10 quick and easy recipes for healthy snacks

Quinoa fruit salad
Lauren Salkeld

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By Lauren Salkeld

When a snack-attack strikes on a busy day, hitting the vending machine seems like a no-brainer. But with barely any effort, you can make your own healthy snacks and give yourself something much more delicious to look forward to. These 10 easy recipes for sweet and savory snacks are packed with flavorful, ultra-satisfying ingredients. Plus you can whip these up in just a few minutes—about the time it takes to walk over to the dreaded snack machine. 

One-minute snack: Mix quinoa with your favorite seasonal fruits, then drizzle with honey and lemon for a delicious, filling pick-me-up.Today

Quinoa fruit salad: In a small bowl, toss together 3/4 cup cooked quinoa and 1/2 cup fresh fruit (blackberries, raspberries, mango). Drizzle with honey and lemon or lime juice and stir to combine.

Almond-butter dates: Halve 1 Medjool date and remove the pit. Spread both sides with almond butter and sprinkle with granola or chia seeds.

Turkey-pear roll-ups: Cut a pear into quarters and remove the seeds. Wrap 1 slice of roasted turkey around each piece of pear. Serve with whole-grain mustard.

Mini Greek salad: In a small bowl, toss together 1/2 cup each of diced cucumber and diced tomatoes, 2 tablespoons crumbled feta, and 1 tablespoon each of pitted and chopped black olives and chopped red onion. Drizzle with olive oil and lemon juice, season with salt and pepper, and stir to combine.

Chocolate, banana and almond smoothie: In a blender, combine 1 frozen banana, ¾ cup unsweetened almond milk, 2 tablespoons almond butter, and 1 tablespoon each of unsweetened cocoa powder and honey. Blend until smooth and frothy.

Crispy chickpeas: Rinse, drain and pat dry 1 cup canned chickpeas. Heat 1 tablespoon olive oil in a skillet over high heat. Add the chickpeas and a pinch of salt and cook, stirring, until crispy, 3 to 5 minutes. Add a pinch of smoked paprika, chili powder or sumac and stir to combine.

Peach and protein toast: Spread almond or cashew butter on toasted whole grain bread. Top with several thin slices of fresh peach and sprinkle with chia seeds.

Minty pea dip: In a food processor, combine 1 cup blanched peas, ½ cup fresh mint, ½ tablespoon lemon juice, 1 teaspoon olive oil, 1 garlic clove, and pinches of cumin, coriander, salt and pepper; process until blended but still chunky. Serve with rice crackers.

Asparagus and avocado salad: Use a vegetable peeler to shave 3 to 4 asparagus spears into thin strips and place in a small bowl. Add half a cubed avocado then drizzle with lemon juice and olive oil, season with salt and pepper, and toss to combine.

Tomato and thyme grilled cheese: Layer 1 piece of whole-wheat bread with 2 to 3 tomato slices and 1 slice of cheddar or American cheese. Sprinkle with fresh or dried thyme and toast until the cheese is melted.

Lauren Salkeld is a writer, editor and recipe developer based in New York City. Follow her on Twitter and Instagram.