6 Easy Snacks Recipes

Blueberry & Spinach Smoothie

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Servings: 2–3

Ingredients:

• 2 cups blueberries
• 3 cups fresh spinach, chopped
• ½ cup fresh coriander, chopped
• Juice of 1 lemon
• 1-inch fresh ginger, grated
• 2 cups water

Directions:

1. Put all the ingredients in the blender, and mix for 2 minutes or until smooth.

2. Serve immediately.

Nutrition:

Calories: 121 |

Total Carbs: 30.0 g

Protein: 1.6 g

Total Fat: 0.6 g

Sugar: 26.6 g

Fiber: 2.6 g

Sodium: 25 mg

Matcha Mango Smoothie

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 2–3

Ingredients:

• 2 cups cubed mango
• 2 tbsp matcha powder
• 2 tsp turmeric powder
• 2 cups almond milk
• 2 tbsp honey
• 1 cup crushed ice

Directions:

1. Combine the mango, matcha, turmeric, almond milk, honey, and ice in a blender. Blend until smooth.

2. Serve immediately.

Nutrition:

Calories: 285

Total carbs: 68.0 g

Protein: 4.0 g

Total fat: 3.0 g

Sugar: 63.0 g

Fiber: 6.0 g

Sodium: 94 mg

Pecan & Lime Cheesecake

Preparation Time: 30 minutes + chilling time

Cooking Time: 0 minutes

Servings: 10

Ingredients:

• 1 cup coconut flakes
• 20 oz mascarpone cheese, room temperature
• 1½ cup pecan meal
• ½ cup xylitol
• 3 tbsp key lime juice

Directions:

1. Combine the pecan meal, ¼ cup of xylitol, and coconut flakes in a mixing bowl. Press the crust into a parchment lined spring form pan. Freeze for 30 minutes.

2. Now, beat the mascarpone cheese with ¼ cup of xylitol with an electric mixer.

3. Beat in the key lime juice; you can add vanilla extract if desired.

4. Spoon the filling onto the prepared crust. Allow it to cool in your refrigerator for about 3 hours. Bon appétit!

Nutrition:

Calories: 296

Fat: 20 g

Carbs: 6 g

Protein: 21 g

Fiber: 3.7 g

Roasted Potatoes

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

• 1 red potato wedges
• 1 tbsp rosemary
• 2 garlic cloves
• 1 tbsp olive oil
• ¼ tsp onion powder
• ½ tsp salt
• ½ tsp pepper

Directions:

1. Mix the potato wedges and the rest of the ingredients.

2. Toss to coat the potato wedges and place them on a baking sheet.

3. Bake for 20–25 minutes or until tender.

4. Remove and serve.

Nutrition:

Calories: 298 kcal

Fat: 12 g

Fiber: 2 g

Carbs: 20 g

Protein: 5 g

Pumpkin Zucchini Muffins

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 5

Ingredients:

• ½ cup coconut flour
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp nutmeg
• ¼ tsp mineral salt
• 1 cup homemade pumpkin purée
• 1 ½ cup zucchini, shredded
• 4 organic pasture-raised eggs
• ¼ cup coconut oil, melted
• 3 tbsp honey
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F. Line a standard muffin tin with a muffin cup.

2. Mix the coconut flour, cinnamon, baking soda, nutmeg, and salt in a large bowl. Whisk together the pumpkin, zucchini, eggs, coconut oil, honey, and vanilla in a separate bowl.

3. Pour the wet ingredients into the dry ingredients then mix to combine.

4. Divide the batter evenly into the muffin cup.

5. Bake for 30–40 minutes or until cooked through and golden on top.

Nutrition:

Calories: 200 kcal

Fat: 8 g

Fiber: 4 g

Carbs: 8 g

Protein: 3 g

Banana “Nice” Cream

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients:

• 4 frozen, diced bananas

Directions:

1. In a food processor or blender, blend the bananas for 3–5 minutes until they reach a whipped, creamy consistency. Depending on how frozen the bananas are, it may take a bit longer.

2. Serve immediately.

Nutrition:

Calories: 112

Fat: 0 g

Protein: 1 g

Carbs: 29 g

Fiber: 3 g

Sugar: 14 g

Sodium: 1 mg