Snack Recipe Ideas

Watching what you eat doesn't mean you can't snack! Try some of these recipe ideas to keep your sweet tooth satisfied!

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 Creamy, Fruity Protein Jello Fluff
Ingredients:
 • 3/4 cup Boiling Water
• 1 Packet Sugar-Free Gelatin (4 serving size)
• 1/2 cup Cold Water
• Ice Cubes
• 1 cup Plain Nonfat Greek Yogurt

Instructions:

1. Pour the boiling water into a blender. Add the Jello.
2. Cover the blender, being sure to hold the lid down to prevent the lid from popping off because of steam, and blend at low speed until the gelatin is completely dissolved, about 30 seconds.
3. Combine the cold water and ice cubes to make 1 1/4 cups. Add to the gelatin in the blender and stir until the ice is partially melted.
4. Add the yogurt. Cover and blend at high speed for 30 to 45 seconds.
5. Divide the mixure evenly between 5 dessert glasses or bowls. Refrigerate until set, about 30 mintues.

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Protein Oreo Fluff
Ingredients:

• 1 cup (241g) nonfat plain greek yogurt
• 2 tablespoons instant cheesecake or vanilla pudding mix
• 1 Scoop Vanilla Protein Powder
  
• 1 cup (86g) sugar-free Cool Whip
• 4 Oreo Thins crushed

Instructions:

• Stir together the yogurt and pudding mix (just the dry mix, not actual pudding) until smooth. Fold in the Cool Whip, then stir in the crushed cookies. Chill until ready to serve or eat.

Makes 2 Servings
Macros per Serving: 304 Calories/3g Fat/20g Carbs/10g Protein

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Oreo Cheesecake Protein Shake
Ingredients:

• 2 cups Ice
• 1 cup Skim Milk
• 1 scoop Vanilla Protein Powder
• 1/4 cup Greek Yogurt
• 1 Tbsp Cream Cheese
• 1/4 cup Oreo O's Cereal
• 1 Tbsp Cheesecake Pudding Mix
• 2 Tbsp Whipped Cream (optional)
• 1 Tbsp Chocolate Syrup (optional)

Instructions:
Add all ingredients except whipped cream and chocolate syrup to a blender and blend until smooth. Top with whipped cream and drizzle with chocolate syrup.

Makes 1 Serving
Macros per Serving: 280 Calories/7g Fat/23g Carbs/31g Protein

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Cookie Butter Protein Frappuccino
Ingredients:
• 2 cups Ice
• 1 cup Skim Milk
• 1/4 cup Espresso
• 1/4 cup Fat Free Vanilla Greek Yogurt
• 1 scoop Vanilla Whey Protein
• 2 Biscoff or Butter Cookies
• 1 Tbsp Zero Calorie Sweetener
• 1 Tbsp Powdered Peanut Butter
• 1/2 tsp Almond Extract
• 1/4 tsp Cinnamon
• 2 Tbsp Whipped Cream
• 1 tsp Melted Cookie Butter

Instructions:
Add all ingredients except whipped cream and melted cookie butter to a blender and blend until smooth. Top with whipped cream and drizzle with melted cookie butter.

Makes 1 Serving
Macros per Serving: 340 Calories/10g Fat/27g Carbs/36g Protein

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Homemade High Protein Queso
Ingredients:
• 2 c Low-Fat Cottage Cheese
• 3 Tbsp Cheddar Powder
• 2 Tbsp Nutritional Yeast
• 1 Tbsp Taco Seasoning
• 2 Tbsp Minced Jalapenos
• 2 Tbsp Lime Juice

Instructions:
1. Add cottage cheese, cheddar powder, nutritional yeast, taco seasoning, jalapenos and lime juice to blender or food processor. Blend until smooth.
2. Add to dish and serve hot or cold.

Notes:
Make sure you blend this until it's super smooth. If you like more runny queso, you can add in some salsa or milk and blend it again. We also liked adding some browned ground turkey or beef to increase the protein.

