When I think about protein snacks I often think of either an intense sugar taste, or an extremely dry and bland texture. There are some good options on the market such as Tone It Up, Primal Kitchen Collagen Bars, and Bullet Proof, which I typically keep on hand. However, there are several protein bars and snacks that are full of unnecessary and unhealthy ingredients that can end up spiking your blood sugar levels, which leave you hungry shortly after consuming.
Recently I decided to try to make my own protein cookies, which can serve as a midday or morning snack in addition to a healthy breakfast option. To be honest, I also really needed to use the bananas on my table. My kids are not banana bread fans, so I have to get crafty.
These cookies are super simple to make. For the protein powder I use Tone It Up, Ancient Nutrition, or Primal Kitchen Collagen Fuel. Again, look on the label to see what you are consuming. Try to avoid a protein that has a long list of ingredients and high sugar content. If your batter ends up being too think then add in a little coconut milk to your preference. Combine all of the ingredients and bake for 6-8 minutes until the tops crack. I like all things soft baked, so I lean towards the 6 minute mark. Enjoy!
Using a fork or a standard mixer, combine all of the dry ingredients
Add in the maple syrup, melted coconut oil, banana, and vanilla extract. Mix until well combined.
Using an ice cream scooper or a generous tablespoon, scoop out 12 cookies onto a nonstick baking sheet. Roll the cookies into a ball and flatten slightly with the palm of your hand.
Bake for 6-8 minutes, until the tops slightly crack. Allow the cookies to cool for 2 minutes before serving, or store them in your refrigerator in an airtight container up to 1-2 weeks for optimal freshness. Enjoy!
Where are all of my Buffalo Chicken Dip lovers at? I absolutely love a classic Buffalo Chicken Dip, and so I wanted to create a healthier version that is free from dairy. This dip is dairy and gluten free, and it is Whole 30, Keto, and Paleo compliant. Serve this up with some veggies, crackers, or chips for a crowd pleasing appetizer for your next dinner party!
I absolutely adore all of Primal Kitchen’s products. All of their products are simple and clean. Most of them are Whole 30, Paleo, dairy, and gluten free. They have a high quality standard for each and every product they put out. They have a variety of sauces, salad dressings, oils, pasta sauces, collagen, and protein available at most stores such as Target and Whole Foods. I recommend them for anyone wanting to make healthier swaps within their pantry for worry free additions to any meal.
I recently posted the recipe for my Cauliflower Dip, which is a fun twist to the traditional hummus found at the grocery store. Recently, I served the dip at a small dinner party, and no one had any idea there was even cauliflower in it. People repeatedly complimented me on my homemade hummus. My husband immediately suggested I modify the recipe to create a buffalo chicken dip, and I could not have agreed more. Enter, my Buffalo Chicken & Cauliflower Dip.
This recipe is simple to make, and involves no more than 20 minutes. The most time consuming part is cooking the chicken, and roasting the cauliflower. This recipe is Whole 30 compliant, Keto and Paleo friendly, and it is gluten and dairy free. I hope you enjoy this recipe as much as we do. This will make an excellent appetizer for a dinner party or cookout. You can serve it warm or cold. I recommend drizzling extra buffalo sauce and ranch dressing on top for a little extra flavor (depending on how much spice you can like). Enjoy!
4 tbspbuffalo sauce (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
1/4cupraw, unsalted cashews
2 tbspranch dressing (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
2 tbspbuffalo sauce
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
Add the cauliflower, whole garlic cloves (with the peel still on), avocado oil and a dash of sea salt to the baking sheet and toss until well combined
Roast the cauliflower for 18 minutes
Instant Pot Chicken
Cut the chicken breasts into thirds, and add it to the pot with the chicken broth
Turn the Instant Pot to pressure cook (high) for 15 minutes then release after 4 minutes on low
Use only 1 cup of the cooked chicken, and pulse it 10x in a food processer until shredded. Then add it to a separate mixing bowl.
Transfer the roasted cauliflower to the empty food processor, and squeeze the garlic cloves from the peels on top
Add the cashews, salt, buffalo sauce, and dill
Process the ingredients until smooth, and then transfer to the mixing bowl with the chicken and stir until evenly combined.
