Easy Delicious snacks recipes

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I firmly believe that all snack recipes should be easy and practical. Because when that snack attack hits, you shouldn’t have to fuss over a long and complicated recipe.

1. Coconut Cloud Smoothie Dupe

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Preparation

1. In a blender, combine the almond milk, pineapple, coconut yogurt, almond butter, collagen, banana, avocado, vanilla, date, and ice (if using).
2. Blend on high until smooth and creamy. Add spirulina, and blend again.
3. In your serving glass, add a spoonful of coconut yogurt, and swirl it around the inside of the glass.
4. Lightly sift a small amount of spirulina powder on top to create a color contrast.
5. Pour the smoothie into the glass, allowing the swirled coconut yogurt and spirulina to create a visually stunning layered effect.
6. Enjoy!

2. Brazilian Cheese Bread

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Preparation

1. Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray.
2. In a blender, combine the egg, milk, flour, vegetable oil, salt, and cheese.
3. Blend until smooth, about 1 minute.
4. In the greased muffin tin, pour in the batter until each cup is three-quarters of the way full. You may have a bit left over to make a second round of baking.
5. Place the muffin tin in the oven, and bake for 15–20 minutes, until golden brown and puffy.
6. Enjoy immediately!

3. Tamagoyaki

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Preparation

1. Mix the 4 eggs in a bowl until the whites and yolks are evenly combined. Add the dashi powder, sugar, mirin, and salt, and mix to combine.
2. In a rectangular pan, turn on heat to low and oil the entire pan. Wipe off excess oil with a paper towel.
3. Pour a thin layer of tamagoyaki mixture into the pan, and once it is cooked, start rolling the egg from the opposite side towards you. You should have a little egg roll; then push it to the opposite side of the pan.
4. Repeat by pouring in another thin layer of egg, following the same steps. Once cooked, roll the cooked side of the egg over onto the new egg mixture, then roll over again until you reach the end of the pan closest to you.
5. Slide the cooked egg to the opposite side and repeat the process 3-4 more times until the egg mixture is gone. Remove off heat and let it cool before cutting.
6. Enjoy!

4. Whipped Ricotta & Berries Bagel

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Preparation

1. In a medium bowl, add the ricotta, heavy whipping cream, maple syrup, lemon zest, and lemon juice. Using a hand mixer on medium-low speed, beat for 2-3 minutes, until light and fluffy.
2. Spoon the ricotta mixture over each toasted Thomas’® Cinnamon Raisin Bagel. Top with the fresh berries.
3. Enjoy!

5. Chocolate Black Sesame Rice Krispies

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Preparation

1. Grease a 9-inch square pan with toasted sesame oil. Set aside.
2. Begin by melting the butter in a large pot and browning it over medium heat for about 5 minutes. Once done, toast the black sesame seeds until they become fragrant. This usually takes a few minutes.
3. Add the marshmallows and a pinch of kosher salt. Stir continuously until fully melted and smooth, about 5 minutes.
4. Remove the pot from heat and add in the chocolate spread. Stir until evenly combined.
5. Then fold in the rice cereal until evenly coated with the marshmallow mixture.
6. Press the mixture into the greased baking dish. Press lightly with an oiled spatula or your clean hand.
7. Allow the treats to cool and set completely in the fridge, about 45 minutes.
8. Once cooled, cut into squares or desired shapes and serve.
9. Enjoy!

6.  Yogurt Granola Frozen Banana

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Preparation

1. Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper.
2. Freeze for 1 to 3 hours depending on how firm you want your bananas to be.
3. When bananas are ready, coat in yogurt and sprinkle with granola.
4. Set aside and freeze for an additional 20 minutes.
5. Enjoy!

7. Turkey Bacon Breakfast Sliders

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Preparation

1. Preheat Griddler, fitted with the griddle plates, to 425°F (220°C) and grease with nonstick spray.
2. On a cutting board, arrange 4 slices of turkey bacon vertically directly next to each other. Weave the 5 remaining bacon slices horizontally through the vertical pieces.
3. Wrap the bacon weave onto a rolling pin, taking care to keep it intact. Carefully transfer the bacon to the griddle and carefully unroll in an even layer.
4. Close the Griddler and cook for 8 minutes, until the bacon is fully cooked and has begun to crisp up. Remove the bacon weave from the Griddler.
5. Use a bread knife to slice the intact loaf of rolls crosswise so that the bottoms can be separated from the tops. Set aside the top half.
6. Place the bacon weave on the bottom half of the rolls.
7. Distribute the scrambled eggs on top of the bacon weave, smoothing them into an even layer.
8. Place the cheese on top of the eggs, covering as much area as possible.
9. Place the lettuce on top of the cheese.
10. Place the tomato slices evenly on top of the lettuce leaves.
11. Replace the top half of the rolls and slice the individual sliders.
12. Enjoy!

8 . Peanut Butter Blueberry Frozen Yogurt Bites

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Preparation

1. In a bowl, add the Greek yogurt and honey and stir to combine.
2. Transfer 3 tablespoons of the mixture into 6 lined muffin tins.
3. Microwave the peanut butter for 15 seconds. Spoon 1 tablespoon of the softened peanut butter over each yogurt cup.
4. Sprinkle blueberries over the yogurt cups.
5. Freeze until solid, about 2 hours.
6. Enjoy!