18 Delicious Healthy Snack Recipes

A Couple Cooks

18 Delicious Healthy Snack Recipes

Looking for healthy snacks? These delicious healthy snack recipes are full of nutrients and energy to get you through the day.

It’s one thing to eat healthy dinner recipes and lunch recipes and breakfast recipes, but what about everything in between? Having healthy snack recipes on hand for when hunger strikes is crucial! Alex and I have found that if we have healthy snacks stocked and on hand, it’s so much easier to choose those than an unhealthy alternative. But if our cupboard is stocked with potato chips and cookies: then of course we want those instead!

Healthy snacks…without a recipe!

Now, before we talk about healthy snack recipes: let’s acknowledge that the easiest snacks have no recipe! Here are some snacks that we like to eat in our household that don’t require a recipe. What are your favorites?

Peanut butter toastSliced apples or bananasRoasted or smoked almondsCheese and all natural crackersCottage cheeseYogurt with a drizzle of maple syrup and berriesAvocado toast (mashed avocado on toast with salt or Everything Bagel seasoning) And now, our healthy snack recipes! Cinnamon Yogurt Fruit Dip

First up in our healthy snack recipes: this simple yogurt fruit dip! Naturally sweet and flavored with vanilla and cinnamon, it comes together in less than 5 minutes and is a healthy snack. It’s got no refined sugar like many of the store-bought fruit dips. Serve with apple slices or strawberries!

Chickpea Salad

This delicious chickpea salad is essentially a vegetarian chicken salad using chickpeas! You can eat it as a sandwich, or use it as a dip to go with homemade crackers or pita chips.

Hummus and Veggie Roll Ups

These vegetarian and vegan veggie roll ups are both delicious and healthy, and a kid friendly recipe. Stuffed with hummus, brocolli, cauliflower and carrots, they double as a party appetizer or a delicious afternoon snack.

Garlic Herb White Bean Dip

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It’s a unique alternative to hummus. Serving with veggies or crackers as one of our top healthy snack recipes.

Very Verde Cilantro Dip

Everyone we’ve served this cilantro dip to raves about it: even people who don’t like green peas or cilantro! With just 3 ingredients, it’s one of our favorite easy party appetizers and healthy snack recipes. Dip with homemade tortilla chips or crackers.

Apple Gluten Free Oatmeal Muffins

These gluten free oatmeal muffins are spiced and lightly sweet, featuring apples, cinnamon and nutmeg. (They’re also dairy free!) Mix up a batch early in the week and then reach for them when you need a quick energy boost.

Classic Homemade Hummus

The #1 of healthy snack recipes, this 5-ingredient homemade hummus is simple and won’t break the bank! It’s one of our top vegan healthy snack recipes because it’s so classic.

Healthy Greek Yogurt Ranch Dip

This Greek yogurt dip is a ranch dip recipe made healthy. With a few real food ingredients, this is one of those healthy snack recipes that comes together in just 5 minutes. Dip with the usual suspects: carrot sticks and celery sticks. Or try something out of the box, like kohlrabi!

Glowing Green Smoothie

This glowing green smoothie is the perfect immunity-boosting drink with a sweet tart flavor starring green apples, loads of spinach, and protein-packed nuts. If you have a sweet craving, this is a naturally sweet way to do it!

Cinnamon Pecan Muesli

Put this cinnamon pecan muesli in your arsenal of healthy snack recipes: it’s easy to make, healthy, vegan, and naturally sweet. Essentially homemade breakfast cereal, serve it with almond milk as a plant based option.

Peanut Butter Froyo Dots

Peanut butter frozen yogurt dots are a healthy treat and a sure hit with kids of all ages—even adults! Simply mix up yogurt with peanut butter and maple syrup and freeze it into little dot shapes. Then when you feel a sweet craving come on: head to the freezer!

Easy Mango Salsa

This easy mango salsa recipe uses only a few ingredients and tastes amazing with fish, veggie tacos, or with tortilla chips. As one of our healthy snack recipes, serve with homemade tortilla chips or even plain homemade pita chips.

