Try not to over blend it or it will start to blend from the heat of the blender. It’s better if it’s ultra-thick and a little chunky. Once it’s blended, scoop it into a bowl and enjoy. You can make this with any frozen fruit but I’d recommend at least a small chunk of frozen banana for the perfect creaminess. Frozen mango and peaches are some of my favourites. Of course you can make it with chocolate protein powder too.
As a Web exclusive, we've included a bonus weekend plan so you can indulge (a little!) without sabotaging your success. The menus for Saturday and Sunday include fewer snacks to make way for a treat, whether it's a fast-food fix or glass of wine with dinner. Feel free to swap snack for snack during the week; on weekends, only the snacks that don't constitute breakfast, lunch, or dinner are interchangeable. Follow the plan for a month and you could lose up to eight pounds. Now, that's our idea of a treat.
This gourmet treat is an awesome balanced and satisfying snack. The pumpernickel toast lends fiber to help keep your belly full until your next meal. While the salmon boasts high levels of omega-3 fatty acids, protein, B vitamins, potassium, and selenium. Plus, these tasty toasts include a horseradish spread for just the right amount of flavor kick. The best part: They take less than 10 minutes to make!
NO….well..the only modification i did was to change the 1/2 cup of chia seeds (cause i didnt have those) for 1/2 half of mixed seeds. I put the seeds, the water, grated onion and garlic and some herbs…. they are reallly tasty tough! i really loved them! i was just expecting it to be like crakers….i was thinking that maybe i missed some flour or sth similar that allows the mix to hold together…. what you think?
In a small saucepan, add agar powder into juice and whisk until completely dissolved. Bring mixture to a simmer and whisk again. Allow mixture to simmer for about 5 minutes or until the consistency is thickened and syrup-like (but not quite as thick as honey). Whisk occasionally while mixture is simmering so that none of the mixture overcooks on the bottom or sides of the saucepan. Once mixture is done, you can add honey if needed. Some juices are not as sweet and adding the agar powder further dilutes sweetness. If using honey, stir in until dissolved. 
Omelets are a filling breakfast dish that’s equally at home for dinner. The almost effortless preparation makes them ideal when you’re pressed for time, and their versatility makes them great for eating regularly and never getting bored. Indeed, you can use any omelet-worthy ingredients you have on hand, from sausage to spinach, bacon to bell peppers. We like the simplicity of this Mushroom and Egg White Omelet, though, because you can cook one for each person in just a few minutes. Cook all the mushrooms and scallions at once, then you need only cook the egg base. For a full meal, add a side of home fries or hash browns.
Quesadillas without cheese may seem like a contradiction in terms, but they are indeed a thing in Mexico—and, more to the point, they can be delicious. Here, we mix mashed leftover sweet potato with cilantro, scallions, and pickled jalapeños (though you can sub whatever other quesadilla fillings strike your fancy); spread it over half of a flour tortilla; fold it; and cook it in plenty of oil, just as we recommend in our basic quesadilla guide.

But if you’re vegetarian or vegan, you know how hard it can be to find a variety of snacks — questions about vegan snacking are posted at least weekly on the NMA Facebook page. So many lament on the uninspired options available for plant-based eaters … sure, there are days when we’re cool with baby carrots and pretzels, but we can only take so much. When we come in from recess, dammit, we want some tasty treats!
They're mini health packets. Fresh herbs are calorie-free and loaded with antioxidants and other healthy ingredients. Basil and mint contain compounds that are potential cancer fighters; rosemary may help fight memory loss; and cilantro appears to slow the growth of certain bacteria that cause food-borne illness. Herbs are also a viable source of vitamins: 2 tablespoons of fresh basil, for example, delivers 27 percent of your recommended daily quotient of vitamin K, and just a handful of chives provides 10 percent of your daily requirement for vitamins A and C.

My afternoon snack is often a small handful of nuts and a piece of fruit. It’s delicious, satisfying and nutritious. Try raspberries and walnuts, banana and pecans, cashew and blueberries, almond and banana or any other combination you can think of. You can also spread peanut butter over sliced banana or almond butter over sliced apple. Try sprinkling it with cinnamon for extra flavour and it’s blood sugar stabilizing benefits!


Smørrebrød is an open-faced sandwich from Denmark, where densely seeded bread is slathered with butter and piled with artfully arranged toppings like pickled herring, cheese, eggs, and herbs. The variations are endless! In this lighter version, yogurt swaps in for the butter, and a fresh marinated beet salad adds fresh tang. Top it off with jammy soft-cooked eggs and briny capers for an especially exciting way to serve your mom her breakfast. If guests are coming, double the recipe and cutt into bite-sized slices.
I see you’ve mentioned many times that they need to be refrigerated, but I’m wondering what the short-term shelf stability of these is. For example, if I made them at night, stored them in the fridge, and then packed them for my kids’ lunch the next morning, would they make it until lunchtime? Or would they lose shape and melt? Is the need to refrigerate more of a general food consumption safety rule, or will they just turn to mush? Thanks!
When hunger strikes, a hardboiled egg is a great grab-and-go snack. It’s high in protein, which will curb your appetite and keep you from reaching for something less-than-healthy. Plus it packs nutrients like vitamins D and B12, but only contains 77 calories. Simply prep a bunch of hard-boiled eggs at once, and store them in the fridge for a quick hunger fix.

