healthy snack

These simple vegan buffalo quinoa bites are a quick and healthy appetizer or snack, and are perfect for parties! Served with a creamy ranch dipping too!&nbsp;

Vegan Buffalo Quinoa Bites

15 oz can of white beans

shallot (chopped)

garlic

vegan buffalo sauce

smoked paprika

salt + pepper

quinoa

chickpea flour

tahini

hemp hearts

chives

yeast

onion powder

garlic powder

dill (start with 1)

salt & pepper

lemon

water

Preheat oven to 350ºF. Spray a baking sheet with cooking spray and set aside.

Add half the beans, shallot and garlic into a food processor and pulse until mixture is coming together, 10 – 15 pulses.Add the buffalo sauce and spices and process again until smooth.

&nbsp;Pulse in the remaining beans, the quinoa, and chickpea flour until just combined. Remove lid and stir together to form a dough.

Shape dough into golf ball-sized patties and place on baking sheet. Repeat until no dough remains.

Bake on center rack for 30 minutes, flipping halfway through until the bites are browned and crispy on the outside. Remove and let sit for 5 – 10 minutes.

While the bites are resting, prepare the dressing. Add all the ingredients to a high-powered blender and blend on high until smooth. Taste and adjust seasonings as desired.

Arrange the bites around a bowl of the ranch dip on a serving plate (along with some carrots and celery if desired) and enjoy!

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

Nutty chicken satay strips

tbsp chunky peanut butter(without palm oil

garlic clove,finely grated

tsp Madras curry powder

soy sauce

lime juice

skinless, chickenbreast

about 10cm cucumber,cut into fingers

sweet chilli sauce,to serve

Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.

Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.

Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Baked Tortilla Chips

corn tortillas (preferably white)

vegetable oil

salt

Food Network Kitchen’s Baked Tortilla Chips, as seen on Food Network.

Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve. 

My first attempt at baking tortilla chips and this recipe is a keeper!  I made it exactly according to the recipe (baked 12 minutes) and the chips turned out perfect!  Easy, fast and a healthy version of tortilla chips, plus can control the amount of salt.  

Awesome!!!! Love these, are better than store bought to me and definitely healthier!! Totally hooked!!!!

I put the wedges in a bowl and tossed with oil then sprinkled with salt. I found these were done within 7 minutes (although that may be because I used toaster oven instead of large oven). Removed to cooling rack to cool completely then stored in zip-lock bag.

Simple &amp; tasty. Tossed in garlic powder, himalayan salt and cumin before throwing in the oven.

Put coconut oil (warm enough to be liquid) in a spray bottle.  Spray chips, bake, remove from oven, then sprinkle with garlic powder while warm.

Used low carb flour tortillas. Took 20min to bake, but maybe that's cuz I had three trays  going. Final product was great! Thanks to the reader who recommended oiling liberally.

Turned out wonderful the 1st time.  Second batch, I added some of the popcorn nacho cheese seasoning and the third batch I added some of the popcorn ranch seasoning.  AWESOME, THANKS!!!!!!!!!

this was the first time i made these and i thought that they were great. but, i used flour and corn tortillas and i thought the ones made from the corn were much better. I also put some lime on a couple of them and i thought it tasted great too!

Was tasty flavor wise, but the cheese congealed. I lowered the heat and added it slowly, and at first it looked great I went to grab something and when I turned back a second later suddenly it all globbed up and the rest of the sauce was water thin. Tried adding a little cornstarch and water to at least thicken the remaining non-cheese congealed part of sauce which helped but not sure what the answer to the cheese problem was. Was finely grated Parmesan so confused.

