cup walnuts

cooking spray

 

Preheat oven to 400 degrees. Spray bottom of cookie sheet with nonstick cooking spray, then spread sweet potato rounds to lay flat. Bake for 20-25 minutes until sweet potatoes are tender and lightly browned. While the sweet potatoes are cooking, heat a skillet to medium-high heat and coat bottom with cooking spray. Add kale and sauté 5 minutes, stirring frequently. Turn off heat, stir in cranberries, walnuts, and goat cheese and cover for 2 minutes. Remove from heat. When the sweet potatoes are ready, arrange the rounds on a plate or platter with a spoonful of the kale mixture. Serve warm. Makes 20 sweet potato rounds [Per 2 rounds: 80 calories, 3g fat, 10g carbs, 4g sugar, 2g protein].

 

SWEET BITES

 

VANILLA CAKE BATTER TRUFFLES

Cake Batter Truffles

1 cup oats, ground

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour

1/4 cup Truvia Baking Blend

1/4 cup coconut oil, melted

1/3 cup unsweetened almond milk

1/4 cup sprinkles

1 cup all-natural (white) chocolate chips

 

Combine ground oats, flour and Truvia in a mixing bowl. Stir in the melted coconut with a spatula. Pour in the almond milk and sprinkles and mix thoroughly, until a thick ball of dough forms. Break off pieces of the dough and roll the pieces into small balls. Place them on a sheet of wax paper and refrigerate for 15-20 minutes. Microwave the white chocolate chips for around 2 minutes until melted. Dip each ball into the melted chocolate to coat, then place back on the wax paper. Refrigerate for at least 20 minutes until the chocolate coating hardens. Makes 20 cake batter truffles [Per truffle: 140 calories, 7g fat, 19g carbs, 8g sugar, 2g protein].

 

SWEET & SALTY SNACK MIX

Sweet & Salty Snack Mix

9 cups Angie's Boomchickapop Lightly Sweetened popcorn

4 cups Snyder's pretzels, regular or gluten free

1 cup Justin's Chocolate Hazelnut Butter

 

Combine the popcorn and pretzels in a large mixing bowl. Microwave the hazelnut butter in a mug for 1 minute, Pour over the popcorn and pretzel mixture and toss to coat. Allow the mix to cool completely then store in the refrigerator in an air-tight container. Makes 20 servings [Per serving: 110 calories, 7g fat, 11g carbs, 2g fiber, 4g sugar, 2g protein].

 

SKINNY CHOCOLATE SNACK MIX

Skinny Chocolate Snack Mix

1 cup Justin's Chocolate Almond Butter

1/4 cup agave

5 cups plain crispy rice cereal

16 pieces Barnana organic banana chews, chopped

3 cups air-popped popcorn

1 3-ounce bag toasted coconut chips (we like Dang)

6 ounces The Good Bean Chocolate roasted chickpeas

 

Pour cereal and bananas in a large mixing bowl then set aside. Mix chocolate almond butter and agave in a microwave-safe bowl and heat for 45-60, stirring halfway through. Pour over the cereal mixture and stir with a spatula until lightly coated. Refrigerate for 10 minutes to cool off, then remove and add popcorn, coconut, and chocolate chickpeas. Toss to combine. Enjoy as a snack mix, yogurt topping, or cereal! Makes 20 servings [Per serving: 200 calories, 10g fat, 26g carbs, 5g fiber, 10g sugar, 4g protein].

 

PB CUP BROWNIE BITES

PB Cup Brownie Bites

2 Justin's Peanut Butter Cups

20 Medjool dates, pitted

2 tablespoons unsweetened cocoa powder

 

Melt one of the peanut butter cups in the microwave for 1 minute. Combine the melted PB cup with the remaining ingredients in a food processor. Shape the mixture into 7 bite-sized balls. Store in an air-tight container. Serves 7 [Per bite: 140 calories, 2.3g fat, 4g fiber, 28g sugar].

 

NUT BUTTER COOKIE BITES

Nut Butter Cookie Bites.JPG

1/2 cup oats

20 Medjool dates, pitted

1/3 cup nut butter

2 tablespoons agave

1/2 cup chocolate chips

 

In a food processor, pulse oats until finely ground. Add dates, nut butter, and agave and pulse until fully mixed. Remove the paste from the food processor with a spatula and place in a bowl. Stir in chocolate chips. Shape into 15 bite sized balls and refrigerate until ready to serve. Makes 15 bites [Per serving: 190 calories, 7g fat, 32g carbs, 4g fiber, 25g sugar, 3g protein].