25 Healthy Snack Recipes To Make Your Workday More Productive

Have you ever been confused by a snack label?

It can be time consuming to cheque and decipher every ingredient. Many processed snacks promise low fat only are packed with sugar!

The all-time fashion to ensure fresh and fully in-tact nutrition is by preparing uncomplicated snacks at home. Each of these healthy snack recipes are simple, delicious and provide nutrients you just tin't get from a vending machine.

1. Mini Burrito Bowl

Burrito bowls make neat snacks or small lunches. In that location's endless combinations to mix and match meats with rice and grains, veggies and cheeses or salsas. They can be altered to exist allergen-friendly, vegetarian and vegan.

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2. Paleo Sweet & Spicy Meatballs

For those who want a piffling actress protein, these paleo meatballs are certain to please. They are also packed with fe and Vitamin C which means y'all've got a snack that's working for you, non confronting you!

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3. Southwestern Sweet Potato & Lentil "Jar Salad"

Jar salads are quick to prepare and piece of cake to store. They make fresh salads easy to take anywhere!

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4. Moroccan Chickpea & Quinoa Ability Salad

This winner uses minimal ingredients and a short prep time for a fast and easy snack or side dish. The recipe too gives yous bootleg honey-lemon dressing which yous can salve in the fridge for other on-the-go meals!

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5. Grain-Gratis Tahini Granola

Making your own granola ensures that you are non consuming excess carbohydrate and preservatives in many store-bought brands. Natural Granola is packed with salubrious nutrients and can exist enjoyed by itself or with your favorite flavour of yogurt. This knockout recipe tin can be made with oats or dried fruits likewise!

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half dozen. Nut-Free Granola

This recipe volition keep your free energy high whenever you need a little boost at work!^[i]

Ingredients

• ix cups rolled oats (or combination of oats, rye, barley, etc.)
• one loving cup unsalted, roasted hulled sunflower seeds
• ½ cup flaxseed repast
• ½ cup pure maple syrup
• ½ cup unsweetened apple sauce
• ½ loving cup dear
• ii teaspoons vanilla extract
• ii teaspoons cinnamon
• 1 teaspoon bounding main common salt

How to prepare:

1. Preheat oven to 325 degrees and prepare baking sheets with parchment.
2. In large mixing bowl, combine oats, sunflower seeds, flax seed meal, cinnamon and sea salt. Stir to combine.
3. In medium saucepan, whisk maple syrup, honey, applesauce and vanilla over low heat until combined. (most 5 minutes)
4. Pour hot syrup over oat mixture. Stir to combine.
5. Cascade mixture in a unmarried layer onto prepared baking sheets.
6. Broil for l minutes, stirring granola every 10 minutes. (For ease I ready my timer five times for 10 minute increments)
7. Allow cool and store in airtight container for up to two weeks at room temperature and upward to 1 month in the refrigerator.

7. Copy-Cat Bistro Boxes

Look no farther for a quick snack with almost no prep work or cooking needed.

You just need boiled eggs, apple slices, celery, grapes, and a side of peanut or almond butter. You could mix it up with different berries, blood-red tomatoes, multigrain cracks, and humus instead of peanut butter. Swap the cheese for an extra egg to go far dairy-costless.

In case you need information technology, here'due south the recipe!

8. Chicken Pita Pockets

Another filling snack for those who may have to skip breakfast every at present and and then. These pitas will continue you satisfied and focused. Swap the chicken with tofu for a meat-free selection.

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9. Sugariness Murphy Quesadillas

This dairy-gratuitous option is all-time prepped the night before for one or two servings. You can employ kokosnoot oil to well-baked the tortillas and mix in other veggies for more than season.

