6 Healthy (and Delicious) Snack Recipes to Enjoy this Summer
Whether you find yourself at the pool, the beach, or a cookout with friends this summer you’re going to need some snacks.
Whether you find yourself at the pool, the beach, or a cookout with friends this summer you’re going to need some snacks. And in order to keep up with your health goal during the summer months, you will want to choose delicious and nutritious snacks over the allure of seasonal junk food.
Below you will find some awesome snack recipes that will ensure your body is both happy and healthy this summer.
Fruit and Poolside Dip
Whip up this healthy snack from The Seasoned Mom in under five minutes!
- 1 cup orange juice
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup plain Greek-style yogurt
- 1 (8 ounce) package frozen whipped topping, thawed
- For serving: strawberries, pineapple, grapes, mango spears, apple slices, or other fruit of choice or crackers
Step 1: Whisk together orange juice and pudding mix for approximately 30 seconds – 1 minute, or until it starts to thicken and become smooth. Whisk in yogurt.
Step 2: Gently fold in whipped topping. Refrigerate until ready to serve.
Step 3: Serve with a variety of your favorite fresh fruit.
Dairy Free Chocolate Banana Ice Cream
Swap full-fat ice cream with this healthier, but still delightful frozen treat from As Easy as Apple Pie.
- 2 bananas chopped and frozen
- 1 tablespoon cocoa powder
Step 1: Cut bananas into smaller pieces and place on parchment paper in the freezer for at least two hours.
Step 2: Place frozen bananas into a food processor pulse until smooth.
Step 3: Then, add the cocoa powder and blend until incorporated.
For a soft ice cream, serve immediately. For a firm chocolate banana ice cream, transfer it back to the freezer for at least an hour.
Peanut Butter Granola Apple Bites
Enjoy this protein-packed recipe from The Comfort of Cooking.
- 2 apples sliced into wedges
- 1/4 cup peanut butter
- 1/4 cup of your favorite granola
- 1/4 teaspoon ground cinnamon for sprinkling
- Semisweet chocolate chips optional*
Step 1: Coat the tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.
Step 2: If using chocolate, warm chocolate chips in the microwave, stirring in 30 second increments until melted.
Step 3: Drizzle wedges with melted chocolate and serve.
Homemade Trail Mix
Mix and match and make your own trail mix using tips from The Healthy Maven.
- 1 1/2 cups raw nuts (i.e. almonds, pecans, cashews, peanuts etc..)
- 1 cup raw seeds (i.e. sunflower seeds, pumpkin seeds etc…)
- 1 cup unsweetened dried fruit
- Fun stuff (amounts vary-- i.e. 1/2 cup chopped dark chocolate, 1 cup popped popcorn, 1 cup pretzels etc..)
- Optional spice (i.e. 1/4 tsp sea salt, 1/2 tsp cinnamon, pinch of nutmeg)
Step 1: Combine all ingredients in a large bowl and mix well.
Step 2: Enjoy immediately or store in a ziploc bag or mason jar for up to 1 month.
Oven- Baked Zucchini Chips
A healthy alternative to potato chips from Table for Two.
- 1 large zucchini
- 2 tbsp olive oil
- Kosher salt and/or pepper
Step 1: Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets with silicone baking mats or parchment paper.
Step 2: Thinly slice zucchini using a mandolin then pat rounds dry with a paper towel.
Step 3: Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
Step 4: Bush the olive oil on each zucchini slice.
Step 5: Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty.
Step 6: Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Step 7: Let cool before removing and serving. Store in an airtight container for up to 3 days.
Crackers or Veggies with Hummus
This delicious Hummus recipe from Cookie and Kate goes great with crackers and veggies.
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: a drizzle of olive oil, a sprinkle of ground sumac or paprika, chopped fresh parsley
Directions for Hummus
Step 1: Mix chickpeas and baking soda (if using) in a medium saucepan. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Boil for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
Step 2: Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Step 3: Add the tahini to the food processor and blend until the mixture is thick and creamy.
Step 4: While running the food processor, drizzle in 2 tablespoons of ice water, and blend until the mixture is ultra smooth, pale and creamy.
Step 5: Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend for about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Step 6: Scrape the hummus into a serving bowl or platter, and top with garnishes of your choice. Serve with veggie sticks or crackers. Store leftover hummus in the refrigerator for up to 1 week.