Eating plant-based can get expensive sometimes, especially since there are so many vegan convenience foods on the market that are delicious but often pricier than their non-vegan counterparts. If you don’t have the budget to afford all organic produce or pricey raw vegan snacks at the grocery store, you can still eat cruelty-free—just check out 10 Healthy Vegan Snacks That Cost Less Than $5 to Make!

This classic Sicilian eggplant dish, terrific as a spread, a dip, or a pasta sauce, is proof positive that vegan food doesn't have to be bland. The sweet-and-sour mixture packs in all sorts of intense flavors, including pine nuts, mint, raisins, capers, and vinegar. Even with the long ingredient list, it's not that hard to make: By cooking the ingredients in a particular order, we've engineered this recipe to use just one skillet.
This colorful creation makes for a festive appetizer or a delicious bite-sized snack. Thanks to the zucchini base, they're loaded with vitamin A, magnesium, omega-3 fatty acids, zinc, calcium, and protein, just to name a few of its many nutrients. Plus the sun-dried tomato adds a dose of vitamin, iron, and antioxidants. While the goat cheese adds a boost of protein to keep you feeling full and satisfied longer.

With a bit of prep work, smoothies make for great quick and healthy breakfasts every morning. Wash, chop, and freeze all ingredients in “smoothie packs,” or baggies pre-measured for just one smoothie. Put anything that doesn’t go into a freezer (like the milk or leafy greens) into a glass jar or baggie in the fridge. Then, dump everything into your blender, and let it go to work. You can sip while you dress, or take it with you in a lidded container.
I think you could definitely pass these as “New Years Eve”-ish!! So sparkly and festive. 🙂 Also the idea of a black eyed pea cupcake totally made me laugh…sounds like something I’d consider too, haha. Hope the last few days of your 2016 are lovely, these Gummies look incredible!! (I had the same auto correct problem just now, glad I caught it before I told you your “dummies” look incredible!
Feeling in the mood for cookies? While one standard Oreo or Chips Ahoy won't likely derail your diet, it's tough to stop at one. That's where a good substitute comes in. McLachlan recommends 2 graham cracker squares spread with light peanut butter. You'll get a mix of sweet and salty flavors, plus a protein and fat boost from the peanut butter, which will keep you full till your next meal.

If you need your snack to have real staying power, go for a combo of good protein and a little bit of fat. A homemade egg salad is a great choice. Chop up one whole egg and one egg white, then mix with a tablespoon of reduced-fat mayonnaise. The high-quality protein in the eggs will fuel your body for hours, while the fat helps slow digestion, so you'll feel full and energized longer.

I make this pudding when I want something indulgent tasting, but don’t feel like eating a ton of sugar. I love mixing carob powder and cocoa powder for a more complex chocolate flavour. The carob powder also adds a natural sweetness as an added bonus. If you don’t have carob, I suggest using a bit more cocoa powder and sweetener since it will be less sweet without the carob. Serve cold or heated up!
November’s snack box was packed with an abundance of sweet treats. We are “Oat So Thankful” for you, so Novembers featured items packed real punch. First, you unwrapped an Endangered Species ESC One Puffed Rice Crunch + Dark Chocolate bar. Second, you snacked on gooey delicious JJ’s Sweets Coconut Sugar Caramels. And finally, you enjoyed UNREAL’s Dark Chocolate Crispy Peanut Gems. Hope you had a Happy Thanksgiving!
This classic Sicilian eggplant dish, terrific as a spread, a dip, or a pasta sauce, is proof positive that vegan food doesn't have to be bland. The sweet-and-sour mixture packs in all sorts of intense flavors, including pine nuts, mint, raisins, capers, and vinegar. Even with the long ingredient list, it's not that hard to make: By cooking the ingredients in a particular order, we've engineered this recipe to use just one skillet.
What’s easier than to grab a quick snack on the go? Nowadays, with our busy lives, we sometimes need a little something in between meals, a little snack to give you a boost, or just to make that hungry feeling go away, or perhaps you just have a craving. I get plenty of those, I’m a real nut freak. I could eat nuts every day (and I do most of the time, lol)
Even if you’re not 100 percent raw, you can still reap the benefits of raw snacks. Raw foods are often packed with unprocessed nutrition because they’re never heated about 118°F, thus preserving the maximum amount of vitamins, minerals, and enzymes. Enzymes make it easier for our bodies to digest food, so if you snack on raw food during the day, you’re less likely to run into pesky indigestion problems. So, if you’re hungry, but not too hungry, Nourish Your Body and Satisfy Your Munchies With These 15 Raw Vegan Snacks.
Split this breakfast recipe in half to make a healthy snack with 200 calories, 11 grams protein, and 3.5 grams fiber. Not only will it help prep your body for fat burn, but it may also boost your energy levels (so you're more likely to get to the gym, perhaps?): Walnuts are rich in serotonin, a hormone that produces feel-good chemicals in the brain.
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