Spring Snack Recipes for Energy

We take snack time VERY serious around here.

Keep your energy up throughout the day — otherwise known as snack time — with these doable and delicious clean-eating recipes.

Quick tip: It’s always best to eat foods that are in-season. They are cheaper and taste better! Here’s what’s in-season right now: artichokes, arugula, asparagus, beets, carrots, chard, cherries, beans, fennel, garlic, herbs, kale, leeks, lettuces, new potatoes, parsley, peas, radish, rhubarb, spinach, spring onion, strawberries, turnips.

Cherry Almond Smoothie

2 kale leaves (stocks removed) or you can sub 1 handful of spinach or chard
1 ½ cup almond milk or other nut or oat milk
1 tbsp almond butter
2 tsp ground hemp hearts
1 cup pitted cherries (fresh or frozen)
½ tsp almond extract
1 shake of cinnamon
2-4 oz. water (for desired thickness)
Ice (optional)

Blend ingredients until smooth. Enjoy!

Spinach Guac

Modified from Amelia Freer, Cook. Nourish. Glow.

2 avocados, mashed
1 small handful of spinach or kale, shredded
¼ of a red onion, finely diced
Juice of 1 lime
1 tbsp fresh, diced red chili
5 cherry tomatoes, chopped
1 yellow pepper, diced
A generous handful of cilantro, chopped
A pinch of cumin
Pinch of sea salt

Combine all ingredients. Serve with cut up veggies.

Healthy Strawberry Oatmeal Bars

Modified from wellplated.com

1 cup old-fashioned rolled oats (gluten free if needed)
3/4 cup (we like Cup4Cup) gluten-free flour (it’s a 1:1 baking flour)
1/3 cup light brown sugar
1/4 tsp ground ginger
1/4 tsp kosher salt
6 tbsp unsalted butter melted (substitute melted coconut oil to make vegan/dairy free)
2 cups diced strawberries, about 10 ounces, divided
1 tsp cornstarch
1 tbsp freshly squeezed lemon juice (about 1/2 small lemon)
1 tbsp granulated sugar, divided

Place a rack in the center of your oven and preheat to 375 degrees F. Line 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 35 to 40 minutes, until fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely.

Use these recipes and other Healthy Nest favorites to keep energy levels up and sugar intake in check. For more info on sugar or feeling your best through smarter food choices, contact our holistic nutritionists. It’s a personal puzzle, but we can assist in figuring out what’s best for your body.

Read more on sugar issues and book a free 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson.

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