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40+ Healthy Snacks Recipes for 2025 | Best Nutritious Ideas

By: sixstoreys
Updated On: June 21, 2025

I've been on a mission lately to find snacks that actually keep me satisfied between meals without making me feel guilty. You know that 3 PM slump when you're eyeing the vending machine? Yeah, I've been there too many times. That's why I've compiled this collection of healthy snacks recipes that have become my go-to options throughout the day.

Whether you're rushing out the door in the morning, need something to tide you over until dinner, or want a late-night treat that won't derail your health goals, I've got you covered. These recipes range from sweet to savory, crunchy to creamy, and everything in between. The best part? They're all made with wholesome ingredients that'll actually fuel your body.

40+ Healthy Snacks Recipes

Healthy Snacks Recipes for 2025 | Best Nutritious Ideas

1. Classic Energy Balls

Equipment:

  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Ingredients:

  • 1 cup old-fashioned oats
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/3 cup mini chocolate chips
  • 1/3 cup ground flaxseed
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, I combine all ingredients and mix well until everything sticks together.
  2. I refrigerate the mixture for 30 minutes to make it easier to handle.
  3. I roll the mixture into 1-inch balls using my hands.
  4. I place them on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.
  5. I store them in an airtight container in the fridge for up to a week.

Best Pairings: These pair wonderfully with a cold glass of almond milk or your morning coffee.

Nutrition (per ball, makes 20): 85 calories, 2g protein, 4g fat, 11g carbs, 1g fiber

2. Baked Sweet Potato Chips

Equipment:

  • Mandoline slicer or sharp knife
  • Baking sheets
  • Parchment paper
  • Pastry brush

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions:

  1. I preheat my oven to 250°F (yes, low and slow is the secret!).
  2. I slice the sweet potatoes as thinly as possible, about 1/8 inch thick.
  3. I pat the slices dry with paper towels to remove excess moisture.
  4. I brush both sides lightly with olive oil.
  5. I arrange them in a single layer on parchment-lined baking sheets.
  6. I sprinkle with salt, garlic powder, and paprika.
  7. I bake for 1 hour, flip them, then bake for another 30-60 minutes until crispy.
  8. I let them cool completely before storing.

Best Pairings: These are amazing with homemade guacamole or Greek yogurt dip.

Nutrition (per serving, serves 4): 110 calories, 2g protein, 7g fat, 12g carbs, 2g fiber

3. Greek Yogurt Parfait

Equipment:

  • Glass jars or bowls
  • Measuring cups

Ingredients:

  • 1 cup plain Greek yogurt
  • 1/4 cup granola
  • 1/2 cup mixed berries
  • 1 tablespoon honey
  • 1 tablespoon chia seeds

Instructions:

  1. I start by layering 1/3 of the yogurt in the bottom of my jar.
  2. I add a layer of berries and a sprinkle of granola.
  3. I repeat the layers twice more.
  4. I drizzle honey on top and finish with chia seeds.
  5. I can make these ahead and store them for up to 3 days.

Best Pairings: Perfect on its own or alongside a piece of whole grain toast.

Nutrition: 285 calories, 20g protein, 8g fat, 35g carbs, 6g fiber

4. Roasted Chickpeas

Equipment:

  • Baking sheet
  • Paper towels
  • Mixing bowl

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt to taste

Instructions:

  1. I preheat my oven to 400°F.
  2. I dry the chickpeas thoroughly with paper towels.
  3. I toss them with oil and spices in a bowl.
  4. I spread them on a baking sheet in a single layer.
  5. I roast for 30-40 minutes, shaking the pan every 10 minutes.
  6. I let them cool completely for maximum crunchiness.

Best Pairings: Great on their own or tossed into salads.

Nutrition (per 1/4 cup serving): 135 calories, 5g protein, 4g fat, 20g carbs, 5g fiber

5. Apple Slices with Almond Butter

Equipment:

  • Apple corer or knife
  • Small bowl

Ingredients:

  • 1 medium apple
  • 2 tablespoons almond butter
  • 1 teaspoon honey
  • Dash of cinnamon
  • 1 tablespoon hemp seeds (optional)

Instructions:

  1. I core and slice my apple into 1/4-inch thick rounds.
  2. I mix almond butter with honey and cinnamon.
  3. I spread the mixture on apple slices or use as a dip.
  4. I sprinkle with hemp seeds for extra protein.

Best Pairings: Enjoy with a cup of green tea or herbal tea.

