healthy snacks

Try out this good and good-for-you snack from Delish.com!

Brussels Sprout Chips

lb. brussels sprouts, thinly sliced

olive oil

tbsp. Parmesan,

garlic powder

Kosher salt

black pepper

Caesar dressing,

I made this in the air fryer, it turned out great. I did not need 16 minutes to cook them, more like 10 total in order to cook them.  We used Bolthouse Blue Cheese dressing as our dipping sauce as it's low in calories and fat.

I used Walden Farms thousand island.. has nothing but sodium in it.. Yummy

https://streaming.hearstdigitalstudios.com/72d2e43c-9529-4d6a-a8ed-07e4d1a0fa35/video_rover_16x9_1080p_hd_1523389431_4243.mp4

Snack Smarter With Brussels Sprout Chips

Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!

Roasted Pumpkin Seeds

pumpkin seeds

Tbsp cooking oil*

tsp Tony Cachere's Cajun Seasoning*

Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).

Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.

Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!

These Healthy Cookie Dough Balls are a healthy snack and take minutes to make. They are filled with nut butter, sweetened with honey, and only five ingredients total.

Healthy Cookie Dough Balls

+ 2 tbsp oat flour

nut butter, I prefer salted peanut butter

Tbsp honey

Tbsp coconut oil melted (add more if needed)

vanilla

salt if none in nut butter

chocolate chips (I used mini)

Mix together all ingredients in a bowl until well combined.

If too wet to roll into balls, chill in fridge for 30 minutes.

Roll into balls and store in fridge or freezer. If freezer, defrost for a few minutes before eating.

These. Are. Amazing. 
Do you know how many calories per ball?

What a tasty snack! I really like them out of the freezer! Also can’t wait to try with the banana ice cream! ?

Hi. I’ve made these a few times now but mine always come out a little dry and chalky. Should I add more coconut oil? They are very good but want to get the correct level of moist next time.

You can use tahini and gluten-free flour.

So good and super easy! Made them in 10 mins :)

recipe is alright but tastes very heavily of flour and I’d recommend adding more vanilla to combat this

I love this recipe.  It is very forgiving and you can switch it up to be any of you yr favorite cookie dough. I made oat flour from oatmeal and it wasn’t as fine but it just makes it seem more like a monster cookie dough and would be great with mini chocolate chips.

I'm pretty sure that I could live off of these.

I have made these 2x now and my family loves them! They are a great treat for nursing mamas in the middle of the night too! Maybe a little too good..??

This is amazeballs👌🏼so good!!! you need to have them in the fridge. Erin you are helping me save money buying less snacks🙏🏼

These were so good! Perfectly sweet and super satisfying if you’re craving something sweet as a pick me up or for desert. Will definitely be making again. I used almond butter instead of pb because that’s what i had at home and really liked it!

These ain’t it. Super dry and not worth 155 calories per tiny ball.

Hi! Love these so much! Quick question, at the top it says makes 12 but then the nutritional facts say 14. Just wondering which it should be! Thanks!

You are a genius! These are so yummy! Finally, I can eat cookie dough without the guilt, lol. I used cashew butter because it’s more neural and I didn’t want PB cookie dough. I added a couple Tbs. of stevia based sweetener because I used a sugar-free fake honey, which isn’t as sweet as regular honey. Mine was a little dryer but that’s probably because it wasn’t real honey. I just needed it to be sugar free. They turned out great! Thank you so much for sharing!

Delicious!  Such a quick, healthy recipe - THANKS FOR SHARING.

I used tahini as my 'nut' butter, maple syrup (out of honey for quarantine), and replaced the oil with a splash of almond milk. I also used the Bake Believe sugar free chocolate chips from Walmart and chopped them into chunks to stretch them further. 
The bites came together beautifully and my husband immediately scarfed a few down. A great healthy snack!! :)

It turned out yummmmmmmy
I used almond butter instead of peanut butter
And used maple syrup instead of honey 
Loved it thanks👍

Love love love these! They’re perfect for a mid morning or mid afternoon pick-me-up. You can make them however big or small you want. I followed the exact recipe, adding Teddie’s smooth peanut butter and they’re delicious!

love these! i am allergic to nuts and i use a splash of oatmilk to substitute the nut butter and it’s great!

Could you use coconut flour? That is all I have on hand. If so, what would the ratio be?

These were delicious and simple ingredients that I always already have on hand!

I quadruple the recipe to last (only) 1.5 weeks. It’s my kids’ morning snack almost every day. It’s one of our favorite of all of your great recipes!

These taste like peanut butter (I used peanut butter) and not much like cookie dough. Kind of disappointing.

