It’s a new year and a fresh start for those seeking to make healthier choices. A few simple changes can make a big difference in the diets of teenagers, adults and children alike. So if you’re setting out to eat healthier in 2018, here are a few snack recipes to get you started.
Lunch, Recess or After School Snacks for Kids and Teenagers:
Cinnamon Apple Chips
4 apples, cored and sliced
1-2 tsp ground cinnamon
1-2 tsp granulated sugar, optional
- Preheat the oven to 200 degrees F. Add the sliced apples to a large bowl. Then coat the apples with cinnamon, and sugar if you’d like them a little sweeter.
- Spray a baking sheet with cooking spray and then line the apple slices flat on the pan without overlapping.
- Bake the apples for 2-3 hours until the chips are dry but still soft. Allow the apples to cool completely and then place them in an airtight container for up to 4 days. Enjoy!
Unicorn Energy Bites
½ cup cashew butter
½ cup pure honey (or agave)
1 ½ cups gluten free oats
¼ cup sunflower seeds
½ cup raw cashew pieces
½ cup golden raisins
Food coloring (red, blue, green and yellow used in original recipe)
- Add all of the above ingredients (save the food coloring and sprinkles) to a food processer. Process until a sticky ball of dough forms.
- Divide the dough into four equal parts. Color each part by adding a few drops of food coloring and folding the color in with your hands. Pour some multi-colored sprinkles onto a hard surface.
- Taking a small piece of each color of dough, mush the pieces of dough together and roll into a bite-sized ball. Roll the ball into the sprinkles and place onto a parchment paper lined baking sheet.
- Repeat the previous step until all of the dough is used. Refrigerate for 30 minutes. Store in the fridge for up to a week. Your kids will love them!
Greek Yogurt Breakfast Bark
1 ½ cups plain Greek yogurt
3 Tbs maple syrup
½ cup blueberry pecan granola, or flavor of your choice
½ cup blueberries
3 to 4 strawberries, sliced
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix the Greek yogurt and maple syrup into a bowl until combined. Pour the mixture onto the prepared baking sheet, and spread into a thin layer.
- Top the yogurt mixture with the granola, blueberries and strawberries. Cover the baking sheet with a piece of aluminum foil and place in the freezer for two hours, or overnight, until the bark is fully frozen.
- Slice the frozen bark into squares and serve immediately or keep stored in the freezer in an airtight container or bag. If the frozen bark is too hard to eat, take the sheet out of the freezer for a few minutes before serving.
Work Break or Weekend Snacks for Adults:
Green Bean Fries
Salt, to taste
Parmesan, to taste
- Preheat your oven to 390 degrees F. Place the green beans in a large bowl, and then pour the olive oil, salt and parmesan on top.
- Stir everything well and then spread the green beans onto a greased baking sheet. Bake the green beans until they reach desired crispiness.
Spicy Roasted Chickpeas
Salt and pepper, to taste
Crushed red pepper
- Preheat your oven to 450 degrees F. In a large bowl, toss the chickpeas with the olive oil. Add the salt, pepper, crushed red pepper and minced garlic, and mix well.
- Spread the chickpeas onto a greased baking sheet and bake for 20 minutes, stirring the pan after the first 10 minutes. They should be a little crunchy on the outside and shrink a little. They’re the perfect on-the-go or at-work snack!
Frozen Blueberry Yogurt Bites
1 pint of fresh or thawed blueberries
1 cup Greek yogurt
1 teaspoon Stevia
- In a large bowl, stir together the yogurt and the Stevia. Gently fold in the blueberries to coat them in the yogurt.
- Prepare a baking sheet with parchment paper. Scoop the blueberries out of the yogurt and place them on the baking sheet, not allowing them to touch.
- Freeze the blueberries for about an hour and then enjoy! Store them in the freezer for a healthy but sweet snack.
What is your favorite healthy snack? Let us know in the comments below!