10 Easy Healthy Snack Ideas (You Need to Try! Low Cal, Healthy, Yum!)

I'm starting to speak now. Hey guys, it's Diesel Jane. Today, I wanted to show you some more snack ideas. So these are 10 snack ideas that I've been loving lately that I feel like you need in your life and you need to know about. So let's just get started. This is probably my favorite snack right now. They're really easy to make and healthy and high in protein. They're very low in calories and they taste like chocolate, like a chocolate cake truffle bite. So to start, you will need half a cup of protein powder. I have used the About Time VEI chocolate vegan protein powder, not sponsored by the way. I've used this one because I've checked and it's available in a lot of different countries, even in South Africa. So half a cup of protein powder works out to be one and a half scoops using the little scoop that this one, this particular one comes with. You can of course use another protein powder if you want to, but keep in mind that I've used a chocolate flavored sweetened one. I've added that to a mixing bowl with a quarter cup of almond butter, that's four tablespoons, with two tablespoons of cocoa powder, two tablespoons of pure maple syrup, a pinch of cinnamon, a pinch of sea salt. Then I just mix that all together to get the mixture well blended. And then I add one tablespoon of melted coconut oil and mix it again. I add the coconut oil last so that it doesn't start to set before everything is well mixed together. I've lined a tray with some parchment paper and I'm taking about a heaped teaspoon amount of the batter at a time and pressing it really tightly between my hands into a rough ball shape. And I just keep doing that until all of the batter is used up. And then I place it in the fridge for about 30 to 60 minutes. You can speed up the setting time by using the freezer instead. And once they're set, I like to a little bit of cocoa powder on top. It makes them look pretty. Alternatively, you can roll them in cocoa powder straight after shaping them before you put them in the fridge to set. So I usually actually make a batch of 20 out of this batter. And if you make 20 chocolate protein bites out of this mixture, each bite will only be about 40 calories, which is really low, and will contain about 2.3 grams of protein. So that's definitely one of my current favorite healthy snacks. 40 calories for a little bite of a healthy chocolate cake truffle heaven. Yes, please. I'll take that. Just store them in the fridge in an airtight container to keep them fresher for longer. The next healthy snack idea that I'm going to show you guys today is my favorite fruity ice lolly recipe. Really easy to make and healthy too. I like to use one medium sized banana with a cup of fruit. I've chosen mango, half a cup of milk. I'm using unsweetened almond milk and roughly one tablespoon of pure maple syrup. And you will obviously need an ice lolly mold set. I just add everything to my Nutribullet. You can use any kind of blender. One medium banana, one cup of mango, half a cup of almond milk, and half to one tablespoon of pure maple syrup as always you need. Just blend it up and pour it into your ice lolly molds. And I'll show you what I do like to do sometimes. It's nice to have some color and flavor variations so that you can like choose which one you want. So I like to fill half of the ice lolly tray with that recipe and then I like to add some frozen raspberries to the rest of the mix. I've used one cup of frozen raspberries and I've just added a little bit of extra almond milk. Blend it up again and just pour it into the rest of the molds. Place the little tops on and freeze for a few hours until they're frozen. And there you have healthy fruit ice lollies. You can do as many variations as you like. You can try blueberries, strawberries, etc. I love using mango and banana especially because it makes it really creamy. So you can just grab one out the freezer when you have those ice cream cravings. If you haven't yet tried frozen grapes or frozen mango as a snack, you should definitely give it a go. Grapes and mango are the best fruits to eat frozen. They're my favorites and it's really quite basic. Just rinse some grapes, pull them off the stalks and place them in a reusable ziploc bag in the freezer for a few hours. And you can do the same with mango. Peel some mango, remove the pits, slice it up into pieces, store it in a little reusable ziploc bag. That's simple. After a few hours you can serve some of the frozen fruit into a little bowl and you've got a really yummy healthy frozen treat. Really yummy and it's super healthy obviously because it's just fruit and really simple. If you love curry or spicy food then you'll love this one. To start I just grab a can of chickpeas, rinse and drain them and add them to a bowl with about two teaspoons of curry powder and one teaspoon of onion powder. You can also use garlic powder instead of the onion powder. With one teaspoon of oil, some sea salt and some black pepper. Just mix that up really well and add the chickpeas to a baking tray lined with baking paper. I like to spread them out so that they're all flat on the tray and roast them in an oven preheated to 400 degrees Fahrenheit or about 200 degrees Celsius for 30 to 40 minutes. I usually do about 40 minutes and once they're fully cooled you can store them in an airtight container and it's a really nice little snack that you can have in a little bowl when you get home and you just feel like a snack. Or you can pack some into your lunch box in a little ziploc bag or you can even add these little curried roasted chickpeas to a salad that's really yummy too. The classic antanalogue snack is very easy to make but I'm going to show you my favorite simple twist on it. Take one or two celery stalks and cut each stalk into two or three pieces. Then top or fill each celery stick with some peanut butter. It's also really nice with a little pinch of sea salt if you like that sweet salty thing. Then top the peanut butter with a few raisins which looks like antanalogue. Very cute and it's definitely a tastier way to eat celery let's just be honest. My personal favorite twist on this recipe is to use dried cranberries instead of raisins and then I also like to add a few chopped almond pieces to them too. A nice little change, very simple and the chopped almonds do add an extra little crunch which I love and the snack is full of protein and full of fiber as well. I have seriously been loving this one. I've been going through a popcorn craze. This is not real cheese. It's