Nutrition: 235 calories, 7g protein, 12g fat, 28g carbs, 6g fiber

6. Kale Chips

Equipment:

  • Baking sheet
  • Large bowl
  • Salad spinner (optional)

Ingredients:

  • 1 bunch kale, stems removed
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast (optional)

Instructions:

  1. I preheat my oven to 300°F.
  2. I wash and thoroughly dry the kale leaves.
  3. I tear them into bite-sized pieces.
  4. I massage the oil into the leaves in a large bowl.
  5. I spread them on a baking sheet without overlapping.
  6. I sprinkle with salt and nutritional yeast.
  7. I bake for 20-25 minutes until crispy but not brown.

Best Pairings: These make a great side to sandwiches or wraps.

Nutrition (per serving, serves 2): 70 calories, 3g protein, 7g fat, 4g carbs, 1g fiber

7. Cottage Cheese Bowl

Equipment:

  • Bowl
  • Measuring cups and spoons

Ingredients:

  • 1 cup low-fat cottage cheese
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cucumber, diced
  • 1 tablespoon olive oil
  • Fresh herbs (dill or basil)
  • Black pepper to taste

Instructions:

  1. I spoon cottage cheese into a bowl.
  2. I top with tomatoes and cucumber.
  3. I drizzle with olive oil.
  4. I sprinkle fresh herbs and pepper on top.
  5. I sometimes add a slice of whole grain toast on the side.

Best Pairings: Serve with whole grain crackers or veggie sticks.

Nutrition: 200 calories, 24g protein, 8g fat, 10g carbs, 1g fiber

8. No-Bake Peanut Butter Oat Bars

Equipment:

  • 8x8 inch pan
  • Mixing bowl
  • Parchment paper

Ingredients:

  • 2 cups quick oats
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/3 cup mini chocolate chips
  • 1/4 cup ground flaxseed
  • 1/3 cup protein powder (optional)

Instructions:

  1. I line my pan with parchment paper.
  2. I mix all ingredients except chocolate chips in a bowl.
  3. I press the mixture firmly into the pan.
  4. I sprinkle chocolate chips on top and press lightly.
  5. I refrigerate for at least 2 hours before cutting.
  6. I cut into 12 bars and store in an airtight container.

Best Pairings: Perfect with a protein shake or smoothie.

Nutrition (per bar): 165 calories, 6g protein, 7g fat, 22g carbs, 3g fiber

9. Veggie Sticks with Hummus

Equipment:

  • Knife
  • Cutting board
  • Storage containers

Ingredients:

  • 1 cup baby carrots
  • 1 cup celery sticks
  • 1 cup bell pepper strips
  • 1 cup store-bought or homemade hummus
  • Paprika for garnish

Instructions:

  1. I wash and cut all vegetables into stick shapes.
  2. I arrange them in containers for easy grabbing.
  3. I portion hummus into small containers.
  4. I sprinkle paprika on the hummus before serving.
  5. I keep everything chilled until ready to eat.

Best Pairings: Add some whole grain pita triangles for a more filling snack.

Nutrition (with 1/4 cup hummus): 110 calories, 5g protein, 6g fat, 12g carbs, 4g fiber

10. Trail Mix

Equipment:

  • Large bowl
  • Storage container

Ingredients:

  • 1 cup raw almonds
  • 1/2 cup cashews
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/4 cup dark chocolate chips
  • 1/4 cup coconut flakes

Instructions:

  1. I combine all ingredients in a large bowl.
  2. I mix thoroughly to distribute everything evenly.
  3. I store in an airtight container.
  4. I portion into 1/4 cup servings for grab-and-go snacks.

Best Pairings: Great with fresh fruit or yogurt.

Nutrition (per 1/4 cup): 160 calories, 5g protein, 11g fat, 13g carbs, 3g fiber

11. Overnight Oats

Equipment:

  • Mason jars or containers
  • Measuring cups

Ingredients:

  • 1/2 cup rolled oats
  • 1/2 cup milk of choice
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1/4 cup berries
  • 1 tablespoon nut butter

Instructions:

  1. I combine oats, milk, chia seeds, and maple syrup in a jar.
  2. I stir well and refrigerate overnight.
  3. In the morning, I top with berries and nut butter.
  4. I can make 5 jars on Sunday for the whole week.

Best Pairings: Enjoy with a cup of coffee or green smoothie.

