When a midday snack attack strikes, be prepared with good-for-you treats—both sweet and salty. Sure, it might be easy to satisfy between-meal cravings by stoppingby the nearest vending machine, but there’s a better option. Spend a few minutes whipping up your own snacks, then stash them for when you need a boost. Just be aware of scavengers (a.k.a. your coworkers who will want a bite too). We’ve asked Monique Volz of Ambitious Kitchen to share her favorite snack-time go-tos so we can try them all.
If you have five minutes, you’ve got enough time to make these bad boys. Sweeten the chewy snacks with coconut palm sugar and a few chocolate chips, then get rolling. Thanks to protein powder, peanut butter, flaxseeds, and chia seeds, these little bites pack a serious protein punch.
Oh yes, you read that correctly: There are chickpeas in this sweet snack. Blend the mild legumes with nut butter, maple syrup, and chocolate chips for a dessert without the sugar crash. Pro tip: If you don’t bake these, the batter is basically eggless cookie dough—grab a spoon.
Chocolate lovers, look no further. These Paleo bread bars are naturally sweetened with banana (plus a few chunks of dark chocolate), and they get their cakey texture from coconut flour. Bring these to a brunch to impress friends or keep them to yourself and enjoy as a light dessert.
When a salty craving calls, answer it by snacking on these baked sweet potato chips. With a hint of garlic powder and vegan Parmesan “cheese,” serve the baked rounds as appetizers or on the side of a juicy burger (you could even grab them straight off the tray and call it dinner—no judgment.) We guarantee your taste buds will beg for more.
Shh, no one will ever know that these chocolaty treats are made with beans. Use maple syrup and cocoa powder to create a muffin that makes a satisfying afternoon snack… and a perfectly acceptable breakfast too.
Use your favorite nut butter as a base for these chewy granola bars. Mix the sticky spread with toasted oats and quinoa for texture and sweeten with honey (vegans, use brown rice or maple syrup). Stick the pan in the freezer to firm up, then cut into bars and devour.
Instead of a typical bakery-style blueberry muffin, which can be full of butter and added sugar, this recipe calls for a mixture of nutritious almond and oat flours, olive oil, and maple syrup. Serve them slathered with your favorite nut butter, the perfect complement to tart blueberries.