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Sometimes we but demand a trivial actress something to satisfy mid-morning or afternoon hunger pains. Each of the following twists on favorite snacks can be stored in bulk to get more out of your prep time.

x. Cinnamon-Vanilla Chia Seed Pudding

Ingredients:

• 1 cup almond or kokosnoot milk
• 3 tablespoons chia seeds
• 1-two packets stevia
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ane small compression sea table salt

How to prepare:

1. Stir together all ingredients in a modest basin or mix together in a blender until smooth.
2. Refrigerate to prepare and stir occasionally.
3. Makes nearly 2 fresh servings that can be stored for up to 3 days in the fridge.
4. Optional: Tiptop with fresh fruit, chocolate chips, or nuts before yous leave the house for more delicious varieties.

11. Chocolate & Avocado Pudding

Ingredients:^[2]

• 1 medium ripe avocado
• ½ cup coconut or almond milk
• ¼ cup flossy unsweetened peanut butter or almond butter (optional: utilize almond butter, cashew butter, or sunflower seed butter to keep it paleo)
• four-6 tablespoons pure maple syrup
• 3 tablespoons unsweetened cocoa pulverization
• ii teaspoons vanilla extract
• 2 pinches bounding main salt
• 2 tablespoons unsweetened kokosnoot flakes (optional)

How to prepare:

1. Place all ingredients except the unsweetened coconut flakes into a food processor and mix until shine.
2. Transfer to serving dishes, top with coconut if desired, and enjoy! All-time eaten fresh, but tin be stored in an closed container in the fridge for up to 2 days.

12. No-Broil Peanut Butter & Oatmeal Bites

Ingredients:

• 2 ½ cups old fashioned oats
• ½ loving cup unsweetened coconut
• 1/iii cup sunflower seeds
• 2 tablespoon basis flax seed
• 1 teaspoon table salt
• ¾ cup peanut butter or almond butter
• ¾ loving cup dear
• one/iv loving cup melted coconut oil

How to prepare:

1. Mix the oats, coconut, sunflower seeds, flax seed, and salt together in a big mixing basin.
2. Stir the peanut butter, dearest, and coconut oil together in a dissever bowl.
3. Add this mixture into the oats and stir together until all of the oats are coated.
4. Place the bowl in the refrigerator for xx-30 minutes to set for rolling.
5. In one case chilled, roll into 1" rounds and place on a parchment-lined baking sail.
6. Allow them to gear up in the fridge for 10 minutes before diving in. Shop in an airtight container in the fridge for upwardly to 2 weeks.

thirteen. Dark Chocolate, Cranberry & Pumpkin Granola Bites

Ingredients:^[3]

• 5 cups old fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ane cup dark-brown sugar (or ¾ cup stevia)
• ¾ cup almond slivers
• 1 loving cup stale cranberries
• ½ cup toasted sunflower seeds
• i½ cups pumpkin puree
• 1 cup applesauce
• ½ cup honey
• 2 teaspoons vanilla excerpt
• ½ cup dark chocolate chips
• 1 teaspoon table salt

How to prepare:

1. Preheat oven to 350°F. Butter a 10" by 10" baking pan and line with blistering paper.
2. In a large basin, mix the oats, spices, dried fruit, almonds, seeds, chocolate fries,  and salt.
3. In another medium-sized bowl, mix the sugar, pumpkin, absurdity, dear, and vanilla excerpt until smooth. Pour over oat mix and stir everything together until all of the oats are moist.
4. Cascade the unabridged mixture into prepared pan and evenly spread the mix. Bake for 30-35 minutes to a gilt brown top.
5. Allow 15-20 minutes for cooling and lift the paper to remove the entire bar.
6. Cut into desired shapes and sizes and store in an closed container at room temperature for up to i calendar week, store in the fridge for up to 2 weeks.

14. Parmesan Kale Crisps

Ingredients:

• 1 head of Kale
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/four teaspoon red pepper flakes (optional)
• i tablespoon of fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon fine body of water salt

How to prepare:

1. Preheat the oven to 275°F. Line a pan with blistering sheets
2. Wash the unabridged trunk and cut off the stems. And then cut beyond the leaves into 2-inch slices.
3. In a big bowl, toss the Kale leaves in the lemon juice, olive oil, salt, cheese, and pepper flakes.
4. Lay the leaves on the sheet and place in the oven when ready. Bake until well-baked for virtually 20 minutes, turning the leaves over at the 10 infinitesimal mark.

