Power Up With Healthy Snacks That Pack a Punch
by RYAN MILEJCZAK
When you’re feeling snackish, it can be tempting to reach for sugary, processed snacks. But instead of providing you with the energy you need, these snacks will only leave you feeling worse than when you started.
But what if you could get your snack on while still providing your body the energy and nutrition it needs to get through the day?
Instead of an unhealthy sugar crash, healthy ingredients like nuts, whole grains, fruit, and veggies will help you feel full and energized all day. Even better, with a little bit of creativity, they can taste just as good or even better than a processed snack you buy at the store.
In this article, we’ll share a few of our favorite recipes to satisfy your cravings, and feel good doing it.
Pistachio Oat Squares
Adapted from Love and Lemons
Ingredients
- 1 cup raw shelled pistachios, plus extra for topping
- 1 cup rolled oats
- ½ tsp sea salt
- 1 tsp cinnamon
- ¼ cup honey
- ⅓ cup unsweetened coconut flakes
- 2 tbsp olive oil
Instructions
Begin by preheating your oven to 350 and lining an 8 inch pan.
While the oven heats, combine pistachios, oats, and salt in a food processor and blitz until a meal starts to form, about 30 seconds. Drizzle in honey and olive oil and continue to process until mixture comes together into a crumbly dough.
Remove dough from the food processor and spread evenly in your pan. Sprinkle remaining pistachios and coconut flakes over top and bake until golden brown, about 10 minutes.
Let cool slightly and remove from the pan, then cut into squares. Enjoy immediately or store in a sealed container for up to a week.
Quinoa Breakfast Cookies
Adapted from Love and Lemons
Ingredients
- 1 cup oat flour
- 1 cup rolled oats
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- ½ cup cooked quinoa
- 1 cup finely shredded carrots
- ½ cup almond butter
- ¼ cup coconut oil
- ½ cup maple syrup
- ½ cup walnuts
- ½ cup dried cranberries
Instructions
Begin by preheating your oven to 350 and lining a large baking sheet.
While the oven heats, combine oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Fold in quinoa, then shredded carrots, stirring until well combined.
In a separate bowl, combine almond butter, coconut oil, and maple syrup and stir well to incorporate. Add wet ingredients to dry and fold until well combined, then add walnuts and cranberries.
Scoop out a ¼ cup of batter for each cookie and set it on the baking sheet. Bake until lightly broadened, about 15 minutes. Let cool before serving.
Kale Chips
Adapted from The Kitchn
Ingredients
- 10 oz curly kale, washed and dried
- 1 tsp rice vinegar
- 2 tsp soy sauce
- 2 tbsp refined coconut oil
- Flaky sea salt
Instructions
First, preheat your oven to 300 degrees.
Next, whisk together soy sauce, vinegar, and coconut oil until combined.
Tear kale into bite sized pieces and coat well with sauce mixture. Spread into an even layer on a baking sheet and bake until crisp, about 20 minutes. Toss with flaky sea salt and enjoy.
Crispy Roasted Chickpeas
Adapted from Gimme Some Oven
Ingredients
- 2 15 oz cans chickpeas
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Tajín or lemon pepper seasoning
- Salt and pepper to taste
Instructions
First, preheat your oven to 350 and line a large baking sheet.
Drain and rinse chickpeas. Dry thoroughly.
Next, transfer your chickpeas to a mixing bowl, drizzle them with olive oil, then add in seasonings and toss until well coated.
Spread out your chickpeas evenly on your baking sheet and bake for 45 minutes, stirring occasionally. Enjoy immediately or store uncovered for up to 3 days.
Nutella Energy Bites
Adapted from Gimme Some Oven
Ingredients
- 1 ½ cups old-fashioned oats
- ⅔ cup nutella
- ½ cup shredded coconut
- ½ cup honey
- ½ cup walnuts
- 1 tbsp chia seeds
- 2 tsp pepitos
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
Combine all ingredients in a food processor until well combined, then cover and transfer to the fridge for an hour.
Remove cooled mixture and form into balls. Enjoy immediately or keep covered in the fridge for up to a week.