3 Super Healthy and Hearty Snacks

Hearty Snacks

Green Smoothie Bowl with Fresh Fruits

Preparation Tim: 5 minutes

Ingredients:

  • 1 small handful kale, trimmed, rough parts removed
  • 1 ½ cups milk
  • 2 small bananas
  • ¼ ripe avocado, diced
  • 1 tablespoons flax seeds meal
  • 2 tablespoons almond butter
  • 1 cup frozen raspberries
  • 1 tablespoon chia seeds
  • 2 kiwis, peeled, diced
  • 1 red apple, peeled, cored and diced

Directions:

  1. Combine the kale, almond milk, bananas, avocado, flax seeds, almond butter, raspberries, and chia seeds in a food blender.
  2. Process until smooth. Divide the mixture between two bowls and top with kiwi and apples.
  3. Serve and enjoy.

Nutritional Information

(Serving Size 4)

Calories: 288

Fat: 9.9 g

Protein: 6.8 g

Carbohydrate: 47.2 g

Fiber: 7.9 g

Cholesterol: 8 mg

Iron: 10%


Wheat and Cornflakes with Kiwi and Yogurt

Preparation Time: 5 minutes

Ingredients:

  • 4 small kiwis, peeled and sliced into rounds
  • 2 cups Greek Yogurt, low-fat
  • ½ cup wheat and cornflakes, mixed
  • Honey or sweetener by choice, to taste

Directions:

  1. Divide the wheat and cornflakes between two bowls.
  2. Top with yogurt and kiwi.
  3. If you prefer a sweeter version, drizzle with raw honey.
  4. Serve and enjoy.

Nutritional Information

(Serving Size 4)

Calories: 119

Fat: 1.4 g

Protein: 6.0 g

Carbohydrate: 20.1 g

Fiber: 2.4 g

Cholesterol: 5 mg

Iron: 7%

Sodium: 87 mg

Calcium: 18%


Zucchini Muffins

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

  • 1 ½ cups flax flour
  • 1 ½ cups zucchini, shredded and squeezed
  • 3 tablespoons applesauce, unsweetened
  • 1/3 cup almond milk
  • 1 tablespoon chives, chopped
  • 1 teaspoon basil, dried, crushed
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons coconut flour
  • ¼ teaspoon onion powder
  • 3 tablespoons melted coconut oil

Directions:

  1. In a large bowl whisk together the almond flour, salt, coconut flour, basil, onion powder, garlic powder and baking powder.
  2. In a separate bowl whisk the applesauce with milk and until blended. Fold liquid ingredients in flour mixture and add chives. Stir in zucchinis.
  3. Line 12-hole muffin tin with paper cases and fill with the prepared mixture to 2/3 full.
  4. Bake the muffins in preheated oven for 30 minutes at 325F or until firm to the touch. Place on wire rack to cool slightly before removing from muffin tin and serving.

Nutritional Information

(Serving Size 12)

Calories: 109

Fat: 5.4 g

Protein: 2.0 g

Carbohydrate: 13.8 g

Fiber: 0.9 g

Cholesterol: 0 mg

Iron: 6%

Sodium: 54 mg

Calcium: 4%

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