Simple healthy DIY snacks

Granola Energy Bars

Ingredients:

• 2 cups oats
• 2 cups coconut flakes
• 1 cup peanut butter
• 1 cup ground flaxseed
• 1 cup chocolate chips
• 2/3 cup honey (I use raw, unfiltered.)
• 2 teaspoons vanilla
• 1 teaspoon cinnamon (optional)

Steps:

1. Mix all ingredients thoroughly.
2. Roll into bite-size balls.  (The size you roll them will determine how many the recipe yields. I rolled mine a little bigger and the recipe made about 18 balls.)
3. Store in fridge.  *Recipe from "themarathonmom.com"

Raw Vegan Coconut Mango Bars

 

• 3 cup unsweetened shredded coconut
• 1/3 cup extra unsweetened shredded coconut for rolling.
• 2 dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
• 1/2 cup agave nectar
• 8 Tbsp cold pressed coconut oil.
• 2 tsp freshly grated lemon zest

1. Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
2. You will know the mixture is ready when it congeals together and almost forms a ball.
3. Roll the mixture into small balls and roll in shredded coconut.
4. Freeze on a baking tray lined with parchment paper for about 20 minutes.
5. Store in a container in the fridge.
6. Makes about 30 depending on how large you like your balls! LOL! Oink Oink

*Recipe from "healthyblendrecipes.com"

Creamy Cinnamon Celery Sticks

45 Calories 1g Fat 5g Carbs 2g Protein

Ingredients

• 1 Large Celery Stalk
• 1 Tbsp Laughing Cow Cream Cheese
• 1 Packet Splenda or Stevia
• Ground Cinnamon

Directions

• Mix together Cream Cheese and Sweetener
• Spread on Celery and Sprinkle Cinnamon over top

*Recipe from "undressedskeleton.tumblr.com

Tzatziki

Ingredients:

1 (32 oz.) container of plain yogurt (preferably NOT fat-free)
2 regular cucumbers, peeled & seeded
3 cloves garlic, crushed (I usually use a microplane for this)
2 teaspoon red wine vinegar
1 teaspoon  fresh lemon juice
1/2 teaspoon dried dill
salt and a little pepper
drizzle of extra virgin olive oil

Steps:

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.
Drizzle a little olive oil over the top before serving.
Serve with your favorite vegetables or crackers!
*Recipe from "tideandthyme.com"