Nutrition: 310 calories, 11g protein, 10g fat, 45g carbs, 9g fiber

12. Beet Chips

Equipment:

  • Mandoline slicer
  • Baking sheets
  • Paper towels

Ingredients:

  • 3 medium beets, peeled
  • 1 tablespoon olive oil
  • Sea salt
  • Black pepper
  • Fresh rosemary (optional)

Instructions:

  1. I preheat my oven to 300°F.
  2. I slice beets paper-thin using a mandoline.
  3. I pat them dry and toss with oil.
  4. I arrange in a single layer on baking sheets.
  5. I season with salt, pepper, and rosemary.
  6. I bake for 45-60 minutes, flipping halfway through.

Best Pairings: Delicious with goat cheese or tzatziki.

Nutrition (per serving, serves 4): 65 calories, 1g protein, 3g fat, 9g carbs, 2g fiber

13. Protein Smoothie Bowl

Equipment:

  • Blender
  • Bowl
  • Measuring cups

Ingredients:

  • 1 frozen banana
  • 1/2 cup frozen berries
  • 1/2 cup Greek yogurt
  • 1 scoop protein powder
  • 1/4 cup almond milk
  • Toppings: granola, nuts, seeds, fresh fruit

Instructions:

  1. I blend frozen banana, berries, yogurt, protein powder, and milk until thick.
  2. I pour into a bowl.
  3. I arrange toppings in rows for a pretty presentation.
  4. I eat immediately with a spoon.

Best Pairings: This is a meal in itself!

Nutrition: 380 calories, 28g protein, 8g fat, 52g carbs, 8g fiber

14. Zucchini Chips

Equipment:

  • Mandoline slicer
  • Baking sheets
  • Wire rack (optional)

Ingredients:

  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt to taste

Instructions:

  1. I preheat my oven to 225°F.
  2. I slice zucchini into 1/8-inch rounds.
  3. I pat them very dry with paper towels.
  4. I toss with oil and seasonings.
  5. I arrange on a wire rack over a baking sheet.
  6. I bake for 2-3 hours until crispy.

Best Pairings: Great with marinara sauce for dipping.

Nutrition (per serving, serves 4): 75 calories, 1g protein, 7g fat, 3g carbs, 1g fiber

15. Hard-Boiled Eggs with Everything Seasoning

Equipment:

  • Pot
  • Bowl of ice water
  • Timer

Ingredients:

  • 6 eggs
  • 2 tablespoons everything bagel seasoning
  • Salt to taste

Instructions:

  1. I place eggs in a pot and cover with cold water.
  2. I bring to a boil, then remove from heat.
  3. I cover and let sit for 12 minutes.
  4. I transfer to ice water to stop cooking.
  5. I peel and sprinkle with seasoning before eating.
  6. I store peeled eggs in the fridge for up to 5 days.

Best Pairings: Slice onto whole grain toast or add to salads.

Nutrition (per egg): 80 calories, 7g protein, 5g fat, 1g carbs, 0g fiber

16. Cucumber Bites

Equipment:

  • Knife
  • Cutting board
  • Piping bag (optional)

Ingredients:

  • 2 large cucumbers
  • 8 oz cream cheese, softened
  • 1/4 cup fresh dill, chopped
  • 1 clove garlic, minced
  • Cherry tomatoes for garnish

Instructions:

  1. I slice cucumbers into 1/2-inch thick rounds.
  2. I mix cream cheese, dill, and garlic.
  3. I pipe or spoon mixture onto each cucumber slice.
  4. I top with a cherry tomato half.
  5. I chill until ready to serve.

Best Pairings: Perfect for parties or as a light lunch side.

Nutrition (per 3 bites): 85 calories, 3g protein, 7g fat, 3g carbs, 1g fiber

17. Banana Ice Cream

Equipment:

  • Food processor
  • Freezer-safe container

Ingredients:

  • 3 ripe bananas, sliced and frozen
  • 1 tablespoon peanut butter
  • 1 teaspoon vanilla extract
  • Dark chocolate chips (optional)

Instructions:

  1. I freeze banana slices for at least 2 hours.
  2. I blend frozen bananas in a food processor until smooth.
  3. I add peanut butter and vanilla, blend again.
  4. I fold in chocolate chips if using.
  5. I eat immediately or freeze for a firmer texture.

Best Pairings: Top with granola or fresh berries.

