SNACK RECIPES I LOVE! Easy, delicious, and plant based

 

You can watch me make these snacks!

 

I’m a carrots and hummus kinda girl. And don’t get me wrong, it’s healthy and perfectly fine to eat every day. But, I wanted to switch it up a bit and add some more variety to my snack line up.

Especially with 2017 New Year’s resolutions in mind – I want to step up my health game and continue to nourish my body by choosing options that are nutrient dense after all the holiday indulgences.

So I came up with 3 new super healthy, super easy, vegan snacks that I know I will look forward to eating when I get home from work.

The first is a spin on hummus. Instead of the traditional chickpeas, I went for edamame. Edamame is a young soybean that is PACKED with protein (1/2 cup has 8.5 grams) and 4 grams of fiber. The main reason I wanted to use it though, was for its beautiful green color. I prefer to buy non-GMO or organic soy products when possible!

“Edamame Hummus Dip” 

Suggested cooking tools: Food processor/Blender, knife, spatula, zester

Ingredients:

  • 1 ½ cups shelled organic edamame, thawed
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 garlic clove roughly chopped
  • handful of cilantro (or parsley, basil)
  • salt, to taste

Directions:

  • Add all ingredients to the bowl of a food processor or blender
  • Pulse until combined
  • In between pulses, scrape down the sides of the bowl with the spatula to ensure everything is evenly incorporated
  • Pulse for 30 seconds – 1 min until dip is creamy
  • Enjoy with veggies, your favorite whole grain cracker or chip!

 

The second is a sweet, chocolatey treat that is still light and full of nutrients I feel good about. I love raw cacao powder because it is a rich source of magnesium, fiber, and the antioxidants like flavanols and polyphenols. THIS is why you’ve heard chocolate can be good for you – but it’s gotta be in it’s raw cacao form without all the additives.

Chocolate Raspberry Rice Cakes

  • 2 rice cakes, preferably brown or wild rice
  • 2 tablespoons all natural raspberry jam, such as this one
  • 1 teaspoon raw cacao powder
  • 1-2 teaspoons pure maple syrup[/recipe-ingredients]
  • Spread the jam evenly over the two rice cakes
  • In a small bowl, stir together the cacao powder and maple syrup until a liquid forms
  • Drizzle the cacao syrup over the raspberry jam
  • Enjoy with fresh fruit on the side![/recipe-directions]

 

The third recipe is a packable or portable option. Apples and peanut butter are a classic favorite. To jazz it up a bit, I like to find different nut/seed butters like almond, sunflower, walnut, etc. Plus, the natural and organic nut butters are not cheap – so I sometimes just go for the one that’s on sale. I found a good almond butter this week without sugar or oil added.

I usually prep this the night before work, then throw it in my lunch bag and take it with me to enjoy in the afternoon (if I can wait until then!)

Cinnamon Apple and Almond Butter Snacks

Suggested cooking tools: Sharp knife or apple slicer, container with lid

 

  • 1 organic apple (I like Fuji)
  • 1 heaped tablespoon almond butter
  • dash of cinnamon
  • optional: sprinkle of pumpkin seeds[/recipe-ingredients]
  • Slice the apple into wedges
  • Spoon almond butter into the bottom of container
  • Arrange the apple slices into the almond butter, so that each time you grab one, it will be covered with almond butter 🙂 
  • Sprinkle with cinnamon and seeds, if using
  • Top with lid and pack or keep in the fridge for up to 1-2 days[/recipe-directions][/recipe]

 

 

What healthy snacks do you enjoy in the afternoon? I would love to know!

 

Thanks for reading!

 

-Jordan

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