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Video Blog: Healthy Snacks with Jillian Harris

Jill and I are back again with some healthy, delicious snacks that will impress your guests and won’t sacrifice your waistline!

Delicious Yam Hummus


  • 1 pound yams (peeled and cut into 1-inch pieces)
  • 1 can (19.5 ounces) chickpeas (drained and rinsed)
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 garlic clove (chopped)
  • sea salt and pepper (to taste)
  • sliced raw veggies and tortilla chips


  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with raw veggies and tortilla chips.


Comfort Almonds


  • 2 cups raw almonds
  • 4 tbsp raw honey
  • 1 tsp vanilla
  • 3 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • sea salt


1. Mix all ingredients in a bowl

2. Spread out over a cookie sheet on top of parchment paper

3. Bake at 325 for 20 minutes

4. Remove from oven, let cool, and DEVOUR!



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