Nutrition (per serving, serves 2): 155 calories, 3g protein, 4g fat, 30g carbs, 4g fiber

18. Rice Cake Pizza

Equipment:

  • Toaster oven or regular oven
  • Baking sheet

Ingredients:

  • 2 brown rice cakes
  • 2 tablespoons tomato sauce
  • 1/4 cup shredded mozzarella
  • Italian seasoning
  • Veggie toppings of choice

Instructions:

  1. I preheat my toaster oven to 350°F.
  2. I spread tomato sauce on rice cakes.
  3. I sprinkle with cheese and seasonings.
  4. I add my favorite veggie toppings.
  5. I bake for 5-7 minutes until cheese melts.

Best Pairings: Serve with a side salad.

Nutrition (per rice cake): 80 calories, 4g protein, 3g fat, 10g carbs, 1g fiber

19. Chia Pudding

Equipment:

  • Jar or bowl
  • Whisk

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Toppings: berries, nuts, coconut

Instructions:

  1. I whisk chia seeds, milk, maple syrup, and vanilla in a jar.
  2. I let it sit for 5 minutes, then whisk again.
  3. I refrigerate for at least 2 hours or overnight.
  4. I stir well before serving and add toppings.

Best Pairings: Great with fresh fruit or granola on top.

Nutrition: 210 calories, 8g protein, 10g fat, 24g carbs, 11g fiber

20. Stuffed Mini Bell Peppers

Equipment:

  • Knife
  • Mixing bowl
  • Baking sheet (optional)

Ingredients:

  • 6 mini bell peppers, halved and seeded
  • 1 cup ricotta cheese
  • 1/4 cup fresh herbs (basil, parsley)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. I cut peppers in half lengthwise and remove seeds.
  2. I mix ricotta, herbs, garlic, salt, and pepper.
  3. I fill each pepper half with the mixture.
  4. I can serve raw or bake at 350°F for 15 minutes.

Best Pairings: Serve alongside whole grain crackers.

Nutrition (per 3 halves): 95 calories, 7g protein, 6g fat, 4g carbs, 1g fiber

21. Edamame with Sea Salt

Equipment:

  • Pot
  • Colander

Ingredients:

  • 2 cups frozen edamame in pods
  • 1 tablespoon coarse sea salt
  • 1/2 teaspoon garlic powder (optional)

Instructions:

  1. I boil water in a large pot.
  2. I add edamame and cook for 5 minutes.
  3. I drain and sprinkle with salt while hot.
  4. I add garlic powder if desired.
  5. I serve warm or at room temperature.

Best Pairings: Great with sushi or as a pre-dinner snack.

Nutrition (per cup): 95 calories, 8g protein, 4g fat, 8g carbs, 4g fiber

22. Frozen Yogurt Bark

Equipment:

  • Baking sheet
  • Parchment paper
  • Freezer

Ingredients:

  • 2 cups Greek yogurt
  • 2 tablespoons honey
  • 1/2 cup mixed berries
  • 1/4 cup chopped nuts
  • 1 tablespoon dark chocolate chips

Instructions:

  1. I line a baking sheet with parchment paper.
  2. I mix yogurt and honey until smooth.
  3. I spread the mixture evenly on the sheet.
  4. I sprinkle with berries, nuts, and chocolate chips.
  5. I freeze for 2-3 hours until solid.
  6. I break into pieces and store in the freezer.

Best Pairings: Perfect on its own as a dessert alternative.

Nutrition (per serving, serves 6): 120 calories, 8g protein, 4g fat, 14g carbs, 1g fiber

23. Avocado Toast Bites

Equipment:

  • Toaster
  • Fork
  • Knife

Ingredients:

  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Red pepper flakes
  • Everything bagel seasoning
  • Cherry tomatoes (optional)

Instructions:

  1. I toast the bread until golden brown.
  2. I mash avocado with lemon juice.
  3. I spread avocado on toast.
  4. I sprinkle with seasonings.
  5. I cut into bite-sized squares.
  6. I top each with a tomato half if desired.

Best Pairings: Enjoy with a protein smoothie.

Nutrition (per slice): 160 calories, 5g protein, 8g fat, 20g carbs, 7g fiber

24. Turkey Roll-Ups

Equipment:

  • Cutting board
  • Toothpicks

Ingredients:

  • 4 slices turkey breast
  • 4 tablespoons cream cheese
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • Baby spinach leaves

Instructions:

  1. I lay turkey slices flat on a cutting board.
  2. I spread cream cheese on each slice.
  3. I place veggies and spinach at one end.
  4. I roll tightly and secure with toothpicks.
  5. I slice into pinwheels or leave whole.

