In today’s post, we’re sharing 4 Healthy and Delicious Snack Recipes. These recipes are all protein-based to keep you feeling full longer. They’re also incredibly simple to make and taste delicious -- and isn’t that what an ideal snack should be? Try these tasty recipes this week and let us know how you like them!
4) Egg Breakfast Cups
First up, if you haven’t tried Egg Breakfast Cups before you’re missing out! These muffin-like cups are packed with healthy ingredients like eggs, spinach, tomato, and peppers. The best part? You can customize the recipe to add additional ingredients or remove any you don’t like. These egg cups are packed with protein and should keep you feeling full and satisfied through lunch. Give them a try!
- 5 eggs
- spinach, chopped
- tomato, diced
- onion, diced fine
- 1 bell pepper, diced fine
- 1 head broccoli, cut into small florets
- parmesan cheese
- cheddar cheese
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
3) Peanut Butter Power Balls
Next up, are our favorite Peanut Butter Power Balls. This recipe is easy to whip together with ingredients you likely have on hand. Jam-packed with protein, oats, and peanut butter, these are the perfect snack to eat throughout the day as an energy booster. The recipe yields 24 mini power balls.
Image: Modern Honey
- 1 cup natural peanut butter
- ½ cup raw honey
- 1tsp vanilla extract
- Dash of sea salt
- 1 serving of vanilla protein powder
- 1 ½ cup old-fashioned rolled oats
- Mix peanut butter, honey, vanilla extract and salt together.
- Add protein powder and oats last. Mix well.
- Using a small cookie scoop, scoop into balls and store in a container in the fridge or freezer. Yields approx 24 power balls.
2) Pistachio Oat Squares
We love pistachio and we especially love it in this Pistachio Oak Square recipe from Love and Lemons. These delicious bars have sweet ingredients like coconut and maple syrup to offset the salty pistachio flavor. Cut these into small squares or make them into a traditional granola bar shape. Save em’ and eat throughout the week for a tasty and healthy treat!
- 1 cup raw shelled pistachios
- 1 cup rolled oats
- ½ teaspoon sea salt
- ¼ cup maple syrup, more for drizzling on top
- 2 tablespoons olive oil
- ⅓ cup unsweetened coconut flakes
- additional handful of chopped pistachios for the topping
- Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper.
- In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough.
- Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft - don't overbake these.
- Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.
1) No-Bake Carrot Cake Bites
Last but not least on our list, check out this recipe for no-bake carrot cake bites! This recipe comes from the Minimalist Baker and features healthy and fresh ingredients like walnuts, carrots, raisins, and dates. To make these you have to use a food processor so make sure you have one on hand before trying this recipe. We love that these are naturally-sweetened (ie no sugar) and grain-free. Give this recipe a try!
- 3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
- 1 cup packed pitted medjool dates (measured after pits are removed)
- 1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- 4-6 Tbsp coconut flour (or sub almond flour)
- 1/4 cup raisins (optional // or sub other unsweetened dried fruit)
- Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
- To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from the food processor and set aside.
- To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
- Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
- Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
- Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
- Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
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