Healthy Snack Recipes

Chocolate Zucchini Muffins (Vegan and Gluten Free)

 Ingredients

·       1 flax egg (1 tbsp ground flax + 3 tbsp water)

·       1 & 1/4 cup lightly packed shredded zucchini, skin left on

·       1 & 1/4 cup almond milk

·       2 tsp apple cider vinegar (or lemon juice)

·       3 tbsp pure maple syrup

·       1 tsp vanilla extract

·       2 cups whole wheat pastry flour (or all-purpose, or gluten free like me!)

·       1/3 cup cocoa powder

·       1 tbsp baking powder

·       1 tsp baking soda

·       1/2 tsp fine grain sea salt

·       1/2 cup cane sugar (or brown sugar) 

·       1/3 cup dark chocolate chips (I used Enjoy Life mini chips)

·       2/3 cup walnuts, chopped and optional

1. Preheat oven to 350F and line your muffin tins with parchment cups. 

2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini. 

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

Salt and Vinegar Chickpeas

 Ingredients

·      1 can of chickpeas, drained and rinsed

·      White Vinegar

·      Sea Salt

·      Olive Oil

Preheat oven to 400 degrees and line a baking sheet with parchment.  Meanwhile, soak the chickpeas in white vinegar (just enough to cover the chickpeas) for about 15 minutes (or longer!). 

Drain them, put them on the baking sheet, sprinkle with sea salt and olive oil, and massage it all in!

Roast for about 15 minutes, shake the chickpeas around, and roast again for another 10.  Let them rest for 5 minutes on the pan and enjoy!

My little girl loved eating them plain, but they would be a great addition to a salad as well!

The Best Protein Balls

 Ingredients

·      1 cup peanut butter

·      1 cup oats

·      1 cup chocolate protein powder

·      ½ cup rice crispies

·      ½ cup honey

Mix everything together, roll into balls and enjoy!  It really is as simple as that!