The Dreaded Energy Crash
It’s happened to all of us. You are sitting at your desk when 3:00 rolls around and that salad from lunch just isn’t going to cut it. You start to feel sluggish and your stomach starts to rumble. Or you’re rushing off to yoga class and you need a little energy boost to keep you full until dinner. Instead of reaching for prepackaged high-calorie, low-nutrition snacks, bring your own! Prepare snacks at the beginning of the week and store in ready-to-go airtight food storage containers to grab a healthy snack when you’re on the go throughout the week.
Save money and stay healthy with these easy homemade snack recipes.
Ditch the expensive store-bought hummus that’s been sitting on the shelf for a week with this easy to make recipe. I like to pack it up with sliced cucumbers or other veggies for a quick vitamin-rich snack on the go!
- 1 can chickpeas
- 1-2 cloves roasted garlic, optional
- 1 t. cumin
- 1 t. lemon
- 1 T. olive oil
- salt & pepper
Blend everything together in a blender or food processor. Or, if you want to make it chunky, mash the chickpeas with a pastry cutter or fork until mushy. Mix in the other ingredients.
2. No-bake Coconut Energy Bars
- ½ c. packed dates
- 1 c. cooked quinoa
- ¼ c. shredded unsweetened coconut
- ¼ c. cashews or almonds
- 1 t. vanilla
- 1 t. salt
- ¼ c. chocolate chips, optional
Mix everything but nuts and chocolate chips in a food processor until well blended. Add in the nuts and chocolate chips and pulse several times to get them spread evenly. Spread into a small pan. Refrigerate or freeze until cold. They stay soft so it’s best to store them in the fridge until they are ready to eat, but I guarantee they won’t last long!
3. Banana Seed Bread (Vegan and Gluten Free)
This seed bread makes for a quick, nutritious breakfast. I make it at the beginning of the week, throw it in the fridge, and grab slices when I’m on the go. It is also great for afternoons when you need a quick energy boost or before yoga class. It is full of protein, fiber, and iron and has no refined sugar, wheat, dairy, or eggs.
It can be frozen ahead of time too!
Each slice is 220 calories and packs in 5.1 grams protein, 4.0 grams dietary fiber, and only 3 grams sugar.
Makes: 8 servings
- 2 T. ground flax
- ¼ c. buckwheat flour
- 1 c. oats
- ½ c. brown rice flour
- ¼ c. almond flour
- ½ c. sunflowers
- ¼ c. pumpkin seeds
- 1 t. baking powder
- ½ t. baking soda
- 1 t. salt
- 2 t. cinnamon
- 2 extra ripe bananas, mashed
- ¼ c. vegan margarine, melted
Preheat the oven to 400F. Combine the ground flax with 6 T. water and let sit. Meanwhile, mix together the dry ingredients in a medium bowl. In a large bowl, combine the bananas, flax, and margarine. Add in the dry ingredients and combine until batter is well mixed, but still lumpy. Do not over mix. Bake 40-50 minutes or until a fork comes out clean.
4. Fruit Leather
These aren’t your typical sugar-filled fruit roll ups from your childhood.
All you need is:
- 1 package frozen mangos, thawed, or 3 mangos, diced
Preheat the oven to 175. Blend the mangos until they form a smooth puree. Spread the puree evenly (about 1/8 inch thick) onto 2 large baking sheets. Bake for about 3-4 hours, or until dry to the touch.
What are your favorite quick snacks? Share with us in the comments below!
Images via: @vickmichal