Superfood Pecan Energy Bars

Refuel yourself with homemade energy bars! This superfood pecan energy bar recipe is 100% kid approved and the perfect wholesome snack recipe. It’s perfect for on the go snacking.

Almond Cashew Homemade Crackers

Of course you don’t have to make homemade crackers: but it’s a great way to make sure they’re full of all natural ingredients and no preservatives! This almond cashew homemade crackers recipe shows you how to make crackers at home: they’re delicious and fun to make, too.

Honey Roasted Almonds with Sesame Seeds

These simple honey roasted almonds take just 15 minutes to make and are refined sugar-free. One of our favorite healthy snack recipes to have on hand!

Spiced Crispy Chickpeas

This spiced crispy chickpeas recipe is the perfect salty, crunchy healthy snack! They’re baked simply with olive oil and spiced with chili powder and cumin. Alex and I are pretty addicted to these, personally.

Dark Chocolate Hummus

One of our fan favorite healthy snack recipes is this dark chocolate hummus! As dip for fruit and pretzels, it’s a surprising hit at parties and showers, and perfect for entertaining, too.

Turmeric Vegan Blueberry Muffins

Last up: one more healthy muffins recipe! These turmeric vegan blueberry muffins are ultra flavorful and naturally sweet, made with coconut oil and maple syrup.

Print

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Delicious Healthy Snack Recipes

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Looking for healthy snacks? These delicious healthy snack recipes are full of nutrients and energy to get you through the day.

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A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Cookie and Kate

Cookie and Kate’s Best Vegetarian Recipes

Woah. I just had the best weekend. After over-indulging the past few days, I’m looking forward to some fresh and healthy, restorative meals. Since we have so many new visitors here (welcome!), I’ve rounded up 29 of the most popular vegetarian main dishes on Cookie and Kate.

These recipes are for you if you’re a vegetarian like me, or you’re:

Trying to eat less meat this year. Looking for Meatless Monday recipes. Wanting to eat more veggies and whole grains. Interested in trying fun and different recipes.

Basically, they’re for everyone! These crowd-pleasing recipes will convince even the most skeptical carnivores that meatless recipes can be delicious and satisfying.

You’ll find more popular options in our “Reader Favorites” category in the sidebar. If you’re looking for something particular, try hovering over “All Recipes” in the menu bar and you’ll find many more categories to explore.

For more favorite recipes, check out my cookbook, Love Real Food, which has over 100 recipes (most of which you won’t find on the blog). In no particular order, here are the 29 best vegetarian recipes according to readers.

1) Extra Vegetable Fried Rice

Gluten free and easily vegan

“I made this last weekend and love love loved it so I’m making it again this weekend! My husband really liked it too, and it’s a tall order to get him to eat a lot of vegetables so this will be entered into our regular rotation for sure. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! Thanks Kate!!” – Julia

Continue to the recipe...

The post Cookie and Kate’s Best Vegetarian Recipes appeared first on Cookie and Kate.

Minimalist Baker

5-Minute Mushroom Latte (2 Ways!)

If you’re like me, you’re just getting your feet wet in the world of medicinal and adaptogenic mushrooms.

Until recently, I never would’ve dreamed of putting mushrooms anywhere near my coffee or hot chocolate, but now I’m putting them in my morning lattes, smoothies, evening hot chocolate, and beyond! Let me show you how easy it is to make 2 delicious mushroom “lattes” at home in just 5 minutes.

5-Minute Mushroom Latte (2 Ways!) from Minimalist Baker →

A Sweet Pea Chef

Ground Turkey And Quinoa Stuffed Zucchini Boats

These Turkey and Quinoa Stuffed Zucchini Boats are an easy, healthy weeknight dinner plus they reheat well for the perfect make-ahead dinner during the week.

When I was a kid, we had a garden outside our kitchen where, for one summer, we grew zucchinis.

We may have grown them other years, but I can distinctly remember the garden for one specific zucchini season because the zucchini grew to be the size of watermelons.  Like giant, long watermelons that were bigger than your head.

Now, I have no idea how on earth the zucchinis grew to be so big, but they were still edible and tasted amazing.