Best Pairings: Serve with mustard or hummus for dipping.

Nutrition (per roll-up): 70 calories, 8g protein, 3g fat, 3g carbs, 1g fiber

25. Homemade Granola

Equipment:

  • Large bowl
  • Baking sheet
  • Parchment paper

Ingredients:

  • 3 cups old-fashioned oats
  • 1 cup mixed nuts
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1/2 cup dried fruit (add after baking)

Instructions:

  1. I preheat my oven to 300°F.
  2. I mix oats, nuts, oil, honey, and cinnamon.
  3. I spread on a parchment-lined baking sheet.
  4. I bake for 20-25 minutes, stirring halfway.
  5. I let cool completely before adding dried fruit.
  6. I store in an airtight container.

Best Pairings: Perfect over yogurt or with milk.

Nutrition (per 1/3 cup): 180 calories, 5g protein, 9g fat, 22g carbs, 3g fiber

26. Caprese Skewers

Equipment:

  • Toothpicks or small skewers
  • Serving plate

Ingredients:

  • 1 pint cherry tomatoes
  • 8 oz mozzarella balls
  • Fresh basil leaves
  • 2 tablespoons balsamic glaze
  • Salt and pepper

Instructions:

  1. I thread a tomato, basil leaf, and mozzarella ball onto each skewer.
  2. I arrange on a serving plate.
  3. I drizzle with balsamic glaze.
  4. I season with salt and pepper.
  5. I chill until ready to serve.

Best Pairings: Great as part of an antipasto platter.

Nutrition (per 3 skewers): 90 calories, 6g protein, 6g fat, 4g carbs, 1g fiber

27. Baked Apple Chips

Equipment:

  • Mandoline slicer or sharp knife
  • Baking sheets
  • Parchment paper

Ingredients:

  • 3 apples (any variety)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions:

  1. I preheat my oven to 200°F.
  2. I core and slice apples very thin.
  3. I arrange on parchment-lined baking sheets.
  4. I sprinkle with cinnamon and nutmeg.
  5. I bake for 2-3 hours, flipping once.
  6. I let cool completely for crispiest chips.

Best Pairings: Delicious with almond butter or yogurt dip.

Nutrition (per serving, serves 3): 80 calories, 0g protein, 0g fat, 21g carbs, 4g fiber

28. Tuna Salad Cucumber Cups

Equipment:

  • Mixing bowl
  • Spoon
  • Knife

Ingredients:

  • 1 can tuna, drained
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 stalk celery, diced
  • 2 large cucumbers
  • Paprika for garnish

Instructions:

  1. I cut cucumbers into 1-inch thick rounds.
  2. I scoop out the center to create cups.
  3. I mix tuna, yogurt, mustard, and celery.
  4. I fill each cucumber cup with tuna mixture.
  5. I sprinkle with paprika before serving.

Best Pairings: Serve with whole grain crackers on the side.

Nutrition (per 3 cups): 90 calories, 12g protein, 1g fat, 4g carbs, 1g fiber

29. Protein Balls with Dates

Equipment:

  • Food processor
  • Measuring cups
  • Storage container

Ingredients:

  • 1 cup pitted dates
  • 1/2 cup almonds
  • 1/4 cup protein powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon water
  • Coconut flakes for rolling

Instructions:

  1. I process dates until they form a paste.
  2. I add almonds, protein powder, and cocoa.
  3. I pulse until combined, adding water if needed.
  4. I roll mixture into 1-inch balls.
  5. I roll in coconut flakes.
  6. I refrigerate for 30 minutes before serving.

Best Pairings: Great with herbal tea or coffee.

Nutrition (per ball, makes 15): 75 calories, 3g protein, 2g fat, 12g carbs, 2g fiber

30. Roasted Pumpkin Seeds

Equipment:

  • Baking sheet
  • Paper towels
  • Bowl

Ingredients:

  • 2 cups raw pumpkin seeds
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions:

  1. I preheat my oven to 300°F.
  2. I rinse and dry pumpkin seeds thoroughly.
  3. I toss with oil and seasonings.
  4. I spread on a baking sheet.
  5. I roast for 20-25 minutes, stirring occasionally.
  6. I let cool before storing.

Best Pairings: Add to salads or eat by the handful.

