17 Power Snacks Recipe For Studying😋👌

A fast, easy, healthy snack to meal plan in advance. Ingredients 1 can chickpeas, rinsed and drained 1 clove garlic 1⁄4 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons tahini kosher salt ¼ teaspoon chili powder 12 carrot sticks 12 celery sticks 12 cherry tomatoes 4 Mason jars Preparation Puree first seven ingredients in food processor then transfer to Mason jars and finish with veggies.

Ingredients 1 apple, cored and sliced into rings Almond butter Granola Instructions Generously spread almond butter on one apple slice. Sprinkle granola over almond butter and top with another apple slice. Repeat using remaining apple slices and almond butter. -

Ingredients - 1 (6 oz) Container of fresh blueberries - 1 (6 oz) container nonfat blueberry Greek yogurt. NOTE: I have also used honey, vanilla and strawberry. All are delish! Instructions Start by washing your blueberries and lining a small baking sheet with parchment or wax paper. Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is nicely coated with yogurt. Place on baking sheet. Continue this until all blueberries are coated.

Place baking sheet into freezer, and let freeze for at least an hour. After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziplock baggie and stored in the freezer. Take out what you need for snack time and enjoy!

Ingredients 2 cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans 2 tablespoons olive oil seasonings of your choice (see below for suggestions) Directions Preheat oven to 375 degrees. Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper or a silicone baking mat. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s n

no crunch, keep baking). Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up to 4 days. Seasoning Suggestions (add more or less if you like, these are just guidelines) Sesame Soy- 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1 tablespoon sesame seeds Honey Cinnamon- 1 teaspoon cinnamon, a pinch nutmeg, 1/4 teaspoon sea salt, 2 tablespoons honey (you can throw these back in the oven for 10-15 minutes to carmelize if you like)

Garlic Parmesan- 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder or 2 cloves fresh minced garlic, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt Smoky Spice Blend- 1/2 teaspoon ancho chile powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt, pinch cayenne (optional)

ingredients: 4 ripe avocados 1/4 cup light coconut milk 4 tablespoons unsweetened dark cocoa powder 3 tablespoons honey 2 ounces of dark chocolate (72% or higher), melted 2 teaspoons vanilla extract 1/8 teaspoon salt for topping: whipped cream, coconut whipped cream, sprinkles, cocoa nibs directions: Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until

completely creamy, then serve with desired toppings. Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I'd suggest cutting the recipe in half.

Ingredients 1 cup frozen blueberries 1 cup nonfat plain Greek yogurt 1 cup granola (your favorite kind) 1 tsp agave nectar Instructions Place the frozen blueberries in a microwave-safe bowl and heat on the defrost mode (about power 3) until the blueberries are soft and have released some juice, about 3 minutes. In a small glass or bowl, scoop some of the blueberries and juices into the bottom.

Layer with the Greek yogurt, granola, agave nectar, and more blueberries. Serve. Stir together before eating, if you wish. Notes Calories 214.5 / Total Fat 2.0g / Saturated Fat 0g / Sodium 105.8mg / Carbohydrates 41.4g / Fiber 6.1g / Sugars 25.5g / Protein 16.3g / WW (Old Points) 4 / WW (Points+) 6

This creamy peanut butter honey yogurt dip only has 3 ingredients and takes 5 minutes to make! It is great with apple slices or any fruit! ingredients: 1 (6 oz) container plain Greek yogurt (we use Chobani) 3 tablespoons creamy peanut butter 3 teaspoons honey directions: 1. In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit. Note-this dip is also great with graham crackers, pretzels, or cookies!

Ingredients: 2 Slices of Organic Whole Wheat Bread 1/2 Organic Avocado EVOO Pepper Red Pepper Flakes 1/4 Organic Lemon 1. Toast the bread. 2. While the bread is toasting, mash the avocado. I like it a little chunky. 3. Spread the avocado on the bread, sprinkle pepper, red pepper on top. 4. Drizzle a small about of evoo and lemon on top. 5. Devour.

