How To

Healthy Snack Ideas and Recipes

With children going back to school and summer vacations coming to an end, it’s the perfect time to get back on track with healthy eating. We are bringing you a few recipes as well as some no-prep healthy snack ideas!

No-Prep Snacks

  • Almonds with dried cherries or blueberries
  • Sliced cucumbers
  • Apple slices and almond butter
  • Slices of low-sodium Turkey and a handful of grapes
  • Edamame beans
  • Whole wheat English muffin with peanut butter

 

Recipes

Bell Pepper Nachos
Ingredients
4 bell peppers, cut into small wedges
2 tbsp extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper
1 1/2 cup shredded Monterey Jack
1 1/2 cup shredded Cheddar
1 cup guacamole
1/2 cup pickled jalapeños
1 cup Pico de Gallo
1/2 cup sour cream
1 tbsp milk or water
Chopped fresh cilantro, for garnish
Lime wedges, for serving

Directions

  1. Preheat oven to 425-degrees and line two small baking sheets with foil.
  2. Divide the bell peppers between baking sheets. Toss wedges on both sheets with olive oil, cumin, chili powder and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in single layers, with the cut-side up. Bake until the peppers are crisp-tender.
  3. Top one baking sheet full of peppers with about half each of the Monterey Jack and Cheddar. Take the bell peppers on the second sheet and top with the rest of the cheese. Bake until cheese is bubbly, about 10 minutes.
  4. Top bell peppers with guacamole, pickled jalapeños and salsa. In a small bowl, whisk sour cream and milk together and drizzle over the bell peppers.
  5. Garnish with cilantro and serve warm with lime wedges.

 

Bang Bang Broccoli
Ingredients
3 tbsp extra-virgin olive oil
2 tbsp sweet chili sauce
1 tbsp Sriracha
Juice of 1 lime
2 large broccoli heads, cut into florets
Kosher salt
Freshly ground black pepper

Directions

  1. Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha and lime juice.
  2. On a large baking sheet, toss broccoli in sauce until fully coated. Season generously with salt and pepper. Roast until slightly charred and tender, about 20 minutes. Serve warm.

 

Parmesan Tomato Chips
Ingredients
Cooking spray for the cooling rack
15 assorted tomatoes, sliced 1/3″ thick
2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tbsp Italian seasoning
1/2 cup freshly grated Parmesan

Directions

  1. Preheat oven to 275-degrees and grease a cooling rack with cooking spray, then place it on top of a large baking sheet.
  2. On a large, paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press out juices. Place tomatoes on the cooling rack and lightly drizzle it with olive oil, then season it generously with salt, pepper and Italian seasoning.
  3. Bake, checking every 30 minutes, until the tomatoes are completely dried out and begin to crisp up, about 3 hours.
  4. Remove from the oven and heat the broiler. Sprinkle the tomatoes with Parmesan, then broil it on low until the cheese is melting, about 1 to 2 minutes.
  5. Let cool, then remove from the cooling rack. Garnish with additional salt, pepper and Italian seasoning, if desired, and serve.

 

Let us know in the comments below what your favorite healthy snack is!

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