7 Easy Healthy Snack Ideas!

Prepare these delicious and easy healthy snack ideas for your friends when you are hanging out at the crib on the weekend! These are homemade and quick to prepare. You can serve them up in delicious combinations if you like.

Snack Idea #1 – Combos

Ingredients:

• 1 cup strawberries
• 1 cup sliced apples
• 1 cup blueberries
• ripe bananas
• 1/2 cup cashew nuts
• 1/2 cup walnuts
• 1/2 cup raw almond nuts
• 1/2 pecan nuts
• 1/2 pistachio nuts
• 1/2 cup nut butter (or any nut butter of your choice)

Instructions:

Just mix and match any of the fruits and nuts.
Dip with your preferred nut butter.
Enjoy!

Snack Idea #2 – Avocado Toast

Ingredients:

• 1 whole-wheat bread slice
• 1/2 avocado (sliced)
• sea salt to taste
• black pepper to taste

Instructions:

Lay a slice of whole-wheat bread.
Add avocado slices on top.
Sprinkle some sea salt and black pepper.
Enjoy!

Snack Idea #3 – Banana Coffee Smoothie

Ingredients:

• 1 ripe frozen banana (sliced)
• 1 tbsp unsweetened almond butter
• 1/2 cup brewed black coffee

Instructions:

Prepare a blender.
Add ripe frozen banana slices into the blender.
Add unsweetened almond butter.
Pour brewed black coffee.
Blend until well combined.
Once done, transfer into a glass or mason jar.
Enjoy!

Snack Idea #4 – Healthy Nutella Dip

Ingredients:

• 1 tbsp unsweetened nut butter
• 1/2 tsp raw cacao powder
• 1/2 tsp pure maple syrup
• some almond nuts
• some strawberries
• whole-wheat bread slices

Instructions:

In a small sauce bowl, add unsweetened nut butter.
Add raw cacao powder and pure maple syrup.
Mix until well combined.
Make it as a dip for strawberries and almond nuts.
You can make it as a spread for whole-wheat bread slices.
Enjoy!

Snack Idea #5 – Peanut Butter Apple Sandwich

Ingredients:

• 2 apples (sliced into rounds)
• peanut butter
• cinnamon powder

Instructions:

Carve out the core of the apple slices using a knife.
Take one apple slice, then spread some peanut butter on top of it.
Sprinkle cinnamon.
Cover with another apple slice.
Repeat with the remaining apple slices.
Enjoy!

Snack Idea #6 – Oatmeal Cookies

Ingredients:

• 2 ripe bananas
• 1 cup rolled oats
• 1 tsp cinnamon powder
• some coconut oil
• chocolate chips
• raisins
• chopped almond nuts

Instructions:

Preheat oven to 180 C.

Prepare a mixing bowl.
Add two ripe bananas into the bowl.
Mash the bananas using a fork.
Add 1 cup of rolled oats.
Mix until well combined.
You may divide the oats mixture.
Add chocolate chips on one portion, raisins on the second portion and chopped almond nuts on the third.
You may bake the oats mixture as it is.

Prepare a parchment-lined baking tray.
Grease lightly with coconut oil.
Get a spoonful of the mixture, place it on the tray and form into a cookie.
Do with the rest of the mixture.
Place it inside the preheated oven.
Let it bake for 15-20 minutes.
Once done, remove it from the oven and let it cool.
Enjoy!

Snack Idea #7 – Oats Peanut Butter Bites

Ingredients:

• 2 cups dry rolled oats
• 1 cup unsweetened desiccated coconut
• 1 cup peanut butter
• 2 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup pure maple syrup
• 3-4 tbsp melted coconut oil

Instructions:

Prepare a large mixing bowl.
Add dry rolled oats, unsweetened desiccated coconut and peanut butter.
Drizzle pure vanilla extract.
Sprinkle cinnamon.
Pour pure maple syrup and melted coconut oil.
Mix until well combined.
Get a spoonful of the mixture and form into a small ball.
Place on tray.
Do this with the rest of the mixture.
Place it inside the fridge for 1-2 hours.
Once done, remove from the fridge and serve.
Enjoy!

Images – https://www.youtube.com/watch?v=ydZedLblpFY

High Protein Vegan Caribbean Feast

Prepare a vegan-friendly feast with these four high protein meal recipes. The recipes are healthy and yummy and you can serve them for dinner. Add some side dishes such as potato fries or fresh fruits.

1. Jerk Lentils

Ingredients:

• 1 red onion (sliced)
• 2 spring onions (chopped)
• 1 thumb ginger (grated)
• 4 garlic cloves (crushed)
• 1 1/2 tbsp jerk seasoning
• salt to taste
• black pepper to taste
• 350 grams dried green lentils
• 400 grams chopped tomatoes
• 600 ml vegetable stock
• 1 tbsp maple syrup

Instructions:

Set a pot over medium-high heat.
Add a little amount of oil and heat it.
Add sliced red onion, chopped spring onions, grated ginger and crushed garlic.
Saute until red onion softens.
Add jerk seasoning and mix to combine.
Add dried green lentils and chopped tomatoes.
Stir and cook until well combined.
Pour vegetable stock.
Season with salt and black pepper to taste.
Add maple syrup.
Stir and mix to combine.
Bring to a boil.
Once it boils, cover the lid and let it cook until lentils are cooked completely.
Once done, remove from the heat.
Transfer to a bowl.
Serve and enjoy!

2. Mac & Cheese

Ingredients:

• 2 cup cashew nuts
• 4 cups water
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp mustard
• 3 tbsp tomato puree
• 2 tbsp miso paste
• 1/2 cup nutritional yeast
• pink salt to taste
• white pepper to taste
• 1/3 cup grapeseed oil
• 1/2 tsp turmeric powder
• 1/2 tsp sweet paprika
• 500 grams macaroni pasta
• some breadcrumbs (optional for garnishing)
• salt and black pepper to taste (optional for garnishing)

Instructions:

Soak the cashew nuts in water for at least 30 minutes.