My mom decided to turn them into zucchini boats because they were already essentially boats so why not?  We’d make a modified spaghetti with meat sauce, stuff the zucchinis, and it was absolute perfection.

Now, I haven’t been so lucky as to find giant watermelon-sized zucchini in the stores or farmers markets much as an adult, but I can still enjoy the same easy meal nonetheless.  In fact, these turkey and quinoa stuffed zucchini boats have become an easy weeknight meal my family and I enjoy and they use regular-sized zucchinis.

HOW TO MAKE TURKEY STUFFED ZUCCHINI BOATS

Let’s get straight into it and discuss how to make baked stuffed zucchini ‘cuz I’m super excited about this recipe. Out of all the zucchini boat recipes, this zucchini boat recipe is definitely my favorite.

-Turkey stuffed zucchini boats are the perfect mix of ground turkey zucchini boats and quinoa stuffed zucchini boats. <-LOVE.

To make this stuffed zucchini recipe:

preheat oven to 400 degrees F; scrape out the seeds and inner flesh of zucchini with a spoon; place zucchini cut-side up on a baking dish and season with salt and pepper; stuff the zucchini with the sauce and sprinkle with parmesan cheese; transfer to oven and bake.

These healthy stuffed zucchini boats are easy enough to make during the weeknight, but also work great reheated and when frozen. The healthy stuffed zucchini keep great in the fridge and reheat very well so I like prepping the zucchini boats ahead of time in meal prep containers for the busy weeks.  There is seriously NOTHING better than grabbing one of these babies out of the fridge on a busy weeknight and enjoying a hearty, healthy, and delicious meal.

And yep, you can totally freeze zucchini boats and have them as a yummy dinner anytime you want for those busy weeknights.  If you’re looking to freeze them, I recommend following these steps for the best results:

Allow the stuffed zucchini to cool completely (this will help avoid the zucchini getting soggy when reheated). Place the stuffed zucchini into an airtight freezer-safe container. If you need to stack them, you can place a sheet of wax paper or plastic wrap in between the layers to keep them from sticking Remove the stuffed zucchini when you plan to eat them and thaw in the refrigerator.

The stuffed zucchini boats can be frozen for up to 4-6 months.

IS ZUCCHINI GOOD FOR YOU?

Let’s go over all the reasons why these stuffed zucchini boats are a great healthy meal by discussing the ingredients.

The main ingredient – zucchini.

Is zucchini good for you? Yes, it is!

Zucchini is…

high in folate; fiber; omega-3 fatty acids; protein; vitamins; minerals. BENEFITS OF TURKEY

I love combining quinoa with ground turkey because it provides two forms of healthy and lean high protein into the recipe. They work so well together in the filling and make the boats a yummy better-for-you weeknight meal, which is awesome. Quinoa and ground turkey are both lean proteins and I’m sure you already know how amazing quinoa is. I discussed it many times here, on the blog. So let’s talk about the benefits of turkey instead.

Turkey…

is a great source of protein; is a rich source of niacin; is a rich source of vitamin B6; contains vitamin B12; contains zinc; is low in fat.

For all these reasons plus how easy these zucchini boats are to make, you’ve got yourself one super awesome weeknight dinner.

HOW TO COOK QUINOA

To make these zucchini boats healthy, you need lean turkey, sauce, and cooked quinoa. If you don’t know how to cook quinoa, follow these easy steps:

Combine quinoa with low sodium chicken broth (or other liquid, water works too) in a saucepan. The ratio is 1 cup of uncooked quinoa to 2 cups of broth or another liquid. Bring the broth and quinoa to a boil. Reduce heat to low. Cover the saucepan with a lid and simmer the quinoa until tender, approximately 15-20 minutes. Fluff quinoa with a fork. HOW LONG TO COOK STUFFED ZUCCHINI BOATS

If you want to avoid the soggy mess that sometimes happens when you make stuffed zucchini boats, bake the zucchini boats with ground turkey just until zucchinis are tender.

Tender not mushy, ok? You want to avoid the mushiness at all costs. This should take approximately 15-20 minutes.

