With the new year, I know everyone is on the fast track to eating healthier, exercising, losing weight, etc. including myself!
I find it hard to stick to healthy eating, especially when I’m in a rush. Having quick and easy healthy snacks really helps to keep me satisfied and nourished until my next meal. Sometimes it helps to just keep snacks on hand in case you get hungry (an “emergency meal”), otherwise you might experience a blood pressure drop, feel nervous, and overeat at your next meal.
Here are some healthy snack ideas!:
Fresh Foods (snacks that need refrigeration or should be eaten fresh)
celery and cheese
easy-to-eat fruit with skin like: apples, bananas, peaches, pears
no-mess fruits like: grapes, blueberries
frozen fruit (peeled and chopped bananas or grapes are great frozen)
cheese (cut your own slices, string cheese sticks, or mini-wheels)
edamame (high in protein)
Drinks (pour into a bottle or thermos and you’re ready to go!)
smoothies (you can freeze chopped fruit for a quick blend and add leafy veggies for fiber and added nutrients)
milk (I personally like a small cup of 2% to hold me over between dinner and bedtime)
The last of the dinosaur (-sized strawberries): Balsamic and Black Pepper Roasted Strawberries
Yes, I’m getting obsessed with balsamic. Balsamobsessed. I think it started with this morning’s caprese sandwich with balsamic glaze, but it was so good and I was thinking - how good would the sweetness of strawberries taste, not just roasted, but roasted in the sour-sweetness of balsamic? I had to use up the last of my lovely huge strawberries, and thus was born what today’s ama a a azing (I seriously cannot emphasize enough how much of a must-do this is) roasted strawberries, perfect to top a salad with for dinner or to eat with yogurt for breakfast.
Preheat the oven to 200 degrees celcius
Cut the strawberries into slices and place them in any sort of baking dish, making sure they’re spread out in one even layer
Cover all the strawberries completely with balsamic vinegar, making sure that there is extra balsamic liquid in the baking dish (it gets infused with the liquid from the strawberries and just becomes amazing), and then add an even sprinkling of black pepper
Bake for 5-10 minutes, depending on how many strawberries you have
Take them out and serve warm on a salad or cold the next day with your breakfast, and be sure to drain the strawberry-balsamic juice for further use!
Delicious and nutritious. Preheat your oven to 400 degrees. Rinse them and roll them around to get the skins off. On a foil-covered pan,drizzle them with olive oil (I personally use a spray which does a better job at covering all of them) and roll them around in a spice of your choice. Bake for 20-30 minutes- the longer, the crunchier!
Shapes and forms: Vegan mango soy-yogurt popsicles
Remember the vegan mango frozen yogurt that I had for breakfast a few days ago? I poured a little soy yogurt into popsicle sticks and added chunks of mango following the same recipe, and I had ice cream for breakfast. And it was awesome.
These are my new favorite between class or post workout snacks! I keep a few bags of different kinds of frozen fruit on hand in the freezer so I can whip one of these together quickly and easily! The frozen fruit takes the place of ice making these truly rich, creamy and absolutely amazing! These are some of my favorite varieties but you should absolutely play around with whatever fruits you enjoy! I use Fage fat free Greek yogurt because I think it has the best consistency and taste (and more protein than most other brands) but if you like a different kind or can’t get Fage near you use whatever you have!
Following the deliciousness of yesterday’s blueberry banana chia seed smoothie, I was trying to think up some way I could eat just the smoothie for breakfast and still get my fill of carbs and protein as well as vitamins and minerals. And then, I chanced upon this: the perfect, super easy solution to making smoothies even better than they already are.
Blend together cooked oatmeal (I cooked mine in soymilk for extra nutrients and also I just love oats cooked in milk), dates and walnuts for the base. It should form a sticky, chewy texture. Press it into the bottom of a non-stick square baking pan (don’t worry, no baking forthcoming though).