18 Healthy and Delicious Snack Recipes

Looking for healthy snacks that are both delicious and nutritious? Our chefs have prepared fresh recipes for you.

French-style cottage cheese dip with onions

In a skillet, sauté 1 chopped onion and 2 sliced ​​garlic cloves in 1 tablespoon olive oil over medium heat until golden, 12 to 15 minutes; season with salt and pepper and let cool. In a food processor, puree 1 1/3 cups 4% fat cottage cheese until smooth; add the onion mixture, 1 chopped green onion, and 1 teaspoon white wine vinegar and pulse to combine; season with salt and pepper. Serve with pita chips.

Vegan Ranch Popcorn

Combine 1/4 cup nutritional yeast, 1.5 teaspoons dried dill, 1 teaspoon salt, 1/2 teaspoon each pepper, garlic powder, and onion powder. In a large saucepan, heat 2 tablespoons olive oil with 3 popcorn kernels over medium heat. When popped, add 1/2 cup kernels, partially cover, and cook, shaking the pan occasionally, until the popping subsides. Toss the popcorn with 3 tablespoons olive oil and the spice mixture.

Quick pickled cucumbers in soy sauce

In a shallow bowl, combine 2 tablespoons each of rice vinegar and soy sauce, 1 tablespoon of honey, and 1 teaspoon of dark sesame oil. Add 4 Iranian cucumbers (cut lengthwise into quarters) and a pinch of red pepper flakes. Mix well and refrigerate for 30 minutes. Drain and sprinkle with salt.

Coconut Oatmeal Candies

Spread 2 cups rolled oats on a baking sheet; bake at 350°F (180°C) for about 15 minutes, until lightly toasted. Transfer to a food processor and pulse into coarse crumbs with 2 cups unsweetened flaked coconut. Add 1 cup almond butter, 1/2 cup bittersweet chocolate chips, 1/4 cup honey, 1 tablespoon each chia seeds and flax seeds, 3/4 teaspoon vanilla, and 1/2 teaspoon salt. Process until smooth. Form balls, 1 tablespoon at a time. Refrigerate until firm, at least 2 hours.

Egg salad on celery stalks

Combine 4 chopped hard-boiled eggs with 4 teaspoons yellow mustard, 1 tablespoon mayonnaise, 1 teaspoon olive oil, and a pinch of ground turmeric; season with salt and pepper. Place on celery sticks.

Sweet peppers with bean dip

In a food processor, pulse 1 can (14 oz., drained and rinsed) black beans, 2 tablespoons lime juice, 1 teaspoon each chipotle hot sauce and honey, and 1/4 teaspoon salt until coarsely chopped. Stir in 1/4 cup each chopped cilantro and finely chopped red onion, 1 crushed plum tomato, and 1 finely chopped jalapeño; season with salt and pepper. Halve and seed 14 to 16 baby bell peppers and stuff with the dip. Top with crumbled Cotija cheese.

Butternut Squash Quesadilla

Toss 2 cups diced butternut squash and 1 small sliced ​​red onion with 2 teaspoons olive oil on a baking sheet; season with salt and pepper. Bake at 425°F (220°C) until golden brown, 30 minutes. Divide between 2 whole wheat tortillas; flatten with a fork. Top each with 1/3 cup shredded sharp cheddar and another tortilla. Cook quesadillas in an oiled skillet over medium-high heat, turning once, until crisp and golden brown, 2 to 3 minutes.

Oven-baked sweet potato chips

Slice 1 small sweet potato into very thin rounds (preferably with a mandoline shredder). Coat 2 baking sheets with cooking spray, then spread the sweet potatoes on the sheets in a single layer. Spray with cooking spray and sprinkle with sesame seeds. Bake at 350°F (180°C) until the sweet potatoes are dry and crisp, 15-25 minutes. Season with salt.

Spiced apple sauce

In a large saucepan, combine 3 pounds (1.6 kg) of chopped Gala apples, 1 cup (1/4 cup) of water, 4 thin slices of fresh ginger, 3 cinnamon sticks, 1/4 teaspoon each of ground cloves and cardamom, and a pinch of salt over medium heat. Bring to a gentle simmer, cover, and cook until the apples are tender, about 35 minutes. Discard the ginger and cinnamon sticks. Puree in a food processor until the mixture is lumpy.