Nutrition (per 1/4 cup): 180 calories, 9g protein, 15g fat, 4g carbs, 2g fiber

31. Cottage Cheese Pancakes

Equipment:

  • Blender
  • Non-stick pan
  • Spatula

Ingredients:

  • 1/2 cup cottage cheese
  • 2 eggs
  • 1/4 cup oat flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Berries for topping

Instructions:

  1. I blend all ingredients except berries until smooth.
  2. I heat a non-stick pan over medium heat.
  3. I pour small amounts of batter to make mini pancakes.
  4. I cook for 2 minutes per side.
  5. I top with fresh berries.

Best Pairings: Drizzle with honey or maple syrup.

Nutrition (makes 6 mini pancakes): 190 calories, 16g protein, 8g fat, 14g carbs, 2g fiber

32. Brussels Sprouts Chips

Equipment:

  • Knife
  • Baking sheet
  • Bowl

Ingredients:

  • 2 cups Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Parmesan cheese (optional)

Instructions:

  1. I preheat my oven to 350°F.
  2. I remove outer leaves from Brussels sprouts.
  3. I toss leaves with oil, salt, and pepper.
  4. I spread on a baking sheet.
  5. I bake for 10-12 minutes until crispy.
  6. I sprinkle with Parmesan if desired.

Best Pairings: Great as a side or snack on their own.

Nutrition (per serving, serves 2): 110 calories, 3g protein, 7g fat, 10g carbs, 4g fiber

33. Quinoa Energy Bites

Equipment:

  • Mixing bowl
  • Baking sheet
  • Refrigerator

Ingredients:

  • 1 cup cooked quinoa, cooled
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 1/4 cup ground flaxseed
  • 1/4 cup mini chocolate chips
  • 1 teaspoon vanilla

Instructions:

  1. I mix all ingredients in a bowl until combined.
  2. I refrigerate for 30 minutes.
  3. I roll into 1-inch balls.
  4. I place on a baking sheet and refrigerate until firm.
  5. I store in an airtight container.

Best Pairings: Perfect pre or post-workout snack.

Nutrition (per bite, makes 18): 85 calories, 3g protein, 4g fat, 10g carbs, 1g fiber

34. Greek Yogurt Chicken Salad

Equipment:

  • Mixing bowl
  • Fork
  • Storage container

Ingredients:

  • 2 cups cooked chicken, diced
  • 1/2 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery, diced
  • 1/4 cup grapes, halved
  • Salt and pepper to taste

Instructions:

  1. I combine yogurt and mustard in a bowl.
  2. I add chicken, celery, and grapes.
  3. I mix well and season with salt and pepper.
  4. I chill for at least 30 minutes before serving.
  5. I serve on whole grain crackers or lettuce cups.

Best Pairings: Great in sandwiches or with veggie sticks.

Nutrition (per 1/2 cup serving): 140 calories, 20g protein, 3g fat, 6g carbs, 1g fiber

35. Almond Flour Crackers

Equipment:

  • Mixing bowl
  • Rolling pin
  • Baking sheet
  • Pizza cutter

Ingredients:

  • 2 cups almond flour
  • 1 egg
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon herbs (rosemary or thyme)

Instructions:

  1. I preheat my oven to 350°F.
  2. I mix all ingredients to form a dough.
  3. I roll dough between two sheets of parchment.
  4. I cut into squares with a pizza cutter.
  5. I bake for 12-15 minutes until golden.
  6. I let cool completely before storing.

Best Pairings: Perfect with cheese or hummus.

Nutrition (per 6 crackers): 110 calories, 4g protein, 9g fat, 4g carbs, 2g fiber

36. Coconut Lime Energy Balls

Equipment:

  • Food processor
  • Measuring cups
  • Storage container

Ingredients:

  • 1 cup cashews
  • 1 cup shredded coconut
  • 1/4 cup lime juice
  • Zest of 2 limes
  • 2 tablespoons honey
  • Pinch of salt

Instructions:

  1. I process cashews until finely ground.
  2. I add remaining ingredients and pulse until combined.
  3. I roll mixture into small balls.
  4. I roll in extra coconut if desired.
  5. I refrigerate until firm.

Best Pairings: Great with tropical fruit salad.

