I have a question about the blueberry muffins: is the 1/4 cup olive oil listed for greasing the muffin cups, or does that get added into the batter?
If you tried the six deliciously healthy snacks we shared last week and loved them, we have good news for you! (And if not—what are you waiting for?) We’ve pulled together six more unique, filling, and tasty recipes that will get you through your workday.
Make them on the weekend, grab them on the way out the door each morning, and you’ll be good to go whenever your stomach starts growling.
Basil Hummus with Homemade Pita Chips
This recipe happened on a whim after I found some beautiful basil at the farmer’s market one day. Not only is the hummus delicious, the garlicky pita chips that go with it are healthy and easy to make.
For the Hummus:
- 1 cup chickpeas
- 3 large garlic cloves
- 1 handful basil leaves
- 2 tablespoons tahini
- Juice of 1/2 to 1 lemon (depending on how tangy you like it)
- 1/4 cup olive oil
- 1/4 cup water
For the Pita Chips:
- 4 medium-sized whole-wheat pitas, cut into triangles
- About 1/4 cup olive oil
- Few shakes of garlic powder
- Sprinkle of salt
For the hummus, place all of the ingredients into a food processor and puree.
For the pita chips, preheat your oven to 375ºF. In a bowl, combine the olive oil, garlic powder, and salt. Using your hands, toss the pitas in the bowl so that they are well covered with olive oil and spices. Lay them on a baking sheet and place in the oven for 11-13 minutes, keeping an eye on them after 10 minutes so they don’t burn.
Crisped Oven Roasted Brussels Sprouts
These oven roasted Brussels sprouts are one of my true veggie loves. They come out crispy on the outside and bursting with flavor on the inside. I like to make a huge batch so I can snack on them all week long.
- 1 pound Brussels sprouts, washed
- 2 tablespoons olive oil
- 1 1/2 tablespoons soy sauce
- Garlic powder to taste
- 1/2 teaspoon sea salt
- Pepper to taste
- Red pepper flakes if you’re feeling spicy!
Preheat your oven to 425ºF. Trim the ends of the sprouts and cut into halves. Toss all ingredients in a Pyrex dish, making sure they are well combined. Roast for 10 minutes, then flip with a spatula and roast for another 10-15 minutes, depending on how well you like them done.
Fabulous Persian-Style Feta and Herb Wrap
My mom used to make this wrap for me for breakfast, and now I find it to be one of the most satisfying grab-and-go mini-meals. I just make one the night before and enjoy one half for breakfast and the other as a snack.
- A whole-wheat tortilla
- Some feta cheese
- 1-2 sprigs of fresh parsley, cilantro, basil, or tarragon, washed (use any one herb or a mix of multiple)
- 1/2 scallion, washed and sliced lengthwise
- A handful of almonds
Warm the tortilla so that it is lightly toasted and arrange all the ingredients on top. Roll it up and enjoy!
Healthy Peanut Butter and Chocolate Chip Bites
Looking for a healthy snack that will satisfy your craving for salty and sweet? Look no further! These healthy PB and dark chocolate treats are no-bake, so you can have a batch ready in minutes. Toss a couple into a Ziploc bag and take them to work as a mid-morning or mid-afternoon snack.
- 1 cup old-fashioned oats
- 3 tablespoons peanut butter
- 2 tablespoons dark chocolate chips
- 1-2 tablespoons dark brown sugar (depending on how sweet you like things)
- 1/2 teaspoon vanilla
- 3 tablespoons non-fat milk
- Pinch of salt
- 1-2 tablespoons shredded coconut (optional)
Mix oats, peanut butter, chocolate, sugar, vanilla, and coconut (if using) in a bowl. Add milk and knead with your hands until mixture becomes doughy. Gently shape into round bites approximately 1-1 1/2 inches in diameter. Store in the fridge, and enjoy at room temperature or chilled.
Greek Yogurt with Pistachios and Sour Cherry Preserves
There are so many fabulous ways to enjoy Greek yogurt, but this is one of my all-time favorites. The combination of sour cherry preserves with pistachio nuts will satisfy your palate like no other.
- 1/2 cup non-fat Greek yogurt
- 1 heaping tablespoon sour cherry preserves
- 1 heaping tablespoon pistachio nuts
Place yogurt in a bowl, drizzle with sour cherry preserves, and sprinkle with pistachio nuts.
“I Can’t Believe They’re Vegan” Blueberry Muffins
- 2 cups whole-wheat flour
- 1 tablespoon baking powder
- 3/4 cup sugar
- 1/2 cup soymilk plus 1/4 cup soymilk, separated (you can use skim milk for this)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup olive oil
- 1 apple, washed, peeled, and sliced (I used McIntosh)
- 1 1/2 cups fresh blueberries
Preheat your oven to 350ºF. Prepare a muffin pan by coating the muffin cups with olive oil. Place apple slices into a bowl with about 1/4 cup water. Microwave on high for 2-3 minutes until the apples are soft. Place into blender with 1/4 cup of the soymilk and puree.
Meanwhile, combine remaining ingredients in a large bowl and stir until smooth. Pour batter into each muffin cup until it is about 3/4 of the way full. Bake for 40 minutes, remove, and cool.
Want more? Check out our first 6 healthy snacks!