Date bars with cocoa

Soak 2 1/2 cups pitted Medjool dates in hot water for 15 minutes; drain. Finely chop 3/4 cup each roasted almonds and cashews in a food processor. Add dates, 1 cup egg white powder, 1/4 cup unsweetened cocoa powder, 2 teaspoons gingerbread spice, and 1/2 teaspoon salt; pulse. Stir in 1/2 cup each chopped almonds and chopped dried cherries. Press evenly into a foil-lined and greased 9x13-inch baking pan. Bake at 250°F (120°C) until slightly firm and no longer sticky, 25 to 35 minutes; cool. Cut into 12 bars.

Citrus Whole Grain Muffins

In a large bowl, whisk together 3/4 cup each all-purpose flour, whole-wheat flour, and sugar, 1/2 teaspoon each baking powder, salt, and 1/4 teaspoon ground ginger. Puree a quartered, seeded clementine (do not peel) with 1 small, grated carrot and 1/2 cup milk in a blender until smooth. Stir into the flour mixture along with 1 beaten egg and 1/3 cup vegetable oil. Divide among 30 lined mini muffin tins. Bake at 400°F (200°C) until a toothpick inserted in the center comes out clean, 10 to 12 minutes.

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Rice bars with honey and tahini

In a large saucepan, heat 110 g (4 oz) butter, 3/4 cup each tahini and honey, 1/2 teaspoon salt and vanilla over medium heat, stirring until smooth. Remove from heat and stir in 8 cups brown rice cereal and 1 cup sweetened coconut. Transfer to a foil-lined and greased 9x13 inch (23x33 cm) pan; press firmly into an even layer. Refrigerate until set, 2-3 hours. Cut into squares.

Oat milk pudding

In a saucepan, dissolve 1/4 cup light brown sugar in 1 tablespoon water over medium heat. Cook, swirling the saucepan, until lightly browned, 3 to 5 minutes. Whisk in 2 cups oat milk. In a medium bowl, whisk 1 egg with 2 tablespoons cornstarch until smooth; whisk in 1/2 cup warm milk mixture, then return the mixture to the saucepan with the remaining milk. Whisk in 1/2 teaspoon each salt and vanilla and bring to a simmer, stirring. Divide among 4 bowls; press plastic wrap against the surface of each serving. Refrigerate until set, 4 to 6 hours. Sprinkle with toasted flaked coconut.

Chocolate pudding with avocado

Combine 2 tablespoons unsweetened alkalized cocoa powder with 2 tablespoons hot water until smooth. Puree with 1 large ripe avocado, 3 tablespoons maple syrup, 1/2 teaspoon vanilla, and 1/4 teaspoon salt, adding 1-2 tablespoons water and maple syrup if needed. Divide between 2 small bowls. Refrigerate until chilled, about 30 minutes. Sprinkle with dark chocolate shavings.

Bananas in frozen yogurt on a stick

Cut 3 bananas in half crosswise; insert a lollipop stick or wooden popsicle stick into each half. Freeze until firm, about 3 hours. Dip in 1 cup whole-milk vanilla yogurt to coat, sprinkle with pomegranate seeds and chopped pistachios. Freeze until firm.

Chocolate-almond candies

Microwave 3 oz. finely chopped bittersweet chocolate with 2 tablespoons heavy cream for 20-30 seconds until melted. Stir until smooth. Divide among 12 cups of lined mini muffin tins; tap pan lightly on the counter. Freeze until firm, about 10 minutes. Combine 3 tablespoons almond butter, 2 tablespoons hulled hemp seeds, 1 tablespoon coconut sugar, 2 teaspoons melted coconut oil, and 2 pinches of salt. Divide among the tins and freeze until ready to serve, at least 1 hour.

Banana ice cream with mango and ginger

Freeze 2 sliced ​​bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated ginger, and a pinch of salt until thick and smooth, scraping down the sides as needed, 3-5 minutes. Top with sliced ​​mango.





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