Sweet, creamy, and filling, this trio feels completely indulgent. The combination of fiber, healthy fats, and protein are sure to get you over any 3pm slump. Plus, the vitamin C in raspberries increases your body's fat-burning ability, according to research in the Journal of the American College of Nutrition. Combine a single-serving container of Greek yogurt, a cup of raspberries, and a half-tablespoon of honey.
If you're sacrificing snacks to cut calories, stop—to lose weight, you need snacks. "Snacking is an opportunity to fuel your body between meals," says nutritionist Rania Batayneh, author of The One One One Diet. Healthy snacks ensure you won't be ravenous come mealtime and keep your fat-burning metabolism revved up. Here are 21 nutritionist-approved choices for both store-bought and make-your-own snacks. Each nosh packs 150 to 200 calories, is filled with good-for-you nutrients, and will make you feel like your diet is about anything but deprivation.
Packed with fiber, water, and antioxidants, fruits and vegetables are great choices for diet-friendly snacking. But the standard banana or carrots and ranch dip can get old quick. Instead, try a sliced apple with a lowfat cheese wedge, like Laughing Cow Light. "Having a little extra fat is good in a snack because it sustains you longer," says McLachlan.
I’m not a vegan, so it wasn’t that aspect that drew me in–it was the fact that all of these are so low in sugar, and packed full of super healthy ingredients! It’s surprisingly hard to find snacks, treats, and energy bars in the store that don’t have upwards of 10 grams of sugar (in that case, you might as well just be eating a candy bar!). Since I’ve started looking at food labels more, and since my Grandpa’s diabetes has gotten harder for him to handle, I’ve been trying to be more careful about my sugar intake. These recipes sound delicious and easy to make, and I won’t feel guilty about indulging in a little extra when I make them!
Chocolate-topped digestive biscuits from brands like McVitie's are great candidates for veganizing. Here, we rely on toasted sugar to provide depth of flavor in the absence of lactose, and use coconut oil to make a dairy-free dough that's easy to handle. A blend of all-purpose and whole wheat flour supplies the right combination of toasty flavor and crisp-yet-tender texture. Top with the high-quality vegan chocolate of your choice.
Try not to over blend it or it will start to blend from the heat of the blender. It’s better if it’s ultra-thick and a little chunky. Once it’s blended, scoop it into a bowl and enjoy. You can make this with any frozen fruit but I’d recommend at least a small chunk of frozen banana for the perfect creaminess. Frozen mango and peaches are some of my favourites. Of course you can make it with chocolate protein powder too.

I’m pretty sure this post will make vegan marathon training more doable for me! I’m doing pretty good, but I get sooooo hungry between meals the day or two after a long run. This should help hold me over. Perfect timing too, because in the next few weeks I’ll be up to the longest runs. I just tried the endurance crackers and the protein bars and despite the fact that my crackers came out WAY thicker than yours did, they’re still great snacks! I think my favorite are the oatmeal squares. Awesome breakfast for sure! Thank you for the awesome ideas. :-)
It's hard to argue with something that's so easy, and so good. Try this recipe from The Well Necessities founder Lisa Hayim, R.D.: Thinly slice apples and coat them with two tablespoons powdered of peanut butter — regular PB works fine, too — and a little cinnamon, then top off with a light sprinkling of dry muesli (granola tends to pack on added oils and sugars). This balanced snack has a cravings-curbing mix of protein and fiber, and cinnamon may even work to rev up your metabolism.

Raise your hand if you’re a snackaholic!  I’m guessing I’m not the only one with my hand in the air right now 🙂  I’m a firm believer that snacks are vital to our diets and keep us going between meals.  They’re great for giving us energy, curbing our sweet tooth and preventing us from getting hangry throughout the day.  Today we’re rounding up 16 of our favorite healthy snack recipes for you to enjoy!
But it’s far from slim pickings when it comes to vegan snacks that are meat-, dairy-, and egg-free. We’re here to dig you out of your hummus-and-carrots rut with 19 sweet and savory vegan recipes that take less than 10 minutes to put together—because really, when that mid-morning crash, afternoon slump, or post-dinner pang hits, who wants to wait longer than that?
Take my advice. Try it. It’s so frigging easy. Just bish bash bosh the dry stuff together (easier if you buy the spices already ground but still easy peasy if you don’t) and then the wet stuff and thanks to the coconut oil it’s very easy to form into shape and roll. I have had a go at making vegan cheeses. I once made a recipe for vegan pot luck on one of my old blogs for a stromboli using homemade “cheeze”. I want to make fermented cheeses as Steve used to love cheese a LOT. Here’s the link to that recipe. It makes a great stromboli or pizza cheeze.
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Scritchfield suggests this flavorful and energy-boosting treat whenever hunger seeps in, thanks to the nuts' combo of protein, fiber, and healthy fats. "Warm your favorite nuts on the stove with a variety of spices. Try almonds with lemon juice and curry powder for a savory, crunchy duo. Curry powder helps to reduce inflammation and aids in digestion," says Scritchfield.
I don’t use nutritional yeast any more. It’s like $20 a bag full here in Tasmania (that’s IF you can find it in the first place). I made a tapioca based cheese and it sat in the fridge as Steve wasn’t keen on it but then in my “waste not want not” phase, I decided to throw it into a batch of bechamel and again, it was amazing. Sometimes it’s not the product that is wonderful but how you can use it that matters. We can’t get Follow your heart products here (heck, we don’t even have Earth Balance!) but I have found several interesting starch based egg replacement products on the net (recipes for how to make). The best vegan quiche we ever made was based on chickpea flour so I guess it really is horses for courses.
Skip the typical pasta and sauce and make some super Easy Peanut Noodles. You’ll most likely have all the ingredients you need on hand. Peanut noodles taste divine, make fantastic leftovers and are superbly filling. For any peanut butter lover like myself, peanut noodles make an outstanding savory meal and they’re high in protein! Try these Noodles With Peanut-Miso Sauce and feel free to swap out the kelp noodles for noodles of your choice. For the lazy cook, make a large batch of Zucchini Noodles and use them sporadically throughout the week. These raw noodles would taste fresh and zesty with a peanut sauce. For the sauce, make sure to add miso to it as this will provide luxurious tastes and that umami flavor we all crave.

