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

£1 Easy Vegan Student Meals

Prepare these hearty easy vegan student meals when you are on a budget. You should be able to get the ingredients for £1, which is around $1.35. You can add more seasonings to make them a lot tastier.

1. Loaded Potato

Ingredients:

• 1 potato
• 1 red onion (diced)
• 2 cans kidney beans
• 2 cans chopped tomatoes
• 2 garlic cloves (grated)
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili
• salt to taste
• pepper to taste
• 1-2 tbsp oil
• some vegan cheese (optional for garnishing)
• some chopped fresh coriander (optional for garnishing)

Instructions:

Bake potato in an oven for 25 minutes at 450 F.

Meanwhile, prepare the tomato mixture.
Set a large pot over medium-high heat.
Add oil and heat it.
Add diced red onion and saute until soft.
Add grated garlic and saute for 30 seconds.
Season with cumin, paprika and chili powder.
Stir to combine.
Add chopped tomatoes, then mix to combine.
Add kidney beans.
Season with salt and pepper.
Mix and cook until well combined.
Once done, remove from the heat.
Set aside.

After 25 minutes, remove the potato from the oven.
Make a vertical cut on top of the potato to open.
Scoop the insides of the potato.
Put into a frying pan over medium-high heat.
Season with salt and pepper.
Stir and mash the potato.
Add the tomato mixture into the pan.
Stir and cook to combine.
Once done, remove from the heat.
Transfer to a bowl or plate.
Garnish with some chopped coriander and shredded vegan cheese.
Enjoy!

2. Stir-Fry Veggies With Rice Noodles

Ingredients:

• 2-3 packs of rice noodles
• 2 cloves garlic (grated)
• 1 ginger (grated)
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 cup chopped mixed vegetables (carrots, baby corns, bell peppers, cabbage etc.)
• 1-2 tbsp coconut oil
• 1-2 tbsp lime juice (optional for garnishing)
• some chopped scallion (optional for garnishing)

Instructions:

Cook 2-3 packs of rice noodles according to package instructions.
Drain and rinse.
Set aside.

Set a frying pan over medium-high heat.
Add coconut oil and heat it.
Add grated garlic and ginger.
Saute for 30 seconds until golden brown.
Add chopped mixed vegetables of your choice.
Stir-fry until soft.
Drizzle the soy sauce and maple syrup.
Stir and cook to combine.
Add the cooked rice noodles.
Stir and cook to combine.
Once done, remove from the heat.
Transfer to a bowl or plate.
Drizzle some lime juice and garnish some chopped scallion.
Enjoy!

Images – https://www.youtube.com/watch?v=YaWzCoQzXO0

Meal Prep On A Budget – Under €2 / $2 Meals

Are you on a budget? Try these easy and delicious under $2 meal prep recipes. You can easily store each meal into airtight containers and place in the fridge for meal preps to save time during a busy week. These recipes are great for lunch and dinner for busy people. You can also serve these budget-friendly meals for the family over weekend lunch or dinner.

1. Macaroni Chili

Ingredients:

• 2 cups macaroni (uncooked)
• 1 medium white onion (diced)
• 2 garlic cloves (minced)
• 2 medium carrots (diced)
• 1 red bell pepper (diced)
• 1 can of kidney beans
• 1 tbsp vegetable oil
• 1 x 400 grams can diced tomatoes
• 400 ml water
• 2 tbsp tomato paste
• 1 vegetable bouillon cube
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 cups soy vegetable ground

Instructions:

Cook macaroni according to the package instructions.
Drain and rinse.
Set aside.

Set a large pot over medium-high heat.
Add oil and heat it.
Add diced onions and minced garlic.
Saute for 3-5 minutes or until onions are soft.
Add diced tomatoes, water, tomato paste and vegetable bouillon cube.
Season with chili powder, paprika powder, salt and black pepper.
Stir to combine.
Let it simmer.
Once it starts to simmer, add soy vegetable ground.
Add diced carrots and red bell pepper.
Stir and cook for 5-8 minutes or until carrots are soft.
Add the cooked macaroni and spinach.
Stir and cook until spinach has wilted.
Once done, remove from the heat.
Transfer to a bowl.
Serve and enjoy!

