You’re a busy person and constantly on-the-go, but still like to eat as healthy as possible. Well amigos you are not alone. Healthy snacking throughout your active day can help stifle the urge to binge on big meals later on, resulting in too high of a caloric intake in one sitting. Here are a few easy to prepare snacks found on the web that will not only satisfy your hunger, but will entice your taste buds to the max.
The Rise & Shine Smoothie
This is a monster of a smoothie that will keep you going passed lunch time. It provides a good balance of energy and nutrition, and is sweet enough that even kids enjoy it.
- 1 Banana
- 1 Orange
- 1 Kiwi (peeled)
- 1 Pear (quartered)
- 1 cup Frozen mangoes
- 2 Tbsp Hemp seeds
- 2 Tbsp Flax seeds
- 2 Kale leaves, remove stems
- 3 Romaine lettuce leaves
- 2 cups fresh spinach
- 2 cups of water
Put all ingredients into a blender and blend away! Less or more water can be added to adjust consistency. It makes a big batch so take some with you to keep those energy levels optimal.
Super Simple Chia Seed Pudding
Chia seed pudding is trending hard right now, and there’s a reason. Anybody can make it, and no fancy hardware is required! Here is the easiest recipe I use, adapted from Elanaspantry.com.
- 1/4 cup Chia seeds
- 2 Tbsp cocoa powder
- 1 cup water
- 1 can (13.5 ounce) coconut milk
- 3 Tbsp Pure maple syrup
Many chia pudding recipes call for it to be blended, but in my honest opinion, it is better left the way it is. Simply combine all ingredients in a jar or bowl, mix well, and then refrigerate overnight to allow the liquids to be soaked by the chia seeds. You now have yourself 4 servings of healthy, hearty chocolate pudding.
Paleo Banana bread
This is one of my favorite banana breads, and it just so happens to be gluten free! This recipe is taken straight from elanaspantry.com.
- 3 Banana’s (about 1-1/2 cups) mashed
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- ¼ cup coconut oil
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- Pulse together bananas, eggs, vanilla, honey, and shortening in a food processor
- Pulse in almond flour, salt, and baking soda
- Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
- Bake at 350° for 55-65 minutes
- Cool for 1 hour
For the chocolate lovers out there, add a half cup of chocolate chips into the batter before baking. Makes for a great anytime snack, anywhere.
5 Ingredient no bake Granola Bars
Revel in the simplicity of the homemade granola bar. No need to go out and buy those super sweetened offerings that claim to be healthy, just make your own, in 10 minutes no less! Recipe taken from http://minimalistbaker.com/
- 1 cup packed dates, pitted (Deglet Nour or Medjool)*
- 1/4 cup honey (or sub maple syrup)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc
Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
- Optional step: Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
- Place oats, almonds and dates in a large mixing bowl - set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
- Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.
These bars are delicious, and pack a serious punch in the way of flavor. They are quite satisfying after a workout, or before or after lunch.
Nutrition Information: Serving size: 1 bar; Calories: 217; Fat: 8 g; Saturated fat: 1 g; Carbohydrates: 31 g; Sugar: 19 g; Fiber: 4 g; Protein: 6 g
Written by: Jason Laroche