We’ve all been there. You’re sitting in a quiet classroom when suddenly your stomach growls loud enough for everyone to hear. So embarrassing! While it’s tempting to run to the vending machine and grab chips or a candy bar, you’re not doing yourself any favors. These snacks are packed with calories and won’t keep you full for very long. Instead, it would be much smarter to choose a healthy snack, which will give you a boost of energy and hold you over until your next meal.
Since I personally don’t eat meat more than once a week (I suppose that makes me a flexitarian?), I quickly get bored with snacking on plain fruits, veggies, or a handful of almonds. Luckily, the blogosphere is filled with healthy, and more importantly delicious, recipes that have helped me to mix it up a bit. These snacks take some prep time, but are completely worth the wait, and will even last you a few days. Read on to see a few of my tried-and-true favorites.
Happy snacking, collegiettes!
Raspberry Peach Fruit Leather
Who knew you could make this at home! The mango and strawberry banana variations are also worth a try.
Ingredients
2 ripe peaches, pitted and cut into large chunks
6 oz. raspberries
1 tbsp. agave nectar or honey
Cooking Spray
Directions
1. Preheat oven to 175 degrees. Coat a rimmed baking sheet with cooking spray.
2. Add all ingredients to a food processor or blender and process until smooth.
3. Spread fruit evenly onto baking sheet and bake until fruit leather is dry, but still flexible. This should be about 5 hours, but the cook time can vary, so keep an eye on your fruit leather as it cooks. Allow to cool and cut into strips using a pizza cutter or kitchen shears. Wrap each piece in wax paper and store in an airtight container or zip-top bag.
Recipe from Oh My Veggies
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Baked Zucchini Chips
A guilt-free way to indulge your craving for crisps
Ingredients
1 large zucchini
Canola cooking spray
Salt, garlic powder, chili powder or another seasoning of your choice
Directions
1. Preheat oven to 225 F degrees. Spray a baking sheet with canola oil and set aside.
2. Slice zucchini into thin medallions, about the thickness of a quarter
3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice (less is more!)
4. Bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven.
Recipe from Triple Max Tons
Peanut Butter Granola
Peanut butter enthusiasts, this one’s for you!
Ingredients
2 tbsp. creamy peanut butter
2 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
1 cup oats
Directions
1. Preheat oven to 325 degrees, and spray cookie sheet with non-stick cooking spray and set aside.
2. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
3. Stir cinnamon and vanilla into peanut butter and honey mixture.
4. Add oats and stir until oats are completely covered in peanut butter mixture.
5. Spread out mixture onto prepared cookie sheet and bake for 15 minutes or until granola is slightly browned.
6. Let cool until granola is crunchy.
Recipe from Peanut Butter Fingers
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Greek Yogurt Ranch Dip and Vegetables
The traditional veggie platter gets a healthy makeover
Ingredients
1 cup plain Greek yogurt
1 tbsp. ranch dip seasoning mix
Directions
1. Whisk together ingredients until fully combined.
2. Serve immediately with your favorite vegetables (I recommend broccoli and cauliflower!), or refrigerate in an airtight container for up to three days.
Recipe from Undressed Skeleton
Roasted Chickpeas
Nutty, crunchy and addicting!
Ingredients
2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 tablespoons extra virgin oil
1 teaspoon smoked sweet paprika, or your favorite spice
1 teaspoon coarse salt
Directions
1. Preheat oven to 400 degrees.
2. Line a large, rimmed baking sheet with paper towels, spread beans on towels and blot dry. Removing moisture helps the beans to get really crispy.
3. Use your hands to toss beans with olive oil, paprika, and salt; coating thoroughly.
4. Roast for 30 minutes; toss and continue to cook until crispy and browned; about 20-30 additional minutes.
5. Let cool completely before storing in an airtight container.
Recipe from The Everygirl