Macros for the entire recipe: 510 Calories / 17g Fat / 32g Carbs / 68g Protein

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No Bake Fruity Pebbles Protein Cheesecake
Ingredients:
• 1/4 c Fruity Pebbles (crushed into fine powder)
• 1 c Fat-Free Vanilla Greek Yogurt
• 1/4 c Low-Fat Whipped Cream Cheese
• 1 Scoop Vanilla Protein Powder
• 2 Tbsp Zero Calorie Powdered Sweetener
• 1 1/2 Tbsp Cheesecake Sugar-Free Pudding Mix
• 1/2 tsp Vanilla Extract
• 1/4 c Fruity Pebbles

Instructions:
1. Add Fruity Pebbles to blender and blend into dust.
2. Add blended Fruity Pebbles to bowl with Greek yogurt, whipped cream cheese, protein powder, powdered sweetener, pudding mix, and vanilla extract.
3. Add to bowl and smooth top with spoon.
4. Freeze for 10 minutes and top with last 1/4 c of Fruity Pebbles

Macros for the Entire Bowl: 470 Calories / 11g Fat / 42g Carbs / 54 g Protein (We made this into 2 servings so just divided all macro numbers in half per serving)

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High Protein Muddy Buddies
Ingredients:

• 1/2 cup Chocolate Chips
• 1/4 cup Peanut Butter
• 1 Tbsp Light Butter
• 1/3 cup Milk
• 2 Scoops Whey Protein Powder (I used Chocolate for this step)
• 2 Tbsp Powdered Peanut Butter
• 4 cups Toasted Corn or Rice Cereal
• 3/4 cup Zero Calorie Powdered Sweeter
• 1 Scoop Vanilla Whey Protein Powder

Instructions
Add chocolate chips, peanut butter, and butter to stove to melt.  Add in milk, whey protein and powdered peanut butter and continue to mix.  Add additional milk until thick batter forms.  Pour melted chocolate over toasted cereal and gently combine until coated.  Add to bag and add in sweetener and vanilla whey and shake. Add to parchment paper and refrigerate for 15 minutes.

Makes 8 Serving
​Macros per Serving: 240 Calories/9g Fat/26g Carbs/14g Protein

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Cranberry Bliss Bars
Ingredients

• 2 cups all purpose flour (Gold Medal)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 teaspoon ground cinnamon
• 2/3 cup granulated sugar
• 2/3 cup brown sugar (unpacked)
• 1/4 cup melted unsalted butter
• 2 large egg whites
• 1/4 cup unsweetened apple sauce
• 2 tsp vanilla extract
• 2/3 cup white chocolate chips or chopped white chocolate
• 1/3 cup dried cranberries (chopped)

For the Frosting:

• 8 oz 1/3 less fat cream cheese (softened)
• 1/2 cup powdered sugar
• 2 ounces white baking chocolate (melted*)
• 1/3 cup dried cranberries (chopped)
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
• In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
• In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
• Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
• Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
• *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
• When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Makes 30 Servings
Macros Per Serving: 143 Calories/24g Carbs/2g Protein/6g Fat

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Reese's Pieces Peanut Butter Protein Balls
Ingredients:

• 1 cup old fashioned rolled oats
• 1/4 cup mini chocolate chips
• 1/3 cup chocolate protein powder
• 1/2 cup peanut butter - (i like to do heaping 1/2 cup)
• 3 tablespoons honey
• 3 teaspoons water
• 3 tablespoons Reese's Pieces crushed

Instructions

• Add all of the ingredients to a medium sized bowl. Use a wooden spoon, large spoon, or spatula to mix everything together. If too dry, add an additional teaspoon or two of water to the “dough.”
• Roll into 1-1 ½ inch size balls. 
• Place the balls on a small baking sheet or large plate lined with wax paper. Place the plate in the refrigerator to chill for 20 minutes. Transfer the balls to an airtight container and store in the fridge or freezer.

Makes 16 Balls
Macros Per Ball: 100 Calories/5g Fat/4g Protein/11g Carbs

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Greek Yogurt Ice Cream
Ingredients:
• 170g Plain Nonfat Greek Yogurt
• 1 scoop Protein Powder of Your Choice
• 12g PB Powder (optional)

Instructions:
Place ingredients in a blender. Add mix to a bowl and place in freezer. Stir every 30 minutes for 2 hours. May be kept in the freezer for up to a week.