a dairy-free plant-based option but seriously it tastes like cheesy oniony popcorn. To start I add one tablespoon of melted coconut oil to a pot. Just spread it around to get the entire base of the pot covered. What I do is actually just use a spatula to help spread it out. You can do that if you want. Then I add about a quarter cup of popcorn kernels to the pot. That's about four tablespoons of kernels. Just toss them around in the pot to get all the kernels covered in coconut oil. Cover the pot with a lid and place it on the stove over a high heat and wait until there's about a two to four second break between popping and then turn the stove off. Remove the pot from the stove and give it a second to cool and you'll notice a few more will pop. I'm sure you know how to make popcorn. And then serve the popcorn into a bowl. I like to use nutritional yeast for a healthy dairy-free cheesy flavor. You can use about two tablespoons or as you need. Just sprinkle that on top with one teaspoon of onion powder, a little bit of sea salt and you can add a little punch of chili powder as well if you want to. I sometimes do that too. Just a little pinch. Mix it up a little bit and there you have yourself some dairy-free cheesy oniony flavored popcorn. It's a really nice healthier alternative to store-bought chips or popcorn. The perfect healthy movie night snack. I've been making these almond butter cookies for years. They're really simple and easy. To a mixing bowl I'm adding one cup of unsweetened almond butter. You can use any other nut butter like peanut butter if you would prefer that. To that I'm adding a third of a cup of pure coconut sugar, xylitol sugar crystals if you'd prefer that, with half a cup of roughly chopped almonds, about a quarter of a teaspoon of cinnamon, a pinch of sea salt, a teaspoon of vanilla extract, one egg and a tablespoon of melted coconut oil. Mix it up really well until it forms a cookie dough. I've lined a baking tray with some parchment paper and I'm taking about a tablespoon amount of the cookie batter at a time and pressing it and rolling it together between my hands to make one cookie dough ball at a time. Just keep doing that until all of the cookie dough is used up. You may need a second tray. I usually make two trays as one batter makes about 25 to 35 cookies depending on what size you choose to make each cookie. I gently press the back of a fork down onto each cookie dough ball to give it a cookie shape. Then you can bake them into an oven preheated to about 360 degrees Fahrenheit or about 180 degrees Celsius for 8 to 12 minutes. Once baked just leave them to cool fully on the tray before touching them as they will still be soft when you remove them from the oven. So you need to let them cool to set. After they have cooled fully you can remove the cookies from the trays and start snacking. These make the perfect soft buttery tasting almond butter cookies. Totally dairy-free, gluten-free and refined sugar-free. If you make a batch of 35 cookies each cookie will be only roughly 65 calories and be sure to store them in an airtight container to keep them fresh. Here is another one of my current favorites. Cheesy spicy potato wedges. These have a cheesy flavor but they're also dairy-free and plant-based. I like to use about two medium sized regular brown potatoes, rinse and halve them and cut them into wedges. Add them to a bowl and cover them with about two tablespoons of nutritional yeast, one to two teaspoons of onion powder or you can use garlic powder, a little pinch of chili powder if you want a touch of spice, sea salt and black pepper and toss them up a bit in all of the flavor and then drizzle about a teaspoon of oil over all of the wedges. Toss them up again and add them to a baking tray lined with baking paper. I like to spread them out evenly on the tray so that they bake evenly and place them in an oven preheated to about 400 degrees Fahrenheit or about 200 degrees Celsius for 40 to 60 minutes until they're a little bit crispy and then you'll have some delicious crispy cheesy wedges. Definitely hits the spot when you're craving fast food fries or chips. It's just healthier. This one is another really easy one. To start you'll just need an apple. Cut the fruit off the core of the apple and then slice the apple into thin slices. Add the apple slices onto a plate or onto a small platter and spread them out. For the super easy peanut butter drizzle, I have one tablespoon of peanut butter in a small bowl. You can use another nut butter if you would prefer that. To that I add one or two tablespoons of water and mix it until it becomes more saucy and less pasty. I usually do two tablespoons. I like to add a little pinch of cinnamon for some extra flavor. Just use the spoon to drizzle it over the apple slices and now comes the best part. You can use a lot of different toppings. I like to add a drizzle of pure maple syrup. You can also use honey. Here I'm sprinkling some cocoa nibs on top. You can also use chopped dark chocolate or dark chocolate chips instead of the cocoa nibs. Then I'm adding some dried cranberries. You could also use raisins and some chopped raw almonds. When I was in college I used to make this all the time as an easy movie night snack when my friends came over and everybody always loved it. So I had to show you guys something with veggies. I've got some green bell peppers, some baby tomatoes, some cucumber, some broccoli and some carrot sticks which I'm adding to a plate. Then I'm adding one tablespoon of tahini to a small bowl with a little bit of Dijon mustard. You can do about half to one teaspoon of Dijon mustard depending on how mustardy you like it. Start with less I'd say and then add more as you need it. I then add a little squeeze of fresh lemon juice, a little pinch of onion powder, black pepper and sea salt. I just start mixing it up and then I add about a tablespoon of water. You can add more if you need if you need to make it even more saucy. It's definitely going to add more flavor to your little veggie snack and it's also going to add some protein and some healthy fats. I'd say my favorite veggies to pair with this dip are cucumber slices and carrot sticks. Thank you so much for watching this video. I really hope that you enjoyed those healthy snack ideas. I hope that you enjoy them as much as I do because I love them. Give this video a thumbs up if you did enjoy it and subscribe to my channel for more videos. Don't forget to turn on the little post notification bell to get notified when I upload and I will see you guys again very soon.