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Healthy Snack Ideas and Recipes

Keep scrolling to see these yummy recipes...

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Protein Snack Bars Apple CInnamon Dark
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If you would like any recommendations for the Arbonne products I used message me HERE to get more details on how you can

get them at 20-40% off! 

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No Bake Chocolate Protein Balls

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  • 1.5 Cups Cashews

  • 1 Cup pitted medjool dates

  • 2 scoops chocolate protein powder (approx. 1/2 cup)

  • 1 tbsp chia seeds

  • 2-3 tbsp melted coconut oil (start with two and add more if necessary)

 

Directions:

  1. Put all of the ingredients in a food processor (nuts first) and blend until you get a smooth mixture

  2. Roll into little balls and store in the fridge!

  3. Eat!

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No Bake Energy Bites 

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  • 1 cup dry oats

  • ½ cup almond butter

  • ½ cup of protein powder (vanilla or chocolate)

  • ⅓ cup of honey or maple syrup

 

Directions:

  1. Mix it up in a bowl and roll into balls.  Refrigerate until your ready to eat.

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Banana Bread Muffins

Original recipe here

 

 

Directions

  1. Preheat oven to 350º and prepare a lined or greased muffin tin.

  2. In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.

  3. Add in all remaining dry ingredients until batter has formed.

  4. Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the muffin

nutella-stuffed-double-chocolate-muffins

Double Chocolate Protein Muffins

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  • 1 egg

  • ½ cup plus 2 tbsp unsweetened almond milk

  • 1 tbsp maple syrup or honey

  • 1 tbsp raw cocoa powder

  • 1 tsp baking powder

  • 3 Scoops Chocolate Protein 

  • 1 tbsp chocolate chips (optional to top with before baking)

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Directions:

  1. Preheat the oven to 350 and grease your muffin pan

  2. Whisk all the wet ingredients together and then add the rest of the  ingredients and mix well.

  3. Divide the batter into 4 muffins and sprinkle with chocolate chips if desired!

  4. Bake for 18-20 minutes

Note: Each protein powder is made differently. I formulated this recipe with Arbonne Essentials Chocolate Protein. If you would like more information on this protein and how to get it at 20% - 40% off please message me here to get your hands on it!

Salty Roasted Maple Mixed Nuts

 

Ingredients

  • 3 cups of your favorite raw nuts (I love to do almonds, cashews and walnuts)

  • Seasoning

  • 1 tbsp Coconut Oil (melted)

  • 1 tbsp maple syrup

  • 1 tsp of himalayan salt

  • 1 tsp of cinnamon

  • A dash of chili powder (optional)

 

Directions:

  1. Preheat oven to 350º.

  2. Mix seasoning ingredients in a medium-sized bowl. Whisk together.

  3. Add in the raw nuts and stir well so that all of the nuts are evenly coated.

  4. Place mixture on a cookie sheet and spread out evenly.

  5. Roast for 5-7 minutes.

  6. Remove from oven and stir so that nuts can get evenly roasted.

  7. Place back into oven and roast for an additional 5-7 minutes.

  8. Remove from oven and let cool. Enjoy!

Protein Snack Bars Apple CInnamon Dark

As another option I LOVE is these  Chocolate Protein Snack Bars for when I'm running out the door and don’t have anything prepared. I always keep one in my purse or and diaper bag as well to keep me away from picking up something that I’m going to regret later!

If you would like more information on this Protein Shack Bars and how to get it at 20% - 40% off please message me here to get your hands on it!

Here are two great dip recipes that can be paired with some fresh veggies, crackers, chicken strips or used as a spread in a wrap or sandwich!

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Dairy Free Ranch Dip

 

  • ½ cup mayonnaise 

  • ¼ - ½ cup coconut milk (depending on desired consistency)

  • 1 garlic clove, crushed

  • 1 tbsp dried parsley

  • 1 tbsp fresh chives (optional) 

  • ½ tbsp dried dill

  • ½ tbsp lemon juice

  • ¼ teaspoon onion powder

  • ¼ teaspoon sea salt

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Directions: 

  1. Put everything in a bowl and mix well!

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Dairy Free Hummus

Original Recipe here

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  • 4 15-ounce cans garbanzo beans aka chickpeas (liquid reserved)

  • 3/4 cup Tahini paste (sesame seed butter)

  • 1/3 cup lemon juice (freshly squeezed) 

  • 2 tbsp minced garlic

  • 6 tbsp minced parsley + 1 tbsp (reserved for garnish)

  • 3/4 cup olive oil

  • 1 tbsp coriander (ground) 

  • 1 tbsp cumin (ground)

  • 2 tsp salt (or to taste)

  • Ground pepper (to taste)​

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Directions: 

  1. Place chickpeas, tahini, lemon juice, garlic, and parsley in a bowl of a food processor and pulse until ingredients are coarsely chopped and come together. 

  2. With the food processor running, slowly add the olive oil. 

  3. Add the coriander and cumin. Pulse again until smooth. (If needed, add some reserved chickpea liquid until hummus reaches desired consistency) 

  4. Scoop hummus into a separate bowl. Season to taste with salt and pepper.

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“Buttery Garlic Bread” Kale Chips (seriously yummy)

 

  • 1-pound green curly kale or 1 large bunch

  • 1-2 tablespoons coconut oil

  • 2-3 fresh garlic cloves, finely minced or microplane

  • Sea salt

 

Directions

  1. Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water

  2. Then, in small batches, spin the leaves dry in a salad spinner or pat dry REALLY, REALLY well with a towel

  3. Toss the dry leaves with coconut oil and use your hands to massage the oil onto the leaves evenly

  4. Line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

  5. Make sure the leaves are all flat and not folded over or they won’t crisp properly. Also, if your kale doesn't fit on one tray in a single layer, divide them onto two trays!

  6. Pop the tray in the oven for 12 minutes! Keep on eye on them because if they overcook turn brown they will taste bitter.

  7. Once the kale’s cooked THEN you can season with sea salt!

 


**Note: This recipe was adapted from here.. If you want more great tips and tricks to making kale chips, check out Michelle Tams original post!

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Protein Cookies

 

  • 4 scoops Vanilla Protein (THIS is a great healthy option)

  • 1 scoop Greens (we love THIS greens)

  • 2 cups blanched almond flour

  • 1/2 cup melted coconut oil

  • 1/2 cup agave nectar

  • 1/2 tsp sea salt

  • 1 tsp baking powder

  • Optional: ¼ cup Dark Chocolate Chips

 

Directions:

  1. Mix into a bowl and roll into balls and press onto cookie sheet.

  2. Bake for 6 mins at 350 degrees.

  3. Let them cool and enjoy!

If you are looking to make healthy sustainable changes in your current diet, Check out this link for more information about how you can!

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