Why make your own snacks when there are so many premade choices out there? The most important reason is so you can control the ingredients with no artificial colors, sweeteners and preservatives. Best of all, you get to put what you like best in your snacks instead of having to buy the highly processed trail mix versions sold in stores. Head over to your favorite bulk food section of the grocery store and make your own—no more picking through a bag to get rid of those raisins! Homemade snacks can be easy, portable and tasty.
Here are some simple suggestions:
• To make your own trail mix, take one cup of any or all of the following and mix in a big bowl
• Measure out 1/3 cup of the mix and put into small snack size baggies (portion control is the key)
Raw, unsalted nuts—almonds, pistachios, cashews peanuts and walnuts
Cacao nibs or organic chocolate chips
Seeds—pumpkin or sunflower
Gogi berries, raisins, cranberries or other organic dried fruit (no extra sweetener)
• Apples with almond butter (scoop out the core and put almond butter in the center)
• Apple and cheese sticks
• Gluten free crackers (I like Mary’s Gone Crackers) with hummus, olive spread or salsa
• Mash up some avocado and put on whole wheat toast or gluten-free toast
• Cut up veggies and hummus
• Greek yogurt (plain) with frozen fruit (keeps the yogurt cold all day)
• Whole wheat wraps with turkey, spinach or other veggies
• Hard boiled eggs
Other resources for healthy snacks:
Enjoy creating delicious and healthy homemade snacks you will always enjoy because you made them with what you like!
Homemade energy bars White Chocolate & Cranberry Oatmeal Cookie bites were a big hit at the Zenergy nutrition demo plus they’re super easy to make.
White Chocolate & Cranberry Oatmeal Cookie Lära Bites (Gluten Free)
½ cup raw walnuts
½ cup gluten free oats
1 cup fresh Medjool dates, pitted and roughly chopped
2 tablespoons coconut oil
1 teaspoon vanilla extract
pinch of kosher salt
½ cup dried cranberries
½ cup gluten free white chocolate chips
Combine the walnuts, oats, and dates in the bowl of a food processor fitted with the “S” blade.
Process for about 1 minute until all of the ingredients come together like a dough and are similar in size with no large chunks remaining.
Add the coconut oil, vanilla, and salt then process to incorporate.
Add the cranberries and white chocolate chips to the processor and pulse until just incorporated; not so much that the cranberries and white chocolate loose their chunkiness in the mixture.
For Bars:Transfer the dough to a small sheet pan or plate lined with parchment paper and shape the dough with your hands into a rectangle. Slice the dough into bars and serve immediately or store in the refrigerator until ready to eat.
For Bites: Scoop the mixture into tablespoon size portions and roll each one in the palm of your hand to form a sphere serve immediately or store in the refrigerator until ready to eat.
For Molded Shapes: Fill silicone molds in the desired shape with the dough; pressing the dough into any corners. Refrigerate for 15-20 minutes to set then gently remove the shapes from the pan serve immediately or store in the refrigerator until ready to eat.