Makes one serving
​Macros per Serving: 250 Calories/43g Protein/16g Carbs/2g Fat

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Sweet Potato Fries
Ingredients

• 1 large sweet potato, to yield 3-4 cups
• 1 tbsp coconut oil
• 2 tbsp turbinado sugar
• 1 tsp ground cinnamon
• 1/8 tsp sea salt, plus more for serving

InstructionsPreheat oven to 425 F and line a rimmed baking sheet with parchment paper.  Set aside.
​Toss sweet potatoes and coconut oil in a large bowl. Combine seasonings in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on baking sheet. Bake in oven on lowest rack until undersides are browned, 15 minutes. Flip potatoes with a spatula and bake 15 more minutes. 

Makes 2 Servings
Macros per Serving: 221 Calories/7g Fat/34g Carbs/ 3g Protein

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Easy No-Bake Energy Balls
INGREDIENTS

• 1 c Old Fashioned Oats
• 1 c Creamy Peanut Butter
• 1/2 c Honey
• 1/4-1/2 c Mini Chocolate Chips

Directions

1. Line a baking sheet with parchment paper and set aside.
2. Combine the old fashioned oats, peanut butter, honey and chocolate chips.  I like to add a splash of vanilla and pinch of sea salt too.  Stir until combined.  Use a small cookie scoop or tablespoon and round them into balls.
3. Place pan in the freezer until hard.  Then store  in a zip top bag or covered container for up to 3 months.

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Healthy Popcorn Balls
INGREDIENTS

• 2 T Butter
• 1/4 c Peanut Butter
• 1/4 c Honey
• 4 c Popped Popcorn
• 3 oz Dark Chocolate

Directions

1. Heat the butter, peanut butter, and honey in a small saucepan over medium heat for one or two minutes until all ingredients are combined.  Stir regularly.
2. Combine the popcorn and butter mixture in a large bowl.  Use your hands to make sure the popcorn is fully covered.
3. Use your hands to create 6 evenly sized balls.  Place on a cookie sheet or parchment paper.
4. Melt the dark chocolate in the microwave.  Drizzle the chocolate over the popcorn balls.
5. Refrigerate the popcorn balls for 20 minutes and serve.

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Grilled Broccoli
INGREDIENTS:
• 2 lb. broccoli
• 1/4 c. extra-virgin olive oil
• 2 tbsp. Worcestershire sauce
• 1 tbsp. low-sodium soy sauce
• 3 tbsp. ketchup
• 1 tbsp. honey
• 3 cloves garlic, minced
• 1/2 tsp. kosher salt, plus more for sprinkling •Freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes, plus more for serving
• 1/4 c. freshly grated Parmesan

​DIRECTIONS

1. Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees. 
2. In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
3. Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
4. Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

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Protein Popcorn​
Ingredients

• 1 bag 100 Calorie Microwave Popcorn
• 1/2 T Coconut Oil
• 1 T Peanut Butter
• 1 Scoop Vanilla Protein Powder

​Directions

1. Pop popcorn in microwave.
2. Melt coconut oil and peanut butter together in microwave (30-45 seconds).
3. Place popcorn in a ziplock bag, pour oil/pb mixture over, add protein, and shake until completely coated.  

Makes 2 Servings
Macros per Serving: 185 Calories/15g Protein/ 14g Carbs/ 8g Fat

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Parmesan Roasted Brussel Sprouts

• 1 1/2 pounds Fresh Brussel Sprouts, trimmed and halved
• 2 tbsp Olive Oil
• 1/4 cup Breadcrumbs
• 1/2 cup Shredded Parmesan Cheese
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

​Instructions

1. Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray and set aside.
2. Combine brussels sprout and olive oil in a large ziplock bag and shake to coat.  Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
3. Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels are lightly browned.

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Conscious Coleslaw

• 180 g Roughly Chopped White Cabbage, Red Cabbage and Carrots or Pre-packaged, Chopped Coleslaw or Broccoli Slaw
• 100 g Fat Free Plain Greek Yogurt
• 2 Teaspoons Mustard
• 10 g Mayo
• Dash of Vinegar
• Salt and Pepper to taste

Instructions

1. Place all ingredients in a bowl and mix until well combined.
2. Let coleslaw sit in the fridge for a few hours or overnight to let the vegetables soak up the wet ingredients.

