Healthy Snacking

Healthy Snacking

When you have zero time to prepare:

  • Nuts and seeds (I like almonds, cashews, and pumpkin seeds)

  • Fruit that I can eat without peeling or chopping, such as apples, bananas, clementines, or grapes

  • Unsweetened dried mango. (Note: dehydrating fruit makes it higher and sugar and more calorie-dense than a fresh piece of fruit, but this is a great emergency item to keep in the car when fresh fruit isn’t possible!)

When you have less than 30 minutes to prepare:

  • Chopped veggies (We’ve all tried carrots and celery, but I like jicama, cucumber, or radishes with some lime juice and chili powder to mix things up)

  • Smoothies (I like almond butter, frozen berries, banana, lemon, and a handful of spinach)

  • Toast with nut butter of choice

When you am going to be home for at least an hour (don’t worry you’ll only be prepping for 5 minutes!):

  • Homemade kale chips

  • Overnight oats

  • Homemade crispy chickpeas (recipe below)

You will need:

(2) 15-ounce cans of chickpeas, drained and rinsed
2 tablespoons olive oil
Pinch of sea salt
Other spices, such as cumin, chili powder, garlic powder, or cayenne (optional)


Preheat oven to 350 degrees F. Line two baking sheets with parchment paper to ensure easy and quick cleanup. Remove as much moisture from the chickpeas as possible by drying them on a clean dish towel or a few paper towels. Toss them in a bowl with the olive oil, salt, and other spices (if desired). Spread in an even layer on the baking sheets and bake for about one hour, shaking the pans once or twice during cooking. They should be pleasantly crispy when they come out of the oven, but will continue to get crunchier as they cool.
The bonus? These yummy little treats are high in protein and are a great after-class snack to assist with muscle repair. Enjoy!

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Phone: 719-510-1105
Dated: August 31st 2017
Views: 250
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