This is my go-to recipe whenever I'm craving energy balls or just want any easy snack ready in the fridge; I've made them many times. They're the perfect little snack, but be careful...they can be addicting! ;)

https://content.jwplatform.com/videos/CjDusq1N.mp4

Filling, folding, frying, and steaming your own Pork Gyoza at home is not only fun, but it costs just pennies on the dollar compared to restaurants.

Pork Gyoza

cabbage (1.42)

Tbsp canola or vegetable oil, divided (0.04)

green onions (0.44)

garlic (0.16)

Tbsp grated ginger (0.10)

Tbsp soy sauce (0.05)

tsp sesame oil (0.11)

lb. pork (3.00)

gyoza wrappers (3.69)

Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.

Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.

Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).

When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.

Easy and healthy. How to make Snap Pea Chips! Oven baked or dehydrated!

How To Make Homemade Snap Pea Chips {Oven Or Dehydrator}

peas

tsp sea salt

tsp onion or garlic powder

yeast (vegan option for “cheesy” taste)

-3 tsp oil

How to Make Homemade Snap Pea Chips {Oven or Dehydrator}

Lay your snap peas on a paper towel or parchment paper. Blot off any extra water.

Lightly drizzle with oil then Season with sea salt, onion powder, and nutritional yeast. Toss to coat the snap peas then place flat Dehydrate in dehydrator at 135-140F for 8hrs or so. (Oven dried option below)

Let them sit another hour at room temp before packaging. If you are using fresh vs frozen snap peas, the dehydrating time will be faster, so check around 6 hrs.

place seasoned snap peas on baking sheet. Set your temp at 170F and Place tray of snap peas in center rack. Prop the oven door open about 1 inch. You can use a piece of foil that&#8217;s bunched up to do that. The cooking time will be shorter, so check around 4 hrs.

Season more once dried if desired. The oven dried chips will be crispy for a day but then lose crispiness after a few days if not dried long enough to begin with.

For QUICK BAKING instructions (quicker) See Notes

Dehydrator Instructions

These taste good but didn't turn out to be crunchy at all. They are tough and hard to eat. I recommend blanching fresh pea pods first before dehydrating. Some vegetables don't need to be blanched but peas are not among them Blanching would preserve the natural pea color too.

The paper towel I layed them on seemed to soak up most of the oil and spices!!
  I

We grew so many snap peas this summer! My freezer was filled with them, so I was delighted to find this recipe. I tried it out today and I will be making more immediately! They are delicious.

tried these, they never went crispy in my dehydrator and they tasted god awful!

I tried for another few hours and still no better. By the time they were sort of crispy; it was just revolting.

If you are craving something sweet but know inhaling candy will have you feeling flat, reach for this warm, low-cal option instead: honey-roasted cinnamon

Honey-Roasted Chickpeas Make the Perfect Sweet (Protein) Treat

organic garbanzo beans

honey

cinnamon

nutmeg

sea salt

Roasted Honey Cinnamon Chickpeas | POPSUGAR Fitness UK

Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat silicone mat.

Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.

Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it's still soft, bake for longer.

While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is, or for a caramelized effect, place them back in the oven for another 10 minutes or so.

Store leftover chickpeas in an airtight container.

These Healthy Snacks in jars have been game changers in my kitchen, and I know you'll feel the same way! Prep your fridge with these 10 easy snack ideas with fruits and vegetables!

10 Healthy Make-Ahead Snacks

Cauliflower and broccoli + greek yogurt ranch dip

Cottage cheese + fruit (I used mango, though I love pineapple and oranges too)

Greek yogurt and berries/pomegranate + granola

+ cheese cubes

Cucumber + date balls or oatmeal energy bites

peanut butter

Grapes + roasted chickpeas

Mandarin orange + pistachios

Apple slices + dark chocolate and nuts

Bell peppers and carrots + hummus

Wash and cut up your cauliflower and broccoli into small florets. Fill the mason jar about 2/3 of the way full with your vegetables. Add some Greek yogurt ranch dip to the fruit cup (great time to measure and use portion control if you are prepping for weight loss), add the ranch dip in a cup to the mason jar, screw on a lid, and place in the fridge for up to 5 days.

Measure out a serving of cottage cheese and add it to the mason jar. Fill the fruit cup with fruit of your choice (mango, pineapple, mandarin oranges, berries, and even cherry tomatoes are all good). Add the fruit in a cup to the mason jar, screw on a lid, and place in the fridge for up to 3 days. When you are ready to eat, add the fruit to the cottage cheese and enjoy.

Place a serving of Greek yogurt in the mason jar and top with your choices of berries (fresh or frozen) and/or pomegranate seeds (arils). Add some granola to the fruit cup (this is my favorite healthy granola recipe). Place the granola filled cup in the mason jar, screw on a lid, and place in the fridge for up to 3 days. When you are ready to eat, add the granola to the yogurt and enjoy.