2. Tofu Vietnamese Sub

Ingredients:

• 450 grams firm tofu
• 1 tsp vegetable oil
• 1 large cucumber
• 2 whole-wheat baguettes
• some vegan mayonnaise
• some sriracha sauce
• 1/2 cup cilantro
• 1 red chili pepper (chopped)

Marinade:

• 3 garlic cloves (crushed)
• 2 tbsp sodium-reduced soy sauce
• 2 tsp brown sugar
• 2 tsp Sriracha hot sauce
• 1 tsp sesame oil
• juice of 1/2 lime

Pickled Carrots:

• 2 medium carrots (peeled and julienned)
• 2.5 cups hot water
• 1/2 cup white vinegar
• 1 1/2 tbsp brown sugar
• 1 tsp salt

Instructions:

Press the tofu to remove all liquid.
Slice into quarter-inch thick pieces.
Set aside.

Prepare a shallow dish.
Add crushed garlic, sodium-reduced soy sauce and brown sugar.
Add Sriracha hot sauce, sesame oil and juice of half a lime.
Mix well to combine.
Place the tofu slices into the dish.
Coat all sides of each tofu.
Set aside and let it marinate for a few minutes.

Put julienned carrots in a jar.
Pour hot water.
Add white vinegar, brown sugar and salt.
Cover the jar.
Shake well until sugar has dissolved.
Set aside.

Set a large skillet over medium-high heat.
Add vegetable oil and heat it.
Add a single layer of marinated tofu into the skillet.
Fry each side for 3-5 minutes or until golden brown.
Do this with the remaining marinated tofu.
Remove from the skillet and transfer to a plate.
Set aside.

Use a potato peeler to make thin slices of cucumber.
Set aside.

Assembly:

Slice up the whole-wheat baguette to make a sandwich.
Spread some vegan mayonnaise on the baguette.
Drizzle some sriracha sauce.
Add a layer of cooked tofu slices.
Add thin slices of cucumber, followed by pickled carrots.
Add some cilantro.
Sprinkle some chopped red chili pepper.
Cut baguette into two portions.
Serve and enjoy!

3. Chana Dal

Ingredients:

• 1.5 cups chana dal (soaked overnight)
• 2 medium white onions (diced)
• 4 garlic cloves (roughly chopped)
• 1 tbsp ginger (minced)
• 1 red chili pepper (diced)
• 1 tbsp vegetable oil
• some water (for deglazing)
• 1 tbsp curry powder
• 2 tsp turmeric powder
• 1 tsp Garam masala
• 1/2 tsp salt
• 2 cups x 500 ml boiling water
• 1 vegetable bouillon cube
• 1 1/2 cups brown rice
• 1 cup cherry tomatoes (halved)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 can coconut milk

Instructions:

Cook brown rice according to package instructions.
Once done, set it aside.

Set a large pot over medium-high heat.
Add vegetable oil and heat it.
Add diced white onions and saute for 5 minutes until soft.
Add a splash of water.
Add chopped garlic, minced ginger and diced red chili pepper.
Saute for 2-3 minutes.
Reduce to medium heat.
Season with curry powder, turmeric powder, Garam masala and salt.
Stir and cook to combine.
Pour boiling water into the pot.
Add bouillon cube.
Add the soaked chana dal.
Stir and bring to a boil.
Once it boils, cover the lid partially and let it simmer for 25 minutes.
Stir every after 10 minutes to avoid chana dal sticking on the bottom of the pot.
After 10 minutes, add coconut milk and diced bell peppers.
Stir and cook for 10 minutes.
Add halved cherry tomatoes.
Stir and cook for 5 minutes.
Once done, remove from the heat.

Prepare a bowl.
Add some cooked brown rice and spoonfuls of the chana dal mixture.
Serve and enjoy!

Tips and ideas:

You can store each recipe in an airtight container and place it in the fridge as meal prep for lunch and dinner for the next days.

You can top it off with your preferred garnishing.

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