Garnish with additional buffalo sauce, ranch dressing, and dill.
*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces *Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time
Dig into these Pistachio & Vanilla Protein Bites for a nutrient dense snack that will keep you fueled for the day ahead. Keep these in the fridge for a healthy alternative to conventional protein bars when you need a little pick me up. These are gluten free and paleo friendly.
Pistachios are a nutrient dense nut that is an excellent source of fiber, protein and fat. Whenever I buy nuts I always opt for a raw and unsalted kind. If you look at the labels you may be surprised to see that there can sometimes be added salt, oils, and sugars inside common brands found at the grocery store. Being a mindful consumer is the best thing you can be when browsing the isles these days.
Nuts generally have a creamy texture, so it was a no brainer to mix them with a nice vanilla protein powder for an extra punch of fuel. For this recipe I used Primal Kitchen’s Vanilla Coconut Collagen Fuel. I typically always have that protein in my pantry, because it has a nice and light vanilla flavor that isn’t overbearing. For the honey you want to use a raw kind, because it goes through less processing than regular honey. Regular honey looses most of its nutrients when it is processed, and often contains additives.
I pack these for my husband for long work days, or I will make them to keep in the fridge for a grab and go snack before school picks up and after school commitments. These are nutrient dense with a nice blend of protein and healthy fats to balance your blood sugar levels to prevent a spike and burn effect. These are gluten free and paleo friendly.
Are you looking for a healthy dessert or snack that packs in the nutrients and satisfies your sweet tooth? Then you will love these Carrot Cake Bites. These are simple to make and have a simple list of clean ingredients that are paleo friendly and gluten free.
Spring time is calling, and so is everything carrot cake. These energy bites are fabulous to make for a dessert or snack. I’ll keep these in the fridge for a bridge snack between meals or enjoy one after dinner. My husband will pack these energy bites in his lunch in exchange for a protein bar.
I love how easy these are to make. Just pop everything into the food processor, pulse, roll into bites, roll into shredded coconut, and you are good to go. The whole process takes no longer than 10 minutes. These will stay good in the fridge for up to 2 weeks in an airtight container.
I am loving the feels of raspberry and lemon in this Bites recipe. This is the perfect blend of citrus from the lemon and the subtle sweetness from the raspberry jam inside. This recipe is light and delicious for a snack or a healthy dessert to bring to a brunch or dinner party. They are gluten, dairy and grain free.
I have been loving all things lemon as the Spring season is upon us. The sun is shining brighter, and nature is in bloom. I am enjoying seeing nature turn greener by the day over here in the North East. Naturally, this beautiful weather is inspiring me to create more and more recipes.
These Bites take minimal time and effort, but taste like a million dollars. The ingredients you need are almond flour, coconut flour, poppyseeds, salt, maple syrup, lemon, coconut oil, and raspberry jam. The raspberry jam I used was Santa Cruz organic seedless red raspberry fruit spread, which I found at Whole Foods. The directions are below. These stay good in the fridge for up to 1 week in an airtight container, or you could freeze them for up to 3 months. I hope you enjoy these. Leave a comment below if you make them and want to share!
Raspberry Lemon Poppyseed Bites Makes 16
1 1/2 cup almond flour
3 tbsp coconut flour
2 tsp poppyseeds
1/4 tsp salt
1/4 cup maple syrup
1 lemon, zested
1/3 cup coconut oil, room temperature softened (not melted)
3 tbsp lemon juice
About 1/4 c of Raspberry Jam (I used Santa Cruz organic seedless raspberry fruit spread)
Combine the almond and coconut flour, salt and poppyseeds in a bowl
Combine the maple syrup, lemon zest, coconut oil, and lemon with a fork to cream the coconut oil into the mixture. You don’t want clumps of the oil.
