Healthy On-The-Go Snacks & Treats

The other day I had a doctor’s appointment that ran really late. While I was out, I was determined to get all my errands done, so even though the appointment put me behind schedule, I ran around like a crazy lady. I worked my way around town, ending at Costco which I was hoping would be my last stop, but unfortunately they didn't have everything so I had to go to another store on the way home.

 

We were totally off schedule and by the time we made it home, it was after 2pm and I was HANGRY.

Sure, I could have grabbed a pizza from Costco or a snack from the store, but it wasn’t worth it to me to give in because sometimes...what's that saying..."Once you pop you can't stop."

 

No matter how much we plan, this kind of thing happens all the time. We live in a busy world and always seem to be on the go.

 

Some days our mornings are hectic, other days our afternoons are crazy. And sometimes the whole day just seems to buzz by.

 

That’s why I'm always searching for snacks on-the-go, especially something that has protein in it.

 

The trouble is… a lot of my go-to snacks have to be refrigerated and that is not always ideal if we are out of the house for a long time!

 

But I’m seriously not a fan of being caught off guard, HANGRY and just grabbing whatever is easiest. I love being able to have a healthy snack that will hold me over.

 

Introducing Snickerdoodle Protein Bites! The answer to our hangry prayers.

Snickerdoodle Protein Bites

Ingredients:

·      1 cup almond flour

·      1 cup Arbonne vanilla protein powder (any protein brand will work!)

·      1 tablespoon cinnamon

·      ¼ teaspoon salt

·      ½ cup coconut milk (can do lite)

·      ½ cup nut butter (almond butter, peanut butter)

·      ½ teaspoon vanilla

·      1/2 cup shredded coconut for topping (optional)

·      Makes 24 protein balls

 

Directions:

1.    Mix dry ingredients in a large bowl to combine.

2.    Then in a small bowl blend coconut milk, nut butter, and vanilla until smooth.

3.    Add to dry ingredients until well blended. Use your hands to form mixture into 1-inch balls. If you are having difficulty mixing to combine, add more coconut milk. All protein powders bind differently.

4.    Next, Add 2 tablespoons vanilla protein powder to small bowl. Drop balls into powder to lightly dust. Enjoy!

 

This recipe can work for a healthy dessert too, which I love because it can be hard to find dessert with protein in it! One or two protein bites totally satisfies any sweet tooth, and they are definitely kid-approved!

 

Go whip these up today and you’ll have a guilt-free snack to take with you on the go, keeping all those hangry moments in check.

We all have those favorite treats from childhood that transport us right back to fond fall moments with family.

 

For me, crumb cake is the food that gives me all the nostalgic feels. Growing up, it was a treat in our house, and we would all (not so) secretly cut pieces off and eat just the crumbs, leaving the cake.

 

Thankfully, now I have found a recipe where I love the cake just as much as the crumb topping and it is a healthier option packed with protein!

 
Cinnamon Swirl Coffee Cake 

For the cake:

·      ½ cup almond flour

·      ½ cup Arbonne vanilla protein powder (any brand is fine)

·      1 cup almond flour

·      ½ cup tapioca starch

·      1 cup coconut sugar

·      2 tsp baking powder

·      1 ½ tsp cinnamon

·      ¼ tsp nutmeg

·      ¼ tsp salt

·      2 eggs

·      ½ cup plant-based milk (I use lite coconut or unsweetened conconut flavored almond milk)

·      ½ mashed banana or apple sauce

·      2 tbsp melted coconut oil

 

For the filling:

·      ¼ cup coconut sugar

·      ½ tsp cinnamon

 

For the crumb topping:

·      ½ cup almond flour

·      ¼ cup Arbonne vanilla protein

·      ¼ cup coconut sugar

·      ¼ cup rolled oats
· ¼ cup crushed walnuts (optional)

·      ¼ cup melted coconut oil

 

Directions:

1. Preheat the oven to 350 degrees. Spray and 8x8 dish with plenty of coconut oil.

2. In a medium bowl, whisk together your dry ingredients.

3. In a separate bowl, beat your eggs, milk, banana and oil. Mix them into the dry ingredients until just combined.

4. Transfer half of the mixture into your baking pan. Whisk together the filling ingredients then sprinkle on top of the batter. Top with the rest of the batter and swirl together with a butter knife or toothpick.

5. Prepare the crumb topping by combining all the ingredients into a small bowl and mix until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.

6. Bake on the center rack for 35-38 minutes. Test with a toothpick and let it set to cool slightly before cutting!

 

I love making this as a weekend treat and enjoying it with a warm cup of coffee!

 

Doesn’t that just make you want to put on a sweater and cozy boots and sit on the back porch in the crisp fall air?

@healthydisneygirl

I’m going to leave you with these little gems, (and one more recipe, of course!) I love food and traditions in the kitchen - sharing them with my family and creating our own traditions.

 

I also love learning delicious recipes that are balanced. It’s all about balance, friends!

 

A healthy lifestyle doesn’t mean eating chicken and broccoli for every meal. You can enjoy the food you eat while still making good choices for your waistline.

 

Feel free to shoot me a note if there’s a specific recipe or snack you’d like to see. Chances are I can give you a healthy version of whatever you’re craving!

 

Like a cinnamon bun donut… Yes, we can even enjoy something that sounds that amazing! Here ya go:

 

Cinnamon Bun Donut Muffins 

Ingredients:

 

·      1 ½ cups gluten free oat flour

·      2 scoops Arbonne vanilla protein powder 

·      1/4 cup coconut sugar

·      1 Tbsp baking powder

·      1 Tbsp Cinnamon

·      pinch of pink Himalayan salt 

·      1 cup unsweetened almond milk

·      1 flax egg 

·      1 Tsp vanilla extract

·      4 Tbsp almond butter

·      2 Tbsp cashew butter 

 

Directions:

1.    Heat oven to 350°.

2.    Make your flax egg and let sit to thicken.

3.    Mix all the dry ingredients together.

4.    Mix all the wet ingredients together except the nut butters.

5.    Add wet to dry, then add nut butters and mix well. Let sit for a couple minutes to let the baking powder work.

6.    Spray mini muffin pan and fill with batter. Bake in oven for 20 min or until done.

 

You can use a toothpick to test their doneness, but they will pull away from the sides of the pan when they’re done. Set the muffins on a rack to cool. Once they are completely cool you can top with a traditional glaze!

 

If you’ve enjoyed these recipes and you’re ready to take the next step to changing your diet in a way that works specifically for you, I can help!

 

Core Fit offers custom meal plans that tell you how many calories per day YOU need and what your carb, fat and protein intake should be to reach your goals.

This isn’t general advice aimed at someone with your age, weight, height, etc. This is a custom plan built out for your specific goals. If you follow your meal plan, you’ll hit your goals!

 

If you’re ready to take charge of your health and feel confidence again as you meet your goals let’s chat!

 

I’d love to connect with you and answer any questions about our meal plans or your health and fitness goals. Comment on this blog or send me a DM on Instagram @coreftifix.