"This duo is packed with protein and essential omega-3 fatty acids which helps to reduce inflammation and keep cholesterol in check," says registered dietitian, Rebecca Scritchfield, R.D., author ofBody Kindness. In addition to offering a slew of vitamins and minerals (potassium, calcium, folic acid, and more), its velvety, buttery richness feels like an indulgent treat, which helps you keep feeling full for longer.
My afternoon snack is often a small handful of nuts and a piece of fruit. It’s delicious, satisfying and nutritious. Try raspberries and walnuts, banana and pecans, cashew and blueberries, almond and banana or any other combination you can think of. You can also spread peanut butter over sliced banana or almond butter over sliced apple. Try sprinkling it with cinnamon for extra flavour and it’s blood sugar stabilizing benefits!
Packed with fiber, water, and antioxidants, fruits and vegetables are great choices for diet-friendly snacking. But the standard banana or carrots and ranch dip can get old quick. Instead, try a sliced apple with a lowfat cheese wedge, like Laughing Cow Light. "Having a little extra fat is good in a snack because it sustains you longer," says McLachlan.
Ah, i need to make some chz but I’m not sure when. The cheese I have on my mind is tapioca based. Definitely need a soy free cheese because I doubt Mark will eat it (or eat much of it). Its funny because if I make something soy based he’ll eat it so I don’t have to. But if I make vegan cheese he often doesn’t. At least if it has a bunch of nutritional yeast he’ll avoid it.
This is more of a dessert than a snack but I still eat it for a snack quite often, especially during the summer. To make it add frozen strawberries, a small piece of frozen banana and 1/2 a scoop of vanilla vegan protein powder to a high-powered blender. Add just enough plant-based milk to allow it to blend, just a few tablespoons is perfect, and blend until smooth.
Oatmeal is a low-fat, high-protein superfood that your body digests slowly — meaning you'll stay satisfied longer — because of all of its bulky soluble fiber. Minchen swears by this easy recipe: Combine 1 cup dry quick oats, 2/3 cup coconut flakes, 1/2 cup almond butter, 1/2 cup whole chia seeds, 1/2 cup dark chocolate chips, 1/3 cup raw honey, and 1 tsp vanilla. Let the mixture cool in the refrigerator for 1 hour in an airtight container, then roll into 1-inch balls, which you can eat throughout the week.
Feeling in the mood for cookies? While one standard Oreo or Chips Ahoy won't likely derail your diet, it's tough to stop at one. That's where a good substitute comes in. McLachlan recommends 2 graham cracker squares spread with light peanut butter. You'll get a mix of sweet and salty flavors, plus a protein and fat boost from the peanut butter, which will keep you full till your next meal.

This is SO helpful, because each time I’ve tried going vegan, it’s BETWEEN meals I’ve been stumped. OK, I made a healthy vegan breakfast. OK, I have a delicious vegan dinner planned. But …. now what?! And it’s funny, because it’s not like I snack on hard-boiled eggs or cheese, I just — I guess I couldn’t think of ANYTHING healthy to eat, not just something vegan! :-) (Except for plain straight veggies. And I just have way too much of a sweet tooth to feel called to snack on them by themselves.)
Fruit smoothies are one of the most delicious and convenient snacks there is and you’ll never get bored because they’re always different! If you just need a small snack, try blending almond milk, frozen berries and a banana. If you’re hungry or need a good solid snack before or after a workout, try almond milk, a banana, frozen berries, protein powder, and healthy fat such as chia, peanut butter or flax seeds.
I don’t use nutritional yeast any more. It’s like $20 a bag full here in Tasmania (that’s IF you can find it in the first place). I made a tapioca based cheese and it sat in the fridge as Steve wasn’t keen on it but then in my “waste not want not” phase, I decided to throw it into a batch of bechamel and again, it was amazing. Sometimes it’s not the product that is wonderful but how you can use it that matters. We can’t get Follow your heart products here (heck, we don’t even have Earth Balance!) but I have found several interesting starch based egg replacement products on the net (recipes for how to make). The best vegan quiche we ever made was based on chickpea flour so I guess it really is horses for courses.

i thought you would also want to know that there is a virus attached to your blog–when i go to your blog from google search, a blinking alert shows up in the place where your blog address was and tells me that there are viruses on my computer and then tells me to clean it– i thought it was valid because it was from microsoft essentials–my spyware–but then it downloaded something–i just took it off my computer–thank goodness! also, some of your recipes won’t print–it tells me there is insufficient memory to print (error in page script)–on some of them but on others it prints fine. just wanted to let you know! thanks for the great ideas!!!
Making homemade potato chips is surprisingly easy—just slice the potatoes thin, boil them in vinegar-spiked water, and fry until crispy. The vinegar keeps the chips from getting too dark as they fry. All of our custom potato chip seasonings are vegan, and this one, despite the name, is no exception. Savory nutritional yeast helps mimic the taste of the roasted bird; we grind it up along with granulated garlic, lemon zest, dried thyme, and dried mushrooms to round out the flavors, then toss the spice blend with freshly fried chips to coat.
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