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5 Healthy Snacks to Prep in Under 5 Minutes


by Catherine Rotman

Healthy snacks between main meals can be a great way to sustain energy throughout the day, boost your metabolism, and prevent overeating in one sitting. Below, we’re highlighting some of our favorite recipes from around the web you can easily make that are packed with vital nutrients and protein to pick you up between breakfast and lunch, or before dinner.

No Bake Power Balls

What’s Required:

  • 2 cups old-fashioned oats
  • 1 cup extra crunchy peanut butter
  • 1/2 cup raw honey
  • 1/2 cup mini chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 2 tablespoons flax seed

Make it Today:

  1. In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes.
  2. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

Recipe Courtesy of The Food Network

Healthy Green Protein Smoothie

What’s Required:

  • 1 banana
  • 2 medium apples
  • 1 scoop vegan or other protein powder of your choice
  • 5 cups fresh spinach
  • 3/4 cups ice
  • 1 cup coconut water
  • 1 tablespoon each of chia seeds, hemp seeds, and/or ground flax seeds (optional)

Make it Today:

  1. Add all ingredients to a high-powered blender and blend until smooth.
  2. Add up to 1/2 cup more coconut water, if necessary, to reach desired consistency.
  3. Pour into cups or glasses and enjoy!

Recipe Courtesy of The Busy Baker

Crispy Roasted Chickpeas

What’s Required:

  • 1 1/2 Cups Roasted Chickpeas
  • Extra-virgin olive oil
  • Sea Salt
  • Paprika

Make it Today:

  1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
  2. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  3. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  4. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  6. Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Recipe Courtesy of Love & Lemons

Acai Power Bowls

What’s Required:

  • 1 banana (sliced and frozen)
  • 1/2 cup blueberries (frozen)
  • 1 cup almond, oat or coconut milk (unsweetened, vanilla or plain)
  • 1/2 cup strawberries (frozen)
  • 3/4 cup milk or juice (use your favorite milk (dairy milk, soy, almond, etc) or juice (apple or grape))
  • 1/2 cup plain yogurt (substitute with milk or juice if desired)
  • 200 grams (2 packets) frozen acai puree (broken into pieces)
  • assorted toppings (nuts, seeds, fresh fruit, granola, coconut, etc.)

Make it Today:

  1. Freeze your fruit. Slice your banana and transfer it to a small baking sheet or plate lined with parchment paper. To the same plate, add the blueberries and strawberries (store-bought frozen fruit will work just as well). Transfer tray or plate to the freezer and allow fruit to freeze completely.
  2. Blend. Once frozen, add the milk and yogurt to the bowl of a large, high-speed blender with a tamper (see notes). Add the frozen blueberries, strawberries, banana, and broken up acai. With the blender on low, use the tamper to push the frozen fruit down, mixing around as much as possible. Continue to blend on low until smooth, only adding additional liquid when needed.
  3. Assemble. Divide the smoothie into two bowls and top with all your favorite toppings. Popular additions include sliced banana, nuts, seeds, granola, and berries. Best enjoyed immediately.

Recipe Courtesy of The Forked Spoon

5 Minute Chunky Guacamole

What’s Required:

  • 4 ripe Hass avocados
  • 1/2 cup red onion diced finely
  • 1/2 cup frozen berries
  • optional 2 Roma tomatoes
  • 1/4 – 1/2 cup cilantro
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • optional 1/2 jalapeno

Make it Today:

  1. Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. If you like your guacamole on the spicy side add some diced jalapeno here.
  2. Add the lime juice, salt, and pepper to taste.
  3. Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.

Recipe Courtesy of The Forked Spoon

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