Have you been trying to eat healthier and perhaps started to adapt a more plant-based diet? Many people agree that they enjoy the benefits of eating healthier, but find it quite challenging to keep up with the diet while on-the-go. There are limited places with acceptable healthy snacks, so why not make your own to bring with you and be prepared next time that hunger creeps up on you! Your kids will love these too.
Here are 7 super simple, portable, healthy snack options to take on-the-go and keep on hand!
Raw Brownie Balls
1 1/2 Cups Raw Walnut Halves
1 tsp. Pure Vanilla Extract
1/4 Cup Cacoa or Cocoa Powder
10 Medjool Dates, pitted
Grind walnuts in a food processor or high powered blender. Add vanilla, cocoa powder, and dates. Continue processing until a dough-like texture is formed. Scoop out the mixture and roll into bite sized balls. Store in freezer until ready to eat, if so desired.
Dark chocolate is a simple pick-me-up for mid-day tiredness. Consider trying 80% cacoa or higher, with a low sugar content for the biggest benefit. Did you know that dark chocolate is actually considered a superfood?
3 Ingredient Cookies
Have a surplus of overripe bananas to use up? This recipe is an excellent, simple way to put those brown, mushy things to good use!
2 Overripe Bananas
1 Cup Quick or Rolled Oats
1/2 Cup Mini Dark Chocolate Chips
Preheat oven to 350 and line a cookie sheet with parchment paper. Peel bananas and place in bowl, mash with fork until only small chunks remain. Add oats and chocolate chips, mix to combine. Scoop by the spoonful onto prepared cookie sheet until mixture is gone and bake for 12-15 minutes. Let cool. Enjoy. (These can be frozen as well to prolong freshness)
1/2 Cup Almonds
1/2 Cup Goji Berries
1/2 Cup Cacoa Nibs
1/2 Cup Cashews
1/2 Cup Dried Cranberries
1 Tbsp. Melted Coconut Oil
Sprinkle of Himalayan Pink Salt
Combine all ingredients in a bowl, mix together. Store in an airtight container or ziplock bag.
2 Cups Rolled Oats
1/2 Cup Sunflower or Pumpkin Seeds
1/2 Cup Raw Nuts, chopped (Almonds, Pecans, Walnuts)
2 Tbsp. Real Maple Syrup
1 Tbsp. Melted Coconut Oil
Sprinkle of Himalayan Pink or Sea Salt to taste.
Preheat oven to 300 and line a cookie sheet with parchment paper. Combine all ingredients in a large mixing bowl. Mix well and toss to coat. Spread evenly on cookie sheet. Bake for 10 minutes, stir the mixture around, and bake for 5 more minutes. Let cool, enjoy! Store in an airtight container or zipper bag.
1 BPA-Free Can of Chickpeas
2 Tbsp. Extra Virgin Olive or Sunflower Oil
1 Tbsp. Ground Cumin
1 Tsp. Garlic Powder
Himalayan Pink or Sea Salt to taste
Drain and rinse chickpeas. Lay out on tea towel, wipe away any excess moisture, and allow to thoroughly dry. Preheat oven to 350 and line a cookie sheet with parchment paper. Combine all ingredients in a bowl, toss to coat. Spread evenly on cookie sheet in a single layer. Roast in the oven for 45 minutes, stirring occasionally. Let cool, enjoy! Store in an airtight container or ziplock bag
Okay, I know I probably didn’t need to state the obvious, but this is a great snack to keep in your car, or take with you to the office. An apple, banana, or orange is probably the most convenient snack there is!
Do you have any simple snack recipes that you would like to share? Please do so in the comments below!
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