Add the flour mixture into the wet ingredients and mix until well combined
Place the dough mixture and your jam of choice into the fridge for 10 minutes until the dough is firm
I used a medium sized cookie scooper to get spoonfuls of the dough, but you can just take a standard spoonful as well
Roll the scoop of dough into a ball and then gently flatten
Place 1/4-1/2 tsp of raspberry jam into the center of the dough
Gently fold the dough around the jam and roll back into a ball
Repeat this process until the dough is gone. You should get about 16 Bites from this recipe
Optional: you can roll these into shredded unsweetened coconut for some texture if desired
Store in an airtight container in the fridge for 1 week, or you can freeze for 3 months and take them out as needed.
If you are looking for a midday snack with some protein and chocolate flavored goodness then look no further than these delicious Salted Chocolate Pecan Protein Bites. These are gluten free and dairy free.
I make these bites for my husband and me for a midday pick me up or a post workout snack. They are packed with protein and healthy fats to keep us energized, so we can keep up with our daily demands of work and parenting. I will pack these when we are going on a hike, or in our lunches if we need a bridge snack between meals.
These keep nicely in the fridge for 1 week. The dough consistency will vary depending on the size of the protein scoop you use. So, if the dough seems a bite dry you can slowly add 1 tsp at a time of unsweetened almond milk to reach your desired consistency. For this recipe I used Tone It Up chocolate protein for your reference. You can find the link for the protein on my Shop page.
I used Hu Chocolate Chunks, and then I chopped them up into smaller pieces. The pecans I also chopped a bit smaller as well, but they add a good texture so you don’t want to overdo it with the chopping. For the almond butter, pick a brand that does not have added sugars or unnecessary ingredients. I used the organic Whole Foods brand, which the only ingredient is almonds. The other ingredients needed are gluten free oats, maple syrup, salt and vanilla extract. The directions are below. Enjoy my friends!
Salted Chocolate Pecan Protein Bites Makes 16
1 cup gluten free oats
1 cup almond butter
1/2 cup maple syrup
2 scoops chocolate protein powder (I used Tone It Up brand)
1/4 cup chocolate chunks (I used Hu brand)
1/4 cup chopped pecans
1/2 tsp sea salt
1/2 tsp vanilla extract
Combine all the ingredients into a mixing bowl, and mix until it is well combined.
Use a cookie scooper or a spoon to scoop out spoonfuls and roll into balls
Note: if the mixture is too dry due to the size of your protein scoops then you can add tsps at a time of unsweetened almond milk until it is smooth enough to work into balls
Store these Bites in an airtight container in the fridge for up to 1 week
I love adding collagen into anything I can. The benefits of collagen are just too good to resist. These Birthday Cake Collagen Bites are the perfect snack on the go or as a sweet treat when you need a pick me up. These are dairy free, gluten-free, palo and Keto friendly.
I thoroughly enjoy an easy recipe that I can keep stocked in my house for a grab and go type of deal. Weekday mornings and afternoons are pretty busy over here, and sometimes I just don’t have the time to sit and prepare the perfectly pictured Pinterest worthy snack. Enter, Birthday Cake Collagen Bites.
Like my other bite recipes, you toss everything into one bowl and mix thoroughly. I save combining the sprinkles until the end and gently fold them in. Then scoop out spoonfuls to form into about 9 bites. I store them in an airtight container in my fridge for up to 1 week, but between my husband and I they don’t make it past Wednesday or Thursday.
I typically use unflavored collagen by Primal Kitchen, because it just makes adding it into my coffee, tea, or baked goods much easier. For this recipe I used Primal Kitchen Vanilla Coconut Collagen Fuel. Vital Proteins and Ancient Nutrition are other clean and trusted brands for collagen products. I have seen such an improvement in my skin and nails since using collagen, and I have been a loyal fan for about 2 years now. I hope you enjoy these as much as we do!
Birthday Cake Collagen Bits Makes 9 Bites
1/2 cup cashew butter
1/2 cup almond flour
3 tbsp coconut flour
1 scoop of collagen (I recommend Primal Kitchen Vanilla Coconut Collagen Fuel)
1 tsp pure vanilla extract
1/4 tsp salt
2 tsp of nut milk of your choice ( you may add more if you prefer a creamier bite)
Sprinkles to your preference
Toss everything into a mixing bowl (except for the sprinkles) and mix until well combined
Fold in the sprinkles (I used a generous tablespoon worth)
Scoop out generous spoonfuls and roll into about 9 bites
Store in an airtight container for up to 1 week in the fridge
Berries and lemon are the perfect combination in my book (other than peanut butter and chocolate of course). This recipe offers a nice blend of sweetness from the berries and citrus from the lemons, in addition to a nice crunchy texture from the freeze dried fruit. What’s even better is that blueberries provide some antioxidants, and lemons offer a good dose of vitamin C. These Blueberry Lemon Bites are gluten-free, dairy-free, and Paleo friendly.
