Try this delicious snack in between your meals or after a tough workout! The carbs will give you a quick mood and energy spike, while the protein will keep theenergy going for hours.
Grab yourself a ripped banana and cut about 5 to 7 bit size pieces.
Next, spread a tablespoon of peanut butter onto the banana pieces.
Sweet, creamy, and filling, this trio feels completely indulgent. The combination of fiber,healthy fats, and protein are sure to get yo over any 3pm slump. Plus, thevitamin C in raspberries increases your body’s fat burning ability.
Take one single serving container of Greek yogurt and combine it with half a cup of raspberries and half a tablespoon of raw organic honey.
Are your taste buds a victim of chocolate’s delicious but not so healthy sweet flavor. Fight this powerful foe by using it as a semi sweet jacket on superfoods like strawberries!
Melt half a cup of the most natural chocolate you can find. Next, dip as many strawberries you desire and let them set in the refrigerator until the chocolate coating has hardened.
1/2 cup Melted Chocolate
Get your hands on some sweet grapes and super filling walnuts. This high energy snack is filled with natural sugars, fiber,healthy fats, and protein. Its the perfect combo!
Mix 1 cup of grapes with half a cup of walnuts in your favorite bowl.
1/2 cup Walnuts
Don’t count out oatmeal! This breakfast food is a great choice any time you need a hearty treat. Full of fiber, oatmeal helps regulate blood sugar levels to keep you from crashing. No need for sugar! Blueberries add a kick of sweetness and healthy dose of vitamin C
Prepare a packet of organic oatmeal and top it with a half cup of blueberries.
1/2 cup Blueberries
Need a workout recovery snack? Try this high protein hummus snack! Coming in at a whopping 16 grams protein per serving, this snack is sure to satisfy your protein needs. Add in some aromatic herbs and refreshing orange zest and you just might forget to dip with your celery sticks.
Using a food processor, combine all the ingredients, except celery, and puree until smooth. Transfer hummus blend to a bowl, freshly ground black pepper to taste, and serve with celery.
2 cups low fat cottage cheese
3 tablespoons almond butter
1 garlic clove, sliced
2 tablespoons olive oil
3 tablespoons red wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup fresh parsley
2 tablespoons orange zest
10-12 stalks celery, cut into thirds
Reward yourself after a challenging workout with a home made protein bar. With 6 grams of protein each, they will easily put storebought protein bars to shame. If you don’t own a food processor, you can purchase oat flour at most grocery stores. Oh and remember not to eat them all at once
Line a 9×5” loaf pan with parchment paper or lightly grease with cooking spray. Place rolled oats in food processor and pulse until oats are a flour consistency. Mix the processed rolled oats with quick oats, protein powder, and cereal. Stir honey and peanut butter until melted and combined in a small pan over medium heat. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over oats and stir well. Using hands, press the mixture into the prepared loaf pan. In microwave, melt chocolate chips for 1 minute, and then 30second intervals stirring in between, until fully melted. Use a fork to drizzle chocolate over bars. Cool bars in refrigerator for 30 minutes before slicing into 12 bars.
1/2 cup quick oats
3 tablespoon chocolate whey protein powder
1/2 cup organic brown rice crisps cereal
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
1-2 tablespoon non-dairy chocolate chips
Everybody should have on their list of protein packed snacks! They’re easy to make and can be seasoned to your liking. This recipe uses garlic, basil and red pepper flakes for some zing. Add these to your salad next time you get the chance! Did I mention this snack is 21 grams protein per 1/4 cup serving? Crazy…
Drain and rinse the chickpeas, then pat them dry. Next, combine the chickpeas, oil, and seasonings in a small mixing bowl until evenly coated. Pour chickpeas on a baking pan covered in aluminum foil and shake gently until the chickpeas are spread evenly. Roast at 450 for 10-15 minutes, toss, and roast for another 10-15 minutes until golden. Let the chickpeas set and cool for another 20 minutes. Serve as a snack or toss into a salad.
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon Nutritional Yeast (orParmesan)
1/4 teaspoon red pepper flakes
How would you like a cookie that curbs the sweet tooth craving without ruining your waistline! Use any of your favorite protein powders and any nuts and seeds. This formula uses peanuts, rolled oats, and is naturally sweetened using only four dates. The recipe makes roughly 15 cookies weighing at 9.5 grams proteins per cookie.
Line large baking sheet with parchment paper and set aside. Usea large bowl to mix together oats, protein powder and peanuts. Inafood processor, process the smooth peanut butter, coconut oil, dates and water. Pour into the bowl with dry ingredients and mix until combined. Scoop the dough with a spoon, roll into golf size balls, and flatten them with your hands. Place on a prepared baking sheet and repeat this step until you run out of dough. Refrigerate uncovered for 1 hour and enjoy cold.
2 cups plant based protein powder
1/3 cup peanuts, unsalted
1/4 cup organic peanut butter, unsalted
1/4 cup coconut oil, melted
4 Medjool dates, pitted
3/4 cup warm water
These red quinoa pancakes gives an added chewy texture but still remains soft and fluffy like all great pancakes. Best of all… you get 9 grams of protein. They’re 90% dairy free (darn eggs…) and if you want to continue their no refined sugar streak, serve them with honey drizzled on top. Otherwise, try
Place milk and lemon juice in a small bowl, stir once, and allow to sit for 5 minutes. Place flour, sugar, baking powder, baking soda, and salt in a bowl and mix together. Beat the eggs with a wire whisk in a mixing bowl then mix the coconut oil, dry ingredients, and milk with eggs until combined. Add the quinoa and mix until combined. Heat a pan to medium and grease with coconut oil. Pour batter onto the hot pan (about ¼ C. per pancake) and allow to cook until the top of the pancake has bubbled and the sides are cooked. Flip the pancake over and finish cooking for another 30 seconds. Serve with your favorite syrup.
2 cup Coconut or Almond Milk
1½ teaspoon Lemon Juice
4 tablespoonCoconut Oil
2½ cup Flour
1 tablespoon Coconut Palm Sugar
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cup Red Quinoa, cooked