Prep the apples by slicing/coring them and dipping them in something so that they don&#8217;t turn brown. You can dip apples in a little bit of lemon juice, Fruit Fresh (it&#8217;s absorbic acid), or even a bit of orange juice. Place apples in the bottom of the mason jar. Fill a fruit cup with a serving of cheese cubes. Place the cheese cube filled cup in the mason jar, screw on the lid, and place in the fridge for up to 5 days.

Prep your cucumber by washing it and slicing it into rounds or spears. Place cucumber in the bottom of the mason jar and fill the fruit cup with a date ball or oatmeal energy bite (or two). Place the &#8220;bite&#8221; filled cup in the mason jar, screw on the lid, and place in the fridge for up to 3 days. Cucumbers, especially cut ones, don&#8217;t last as long as other more firm vegetables. Plan to eat these at the beginning of the week. Here are some of my favorite date ball recipes and I have lots of oatmeal energy bites coming your way!

Prep your celery by washing, trimming, and cutting it into sticks. Cut the sticks short (about 2.5 inches long) so that they fit in the mason jar and you still have room to add your cup of peanut butter. Place the celery in the bottom of the mason jar and fill a fruit cup with a serving of peanut butter. Place the peanut butter filled cup in the mason jar, screw on a lid, and place in the fridge for up to a week. Celery lasts a really long time like this!

Prep the grapes by washing them and taking the grapes off of the stem. Fill a mason jar 2/3 of the way full with grapes. Fill a fruit cup with roasted chickpeas (recipe coming soon! They are so good!). Place the roasted chickpea filled cup in the mason jar, screw on a lid, and place in the fridge for up to 5 days.

Peel and segment a mandarin orange (or other small citrus fruit) and put the pieces in the jar, or, if it is small enough, pop the whole fruit into the bottom of the jar. Fill a fruit cup with a serving of pistachios. Place the pistachio filled cup in the mason jar, screw on a lid, and place in the fridge for up to 5 days.

Prep the apples by slicing/coring them and dipping them in something so that they don&#8217;t turn brown. You can dip apples in a little bit of lemon juice, Fruit Fresh (it&#8217;s absorbic acid), or even a bit of orange juice (my kids fuss if they are dipped in lemon, but orange is great). Place apples in the bottom of the mason jar. Fill a fruit cup with a serving of nuts and dark chocolate. Place the nut and chocolate filled cup in the mason jar, screw on the lid, and place in the fridge for up to 5 days. I really like these extra dark chocolate chips just FYI.

Prep bell peppers and carrots by washing and slicing. Fill the mason jar 2/3 of the way full. Place a serving of hummus in the fruit cup. Place the hummus filled cup in the mason jar, screw on a lid, and place in the fridge for up to 5 days. If you do only carrots and not bell peppers, you can keep it in the fridge for a week. Carrots that you peel and cut on your own last much longer than &#8220;baby carrots,&#8221; just FYI. I&#8217;m not sure what they do to baby carrots, but they seem to get slimy or soft much faster than a big carrot you prep yourself. If you are using baby carrots I&#8217;d eat within 3 days.

Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.

Homemade Baked Banana Chips Recipe

(, but firm bananas, thinly sliced)

lemon juice ((1 lemon is plenty))

Preheat oven to 200F.

Cover a sheet pan with foil and lightly grease with cooking spray.

Toss the bananas in lemon juice.

Arrange the bananas in a single layer on prepared baking sheet.

Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.

Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.

Remove from oven and transfer the chips to a wire rack.

Cool completely. The longer they cool, the crunchier they will get.

Store in an airtight container.

Apples in a bag are a quick, single-serving of cinnamon-spiced apples cooked in a zip-lock bag or bowl. Pour over pita chips, oatmeal or ice cream.

Microwave Apples with Cinnamon

apple

sugar

cornstarch

water

Peel or don't peel apple, core and slice...

Peel or don't peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients.

Seal the plastic bag and shake well to...

Seal the plastic bag and shake well to mix ingredients. (If you prefer, place all ingredients into a small microwave-safe bowl and cover loosely.)

Reopen bag just a touch to vent. Microwave...

Reopen bag just a touch to vent. Microwave on High for 2 minutes-- longer if you use a big apple.

Carefully (it will be HOT and steamy) open...

Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

These Paleo Almond Butter Jelly Energy Bars are one of our favorite bars that fuel us for workouts and snacking on the go. Made with few ingredients; no oils and no refined sugar.

Paleo Coconut Almond Butter Jelly Energy Bars

c almond meal/flour

coconut flour (sifted

c unsweetened coconut, shredded

tsp baking powder

tsp Cinnamon

c non dairy milk (almond

c dried plums (prunes)

c natural creamy almond butter (no sugar added)

tbsp natural creamy almond butter

prunes

almond or coconut milk milk

unsweetened coconut, shredded, to top

color

Preheat oven to 350F. Grease or line an 8&#215;8 pan with parchment paper. Set aside.

