HEALTHY & TASTY VEGAN SNACK RECIPES
I am often asked about snacks and what kinds of foods to have as a healthy snack. Whether you are trying to lose weight or just eat more healthfully, some days you just might need a snack to get through. Here are some ideas that I really like. I've included both savory and sweet depending on what type of snacker you are. Happy Snacking!
Watch the video version here:
Banana Bread Bars
Ingredients • 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
• 2 cups rolled oats
• 1 cup whole wheat pastry flour OR oat flour OR all purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 teaspoon salt
• 1 1/2 cups soy milk
• 1/4 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 ripe bananas (mashed)
Preheat oven to 375 F. Line a 9x13 pan with parchment paper.
In a small bowl combine the ground flaxseed and water to make the flax egg. Set aside for 5 minutes.
In a medium bowl, mash the bananas and set aside.
In a large mixing bowl add the rolled oats, flour, cinnamon, baking powder, and salt. Stir to combine. Then add in the flax egg, soy milk, maple syrup, applesauce, vanilla, and mashed bananas. Stir until well combined.
Pour mixture into the parchment paper lined pan and bake for 30-35 minutes. Allow to cool, then cut into rectangular bars. Store in a glass container with lid for 3 to 5 days.
Black Bean Dip
• 1 15 oz. can black beans (drained very well)
• 1 garlic clove
• 1 green onion (green part only)
• 1/4 cup cilantro
• 1/4 to 1/2 jalapeño (depending on how spicy you want it)
• 2 tbsp fresh lime juice
• 1/8 tsp cumin
• 1/8 tsp smoked paprika
• salt to taste
• fresh tomato (finely chopped)
• jalapeño (chopped)
• cilantro (chopped)
• whole wheat pita cut into triangles for dipping (option to toast)
Add all ingredients to a food processor and process until smooth. Taste and adjust seasoning as desired.
Pour into desired container and garnish with fresh tomato, jalapeño, and cilantro. The garnish really brings this to the next level, so don’t skip this step if possible.
Serve with whole wheat pita triangles (toasted if desired) or fresh veggie sticks. Store the dip in a glass container with lid for 3 to 5 days.
• 2 whole wheat pitas
• 1 14.5 oz can diced tomatoes
• small handful raw cashews
• 1 tbsp nutritional yeast
• salt to taste
• desired amount of dried basil, oregano, and thyme
• tomato (sliced)
• garlic cloves (sliced)
• red onion (sliced)
• vegan shredded cheese if desired
• fresh basil (torn and placed on pizza once out of the oven)
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
In a high speed blender add the diced tomatoes, cashews, nutritional yeast, and salt to taste. Blend on high until smooth.
Assemble the pizza. Spread about 2 tbsp of the sauce on each pita and add desired toppings from list above. If using fresh basil, make sure to add on the pizza once out of the oven (otherwise it burns).
NOTE: You will have left over sauce. You can easily do a pasta or spiralized zucchini type meal with the leftover sauce, or just make more Pita Pizzas.
Dates and Nut Butter
• 2 to 4 medjool dates (pitted)
• 1 tbsp nut butter of choice (I used peanut butter)
Pit the dates and add nut butter to the middle. Enjoy nature’s version of a chocolate peanut butter cup.
• 1 cup plant milk (I used soy milk)
• 1 cup frozen raspberries
• 2 dates (pitted)
• splash of vanilla extract
Add all ingredients to a blender and blend until smooth.
NOTE: works well with frozen strawberries too.
Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions.
Do you want easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!