11 Healthy Snacks for The Everygirl

We often find ourselves rushing through the day, grabbing a quick coffee and snack here and there. As delicious as our coffee shop favorites are, they are not always the healthiest option. When reaching for an afternoon pick-me-up, it’s important to look for healthy and nutrient dense foods that will keep you energized throughout the day.

We’ve teamed up with NatureBox to bring you eleven healthy snacks. From gluten-free cranberry muffins to no-bake banana bites, these recipes are filled with fresh and nutritious ingredients. With  vegan, gluten free, nut-free, high protein, sweet, savory, and grab-and-go snacks, there’s something for everyone. NatureBox kept the busy Everygirl in mind when creating and curating these recipes for you. Many of these recipes are great to make ahead on a Sunday to have all week long or to take to the office.

If you haven’t been introduced to NatureBox, we’re sure you’ll quickly become a fan of this company. They’re devoted to providing healthy snack alternatives without having to change your already demanding schedule, allowing you to live a better and healthier life. NatureBox is a subscription service allows you to discover new healthy snacks each month. Their products are made from wholesome ingredients and are nutritionist-approved. No high fructose corn syrup, partially hydrogenated oils, trans fats, artificial sweeteners, artificial flavors, or artificial colors.

We have an exclusive offer for Everygirl readers throughout the month of June. Enter THEEVERYGIRL for $10 off of the 1st month of any of their 3 sizes of monthly boxes. These are no minimum commitment monthly boxes so you can cancel anytime.

Nut Butter & Apple Crunch

Serves: 1

1 medium Fuji apple, sliced into 6 wedges
2 TBSP nut butter
1/4 cup granola: cinnamon spiced granola or nuts for granola

1. Spread about 1 teaspoon nut butter onto one side of each apple wedge.
2. Press the buttered side of each apple wedge onto the granola and serve.

Hummus with Veggies and Toasted Sesame Stix

Serves: 8

1/4 cup chickpea liquid
1 tablespoon tahini
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic
1 pinch salt
1 package toasted sesame stix

1. Strain the chickpeas but reserve 1/4 cup of the liquid.
2. In a food processor, process the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, garlic, and salt until smooth.
Enjoy ¼ cup hummus with veggie sticks and Toasted Sesame Stix.

Berry Parfait with Greek Yogurt

Serves: 1

1/2 cup Greek yogurt 1/2 cup of your favorite berries
1/3 cup french vanilla almond granola

Layer ingredients in a glass and serve immediately.

Homemade Sweet ‘n Spicy Trail Mix

Serves: 4

1/2 cup Sunflower Seeds: honeycomb sunflower kernels
1/2 cup Almonds: chipotle maple almonds
1/2 cup Shelled Pistachios: lemon pucker pistachios
1/2 cup Dried Fruit: zingy currants

In a large mixing bowl, toss together all the ingredients.

Cinnamon Almond Butter Toast

Yields: about 3/4 cup

1 cup cinnamon spiced almonds
1 pinch cinnamon
1 pinch salt
2 teaspoons agave
1 TBSP olive oil (optional)

1. Add almonds to a food processor and process until it resembles moist sand.
2. Add the pinches of cinnamon and salt, and stream in the agave nectar and olive oil, continuing to process until smooth. For a thinner consistency, add additional olive oil.
3. Spread 2 TBSP Cinnamon Almond Butter on sliced whole wheat toast.

Guacamole with Jicama Sticks and Masa Crisps

Serves: 6

1 package masa crisps
1 jicama
3 ripe avocados, halved, seeded and peeled
Juice of 1 lime
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 medium red onion, diced
1/2 jalapeno pepper, seeded and minced
2 roma tomatoes, seeded and diced
2 TBSP chopped cilantro

1. Peel and slice the jicama into sticks. Set aside.
2. In a large mixing bowl, roughly mash the avocados with a fork. Pour over half the lime juice, and mix in pepper, salt and cumin. Fold in jalapeno, tomatoes, chopped cilantro and the remaining lime juice. Serve with jicama sticks and Masa Crisps.

Gluten-Free Cranberry Muffins

Makes: 12 muffins

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3 tablespoons agave
2 tablespoons coconut oil (melted)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
3/4 cup dried cranberries

1. Pre-heat oven to 350 degrees F. Add muffin/cupcake wrappers to a muffin pan.
2. Sift together the dry ingredients. Set aside. In a standing mixer fitted with the whisk attachment, beat together the eggs, egg whites, agave, coconut oil, apple cider vinegar and vanilla extract until incorporated. Add the dry ingredients and mix at low speed until combined. Fold in the dried cranberries.
3. Using an ice cream scoop or spoon, fill each muffin cop to the top. Place in oven and bake until golden brown, about 20-25 minutes

Avocado Toast

Serves: 1

1 slice whole wheat toast or whole wheat pita
1/4 – 1/2 avocado
mashed Salt and pepper

1. Toast bread, if desired.
2. Spread mashed avocado on top. Sprinkle with a pinch of salt and pepper.

Hard-Boiled Egg and Dried Fruit

Serves: 1

1 egg
1/4 cup dried fruit

1. Place egg in a heavy-bottomed saucepan and cover with water. Water should cover the egg by one to two inches.
2. Bring the water to a boil, remove from heat and cover for 12 minutes.
3. Remove egg from water and crack slightly. Transfer to a bowl of cold water to cool for 10 minutes. Peel and serve with dried fruit. You can also make a batch of these in advance and store boiled unpeeled eggs in an airtight container.

No-Bake Banana Bites

Serves: 6 (makes 1 dozen 1-inch balls)

1/2 cup banana chips
1/2 cup rolled oats
2 tablespoons cocoa powder
1/4 cup chunky peanut butter (or your desired nut butter) 3 tablespoons honey

1. Crush the banana chips with the back of a butter knife (or roughly chop in food processor) and add to a large mixing bowl. Add the oats and cocoa to the banana chips and mix together. Stir in the peanut butter and honey.
2. Place in the refrigerator and chill for 30 minutes. Once chilled, remove from the refrigerator and form 1-inch balls with your hands.
3. Place onto a parchment-lined baking sheet and chill for 15-30 minutes (until firm). Store in a sealed container in the refrigerator for up to one week.

Homemade Trail Mix

Serves: 4

1 cup nuts: umami roasted nuts
1 cup dried fruit

In a large mixing bowl, toss together all the ingredients.