DIRECTIONS

Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side of each celery “canoe” to look like oars for the grape “rowers.”

Makes 4 servings

Serving size: 1 canoe

Ingredients

4 large celery stalks
8 teaspoons peanut butter or almond butter
1 cup red, seedless California grapes
32 thin pretzel sticks, preferably whole wheat

DIRECTIONS

Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side of each celery “canoe” to look like oars for the grape “rowers.”

Makes 4 servings

Serving size: 1 canoe

Notes

Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D.

This is a Vegan recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4

Nutritional Information

Per Serving: Calories 120; Protein 4 g; Carbohydrate 16 g; Fat 6 g (45% Calories from Fat); Saturated Fat 1 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 200 mg; Fiber 2 g.