5 Healthy Snack Recipes for The Everygirl

Snacks may be one of the food world’s best inventions to date. When your life is a juggling act of balancing a career, a family and personal time, snacks become superheroes preventing you from starvation meltdown and the inevitable post-starvation effect of eating an entire plate of brownies—plate included. The Three Kitcheneers are all too familiar with being on-the go and we know The Everygirl readers can relate. Whether we are running from shoot to shoot or just trying to keep those pesky hunger impulses at bay, we rely on healthy snacks to give us a boost in between meals. Making your own snacks means you get to control the quality of ingredients, which is very important to us Kitcheneers, and we’re sure it’s important to you, too. Plus, it’s fun. These recipes are super easy and store really well. Although these may be Everygirl’s snacks, we assure you they will satisfy the whole family, whether it’s the kiddos, the hunny, the roomie, or the furry friend sniffing for crumbs at your feet. Perhaps a double batch is in order!


These are a great grab and go breakfast and they’re gluten free to boot – not an easy feat for a breakfast food. The flavor of grade b pure maple syrup can’t be beat, plus it’s a great source of manganese and zinc.

1 (16-oz) jar creamy roasted almond butter
2 eggs
2/3 cup pure maple syrup, grade b
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
grapeseed or vegetable oil for greasing pan

1. Adjust oven rack to center position and heat to 325 degrees. Grease a 13 x 9-inch glass baking dish with oil.
2. Combine peanut butter, eggs, syrup, baking soda, cinnamon, and salt in a large bowl. Beat with an electric mixer on medium speed until smooth. It will be very thick. Pour mixture into prepared pan and smooth to an even layer.
3. Bake until puffed and edges are pulling from side, about 30-35 minutes. Cool completely before cutting and devouring, if you can wait that long. Store in an airtight container in the refrigerator.

Crispy brown rice is the whole grain version of Rice Krispies. You can find it in the health food section of most larger grocery stores.

2 cups crispy brown rice
2 cups old fashioned oats
1 cup dried cranberries
1/2 cup honey
1/4 cup organic cane sugar
2 tablespoons butter, plus more for pan
1 teaspoon pure vanilla extract
1/2 teaspoon coarse sea salt

1. Adjust oven rack to center position and heat to 350 degrees. Line a 9 x 9-inch baking dish with parchment, leaving excess hanging over the sides; grease liberally with butter.
2. Combine rice, oats, and cranberries in large bowl. Combine honey, sugar, butter, vanilla, and salt in a medium saucepan and bring just to a boil, whisking. Immediately pour over oat mixture and stir to coat evenly. You may need to grease your hands with a little butter and get in there to really get it mixed. Pour into baking dish and firmly pat down in an even layer.
3. Bake until edges begin to brown, about 20 minutes. Cool completely. Slide a knife between chews and parchment to loosen before removing from baking dish and cutting. Store in an airtight container.

White whole wheat flour is a milder, lighter 100% whole wheat flour, it can be found in most larger grocery stores.

3/4 cup toasted walnuts
1/2 cup old fashioned oats
3/4 cup white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup grapeseed or vegetable oil
1/3 cup pure maple syrup, grade b
1/3 cup raw agave nectar
2 teaspoons pure vanilla extract
1/2 cup semisweet chocolate chips

1. Adjust oven racks to upper and lower thirds and heat to 350 degrees. Line two large baking sheets with parchment paper.
2. Combine walnuts and oats in bowl of a food processor, process until finely ground. Mix walnut mixture, both flours, baking soda, and salt in a large bowl until thoroughly combined. Blend oil, maple syrup, agave, and vanilla in a small bowl. Pour oil mixture wet over flour mixture and stir until thoroughly combined and a dough forms. Fold in chocolate chips, you may need to use your hands as this is a very sticky dough. You won’t mind licking the dough from your fingers one bit.
3. Use a 2-tablespoon cookie scoop to portion dough between baking sheets, about 16-18 cookies. Gently flatten cookies with the palm of your hand. Bake until puffed and browned, about 13-15 minutes, switching pans from top rack to bottom and bottom to top, and rotating from front to back halfway through cooking time. Let cool on sheets for 5 minutes, then transfer cookies to cooling rack to cool. Let cool completely before storing in an airtight container.

You can substitute the paprika with any spice you love, like cumin or coriander, or omit the spice
all together. Chickpea is just another name for garbanzo bean, they are most often labeled as
garbanzo beans when canned.

2 (15-ounce) cans garbanzo beans, drained and rinsed
2 tablespoons extra virgin oil
1 teaspoon smoked sweet paprika
1 teaspoon coarse salt

1. Adjust oven rack to middle position and heat to 400 degrees. Line a large, rimmed baking sheet with paper towels, spread beans on towels and blot dry. Removing moisture helps the beans to get really crispy. Discard paper towels.
2. Use your hands to toss beans with olive oil, paprika, and salt; coating thoroughly. Roast for 30 minutes; toss and continue to cook until crispy and browned; about 20-30 additional minutes. Some will be crispier than others, don’t stress about it, they all taste awesome. Let cool completely before storing in an airtight container.

Organic cane sugar is less processed than regular granulated sugar and therefore kinder to your body. Feel free to substitute agave nectar or honey for the sugar in this recipe if you’re avoiding cane sugar.

1 1/2 cups cashews
1 cup shelled pistachios
1/2 cup brown rice cereal
1/2 cup old fashioned oats
3 tablespoons grapeseed or vegetable oil
3 tablespoons organic cane sugar
2 teaspoons minced fresh rosemary
1 teaspoon coarse sea salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon

1. Adjust oven rack to center position and heat to 350 degrees. Line a large, rimmed baking sheet with parchment paper.
2. Combine nuts, brown rice cereal, and oats in a large bowl. Whisk oil, sugar, rosemary, salt, cayenne, and cinnamon in a small bowl until blended. Pour oil mixture over nut mixture and toss to coat.
3. Spread on prepared baking sheet and bake, tossing occasionally, until toasted, about 10 minutes. Let cool completely before storing in an airtight container.