This is another variation of my Key Lime Pie Bites and Lemon Bites, which are all refreshing and clean for a worry free grab and go snack. My husband will enjoy these for his breakfast as a swap for his typical bowl of cereal. I can promise you that my food processor never saw the light of day until this past holiday season. I would say it sat unused for a solid 7 years, but now it is routinely out and cranking out the goods these days.
I am not a huge snacker during the week, but during the weekends when I am home and more likely to indulge I want to make sure I have clean options that are guilt free yet satisfying. This recipe is another toss everything in, fold in the blueberries and roll them out into balls for a hassle free recipe.
I don’t know what it is, but I always count myself successful when I seem to streamline a recipe. I work full time during the week and often times on the weekends, so I keep certain recipes on rotation to simplify my life, you know what I mean? I have come to realize not everything needs to be a Pinterest perfect dish, but this simple snack will be sure to satisfy and impress. I hope you enjoy it!
Blueberry Lemon Bites Makes 8 Bites
8 pitted dates
1 cup of raw unsalted cashews
1 lemon juiced
Lemon zest from 1 lemon
1 tbsp of unsweetened shredded coconut
1/3 cup of unsweetened freeze dried blueberries
Add dates, lemon zest, squeezed lemon juice, cashews, and coconut into a food processor and turn it on until a ball of dough forms
Fold in the blueberries
Scoop out generous spoonfuls of the mixture and form into 8 balls
Optional: roll the bites into any leftover shredded coconut
These Key Lime Pie Bites are Paleo, Whole 30, and gluten free. The recipe is super simple with clean ingredients you don’t have to feel guilty about eating yourself or sharing (if you can) with your family!
I love making all of the “bites” recipes from my page mostly because they are a cleaner version of snack bars I find in the grocery stores. Traditional protein bars or breakfast bars found in the stores have extra fillers, unnecessary sugars, and not to mention artificial sweeteners. The ingredient list for these is short and all of them can be found in nature! The best part? You can make these in 5 minutes or less and avoid consuming an otherwise highly processed snack.
There is no baking necessary to make these. Simply pull out your food processor with the S-blade, toss all of the ingredients inside (except the pistachios), and turn it on until a ball of dough is formed. Then, pop the top off and fold in the chopped pistachios. Once everything is nicely combined all you need to do is take a spoonful of the dough and roll them into snack sized balls. For some extra flare you can roll them in more unsweetened shredded coconut.
As far as storage goes, I will put them into the fridge for up to 1 week. I will be honest they do not last that long in my house between my sons and husband. Sometimes I will double the batch, and put the second one in the freezer in an air tight container with parchment paper separating the layers for up to 3 months.
Key Lime Pie Bites Makes 10
1 cup of raw cashews (not salted, roasted is okay)
7 medjool dates (pitted)
3 small limes juiced
Lime zest from 1 lime
1 tablespoon of unsweetened shredded coconut
1 tsp. of pure vanilla extract
1/2 tsp. of sea salt
1/4 cup pistachios (chopped)
Add the cashews, dates, lime juice, lime zest, coconut, vanilla, and salt into the food processor with the s-blade
Press the “on” button and let them go until a ball of dough forms
Remove the blade and fold in the chopped pistachios
Use a spoon and scoop out generous spoonfuls of the dough and roll them into about 10 bites (more or less depending on how big you make the balls, or how much you eat while you make it!)
Optional: roll the bites into extra shredded coconut for a nice coating if you wish
Store them in a single layer, or use parchment paper to separate the layers, and put them into the fridge for up to 1 week. You may also put them in the freezer for up to 3 months.