27 Jun 15 Healthy Snacks for Summer Vacation

We’re in the throes of summer vacation which means road trips and plane rides are abundant. And let’s face it–we see a LOT of grouchy people and sometimes, it’s not a pretty sight.  Just last week, a friend traveling with 2 toddlers shared what a fellow passenger said -loud enough for her to hear. “This plane is like a nursery.” I can hear your collective groan!

One sure fire way to keep the “grumpies” at bay (both kids and adults) are to have plenty of healthy snacks available. Being on the road (or at the airport) can make healthy snacking tricky, but with a little pre-planning, stashing some good-for-you food  in your car/suitcase/purse can be a snap. I mean, wouldn’t copious amounts of  honey roasted peanuts and pretzles make you grumpy, too?

Interns Destini, Jaime, Kylie  and I have put together 15 ideas to keep you snacking smart (but still delicious) this summer.

1. Dark Chocolate Black Bean Brownies

yields 9 brownies

 

Ingredients

• 1 can black beans, rinsed and drained (15½ oz)
• 2 eggs
• 3 tbsp vegetable oil
• ½ cup coconut sugar
• ¼ cup and 1 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla
• Dark chocolate chips for topping

Directions

1. Preheat oven to 350 degrees F.
2. Blend black beans alone for 2-3min. Add all other ingredients to a blender and blend on low until all ingredients are well blended. There should be no whole black beans left.
3. Lightly grease an 8×8 baking dish and pour batter inside.
4. Top with chocolate chips.
5. Bake for 25-35 minutes, until toothpick comes out clean after inserting in the center.
6. Cool for 30 minutes before cutting and serving. Store in air-tight container.

 

2. Wholly Guacamole Snack Pack with baby carrots or baked pita chips

 

 

 

3. Rice Cakes + Nut Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Pop Corn Bites

Ingredients

• 1/2 cup peanut butter
• 1/2 cup Butterscotch Morsels
• 2 tbsp butter
• 6 cups freshly popped popcorn
• 1 cup Chopped Almonds
• 1 cup raisins (optional)

Directions

1. Melt peanut butter, butterscotch morsels and butter in large microwaveable bowl over HIGH heat for 1 minute, stir at 30sec to prevent butterscotch from burning.
2. Add popcorn, almonds and raisins; stir gently.
3. Line baking sheet with wax paper.
4. Using an ice cream scoop, divide mixture into 12bites.
5. Bake at 250′ for 10 minutes.
6. Store “bites” in airtight container.

5. Kind Bars

Simple ingredients. 5 grams of sugar. Amazing flavors. It’s a win-win-win in my book. My faves? Their new “nuts and spices” line that includes Dark Chocolate Nuts & Sea Salt, Dark Chocolate Cinnamon Pecan, Madagascar Vanilla Almond, Cashew & Ginger Spice, Maple Glazed Pecan & Sea Salt and Dark Chocolate Chili Almond. Salty, sweet, high protein, low sugar. Perfect for adults and kids alike.

6. White Chocolate Macadamia Cookie Balls

makes 20 cookies

Ingredients 

• 1 cup oats
• 1/2 cup sorghum rice flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp butter, cold
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup white chocolate chips
• 1/2 cup macadamia nuts, raw, roughly chopped

7. Popchips

 

 

8. Applesauce snack cups (add nuts, granola and raisins)

9. Salty & Sweet Trail Mix

Ingredients

•       1 cup granola (pick your favorite)
•       ½ cup raw almonds
•       ½ cup raw pecans
•       ½ cup salted peanuts
•       ¼ cup raisins
•       ¼ cup dried cranberries

Directions

Combine all ingredients in a bowl and divide trail mix among 9 sealable bags (1/3 cup portions).

 

10. Veggie Chips

Ingredients

• 1 bunch Kale, roughly chopped in large pieces
• 2 purple or golden beets, peeled and halved
• Fine sea salt
• Olive oil cooking spray

Directions

1. Using a mandoline slice the vegetables, about 1/16 inch thick.
2.  Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Lightly coat 2 baking sheets with cooking spray.
3. Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.

Note: This recipe is very adaptable, trying using sweet potatoes or parsnips when in season.

 

11. Quinoa Bars

Yields 12 bars

Ingredients

• 1 and ¼ cups quinoa, cooked
• 1 cup uncooked quick-cooking oats
• 1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
• ¼ cup chopped almonds
• ⅓ cup agave nectar or honey
• ½ cup peanut butter
• 1 teaspoon vanilla extract

Directions

1. Combine the quinoa, oats, dried fruit, and nuts in a large bowl.
2. Combine the syrup and nut butter in a small saucepan over medium heat, stirring until melted and well-blended (alternatively microwave in small microwave-safe bowl 30-60 seconds until melted). Stir in vanilla until blended.
3. Pour peanut butter mixture over quinoa mixture, stirring until coated using a wooden spoon.
4. Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
5. Cool in pan on a wire rack, then chill at least 30 minutes to help it set.
6. Cut into 12 bars. Place in air tight container. Store in the refrigerator.

Adapted from Powerhungry

 

12. Hummus & pretzels To-go

13. Fresh Fruit & Veggies

14.  Apple Oatmeal Cookies

Ingredients:

• 2c. Almond Meal
• ½ c. Raisins
• 2/3 c. Walnuts
• 2 Eggs
• ¾ c. chopped apple (1 Large apple)
• ½ c. Skim Milk
• 2 tbsp. Applesauce
• Sprinkle of Cinnamon

Directions:

1. Preheat oven to 375 degrees F. Coat a large baking sheet with nonstick spray.
2. In a large bowl stir together almond meal, milk and eggs.
3. Add raisins, walnuts, chopped apple, and apple sauce.  Mix well.
4. Shape dough into 1-inch balls and place on baking sheet.
5. Bake until golden brown, 20-35 minutes.
6. Remove from oven and let cool. Enjoy!

 

 

Disclaimer: Robin was compensated for this post by Kind Snacks. All thoughts and opinons are her own.