Strawberry Oatmeal Bars

all-purpose flour

oats

brown sugar

baking powder

strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

I absolutely loved these bars, but I have to admit that I did not make them exactly as the recipe states. I needed a healthier version due to my diet and health complications. The version I came up with is MUCH healthier, but still yummy. Instead of the 1 3/4 sticks salted butter, I used: 1/2 stick of organic unsalted butter, 1 mashed organic ripe banana (1/2 cup), 1/2 cup organic unsweetened applesauce, and 1/4 cup all natural no sugar added peanut butter. I also substituted the brown sugar for 1/2 cup brown sugar low sugar/calorie blend.. that you can find in supermarkets. I also used sugar free strawberry jam. I put them in an 11x7 pan and baked for 35-37 mins. I saw Ree make this recipe on her show, and just knew I had to try them. She is fantastic, because I have found that a lot of her recipes can easily be tweeked to how you want to make them. These bars are a perfect example. They are delicious and not too sweet. I actually made them with the idea of a healthy breakfast on the go. They are perfect, and I hope this posting helps some others in the same boat as me.. and needed a healthier version. Awesome recipe Ree!!

I am sorry but how are these classified as healthy? They are nothing but sugar, flour and butter. They are high in calories, for an extremely small portion, loaded with sugar, (over 4 tsp per tiny serving), and have one gram of fiber. They may taste good, but certainly cannot be classified as healthy.

Do you use regular oats or quick cooking oats?

Made these using my food processor to simplify things. I heated the strawberry preserves (microwave) just enough so the preserves are easier to pour across top and then lightly spread. (This prevented the bottom crust from pulling away when I tried to spread preserves). Great recipe!

I came across this recipe while searching "low cholesterol" recipes for my husband.  I was dismayed to see that the ingredients included 2 sticks of butter.  If FN wanted to keep this on a low cholesterol list, then the author should have at least included substitutions (like spraying the baking pan w/ cooking spray instead of coating it w/ butter). The recipe looks and sounds fabulous, but low cholesterol?  I don't think so.  I'm disappointed. 

This is amazing! Super easy to make and taste amazing!
I made a batch with apple butter and it taste like apple pie!

I loved this recipe!! It literally took me 7 minutes to make, tops! I used dark brown sugar because it adds an rich Carmel flavor that puts this dessert over the top!! I also added a little extra salt because my preserve was pretty sweet!! Overall, It had great flavor but my family and I agreed it was a bit dry, so we made a drizzle out of  milk, powdered sugar, vanilla, and salt to drizzle over the oatmeal bars. That was just what it needed!! I definitely recommend this recipe!❤️

Maybe it's me, but I didn't see a tag saying these bars are healthy. If you don't like the ingredients then don't make the bars. I made them today and they're delicious! My family gobbled them up. Great recipe, Ree! 

I'm going to  give this 5* as my 14 year old son really liked these.  I liked these but my one complaint is mine turned out kind of dry and crumbly. I would make again but maybe reduce the flour a bit. 

These bars are so good. I have made them with the strawberry jam and am now making them with Nutella. Yum

https://www.foodnetwork.com/videos/rees-strawberry-oatmeal-bars-0182149

Ree's easy Strawberry Oatmeal Bars make a great dessert or lunchbox treat.

Ree's Strawberry Oatmeal Bars

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Spicy roast chickpeas

can chickpeas,drained

tsp rapeseed oil

tsp smoked paprika

tsp cumin

tsp coriander

Heat oven to 180C/160C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Learn how to make perfectly popped popcorn in under 10 minutes! You'll never go back to microwave popcorn after you make this recipe. Recipe yields about 10 cups (about 4 servings).

Best Stovetop Popcorn

extra-virgin olive oil oil

popcorn kernels, divided

Salt,

In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.

Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).

Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)

Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

Delicious!! MUCH better than microwave popcorn, and healthier too 

My S.O. was annoyed that we always used microwaved popcorn bags ($$) and I started thinking about not only the cost but the extra packaging we were throwing away. Now I'm a STOVETOP POPCORN GODDESS thanks to you 

Perfect recipe. Followed it to a T and it was amazing.

I'm eating this popcorn as we speak and my goodness, it's delicious. I've used an air popper since the 1980s and this is far superior. Bravo!

P.S.  I don’t see any unpopped kernals. 

Eating this now. Followed directions exactly using coconut oil, then tossed with olive oil and sea salt when finished. YUM!!!

