Biking | Davis Sports Nutrition | Des Moines Sports Nutritionist, Des Moines Dietitian

As you may figure, I am a little particular about the “snacks” that are present in J and I’s home. Because we choose to not buy a lot of packaged and processed goods which tend to be the common “snack” foods, you may be thinking…well what in the world do you grab on-the-go or in between meals? Easy…here are two of my favorite dehydrated “clean” snacks.

Dehydrated Cinnamon Apples
You wont find blood-sugar-raising high fructose corn syrup or artery-clogging partially hydrogenated oils in these wholesome treats.

This apple peeler/slicer was a wonderful invention to help your life simpler. You can purchase at Bed, Bath & Beyond.

Once peeled and spiral sliced, slice apples in halve . Soak in water with 1 Tablespoon lemon juice.

Lay on dehydrated sheets and sprinkle with cinnamon. Follow dehydrator directions for time and temp.

Turkey Jerky

from fabulousefoods.com

Ingredients:
about 3 pounds of ground turkey breast meat
2/3 cup Worcestershire sauce
2/3 cup low sodium soy sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 teaspoons liquid smoke
Optional seasoning:
2-3 teaspoons Tabasco sauce
2-3 teaspoons crushed red peppers
2-3 teaspoons sesame seeds

2-3 teaspoons brown sugar

Instructions:
The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces.
Mix all ingredients together. Add to meat and mix well so flavor is evenly distributed.

Sandwich some of the seasoned ground meat between two sheets of waxed paper/plastic wrap. Use a rolling pin to press the meat into 1/2″-1″ wide, flat, thin strips. Carefully remove the strips from the waxed paper place directly on dehydrator racks.

Jerky Tips:
•It’s easier to slice the meat thinly if it is slightly frozen. So you can roll out, place in freezer for a but and then slice.
•Generally speaking, the leaner the meat, the better for jerky.

•For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will “stick” to the jerky.

Drying times vary due to meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it’s probably over-dried.

I’m munching on some now!