7 healthy snack recipes
April 1, 2012
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These crowd-pleasing, quick, and easy bars are packed with protein, antioxidants, fiber, and omega-3 fats. They travel well, so they’re perfect for school, backpacking, and just about any outdoor activity. Get the recipe
Served with pears, apples, strawberries, or bananas, this is a sneaky way to get kids to eat more fruit, but it’s appealing for adults too. It’s also great on bread or crackers. If hazelnut butter proves hard to find, substitute almond butter. Get the recipe
Combine tropical fruit with a spiced syrup, nutritious oils, and refreshing mint for a truly healthy sweet snack. Don’t worry if the fruits listed aren’t all available—just use whichever fruits you can find. Get the recipe
Thai curry pastes lend a delicious, complex flavor, especially when enriched with coconut milk. Curry pastes can be spicy, so begin with the smaller quantity and slip in more if you like. For even more heat, you can always add cayenne or a splash of Sriracha sauce. Serve with blue corn chips or vegetable crudités. Keep any leftover dip tightly covered and refrigerated for up to one week. (You can also thin it with a little coconut milk and use as a sauce for buckwheat soba noodles or other dishes.) Get the recipe
As if popcorn itself were not already an addicting snack, a dash of smoked paprika and cayenne pepper (both anti-inflammatory) make it irresistible. Using coconut oil instead of refined oils to cook at high temperatures is a healthy choice; it resists heat damage very well, and unlike other saturated fats, coconut oil is rich in lauric acid, which converts in the body to monolaurin, a potent antiviral, antimicrobial, antifungal compound. And it’s delicious! Get the recipe
This may look complicated, but it’s truly quick and easy. The only step that takes forethought (besides the shopping) is soaking the almonds overnight. The rest is a breeze, and it’s a fun snack, even for kids. Get the recipe
Tomatillos’ unique, tart flavor combines well with avocados, cilantro, and lime juice in this variation of the well-loved Mexican dip. Serve with chips or, for better nutrition, jicama sticks, which increase the vitamin C and banish bad fats in one move. Jicama also has a very satisfying, juicy crunch. Get the recipe
Tomatillos’ unique, tart flavor combines well with avocados, cilantro, and lime juice in this variation of the well-loved Mexican dip. Serve with chips or, for better nutrition, jicama sticks, which increase the vitamin C and banish bad fats in one move. Jicama also has a very satisfying, juicy crunch. Get the recipe
Photos by Leigh Beisch
There’s a critical moment when you or your kids are hungry for something right now, but the thought of making a good snack seems too complicated. What’s the harm in grabbing a bag of chips or a shrink-wrapped cookie or a handful of gummy bears? The problem, of course, is that all too often those less-than-healthy options become the norm, and they end up sabotaging your and your family’s nutritious-eating and weight-management goals.
But it doesn’t have to be that way. Cooking at home is by far the healthiest choice (though there are some convenient purchased snack options that offer solid energy and nutrients). With just a little forethought, a supply of wholesome ingredients, and a small time investment, you can enjoy nourishing, eco-friendly snacks that dazzle the taste buds and leave unhealthy competitors behind.
Alan Roettinger is a writer, food designer, blogger, and public speaker. His most recent cookbook, Speed Vegan (Book Publishing, 2010), offers quick, easy, plant-based dishes for the time-pressed home cook.
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