Ingredients 1 head broccoli Miso Peanut Butter Sauce 1 tablespoon light miso 1 tablespoon peanut butter 1 tablespoon sesame oil 1 teaspoon rice vinegar 1 teaspoon mirin 1-2 tablespoons water, to thin sauce Directions Steamed Broccoli Cut stem of broccoli from broccoli crown. Gently separate broccoli crown into florets. Trim off end of broccoli stem and peel skin. Slice into 1/2 inch pieces. Steam for 5-6 minutes, until just tender. Miso Peanut Butter Sauce Mix together Miso Peanut Butter Sauce ingredients until blended. Thin sauce with additional water if desired.

INGREDIENTS 1 cup pumpkin seeds, rinsed and dry ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon cayenne powder ½ ounce olive oil INSTRUCTIONS Preheat oven to 375°F. In a bowl combine all ingredients until seed are coated well. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.

Spicy Sriracha Popcorn 4-6 Servings 3 tablespoons canola oil 1/2 cup popcorn kernels 2-3 tablespoons butter 1-2 teaspoons sriracha 1-2 teaspoons kosher salt, to taste Coat the bottom of a large pot (or whirley pop, if you have one) with canola oil, pour in the popcorn kernels, and cover. Place over medium high heat. When you hear the first kernels pop, begin to shake (or crank the whirley pop handle) until all the corn is popped. When you no longer hear popping, remove from heat and transfer to a large bowl.

While waiting for the popcorn to pop, melt the butter and stir in the sriracha. Drizzle over the popcorn and toss, seasoning with salt. Enjoy while toasty!

Ingredients -1 medium size container of Fage Greek Yogurt 0% or about 2 cups -1/2 cup of kefir (any flavor..I used strawberry. You could also sub almond milk) -1 tablespoon honey -1/4 cup chia seeds -Toppings: puffed cereal, sliced bananas, blackberries, walnuts, and more honey Instructions In a large tupperware, mix together Greek yogurt, kefir, honey, and chia seeds. Let sit in the refrigerator for about 30 minutes, so that the chia seeds expand. Then, create you parfait by adding whatever toppings you desire! Store in an air-tight container in your refrigerator.

Cheese & Cucumbers Like cheese and crackers? Try this twist on the classic snack. Pair slices of low-fat cheese such as Cabot 75 percent reduced fat cheese or Kraft 2 percent milk cheese with slices of seedless cucumber. “The water and crunch of the cucumber balances the richness of salt and fat in the cheese and has fewer calories than full-fat cheese and crackers,” says Krieger. Try to stick to three or four 1-ounce slices of cheese for this snack.

INGREDIENTS 1 cup packed dates, pitted (deglet nour or medjool)* 1/4 cup honey (or sub maple syrup or agave for vegan option) 1/4 cup creamy salted natural peanut butter or almond butter 1 cup roasted unsalted almonds, loosely chopped 1 1/2 cups rolled oats (gluten free for GF eaters) optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc. INSTRUCTIONS Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)

Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor. Place oats, almonds and dates in a bowl - set aside. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.) Press down until uniformly flattened.

Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary. NOTES *If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Nutella Energy Bites Prep Time: 15 minutes Total Time: 15 minutes Yield: About 24 energy bites Ingredients 1 1/2 cups old-fashioned oats 2/3 cup Nutella 1/2 cup shredded coconut 1/2 cup honey 1/2 cup roasted hazelnuts 2 Tbsp. ground flax seeds 1 Tbsp. chia seeds 2 tsp. vanilla extract 1/2 tsp. salt Method Combine all ingredients together in a food processor and pulse until combined. Cover mixture and transfer to the refrigerator, and let cool for about 30-60 minutes. (This will slightly harden the mixture and make it easier to form into balls.)

When mixture is cool, remove and roll into balls of your desired size. (Mine were about 1-inch in diameter.) Enjoy immediately, or refrigerate in a covered container.