When the afternoon munchies hit, it’s easy to reach for a bag of chips or a cookie. But with a little planning ahead, you can have healthy and delicious snacks on hand that will keep you energized throughout the day. In this video, you’ll learn how to make five different snacks that are not only healthy but can be meal prepped and stored for later. From banana bread energy balls to frozen chocolate almond butter banana bites, there’s something for every craving.
- Learn how to make five different healthy snacks that can be meal prepped and stored for later.
- Discover how to make banana bread energy balls, trail mix granola bars, homemade tzatziki, baked tuna meatballs, and frozen chocolate almond butter banana bites.
- Use these snacks to satisfy your cravings and keep you energized throughout the day.
Banana Bread Energy Balls are a perfect healthy snack that can be made at home with just a few ingredients. These energy balls taste like little bites of banana bread, but they’re no-bake and super easy to make. To make these energy balls, you’ll need two cups of old-fashioned oats, half a cup of mashed banana, half a cup of raw almonds, half a cup of pecans, one-third cup of maple syrup, one teaspoon of ground cinnamon, a quarter teaspoon of vanilla extract, and a quarter teaspoon of salt.
Add all these ingredients to a food processor and blend for about 20 to 30 seconds, scraping down the sides as needed throughout. Once the texture is mostly fine with a few chunks of nuts, use a medium cookie scoop to scoop out a portion and roll it between your hands. Place them on a parchment-lined baking tray and refrigerate these for about 30 minutes just so they can firm up.
These Banana Bread Energy Balls are a healthy bite that can be enjoyed throughout the week. They are perfect for satisfying your sweet tooth while also keeping you energized throughout the day. These energy balls are easy to make and can be stored in your pantry, fridge, or freezer for a quick and healthy snack option.
Trail Mix Granola Bars
Looking for a wholesome and delicious snack that can be easily meal prepped and stored for later? Look no further than these trail mix granola bars! Packed with nuts, seeds, and dried fruit, these bars are the perfect balance of sweet and salty.
To make these granola bars, start by preheating your oven to 325 degrees Fahrenheit. In a bowl, mix together raw almonds, cashews, dried coconut flakes, dried cranberries, pepitas, chia seeds, and salt. In a separate bowl, mix together maple syrup and vanilla extract before pouring it over the nut and seed mixture. Stir everything together until the nuts and seeds are well-coated with the maple syrup mixture.
Line an eight by eight inch square baking pan with parchment paper and pour the nut and seed mixture into the pan. Use a spoon to flatten the mixture into a solid, flat layer. Bake the granola bars for about 35 minutes, or until the maple syrup has caramelized and holds the bars together. Let the bars cool for an hour in the baking tray before cutting them into 12 individual granola bars.
These trail mix granola bars are perfect for a midday snack or a quick breakfast on-the-go. Plus, they’re easily customizable – feel free to substitute your favorite nuts and seeds in the recipe.
If you’re looking for a refreshing dip that’s perfect for hot days, homemade tzatziki is the way to go. This creamy dip is made with Greek yogurt, fresh cucumber, and a variety of herbs and spices for a flavorful and healthy snack.
To make the dip, start by peeling and grating one medium cucumber and then squeezing out as much liquid as possible to prevent the dip from becoming watery. Add one and a half cups of Greek yogurt to a mixing bowl and then add the drained cucumber, two tablespoons of chopped fresh dill, two minced garlic cloves, two tablespoons of olive oil, one tablespoon of fresh lemon juice, and a half a teaspoon of salt. Stir everything together until it’s nice and creamy.
You can enjoy tzatziki with a variety of raw veggies including celery, carrots, cucumber, bell pepper, and cherry tomatoes. Or drizzle it on roasted veggies if you’re outside grilling. It’s a sneaky way to eat more veggies throughout the day.
If you’re vegan or dairy-free, you can make a cashew-based version of tzatziki by soaking one cup of cashews in water overnight, draining them, and blending them with fresh water, lemon juice, garlic, zucchini, and herbs. This version is just as creamy and delicious as the traditional dairy version.
If you’re vegan or dairy-free, you don’t have to miss out on the refreshing and creamy taste of tzatziki. This vegan version is just as delicious and easy to make.
To start, soak one cup of cashews in water overnight. The next day, drain and rinse them before adding them to a high-powered blender. Add half a cup of fresh, clean water, a quarter cup of fresh lemon juice, and one clove of garlic. Blend for one to two minutes or until smooth and creamy.
Pour the cashew cream into a mixing bowl and add half of a medium zucchini that you’ve peeled, grated, and drained. Then add two tablespoons of chopped fresh dill and a half a teaspoon of salt. Stir everything together until well combined.
Chill the tzatziki for about 30 minutes to let the flavors meld together. You can enjoy it with a variety of raw veggies, such as celery, carrots, cucumber, bell pepper, and cherry tomatoes. Or drizzle it on roasted veggies for a flavorful twist.
This vegan tzatziki is a great way to sneak in more veggies throughout the day and enjoy a creamy and tasty dip without any dairy.
Baked Tuna Meatballs
Looking for a low-carb, protein-packed snack? Look no further than these delicious baked tuna meatballs. Start by preheating your oven to 400 degrees Fahrenheit. Then, dice half of one yellow onion and set it aside. Roughly chop two cups of baby spinach, and sauté the onion and garlic for about a minute in a tablespoon of olive oil or avocado oil until it starts to soften. Then add the chopped baby spinach and stir for another one to two minutes, or until the spinach is wilted.
Pour the onions and spinach into a bowl and make sure it cools completely. While it’s cooling, drain three five-ounce cans of tuna and add a quarter cup of almond flour, two lightly beaten eggs, one tablespoon of lemon juice, and one tablespoon of mayonnaise. Chop up two tablespoons each of fresh parsley and fresh dill, and season the mixture with salt and pepper. Add the cooled onion-spinach mix, and mix everything together with your hands.
Line a sheet pan with parchment paper, and use a medium-sized cookie scoop to scoop out the mixture into your hands and form it into balls. You should get about 20 meatballs out of this recipe. Bake the tuna meatballs for 20 to 25 minutes, or until they’re lightly golden on top. Enjoy these plain or with tzatziki sauce for a high-protein snack.
Frozen Chocolate Almond Butter Banana Bites are the perfect sweet snack for when those cravings hit. To make them, you’ll need to peel and thinly slice three bananas. Make sure the slices are thin, about 1/4 inch thick. Next, spread almond butter on half of the slices and top with the other half to make little banana sandwiches.
Melt some dark chocolate in a double boiler or in the microwave, being careful not to burn it. Dip each banana sandwich into the melted chocolate, making sure to coat it completely. Place the chocolate-covered banana bites on a parchment-lined baking sheet and sprinkle with chopped almonds or shredded coconut if desired.
Freeze the banana bites for at least an hour, or until the chocolate is firm. Once frozen, you can store them in an airtight container in the freezer for up to a month. These frozen chocolate almond butter banana bites make for a delicious and healthy dessert or snack that you can enjoy anytime.