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Low Fat Jalapeno Popper Dip

• 1 Tbsp Extra Virgin Olive Oil
• 10 Jalapeno Peppers, seeded and diced
• 1 Tbsp Minced Garlic
• 16 oz. Fat Free Cream Cheese, softened
• 1/2 cup Shredded Cheddar Cheese

Instructions

1. Heat oil in large skillet.
2. Saute jalapenos in the oil.  Add the garlic during the last 20-30 seconds.  Reduce heat to low.
3. Whisk together cheddar cheese and cream cheese in a large bowl.
4. Add the cheese mixture to the jalapenos and garlic and stir until well incorporated.
5. Serve warm.

Makes 10 servings
Macros per serving: 86 calories/8g carbs/3g fat/6 g protein

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Reese's Peanut Butter Kodiak Cakes Surprise

• 1 1/2 cups Peanut Butter Kodiak Cakes
• 1 scoop Vanilla Protein Powder
• 1 cup Unsweetened Almond Milk
• 1/4 c Light Butter
• 2 Eggs
• 2 cups Lite Cool Whip
• 6 Mini Reese's cups, quartered

Instructions

1. Preheat oven to 350.
2. Mix the dry ingredients in a large bowl before adding the butter, eggs, and milk.  Stir well.
3. Transfer the batter to a pie plate or glass baking dish.
4. Bake at 27-30 minutes or until cooked through in the center.
5. Remove to cool.
6. Once cooled, add the lite cool whip and quartered Reese's.  Divide into 8.

Makes 8 servings
Macros per serving: 211 cals/11g protein/21g carbs/10g fat

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Cauliflower Tots

• 2 cups cauliflower florets
• 1 large egg
• 1/2 cup onion minced
• 1/4 cup bell pepper minced (optional)
• 1/2 cup cheddar cheese shredded
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 minced cilantro or parsley optional
• salt and pepper to taste
• cooking spray or oil

Directions

1. Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside. Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)
2. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
4. Place on the cookie sheet 1/2 inch apart and bake for about 20 minutes, turning halfway through cooking until golden.

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Chocolate Peanut Butter Chocolate Chip Protein Cookies

• 2 scoops (1/2 cup) Chocolate Protein Powder
• 1 egg
• 1/2 cup sugar
• 1 cup creamy peanut butter
• Pinch of salt
• 1/4 cup mini dark chocolate chips

Directions

1. Preheat oven to 350 and line a cookie sheet with parchment paper.
2. Place all ingredients in a medium size bowl and mix together using a wooden spoon.  The consistency should be like typical cookie dough.
3. Using a tablespoon cookie scooper, scoop 3 tablespoons of dough and roll into a ball.  Then, flatten in your palm into a cookie shape.  Place on cookie sheet and repeat.
4. Use a fork to create the classic peanut butter cookie criss cross pattern by lightly placing into cookie dough.  Then, sprinkle with sugar and a pinch of salt.
5. Bake at 350 for 12-15 minutes or until the cookies begin to turn golden brown.  
6. Let cool at least 10 minutes to let the cookies harden. 
7. Store in an airtight container or ziplock bag in the freezer.

Makes 12 cookies
Macros per serving: 221 calories/29g carbs/5g fat/15g protein

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Peanut Butter Rice Crispy Protein Bars

• 2 cups Brown Rice Crispy Cereal
• 1/4 cup Creamy Peanut Butter
• 1/4 cup Honey
• 2 Tbsp Chocolate Protein Powder
• 1 tsp vanilla extract

Directions

1. In a large mixing bowl, stir peanut butter, honey and vanilla together until combined, then add cereal and protein powder and stir again until all rice crispies are coated.
2. Line a baking sheet with parchment paper and pour mixture onto the paper.
3. Press down the mixture with a spoon, then mold the outer edges with the spoon so it makes a giant rectangle.
4. Place in the refrigerator for 30 minutes to harden.
5. Once the mixture has hardened, remove from refrigerator and slice into 8 slices.
6. Store in refrigerator.

Makes 8 servings
Macros per serving:  96 cals/20g carbs/4g fat/3g protein

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