*This recipe will brand 4-vi servings. The chips tin can be stored in an airtight container at room temperature for about 3 days. (Yous could also try this with seaweed if yous really want to evidence off your new snack skills.)

15. Curried Beet Chips

Ingredients:

• 12 pocket-size beets, carmine or golden
• 1/2 cup olive oil
• 1 teaspoon back-scratch pulverisation
• 1.5 teaspoons ocean table salt

How to set up:

1. Preheat the oven to 300°F. and line blistering sheets with parchment paper.
2. Wash and pare the beets, or employ a veggie brush to remove outer skin. Use a mandolin slicer to cutting them very thinly. Place the beets in a large bowl and mix with the olive oil, salt, and curry. Stir or toss the slices until they are fully covered. Allow them to marinate for up to 20 minutes.
3. Drain the oil and lay slices on the baking sheets. Bake for up to ane hour. The thickness of your chips will impact blistering time, for thinner slices bake for 45 minutes. Remove them from the oven one time they are crispy and permit them to cool. Store them in an airtight container for upwards to a week.

See the original recipe.

16. Apple-Cinnamon Chips (Vegan, dairy gratuitous)

This recipe but takes 3 ingredients and y'all tin can alter the amount of sugar to your preference. The thicker the chips the softer they volition be and the thinner, the more crispy.

Ingredients:

• 4 Apples
• 1-2 teaspoons ground Cinnamon
• i-2 teaspoons brown sugar
• Cooking spray

How to prepare:

1. Preheat the oven to 200°F.
2. Wash the apples and remove the core. Slice them thinly across the apples, cutting them into circles.
3. Toss the slices with cinnamon and sugar.
4. Spray the baking sheet with cooking spray and line the slices on the pan without overlapping them. If you're using larger apples, use two pans.
5. Bake the fries for around 2.five hours, until they are slightly soft but dry. Cool completely and shop in an airtight container for up to 4 days.

17. Roasted Green Edible bean Fries

Ingredients:^[4]

• 1 pound fresh green beans
• i teaspoon of olive oil
• ane/ii teaspoon salt
• 1/two teaspoon pepper

How to prepare:

1. Preheat oven to 425. Wash light-green beans and remove stems if desired. Let them dry off.
2. Add green beans to a bowl and drizzle oil over them. Mix with your easily to glaze them evenly.
3. Lay the greens on a baking canvass and sprinkle with salt and pepper.
4. Roast in the oven for 25-xxx minutes, flip them once about halfway through.

*Mix honey with fresh garlic and chilis for a sweetness and spicy dipping sauce!

eighteen. Barley Risotto with Butternut Squash

A hearty and simple dish that is prefect for upcoming fall. You can besides swap the squash for sweet potatoes, zucchini, or a mixed vegetable medley.

~ Go the recipe!

19. Edamame and Chickpea Salad with Lime Dressing

Ingredients:^[5]

Dressing

• 1 large avocado, flesh removed
• i/ii inch slice of ginger root (1/2″ – 1″ piece)
• i shallot
• iii tablespoons fresh lime juice
• ane tablespoon apple cider vinegar
• ½ tablespoon pure maple syrup
• ane tablespoon olive oil
• 3 tablespoons chopped fresh basil

Salad

• 1 tin can chickpeas, tuckered, rinsed and patted dry
• ½ tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon ground ginger
• ½ cup cashews
• 10 oz. shelled edamame, cooked
• 1½ cup chopped apples (nigh 2 minor apples)
• Table salt & pepper to taste
• i tablespoon chopped fresh basil (optional)

How to prepare:

1. Create the dressing by placing ingredients in a high-speed blender and blending until smooth. Store extra dressing in an actress ajar or closed container for up to ane month in the fridge.
2. Heat a skillet over high heat and add the chickpeas. Cook for about 5-8 minutes, or until they beginning to brown. Drizzle olive oil over chickpeas.
3. Str in all of the spices and and then add the cashews. Keep mixture over heat and stir until cashew are slightly toasted or brown.
4. Add mixture, edamame and apples to a medium basin. Flavor with table salt and pepper as you desire. Add desired amount of avocado-lime dressing and toss to coat salad evenly. Garnish with chopped basil and serve warm or chilled.
5. Shop in an airtight container in the refrigerator for up to 3 days for freshness.

