Healthy Snacks for On-The-Go
Many people place health and wellness as their top priority for the new year. With that, we want to help you reach those goals and keep them going strong throughout the year. We offer a variety of healthy recipes for breakfast, lunch and dinner, but this month we are focusing on snacks. When on-the-go, its important to keep your metabolism up to help lose weight, or to maintain a healthy weight. Snacking can be good, or bad, depending on what you gravitate toward. Here are some healthy options that will leave you feeling satisfied and guilt-free. Each snack also contains ingredients that have health benefits to help fight cancer and other diseases.
32 oz. plain Greek yogurt
1/2 cup honey
1 pint raspberries
1 pint blueberries
1 cup strawberries sliced
- Line a 9×13-inch baking dish with parchment paper.
- In a mixing bowl, whisk together the yogurt and honey.
- Pour and spread the yogurt mixture into the base of the lined baking dish.
- Sprinkle the different berries and gently press into the yogurt.
- Freeze for at least 2 hours or until completely frozen.
- Use a knife to make the first “break” and then you can break with your hands. Break into serving size pieces and serve cold.
Servings: 4 cups
1 cup almonds
1 cup pecans
1 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup unsweetened coconut flakes
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 tbsp melted coconut oil
1/4 cup honey
1 tsp pure vanilla extract
- Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl combine almonds, pecans, cranberries, pumpkin seeds, coconut, flax seeds, sunflower seeds, sesame seeds, salt, cinnamon, and nutmeg.
- In a small bowl, whisk together oil, honey, and vanilla.
- Pour over seeds and toss to coat. Spread granola on prepared baking sheet in an even layer.
- Bake until golden and nuts are toasted, 23 minutes.
- Let cool completely on baking sheet before storing in a resealable container.
Servings: 15 bites
1 cup dates (pitted // if dry, soak in warm water for 10 minutes, then drain well)
3 tbsp all-natural salted peanut or almond butter
1/4 cup dairy-free dark chocolate (roughly chopped)
1 tbsp chia seeds (or sub flax or hemp seeds)
2/3 cup gluten-free rolled oats
- Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball (see photo).
- Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
- Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
- To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.
Credit: Minimalist Baker
2 apples, thinly sliced
2 tsp granulated sugar
1/2 tsp cinnamon
- Preheat oven to 200°. In a large bowl, toss apples with sugar and cinnamon.
- Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of rack, spacing them so that no apples overlap.
- Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable. (Apples will continue to crisp while cooling.)
FOR AIR FRYER
- In a large bowl, toss apples with cinnamon and sugar. Working in batches, place apples in a single layer in basket of air fryer (some overlap is okay).
- Bake at 350° for about 12 minutes, flipping every 4 minutes.
2 cups roasted, unsalted cashews
1 cup cashew butter
2 tbsp hemp seeds
2 tbsp coconut flakes
1/2 tsp vanilla bean powder
1/2 tsp ground cinnamon
1 cup dried blueberries
1 cup dates, pitted
1 cup raw almonds
- Line a small baking sheet with parchment paper.
- In a food processor, combine the cashews, cashew butter, hemp seeds, coconut flakes, vanilla powder and cinnamon. Pulse until well combined. Press the mixture evenly into the baking sheet (should be about 1/4 inch thick).
- In the same food processor, add the blueberries, dates, and almonds. Pulse for 3 minutes, or until combined and you are able to form a sticky ball with your hands and the almonds are finely chopped.
- Place the blueberry mixture in the freezer for at least 2 hours or overnight. Cut into small bars, then store in the fridge for up to 2 weeks or in the freezer for up to a month.
Credit: True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar