We all know how bad stress is on your body, and sometimes the easiest thing to reach for is junk food, and that can result in some not ideal moods: sluggish, tired, grouchy, and worst of all, still hungry!
Here are some yummy, healthy, at-home snack recipes to try that are not only good for you, but will keep your energy up in those long study sessions
If you didn't see something that you like, but have some recommendations for us to add, please let us know!
CHEWY VEGAN & GLUTEN FREE GRANOLA BARS
INGREDIENTS
1/3 cup natural peanut butter can also substitute with almond butter !
1/4 cup agave nectar (honey or maple syrup works too)
1 1/3 cup gluten free rolled oats
1/3 cup chocolate chips
INSTRUCTIONS
Place the peanut butter and agave nectar in your food processor. Process for 15 seconds until combined.
Add the oats and most of the chocolate chips to the food processor. Save some chocolate chips to put on top of the granola bars.
Pulse the oats and chocolate chips so they are slightly chopped and combined with the peanut butter mixture.
Line a 9 inch bread pan with parchment paper.
Transfer the granola bar mixture to the pan and press it down in an even layer.
Add the chocolate chips on top and press them into the top.
Chill for at least 1 hour, or pop in the freezer for about 20 minutes until they’re set.
Pull the edges of the parchment paper up and place on a cutting board.
Cut into 6 bars.
Store in the fridge.
NUTRITION
Serving (1 bar): Calories: 219; Sugar: 16.4g; Sodium: 10mg; Fat: 10.7g; Saturated Fat: 3.3g; Unsaturated Fat: 0g; Trans Fat: 0g; Carbohydrates: 26g; Fiber: 2.3g; Protein: 6.7g; Cholesterol: 2mg
NO BAKE ALMOND BUTTER BLONDIES
INGREDIENTS
1/2 cup almond butter, softened
1/4 cup agave nectar
2 tablespoons coconut oil, melted
1 cup blanched almond flour
1/4 cup mini dark chocolate chips + additional for sprinkling
1/4 cup whole almonds, chopped
couple pinches sea salt
INSTRUCTIONS
In a medium bowl, whisk together the almond butter, agave, and coconut oil. You may want to microwave the almond butter beforehand for about 30 seconds to make it easier to whisk everything together.
Add the almond flour and mix everything together.
Fold in the 1/4 cup mini chocolate chips.
Line a bread pan with parchment paper (plastic wrap also works).
Add the batter to the lined pan and gently press it down evenly throughout the pan.
Sprinkle additional chocolate chips, sea salt, and chopped almonds on top. Use your hands to gently press them into the top.
Place in the fridge for about an hour so things congeal a bit.
Grab the sides of the parchment paper and pull the blondies from the pan.
Cut into 8 squares and enjoy!
NUTRITION
Serving (1 blondie): Calories: 149; Fat: 9.6g (Sat 5.7g); Protein 2.6g; Carb: 12.6g (net carb 11.2g); Fiber: 1.4g; Sodium: 6mg
SESAME EDAMAME HUMMUS
INGREDIENTS
12 oz. shelled edamame, room temp
1/2 cup toasted sesame oil
1/4 cup tahini
1/4 cup water
1 lemon, juiced (about 2 – 3 tablespoons)
4 garlic cloves
1 teaspoon salt
more sesame oil and sesame seeds for topping
INSTRUCTIONS
Place the edamame, sesame oil, tahini, water, lemon juice, garlic, and salt in your food processor.
Process for about 1 minute.
Use a rubber spatula to scrape down the sides and process again for another 30 seconds to 1 minute until it reaches your desired consistency.
If you want to continue smoothing out your hummus, you can add more water (another 2 tablespoons – 1/4 cup) to the food processor as it is running if you want your hummus smoother.
NUTRITION
Serving (3 tablespoons): Calories: 179; Fat: 16g (Sat 2.2g); Unsaturated Fat: 0g; Trans Fat: 0g; Protein 4.8g; Carb: 5.4g; Fiber: 1.8g; Sodium: 244g; Sugar: 0.9g; Cholesterol: 2mg
HEALTHY COTIJA + CORN GUACAMOLE
INGREDIENTS
avocado oil spray
1 ear corn
4 ripe avocados
1/2 red onion, finely chopped
1 tomato, diced (about 1/2 cup)
1 lime, juiced
2 tablespoons fresh cilantro, chopped
1/4 cup crumbled cotija cheese
sprinkle of salt and pepper
INSTRUCTIONS
Heat your grill on high for 5 minutes then turn down the heat to medium.
Spray the corn with avocado oil and grill on high for about 5 minutes, turning every couple minutes.
Transfer to a cutting board and cut off the kernels.
In a large bowl, combine the corn kernels, avocados (make sure they are the most perfectly ripe avocados), onion, tomato, lime juice, cilantro crumbled cotija, salt, and pepper.
Use two butter knives to criss-cross cut the avocado, turning the bowl to cut it into chunks.
This will keep the acovados chunky but still combine everything together.
Transfer to a serving bowl and top with any extra corn kernels, some crumbled cotija and some cilantro.
NUTRITION
Serving (4 tablespoons): Calories: 194; Fat: 15.7g (Sat 3.2g); Unsaturated Fat: 0g; Trans Fat: 0g; Protein 4.4g; Carb: 12.9g; Fiber: 6.9g; Sodium: 123g; Sugar: 1.5g; Cholesterol: 8mg
PARMESAN JALAPEÑO ZUCCHINI CHIPS
INGREDIENTS
1 medium zucchini, sliced thinly
2 tablespoons coconut oil, melted
1/4 cup grated Parmesan cheese
1/2 Jalapeño, chopped
1/2 teaspoon sea salt
INSTRUCTIONS
Preheat oven to 350F.
In a large bowl, place the zucchini rounds and coconut oil. Toss to coat the zucchini in oil.
Add the remaining ingredients and toss to coat the zucchini.
On a lined baking pan, place a single layer of zucchini chips.
If any remaining cheese is at the bottom of the bowl, sprinkle on the chips.
Bake for 30 minutes, flipping after 15 minutes.
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