20. Kale, Clementine and Feta Salad with Honey-Lime Dressing (Vegan option)

Ingredients:

Salad

• 1 head of kale
• i avocado, diced
• 1 medium pomegranate
• 4 clementines, peeled and sliced into rounds or small strips
• 4 small radishes, sliced into thin rounds and so into skinny strips
• 1 handful of fresh cilantro, chopped
• ⅓ cup crumbled feta (skip for vegan)
• ¼ loving cup pumpkin or sunflower seeds

Dressing

• 3 tablespoons fresh lime juice
• three tablespoons olive oil
• 1 medium jalapeño, membranes and seeds removed, finely chopped
• 2 teaspoons honey (or agave nectar)
• 1 teaspoon Dijon mustard
• ¼ teaspoon chili powder
• ⅛ teaspoon fine grain sea salt

How to prepare:

1. Create the dressing by whisking together all of the ingredients in a minor bowl.
2. Ready the kale by slicing away the stems and chopping the leaves into small, bite-sized pieces.
3. Move the kale to a large salad bowl and sprinkle a pocket-sized pinch of sea common salt over the kale. Lightly toss the leaves and scrunch handfuls at a fourth dimension until the leaves are darker in color and fragrant.
4. Drizzle desired amount of dressing over the kale and toss so the kale is lightly coated.
5. Add the prepared avocado, pomegranate seeds, clementines, radishes, cilantro and feta over top.
6. Toast the pumpkin seeds in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty.
7. Transfer the seeds to the salad and toss the salad to mix all ingredients.
8. Shop leftover dressing for upward to one month in an airtight container, refrigerated. Leftover salad can be covered and stored in the fridge for upward to 3 days.

See original recipe.

More adventurous snackers will enjoy using a dehydrator. Dehydrator recipes include endless varieties of bootleg granolas, dried fruit mixes, veggies, and jerky. These snacks from Dried and Truthful will take longer to prepare merely tin exist fabricated in bulk and last for a couple weeks when stored properly.

21. Dried Balsamic Cherry Tomatoes

Ingredients:

• 3 cups fresh red or grape tomatoes
• 1/2 teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 2 sprigs Thyme
• 1 sprig rosemary
• ane loving cup olive oil (more as needed)

How to prepare:

1. Bring a medium pot of water to a slight eddy on medium-high oestrus.
2. While waiting for the water, line a dehydrator trays with nonstick mesh sheet and lightly coat the sheets in olive oil.
3. Once the water has boiled, place the tomatoes in the pot until about of their skins suspension open. Remove the tomatoes and employ a pocketknife to peel off the skins.
4. Identify tomatoes on the prepped trays. Set dehydrator for 135°F, for almost 22-24 hours. Careful non to dry them and so much that they become also tough.
5. Remove and identify them in a large bowl with the sea salt and vinegar.
6. Layer the herbs into a big jar, add the tomatoes overtop, and pour in the olive oil. Add boosted oil every bit needed to comprehend all of the tomatoes.
7. Marinate in the jar for 24 hours, so move to the refrigerator for up to one month. Viola.

22. Stale Shrimp

Ingredients:

• 1 pound of peeled and cooked bay shrimp
• 1 teaspoon olive oil for coating trays
• Optional topping ideas: sea common salt, cayenne pepper

How to fix:

1. Line dehydrator trays with non-stick mesh sheets and glaze them lightly with olive oil.
2. Toss shrimp with a topping (if desired).
3. Spread the shrimp on the prepped trays and dry at 160°F for 8-12 hours until dry and slightly nifty.
4. Absurd completely and store in an closed container at room temperature for up to one week.