Prepare a blender.
Add soaked cashew nuts into the blender.
Pour water.
Season with garlic and onion powder.
Add mustard, tomato puree, miso paste and nutritional yeast.
Sprinkle pink salt and white pepper to taste.
Blend until smooth and well combined.
Add grapeseed oil, turmeric powder and sweet paprika.
Blend to combine.
Set aside sauce.

Cook macaroni pasta according to its package instructions.
Drain and rinse.
Transfer macaroni pasta into a baking dish.
Pour the sauce into the dish.
Mix to coat pasta well.
Garnish top with breadcrumbs, salt and black pepper.
Place the dish inside a preheated oven at 400 F.
Bake for 20 minutes.
Once done, remove from the oven.
Serve and enjoy!

3. Channa

Ingredients:

• 1 red onion (sliced)
• 1 spring onion (chopped)
• 1 thumb of ginger (sliced)
• 5 garlic cloves
• 1-2 tbsp oil
• 1 tsp cumin
• 1/2 tsp paprika powder
• 1 tsp allspice seasoning
• 1/2 tsp turmeric powder
• 1 tsp curry powder
• splash of water
• 400 grams x 2 cans of chickpeas
• 400 grams chopped tomatoes
• 200 ml coconut milk

Instructions:

Prepare a small-sized blender.
Add sliced red onion, chopped spring onion, sliced ginger and garlic cloves.
Blend until it paste forms.
Set aside.

Set a frying pan over medium-high heat.
Add some oil and heat it.
Add the paste into the pan.
Season with cumin, paprika, allspice, turmeric and curry powder.
Stir to combine.
Add a splash of water to mix the seasonings well.
Stir and cook for 10 minutes.
Add chickpeas and chopped tomatoes.
Pour coconut milk.
Mix well and bring to a boil.
Once it boils, reduce heat to medium.
Let it simmer until chickpeas are cooked.
Remove from the heat.
Transfer to a plate or bowl.
Serve and enjoy!

4. Greens

Ingredients:

• 1 red onion (finely diced)
• 1 red bell pepper (diced)
• 2 tomatoes (diced)
• salt and black pepper to taste
• Spanish paprika to taste
• 3 sprigs fresh thyme
• 4 garlic cloves (crushed)
• 1 tbsp tamari
• 400 grams chopped mixed greens (kale and callaloo)

Instructions:

Set a skillet over medium-high heat.
Add some oil and heat it.
Add diced red onion, red bell pepper and tomatoes.
Saute until vegetables soften.
Season with salt, black pepper and paprika to taste.
Add fresh thyme, crushed garlic and tamari.
Stir and cook until well combined.
Add chopped mixed greens.
Stir and cook until greens wilt.
Remove from the heat and transfer to a plate.
Serve and enjoy!

5. Quinoa & Beans

Ingredients:

• 2 spring onions (chopped)
• 3 garlic cloves (minced)
• 1 tbsp coconut oil
• 1 tsp fresh thyme
• 1 1/2-2 cups quinoa
• 1 x 15 oz can kidney beans (drained and rinsed)
• 1 can coconut milk
• 1-2 cups water
• salt and black pepper to taste
• 1/2 scotch bonnet (optional)

Instructions:

Rinse quinoa and drain water.
Set aside quinoa.

Set a medium pot over medium-high heat.
Add chopped spring onions and minced garlic.
Saute until spring onion softens.
Add quinoa and kidney beans.
Pour coconut milk and water.
Add scotch bonnet.
Season with salt and black pepper to taste.
Stir and cook to combine.
Bring to a boil.
Once it boils, reduce to medium heat and cover the lid.
Let it simmer for 10 minutes or until liquid reduces or evaporates.
Once done, remove from the heat.
Transfer to a plate.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=ztzbrrl__x8

Raw Vegan Black Rice Burrito Wrap

A raw vegan black rice burrito wrap is a healthy and delicious dish perfect for breakfast. It can also be prepared the night before and kept in the fridge overnight, ready for a lunch for work or school. Add as many veggies as you want to mix in your burrito filling. You can add herbs and spices for a more flavorful vegan burrito wrap. Enjoy and be healthy!

Ingredients:

• 3-4 cups black rice
• 1 medium avocado (diced)
• juice of 1/2 lemon
• a small piece of ginger (minced)
• 2 heirloom tomatoes (diced)
• 1 medium cucumber (diced)
• 1 small red onion (chopped)
• 1 scallion (chopped)
• some kale (chopped)
• some parsley (chopped)
• some cabbage (chopped)
• 1 red bell pepper (chopped)
• large collard greens (destemmed for wrapping)
• sea salt to taste
• a sprinkle of cayenne pepper (optional for spicy flavor)

Instructions:

Cook black rice according to the packet instructions.
Once cooked, transfer to a mixing bowl.
Add diced avocado, tomatoes, and cucumber.
Add chopped red onion, bell pepper, and scallion.
Add minced ginger and chopped parsley.
Add the chopped leafy greens – cabbage, kale, and other greens you prefer.
Season with sea salt and cayenne pepper.
Squeeze in fresh juice of half a lemon.
Mix well to combine.
Transfer a generous amount of the mixture on the center of a large collard green.
Fold and wrap like a burrito.
Enjoy!

Tips and ideas:

Add as many ingredients as you like for your burrito.

You can use smaller collard green leaves to make about 5-6 vegan wraps.

Images – https://www.youtube.com/watch?v=rCh-FtP-nVo