Healthy Summer Snacks

Summer time is a fun filled time with barbecues, baseball games, pool time, and beach fun.  Grabbing a bunch of processed snacks to hit the road is less than healthy and can get expensive.  Here are some great snacks for the whole family to enjoy without feeling guilty.

Cucumber and Apples

I love to chop up pink lady apples and cucumbers and store them in a baggie or container so the flavors mix together.  It gives a great compliment to both fruits.

Greek Yogurt PB Dip and Apples 

Combine your favorite greek yogurt with either Peanut Butter or PB Powder and serve with red and green apple slices.

  • 1 6 oz. container of Greek Yogurt (plain, honey, or vanilla is best)
  • 1-2 Tablespoons of natural Peanut Butter, plain or crunchy
  • If you want to add a little more flavor: add honey, vanilla, or cinnamon.

Chickpea and Avocado Salad

My family loves this dip and we eat with celery, bell peppers or pita chips.  Mix all together and enjoy!

  • 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
  • 1 small red onion, peeled and diced small
  • 2 cloves garlic, peeled and minced
  • Zest of 1 lime and juice of 4 limes
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • 1⁄2 cup chopped cilantro
  • Sea salt to taste
  • 1 avocado, coarsely chopped

Homemade Granola Bars

Ingredients

  • 1 cup old-fashioned rolled oats 110 g
  • 1 cup puffed brown rice cereal I prefer Arrowhead Mills brand which you can find at most health food stores for about $3/bag., 20 g
  • 1/2 cup unsalted chopped almonds 80 g
  • 1/2 cup roasted and unsalted pumpkin seeds 80 g
  • pinch salt
  • 1 cup medjool dates packed, (9-10 dates 195 g) , pitted
  • 1/3 cup honey 60 ml
  • 1/3 cup peanut butter 100 g
  • 1 TB pure vanilla extract homemade

Instructions

  1. In a large bowl, combine the dry ingredients: rolled oats, puffed brown rice, chopped almonds, pumpkin seeds, and a pinch of salt.
  2. Place the pitted dates in a food processor bowl, or you can do this step with a knife but it will require more time. Slowly pulse the dates, pausing between pulses, until the dates are chopped into pieces. Ideally the dates shouldn’t form a ball, but if this happens you can separate the dates into smaller pieces with your hands. Add the dates to the dry ingredients, and then combine the ingredients with your hands (it helps to wet your hands first!). The mixture should feel sticky once the dates are incorporated in the dry mixture.
  3. In a small saucepan, over medium heat, combine the honey and peanut butter. Stir the honey and peanut butter until smooth and creamy. You may need to use a whisk to combine the ingredients. Turn off the heat, and stir in the vanilla extract (yes, 1 tablespoon).
  4. Pour the sticky honey and peanut butter over the dry ingredients. Stir to combine the ingredients, making sure the honey and peanut butter covers all the dry ingredients.
  5. Line an 8×8 baking dish with parchment paper. Press the granola down into the pan. I like to use the back of a measuring cup (you’ll want to wet the back of the measuring cup first) to level the top of the granola and make sure it’s packed tight in the baking dish.
  6. Freeze the granola bars for 30 minutes. Remove the granola bars from the freezer and cut into even bars. Place the bars in a freezer-safe container or bag. Freeze the granola bars until you’re ready to enjoy. I like to pull a granola bar from the freezer, and let it warm up at room temperature for about 1 minute before enjoying.

Carrot Cake Breakfast Cookies 

Ingredients

  • 8 TB butter softened
  • 1/3 cup honey
  • 2 eggs
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups all purpose flour (I prefer bobs red mill), whole wheat pastry flour may work for a substitute.
  • 1 cup shredded carrots about 2 medium-large carrots
  • 1 cup finely chopped apples I like sweet apples: Fuji, Gala, Jonagold., about 1 large apple
  • 1/2 cup chopped pecans
  • 1/3 cup shredded unsweetened coconut
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/8 tsp salt

Instructions

  1. Preheat the oven to 350F.
  2. In the bowl of a stand-mixer (you can also use a large bowl and wooden spoon), on medium speed with the paddle attachment, beat together the honey and butter until creamy. Add the eggs and beat on medium speed for 30 seconds, until the eggs are incorporated into the butter/honey mixture.
  3. Now it’s time to add the remaining ingredients: rolled oats, einkorn flour, shredded carrots, chopped apple, chopped pecans, shredded coconut, ground cinnamon, baking soda, and salt. Over low speed, combine the ingredients until the dough is wet and sticky.
  4. Scoop the cookie dough onto a cookie sheet. I use an ice cream scooper to create the perfect size cookies. Dust the back of a spoon with flour or grease with coconut oil or butter. Flatten the cookies (versus just a round ball of dough) with the back of the spoon.
  5. Bake the cookies for 13-15 minutes until golden brown. Sprinkle with extra shredded coconut, if desired. Allow to cool before serving.

Fruits and Sliced Veggies are always a huge hit and can be taken pretty much anywhere.  Have fun and let your kids make kabobs for easy carrying and quick projects to keep little ones busy.

Hope you enjoy these and would love to know your thoughts on what your favorite go to snack is in the summer.

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