23. Yogurt Covered Raisins

Ingredients:

• one pound seedless blackness grapes
• 1/4 cup Greek yogurt
• three/4 cup white chocolate fries
• ane tablespoon honey
• 1 tablespoon kokosnoot oil

How to prepare:

1. Bring a pot of water to a eddy over medium-loftier heat.
2. Line dehydrator trays with not-stick mesh sheets and lightly coat them with olive oil.
3. Soak the grapes in the boiling water and plough the heat to depression. Simmer for 2-4 minutes until the skins begin to crack open. Remove them with a slotted spoon and allow them to absurd completely.
4. Place them on the prepared trays and dry at 135°F for 16-20. Check frequently for chewiness. Remove them once they are no longer squishy through the heart.
5. Place the white chocolate fries in a microwave-safe bowl and melt them in the microwave for 30-second intervals. Stir in between to ensure the chips melt thoroughly. Mix in the yogurt and coconut oil until the mixture is smooth.
6. Stir in the freshly dried raisins until they are fully covered.
7. Spread raisins out on sparse, mesh a cooling rack and let them to prepare.
8. Shop in an airtight container for up to two weeks, or in freeze them for up to half dozen months.

24. Ginger & Soy Green Edible bean Crisps

Ingredients:

• 1 pound fresh green beans
• 2 tablespoons soy sauce
• 1 garlic clove
• i teaspoon fresh ginger
• 1/two teaspoon sesame oil

How to prepare:

1. Wash, stem and diagonally cut the green beans into 1/four in slivers. Peel and mince the garlic an place in a small bowl. Peel and grate the ginger.
2. Boil a pot of water over medium-high heat and add a pinch of sea salt. Add the green beans once boiled for about two minutes.
3. Strain and run cool h2o over the beans for well-nigh ane minute to absurd them completely.
4. Line a dehydrator tray with non-stick mesh sheets lightly coated in cooking or olive oil.
5. In a medium bowl, mix together the soy sauce, garlic, ginger, and sesame oil. Add the beans and toss them until fully covered with the sauce. Marinate them for about 15 minutes, stirring them every 5 minutes or so.
6. Drain the beans (salve the sauce if yous'd like), and lay the slices onto the prepped trays. Dry at 135°F for four-6 hours until crispy.
7. Let them cool completely and store in an airtight container for up to 2 weeks at room temperature.

25. Garlic & Sage Turkey Jerky

Ingredients:

• ii.five pounds turkey breast
• 2 tablespoons olive oil
• 3 garlic cloves, peeled and sliced
• 8 sage leaves
• 2 tablespoons molasses
• 1/four teaspoon freshly ground black pepper
• 2.5 teaspoons bounding main salt

How to prepare:

1. Remove skin from the turkey breast and place turkey in the freezer for ii-4 hours until it is firm just not frozen. Cutting into diagonal strips that are about 2 inches broad.
2. Warm the olive oil in a small sauce pan over medium heat. Add the garlic and sage to the oil and simmer together for 1-2 minutes.
3. Stir in the molasses, black pepper, and and then remove from heat. Allow the mixture to cool to room temperature.
4. In a large bowl, toss the turkey slices with the table salt and oil mixture until all slices are evenly coated. Cover and refrigerate overnight.
5. Line dehydrator trays with non-stick mesh sheets and lightly coat them with cooking or olive oil. Lay the turkey slices evenly on the trays and dry at 160°F for 3-5 hours. Blot excess juice occasionally and remove them once them have dried but are nonetheless slightly moist to the touch. Allow them to cool completely.
6. Store in an airtight container at room temperature for i week, in the fridge for up to two weeks, or freeze the hasty for up to half dozen months.

Ane of the best places for snacking inspiration is a local farmer'south market. Shopping for what'southward in season will inspire elementary, creative dishes that are piece of cake to include in your schedule. Here are some other ways to achieve lasting furnishings in your workplace.

Featured photo credit: Pexels via pexels.com

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Source: https://www.lifehack.org/788187/healthy-snack-recipes

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