WHAT TO SERVE WITH STUFFED ZUCCHINI BOATS

For a light dinner, these stuffed zucchini boats are filling and satisfying on their own. However, after a long busy day, you might need something extra alongside them. I know I do. Wondering what to serve with stuffed zucchini boats? Try:

whole wheat bread; a side salad – warm spinach salad or a fresh greens salad; whole wheat pasta with a marinara sauce; for a low-carb meal, opt for roasted veggies or fresh veggies.

2 MORE HEALTHY TURKEY RECIPE IDEAS

The zucchini boats turkey are great for a light, delicious dinner. But turkey, in general, is a great option when you want to enjoy a healthy and light meal. So I figured I have to share 2 other healthy turkey recipes with you – one for lunch and one for dinner.

TURKEY TACO LUNCH BOWL

This Turkey Taco Lunch Bowl is a healthy option that will give you all the resources and energy you need in order to have a productive day. Plus it has amazing taco flavors.

This lunch bowl is filled with delicious ingredients such as brown rice, taco meat, cheddar cheese, black beans, and fresh veggies. Get the recipe.

LOW CARB TURKEY BURGER BOWL WITH SRIRACHA MAYO

Another healthy bowl but this time a dinner one – Low Carb Turkey Burger Bowl with Sriracha Mayo. It’s fresh, exciting, and it has wonderful flavors. So much yum!

The Low Carb Turkey Burger Bowl with Sriracha Mayo is packed with lean protein from the turkey burgers and yummy goodness from the Sriracha Mayo and the balsamic tomato salad. Get the recipe.

Ground Turkey & Quinoa Stuffed Zucchini Boats

These Turkey and Quinoa Stuffed Zucchini Boats are an easy, healthy weeknight dinner plus they reheat well for make-ahead dinners during the week.

3-4 large zucchini, (sliced in half, lengthwise) 1 tbsp. olive oil, (plus more to grease casserole dish) 1 yellow onion, (diced) 1 shallot, (minced) 1 lb. ground turkey 3 cloves garlic, (minced) 8 med. cremini mushrooms, (sliced) 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. dried thyme 1 tsp. sea salt 1/2 tsp. ground black pepper 1 cup quinoa, (cooked*) 28 oz. crushed tomatoes 2 tbsp. parmesan cheese, (grated)

Preheat oven to 400 degrees F and grease a 9x13inch casserole dish with olive oil.

Using as evenly sized zucchini as possible so they cook evenly, slice off the ends, then slice them in half, lengthwise. Using a spoon, we’re going to carefully hollow out the inside of the zucchinis by scraping along the seeds and removing them. You want to remove all the seeds and then a little more to make them “boats.” Set the zucchini and removed seeds aside. Make sure to reserve the seeds and inner flesh of the zucchini because we’ll be adding it to the sauce.

Heat olive oil in a large skillet over medium-high heat.

Add the diced yellow onion and shallot to the oil and cook until it starts to sweat. Then, add the ground turkey to the pan. Break the turkey into crumbles and cook until the meat is browned well.

Add the scooped-out zucchini seeds to the pan, along with minced garlic and sliced mushrooms, and cook until the mushrooms are tender, about 6-8 minutes.  

Add cooked quinoa, dried oregano, basil, thyme, sea salt, and ground black pepper, and stir to combine.

Add the crushed tomatoes and stir to combine, then heat through.

Line the zucchini, cut-side-up, into the greased baking dish and lightly season with sea salt and black pepper.

Pour the meat sauce over the hollowed out zucchini “boats” and sprinkle lightly with the parmesan cheese.

Bake in the oven for 15-20 minutes, or until the zucchini is tender.

To cook quinoa, the ratio is 1 cup of uncooked quinoa to 2 cups of liquid (I like to use low sodium chicken broth).  Bring the uncooked and liquid to a boil in a saucepan. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Fluff with a fork.

This post contains affiliate links for products I use regularly and highly recommend.

The post Ground Turkey And Quinoa Stuffed Zucchini Boats appeared first on A Sweet Pea Chef.

from Merah Hati Cintaku http://bit.ly/2R8yv5Q
via merahhaticintaku.blogspot.my