Yummy, Fingerlicking Snack recipes to try and to devour

Are you a busy mom who struggles to find healthy snacks that taste good? Well, here are some delicious snack ideas that won’t leave you hungry between meals. These healthy snack recipes are easy to prepare and packed full of nutrients.

Frozen Yogurt Blueberry Bites

 

Ingredients:

• 1 cup frozen blueberries
• 1/2 cup vanilla yogurt

Preparation:

Place the frozen berries in a bowl and microwave for 1 minute. Stir well, then place back into the microwave for another 30 seconds to thaw. Remove from microwave and stir again. Place in a small plastic container or freezer bag and freeze until ready to use.

Crispy and Spicy Snack Mix

Ingredients:

• 1 cup corn chips
• 3 Tbsp. butter
• 4 tsp. chili powder
• 1/2 tsp. cumin
• garlic powder
• salt
• black pepper
• onion powder
• paprika
• 1/8 tsp. cinnamon
• nutmeg
• gingerroot

Preparation:

Melt butter over medium heat in a large skillet. Add spices and cook for about 2 minutes, stirring constantly. Add garlic powder, salt, black pepper, onion powder, paprika, and nutmeg. Cook an additional 3-5 minutes, stirring frequently. Add corn chips and mix thoroughly—spread mixture on cookie sheet. Bake at 350 degrees F for 10-15 minutes, turning once during baking time. Cool completely before serving.

Sea Salt and Vinegar Zucchini Chips

Ingredients:

• Two medium zucchinis
• sea salt
• vinegar
• olive oil

Preparations:

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Slice each zucchini lengthwise into thin slices—layout slices on prepared baking sheets. Drizzle olive oil over zucchini slices and sprinkle with sea salt. Bake 15 minutes, turn pieces over, drizzle with vinegar, and bake for five more minutes. Serve warm.

Almond Butter- and Yogurt-Dipped Fruit

Ingredients:

• One apple
• One pear
• One banana
• One kiwi fruit
• One handful of almonds
• 1/2 cup almond butter
• 1/2 cup plain Greek yogurt

Preparations:

Cut apples into quarters and pears into halves. Peel bananas and cut them into bite-size pieces. Cut kiwi fruit in half and remove the seeds. Toast almonds in a dry pan until golden brown. In a shallow dish, combine almond butter and yogurt. Dip fruit into almond butter mixture, coat with toasted almonds—store leftover nuts in airtight containers.

Pumpkin Spice Energy Bites

Ingredients:

• One can make pumpkin puree
• 1/2 cup sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 1/4 teaspoon salt
• 1/4 teaspoon ground cardamom

Preparations:

Mix ingredients together in a food processor. Shape into balls and roll in granulated sugar. Freeze until firm.

Kale Chips

Ingredients:

• One bunch kale
• One tablespoon olive oil
• Two teaspoons lemon juice

Preparations:

Heat oven to 200 degrees C. Wash kale leaves and tear them into smaller pieces. Toss with olive oil and lemon juice—season with salt and pepper. The layout is on a baking tray lined with nonstick baking paper—Bake for 20 minutes. Flip the leaves over and bake for another 10 minutes. Allow cooling completely before storing in an airtight container.

Walnut Coffee Cake

Ingredients:

• One package yellow cake mix
• 1/3 cup walnuts, chopped
• One egg
• 1/2 cup milk

Preparations:

Combine all ingredients in a mixing bowl. Pour batter into a greased 9×13 inch baking dish—Bake at 375 degrees F for 25 minutes. Let cool slightly before slicing.

Sweet and Spicy Nut and Pretzel Mix

Ingredients:

• 1 cup pretzels
• 1 cup peanuts
• 1 cup pecans
• 1 cup cashews
• 1 cup sunflower seeds
• 1 cup flaxseeds
• 1/2 cup raisins
• 1/2 cup sesame seeds
• 1/2 cup coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup honey
• 1/2 cup molasses
• 1/2 cup maple syrup
• 1/2 cup peanut butter
• 1/2 cup unsalted butter

Preparation:

In a large bowl, combine all ingredients except peanut butter and butter. Melt peanut butter and butter in the microwave or over low heat. Stir the mixture well and pour over dry ingredients. Mix well. Spread mixture onto waxed paper and refrigerate overnight. Break up any clumps and store them in an airtight container.

Edamame Crunch

Ingredients:

• One bag of frozen edamame
• 1/2 cup cornmeal
• 1/2 cup oats
• 1/2 cup wheat germ
• 1/2 cup flaxseed meal
• 1/4 cup chia seed
• 1/2 cup raw cane sugar
• 1/2 cup water

Preparation:

In a medium saucepan, bring 1/4 cup water to boil. Add remaining ingredients and constantly stir for 2 minutes. Remove from heat and let stand for 5 minutes. Transfer to a blender and blend until smooth. Place in refrigerator for 30 minutes. Roll dough into small balls about the size of a golf ball. Roll in powdered sugar.

Pumpkin-Cranberry Muffins

Ingredients:

• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 1/2 cup whole grain flour
• 1/2 cup white flour
• 1/2 cup oat bran
• 1/2 cup rolled oats
• 1/4 cup ground flaxseed
• 1/4 cup wheat bran
• 1/4 cup soy flour
• 1/4 cup sweetened condensed milk
• Preparation:

Preheat oven to 350 degrees F.Grease muffin tins and set aside. Combine all ingredients in a large bowl. Beat with an electric mixer on high speed for 3 minutes. Fill each prepared muffin tin three-quarters full. Bake for 15 to 18 minutes or until the top is lightly browned. Cool in pans for 5 minutes before removing to wire racks to finish cooling.

Banana Fluffer Nutters

Ingredients:

• One banana
• 1/2 cup almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil
• 1/4 cup vanilla whey protein powder
• 1/2 cup oatmeal
• 1/2 cup gluten-free flour
• 1/2 cup rice flour
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup arrowroot starch
• 1/4 cup flaxseed meal
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cardamom
• 1/8 teaspoon cloves
• 1/8 teaspoon mace
• 1/8 teaspoon coriander
• 1/8 teaspoon cumin
• 1/8 teaspoon turmeric
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• Preparation:

Place all ingredients in a food processor and process until smooth. Spoon into a lined 8×8 inch pan. Chill for one hour. Cut into squares after chilling.

Indian Chips

Ingredients:

• 3 cups cooked basmati rice
• One tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Preparation:

Mix all ingredients in a large bowl. Spread out evenly on cookie sheet. Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Let cool completely. Store in an airtight container.

No-Bake Cookies

Ingredients:

• 1 cup oats
• 2/3 cup peanut butter
• 1 1/2 Tbsp honey (or more to taste)
• 2 Tbsp coconut, shredded
• 1/4 cup walnuts, chopped
• 1 Tbsp sunflower seeds
• 2 Tbsp chocolate, chopped
• 1/2 tsp coconut oil
• Preparation:

Combine all ingredients in a mixing bowl. Shape into balls and roll in granulated sugar. Enjoy! Refrigerate for half an hour.

Popcorn with Sunflower Seeds and Raisins Mixed

Ingredients:

• 1 cup popcorn kernels
• 1/2 cup sunflower seeds
• 1/2 cup raisins

Preparations:

Heat a pot of salted water to boiling over high heat. Drop in the popcorn kernels—cover and cook for 4 to 6 minutes or until popping stops. Drain well. Mix the sunflower seeds and raisins in a bowl. Pour the hot popcorn over them and toss gently to coat. Serve immediately.

Carrot Cake Bars

Ingredients:

• 1/2 cup carrot juice
• 1/2 cup apple cider vinegar
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 1/2 cup molasses
• One egg
• 1/2 cup buttermilk
• 1/2 cup pumpkin puree
• 1/2 cup mashed ripe bananas
• 1/2 cup gluten-free flour blend
• 1/2 cup buckwheat flour
• 1/2 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup quinoa flour
• 1/1/2 cup potato starch
• 1/2 cup cornstarch
• 1/2 cup arrowroot starch
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cardamom
• 1/2 teaspoon cloves
• 1/2 teaspoon mace1/2 teaspoon guar gum
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped

Preparations:

1. In a medium saucepan, combine carrot juice, apple cider vinegar, canola oil, maple syrup, molasses, egg, buttermilk, pumpkin puree, and mashed bananas.

2. Bring mixture to a boil over medium heat, whisking constantly. Reduce heat to low and simmer 15 minutes, stirring occasionally. Remove from heat and let cool slightly.

3. Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed until thickened, about 3 minutes. Add remaining dry ingredients and mix just until blended. Fold in cranberries and pecans.

4. pour batter into a lightly greased 9×13 inch baking dish. Bake at 350 degrees F for 30 to 35 minutes or until set. Cool before cutting

Simple Plantain Chips and Guacamole

Ingredients:

• Two green plantains
• Two tablespoons coconut oil, melted
• Two ripe avocados
• Tomatoes
• Lime juice
• Jalapenos
• Cilantro
• Garlic
• Olive Oil
• Sea salt to taste

Preparations:

1. Slice plantains lengthwise into thin slices. Place slices between two sheets of parchment paper, then slice into strips. Repeat this process until you have enough plantain strips to cover your surface area.

2. Sprinkle with salt and place in the freezer for 20 minutes. Once frozen, remove from the freezer and run under warm tap water. Pat dry with a clean towel.

3. Chop up the plantain chips into small pieces. Combine the plantain chips, avocados, tomatoes, lime juice, jalapenos, cilantro, garlic, onion, and olive oil in a food processor. Pulse until smooth. Serve as is or refrigerate for later use.

Conclusion

Healthy snacks are essential for children as well as adults. They provide energy and nutrients that kids need to grow up healthy. Snack foods also help parents keep their kids full while giving them a chance to eat something nutritious. Some people even say that snacking is part of being human.