Sift coconut flour and almond meal together in a bowl. Add shredded coconut, baking powder, salt, and cinnamon and mix.

Blend dried plums and creamy almond butter. I used a  Food Processor  for this. After blending, Set aside.

Whisk the egg, milk, and vanilla together.

Add your blended almond butter and prune mix to dry ingredients. Stir gently. Then fold in the egg/milk/vanilla.

Press batter into lined or greased 8&#215;8 pan. Once that&#8217;s set, make your topping.

Blend together 2-3 tbsp coconut or almond milk, 1 tbsp almond butter, and 1/2 cup or less of prunes and a handful of berries (optional for color). Best in food processor to blend ingredients until jam or jelly paste is formed.

Spread this over the batter in your 8&#215;8 pan. Sprinkle shredded coconut on top.

Bake 350F for 25 minutes. Remove and check progress of batter. If you want these bars to be more sticky and moist, then bake 26-28 minutes and remove. If you&#8217;d like them thicker and chewy, bake for 30 minutes.

Remove from fridge and let cool. Then place in fridge.

Store in fridge for 30 minutes before slicing

https://www.youtube.com/watch?v=b15_0Z8IKok

Paleo Coconut Almond Butter Jelly Energy Bars are one of our favorite bars that fuel us for workouts and snacking on the go. 

FULL PRINTABLE RECIPE: https://www.cottercrunch.com/paleo-coconut-almond-butter-jelly-energy-bars/

Made with few ingredients; no oils and no sugar added. Blended and baked in just 30 minutes, which makes them pretty amazing energy bars! So chewy and flavorful that you’d never know they were healthy. Freezer friendly. 

INSTAGRAM: https://www.instagram.com/cottercrunch/?hl=en
FACEBOOK: https://www.facebook.com/CotterCrunch/
PINTEREST: https://www.pinterest.com/cottercrunch/
TWITTER: https://twitter.com/CotterCrunch

Cool, creamy, light and refreshing traditional Mediterranean tzatziki--a cucumber yogurt sauce perfect for adding to wraps, salads, or used as a dip.

Tzaziki (Cucumber Yogurt Sauce)

plain Greek yogurt (I used 0% fat Fage)

garlic

cucumber,

lemon (3-4 tablespoons of lemon juice)

dill, dill

1. Slice cucumber in half long ways. Use...

1.	Slice cucumber in half long ways. Use a spoon to scrap the center of the cucumber and remove seeds. Use a grater to shred cucumber. Place shredded cucumber in a cheese cloth or several paper towels layered together. Squeeze as much liquid as you can from the cucumbers and discard juice.

Place all ingredients in a bowl and mix...

Place all ingredients in a bowl and mix together thoroughly. If cucumber dip is too thick you can add 1 additional tablespoon of olive oil.

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

Top 40 healthy snacks recipes from across the web

The most viewed healthy snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprout Chips

Roasted Pumpkin Seeds

Healthy Cookie Dough Balls

Pork Gyoza

How To Make Homemade Snap Pea Chips...

Honey-Roasted Chickpeas Make the Pe...

10 Healthy Make-Ahead Snacks

Homemade Baked Banana Chips Recipe

Microwave Apples with Cinnamon

Paleo Coconut Almond Butter Jelly E...

Tzaziki (Cucumber Yogurt Sauce)

The no-knead bread you need: This s...

Lime Baked Tortilla Chips with Sea ...

Healthy Snacks: Pistachio Oat Bars

Spicy and Crispy Oven Baked Tofu

No Bake Peanut Butter Coconut Balls...

Chocolate Coconut Date Bars

Vegan Chocolate Mug Cake

Crunchy Cashew-Sesame Bars

Tropical Mermaid Blue Spirulina Smo...

Cinnamon Vanilla Protein Breakfast ...

Baked Zucchini Fries

Banana Peanut Butter Energy Bites

Base Granola Bar Recipe

2-Ingredient Dark Chocolate Peanut ...

Healthy Thin Mints (Vegan + Gluten-...

Sugar Free Keto Low Carb Granola Ba...

Garlic Paprika Almonds

4-Ingredient Vegan Chocolate Chip C...

Cool Ranch Zucchini Chips

How To Dry Plums (Not Your Mother's...

Raw Nutella bars

100% Fruit Juice Gelatin Squares Re...

Maple Buckwheat Homemade Granola (R...

Pumpkin Pie Energy Balls

Copycat Homemade Perfect Bars

5 Minute Coconut Oil Sriracha Popco...

Meal Prep Snacks

50+ Easy &amp; Delicious Healthy Sn...

Healthy Banana Carrot Muffins

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

50+ Easy & Delicious Healthy Sn...