This post first appeared in Jan 2019

I love a good snack, like, who doesn’t?!

But sometimes, snacking can get in the way of your health goals & no one wants that

So below you’ll find a few of my favorite snack recipes (one that’s great for traveling, one that’s sweet, & one that’s salty!)

& of course, they all have a healthy twist on a “classic” snack, that way. you can have your cake AND eat it too 😉

For When You’re On the Go:

Recipe One: Lemon Energy Balls

Ingredients:

1 cup of pitted dates

½ lemon - juiced

¼ lemon - zest

¼ cup of raw cashews

2 TBSP of chia seeds

Pinch of salt

Directions:

Throw all ingredients together into a food processor and blend until a dough-like substance is formed.

Remove the “dough” and pull off a small section (about 1.5-2”) and begin to form into balls.

Once all the balls are formed, refrigerate for 3 hours or overnight!

Notes:

• Makes about 24 balls

• Prep Time: 10 min

• Benefits: filling, delicious, provides sustainable energy, recipe easily modifiable for different flavors & allergy concerns, easy recipe (under 30 min)

For When You’re Feeling Salty

Recipe Two: Kale Chips

Ingredients:

1 head of kale, washed, dried, & chopped OR 1 bag of chopped kale (stems removed)

1-2 tsp avocado oil

Salt & pepper to taste

Directions:

Preheat oven to 350*.

Prep your kale (wash and de-stemmed), if needed.

In a bowl, mix kale, oil, and sprinkle with a teaspoon of salt and pepper.

Mix together so all the kale is coated.

Line a cookie sheet with aluminum foil.

Spread the kale out as best as you can, with little to no overlap of leaves.

Place in the oven for 10-12 minutes, or until kale is crispy.

Notes:

• Makes about 6 servings

• Total Time: 15 min

• Benefits: nutritious alternative to potato chips, quick & easy (under 15 min)

For When You’re Feeling Sweet

Recipe Three: Mint Chocolate Chip “Ice Cream”

Ingredients:

1 frozen banana, cut into pieces *make sure to peel & cut into pieces before freezing

¼ tsp pure peppermint extract

Handful of chocolate chips

Directions:

Throw all ingredients into a food processor & mix together until a creamy consistency is created (or however you like your ice cream).

You may need to add some nut milk if your bananas aren’t turning to the consistency that you’re looking for.

Remove from food processor, add to your favorite way to enjoy ice cream (cone vs dish).

Add your toppings & enjoy right away!

Or store in an air-tight container in the freezer for 2 weeks

Notes:

• Makes one serving/banana

• Benefits: sweet, dairy-free, quick & easy recipe (under 5 min)

Those 3 recipes are my go-tos when I’m feeling snack (which is all the time, tbh!)

Go ahead & try them out for yourself, & let me know what you think!

Don’t forget to tag me (@veronicarasicci) in your IG Stories when you make them!

Happy Snacking!

Veronica

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Photo by Taylor Kiser on Unsplash