Nutrition (per ball, makes 16): 80 calories, 2g protein, 6g fat, 6g carbs, 1g fiber

37. Savory Yogurt Bowl

Equipment:

  • Bowl
  • Knife
  • Measuring spoons

Ingredients:

  • 1 cup plain Greek yogurt
  • 1/4 cucumber, diced
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon olive oil
  • Fresh dill
  • Za'atar seasoning

Instructions:

  1. I spoon yogurt into a bowl.
  2. I top with cucumber and walnuts.
  3. I drizzle with olive oil.
  4. I sprinkle with dill and za'atar.
  5. I sometimes add a hard-boiled egg for extra protein.

Best Pairings: Serve with pita bread or crackers.

Nutrition: 250 calories, 18g protein, 16g fat, 10g carbs, 2g fiber

38. Chocolate Avocado Mousse

Equipment:

  • Food processor
  • Serving cups

Ingredients:

  • 2 ripe avocados
  • 1/4 cup cocoa powder
  • 1/4 cup honey
  • 1/4 cup almond milk
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions:

  1. I blend all ingredients until completely smooth.
  2. I taste and adjust sweetness if needed.
  3. I divide into serving cups.
  4. I chill for at least 1 hour.
  5. I top with berries before serving.

Best Pairings: Garnish with whipped coconut cream.

Nutrition (per serving, serves 4): 180 calories, 3g protein, 11g fat, 22g carbs, 7g fiber

39. Spiced Nuts

Equipment:

  • Baking sheet
  • Mixing bowl
  • Storage container

Ingredients:

  • 2 cups mixed nuts
  • 1 egg white
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

Instructions:

  1. I preheat my oven to 300°F.
  2. I whisk egg white until frothy.
  3. I toss nuts with egg white.
  4. I mix spices and sugar, then coat nuts.
  5. I bake for 20-25 minutes, stirring halfway.
  6. I let cool completely before storing.

Best Pairings: Great for parties or gift-giving.

Nutrition (per 1/4 cup): 170 calories, 6g protein, 14g fat, 7g carbs, 3g fiber

40. Cauliflower Buffalo Bites

Equipment:

  • Baking sheet
  • Two bowls
  • Whisk

Ingredients:

  • 1 head cauliflower, cut into florets
  • 1/2 cup whole wheat flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 cup buffalo sauce
  • Ranch for dipping

Instructions:

  1. I preheat my oven to 450°F.
  2. I make a batter with flour, water, and garlic powder.
  3. I dip cauliflower in batter and place on baking sheet.
  4. I bake for 20 minutes.
  5. I toss with buffalo sauce and bake 10 more minutes.
  6. I serve hot with ranch dressing.

Best Pairings: Celery sticks and carrot sticks on the side.

Nutrition (per serving, serves 4): 90 calories, 4g protein, 1g fat, 18g carbs, 4g fiber

41. Mango Chia Pudding

Equipment:

  • Blender
  • Jar or container

Ingredients:

  • 1 cup mango chunks
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla
  • Toasted coconut for topping

Instructions:

  1. I blend mango, half the coconut milk, and honey.
  2. I stir in remaining milk, chia seeds, and vanilla.
  3. I pour into jars and refrigerate overnight.
  4. I stir before serving and top with coconut.

Best Pairings: Fresh mango chunks on top.

Nutrition: 240 calories, 5g protein, 12g fat, 31g carbs, 8g fiber

42. Seeded Crackers

Equipment:

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients:

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
  • 1/2 cup water
  • 1 teaspoon salt

Instructions:

  1. I preheat my oven to 325°F.
  2. I mix all seeds with water and salt.
  3. I let sit for 10 minutes to thicken.
  4. I spread thinly on parchment-lined baking sheet.
  5. I bake for 30-35 minutes until golden.
  6. I break into crackers when cool.

Best Pairings: Perfect with any cheese or spread.

Nutrition (per serving, serves 8): 130 calories, 5g protein, 10g fat, 6g carbs, 3g fiber

Conclusion

I've been making these healthy snacks for years now, and they've completely changed how I approach eating between meals. No more energy crashes, no more guilt, and definitely no more boring snacks! The best part is that once you get into the habit of prepping these ahead of time, you'll always have something nutritious ready when hunger strikes.

Remember, healthy snacking doesn't have to be complicated or time-consuming. Start with a few recipes that appeal to you, master those, and then gradually add more to your repertoire. Your body (and taste buds) will thank you!

What I love most about these recipes is their versatility. Feel free to swap ingredients based on what you have on hand or your dietary preferences. The key is keeping whole, nutritious ingredients at the center of your snacks.

Happy snacking!

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