It's 2020. The last time I stove popped corn was January of 1998 when I set my friends apartment kitchen on fire (we were lucky to get out of that one without calling the fire department). Today, I Googled and found your recipe. Enjoying a lovely bowl of olive oil &amp; black pepper spiced popcorn. Only 2 kernels were in the pan. THANK YOU SO VERY MUCH!!!!

So I have had a fair few rubbish attempts but this one works!! Happy days! My kids like it plain so it's a great healthy snack for them!
I also used standard veg oil as that's all o had. Link shared with my Mum too :)
Thank you!

Usually nutritional yeast and other spices. They all just fall to the bottom of the bowl. I didnt know if you had any suggestions for getting them to stay on the popcorn?

Try adding salt or whatever topping you want right after you picked up the pan from the stove ...that way popcorns will be hot and a sticky/oily ,so toppings wont fall off.

As a newly independent, poor and culinary illiterate young Person, even I could make delicious Popcorn, which a) did not burn down my flat, b) costs much less than any microwave popcorn and c) can substitute a 'dinner' on a Movie night (every night)!

I rate it 5/7

I've been trying to eat healthier and couldn't find microwaveable popcorn bags that didnt come with a bunch of unwanted extras. I got some plain kernels without knowing how to cook them, but finding this recipe made it a breeze. Halved the recipe, but otherwise followed it to a tee. It came out perfectly with no unpopped kernels! Delicious and very easy to make after the first time around. Thank you for sharing this ❤

This was my first attempt at making popcorn, although I cook regularly I had never got up the courage to try it, as, frankly I thought it wouldn't work! 

Well how wrong I was.... Perfect fluffy crispy popcorn with not a burnt one in sight. Thanks so much!

Good lord, this person is acting like everything in the world isn't made of chemicals. The recipe is good, but your use of the word "chemicals" like it's a negative thing is ridiculous. Your olive oil is made of chemicals, your organic popcorn is made of chemicals that's how the world works.

If you want to be literal, yes, everything that has matter and constant has a chemical composition.  But I think you know the connotation of what she is saying, especially when related to food health. You’re the one being ridiculous

To go w/ that theater popcorn you found, try popping it in coconut oil (which most theaters use) &amp;/or something called, "flavacol". Just be sure to stick some through the screen for us to taste, too!  ;) wink!  Let us know how you like it...  ENJOY! :)  Stay safe &amp; be well.

Hi Kate.  I made your stove top popcorn recipe.  I'm 68 and thought I knew how to make popcorn, but I was pleasantly surprised that with such simple adjustments, my popcorn turned out so well.  It was crisp and tender and not a hard kernal in the batch.  This is definitely the way I will be making my popcorn in the future.  I find as I age, that I shouldn't have the salt and other "stuff" that comes with microwave popcorn.  Thanks so much.

Yummmmmmmm!!!!! Our microwave is broken forcing us to do some pioneer living lol. I won’t make popcorn any other way !

Thank you so much for these comments! I have never popped popcorn at home, by myself before. Your tutorial gave me all the exact steps I needed and it turned out PERFECTLY. Thank you!!

I also found that to be the case. Hard popped kernels. I noticed that it's when I make the heat too high. 

Also I use a metal colander now instead of a lid. There is lots of air circulation and keeps the kernels inside the pot.

OH MY GOSH!!!!!BEEN POPPING POPCORN FOR YEARS; FOLLOWED YOUR RECIPE AND I WOILL NEVER GO BACK TO MY OLD WAYS. THIS RECIPE IS AWESOME. THE POPCORN ARE CRISP WITH A NICE TASTE. THANK YOU

https://content.jwplatform.com/videos/jcQmiXT1.mp4

Watch how to make stovetop popcorn in this short recipe video! It’s so easy to make once you learn how. It’ll become one of your go-to snacks!

Popcorn Recipe

Crispy Baked Zucchini Chips are&nbsp;a healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

Baked Zucchini Chips

zucchini, (evenly sliced 1/8 inch thick)

olive oil

hot smoked paprika, (optional)

cumin, (optional)

Slice the zucchini. (Using a mandolin helps keep the slices consistent.)&nbsp;Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.

Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.&nbsp;

Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.

Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

https://content.jwplatform.com/videos/hsHHiGCD.mp4

Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

A Spicy Perspective - How to Make Crispy Healthy Zucchini Chips

This Cookies and Cream Protein Shake Recipe is the perfect thick and creamy dessert, snack, or breakfast! Since it has hidden veggies and is made with frozen banana and plant based vanilla protein powder, this healthy protein shake will build your muscle and satisfy that sweet tooth!

Cookies and Cream Protein Shake

1½ Frozen Bananas

½ Cup Frozen Chopped Zucchini (See Note 1 for Sub Options)

Scoop Vanilla Plant Based Protein Powder (See Note 3 for Sub Options)

¼ -½ tsp Maca Powder (Can Omit)

Tbs Cacao Nibs (or Dairy-Free Chocolate Chips)

¼ -½ tsp Vanilla Extract

Cup Plant Based Milk (or milk of choice)

Homemade Healthy Oreos

Healthier Store Bought Oreos

Cocowhip (Or Regular Whipped Cream)

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Cranberry Almond Energy Bites

c. oatmeal

coconut

Tbsp. flaxseed,

c. nut butter, peanut

c. honey

Tbsp. chia seeds

cranberries,

Bake oatmeal, almonds and coconut for 8-10 minutes...

Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.

In a medium bowl microwave the nut butter...

In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

https://mediavine-res.cloudinary.com/video/upload/y946TfWt.mp4

Cranberry Almond Energy Bites Video

Spicy Edamame Dip

garlic, un-peeled

edamame beans (about 2 cups)

cayenne pepper

cumin

salt and pepper

lime juice (about 2 limes)

cilantro

Pita chips,

FN Flat Recipe: Spicy Edamame Dip, TRISHA YEARWOOD, Trisha's Southern Kitchen, Poker Night,

In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.

Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.

Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

Tastes fantastic and was easy to prepare. I used edamame from the frozen veggies section of the store. Just warmed them up in microwave and let them cool before adding them to food processor.

I love this dip.  I made it per the recipe the first time and the second time I added some green onion that I had hanging out in the fridge.  This is so easy and delicious!  It is also good as a sandwich spread. 

This was easy to make and tasted great.  When I did my taste test,  I found I  did need to add more salt, cayenne and some garlic power though, but that may be personal taste.  I will be making this again.

For a non-hummus eater, I thought this was a nice alternative. Flavorful, not overly creamy. My only problem was the portion. Shelling 16 oz of edamame, you'd hope to get a decent amount of beans. But that was not the case. So if you are preparing for a large crowd, definitely consider doubling :)

This is a requested favorite with my vegan kids. We served it with warm pitas. 

This was really good but not that spicy. 

The dip was runny and lacked flavor. I would not make this again.

This recipe had a great spice tang but I didn't really like the recipe overall. It just received okay reviews from my guests.

Just made this recipe and it is DELICIOUS!  I had to use some light chicken stock because I drained the edamame without saving the water.  I also added a little bit more salt.  I used frozen, already shelled edamame. I'll definitely take this to the next potluck.

I tried this recipe after seeing the episode on television. I just happened to have a bag of edamame in the freezer.  I didn't have any cilantro on hand, so I skipped that.  It was so good.  My husband loved it.I will definitely be making it again.  Thanks for the great recipe and the fun show.

Your snack game will never be the same once you try these no-bake oatmeal energy balls. And with eight flavor options, plus tips on how to make up your own, you definitely won't get bored!

Monster Cookie No-Bake Oatmeal Energy Balls

dry oats (I

peanut butter

honey

peanuts

mini M&M’s

mini chocolate chips

vanilla, optional

In a medium bowl, add all of the ingredients and stir to combine well. The mixture should be a bit sticky. Refrigerate for at least 30 minutes.

Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 14 oatmeal energy balls.

Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

https://content.jwplatform.com/videos/&rdquo;Bn8mkiC3&Prime;.mp4

”Bluberry

Healthy gluten-free teff chocolate hazelnut cookies are perfect as an afternoon pick-me-up. High in fiber, high in protein, and extremely yummy.

Top 40 healthy snack recipes from across the web

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The most viewed healthy snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine