It seems like everyone is always rushing around in a big hurry these days. That usually leads to us putting off important things -- like eating! Being girl bosses, we’re constantly on the go and live by easy to grab snacks to keep us rolling through those busy seasons. So today we’re sharing some of our absolute favorites for you to add to your list to try, too!
via Rachel Shultz
1/4 cup peanut butter
1/4 cup almonds, sliced
1/4 cup walnuts, chopped
1/4 cup shredded coconut
1/4 cup chocolate chips
Slice apple into thin rings and remove core.
Spread peanut butter over one side of ring.
Top with almonds, walnuts, coconut, and chocolate chips.
Frozen Banana Bites
via No Biggie
1/2 bag Good Life Chocolate Chips
Slice up a few bananas.
Spread a little almond butter on half of the small banana slices.
Sandwich the slices with another small banana slice on top in similar size.
Flash freeze the little banana bites for 15 to 20 minutes.
While the banana bites are in the freezer, melt the Good Life chocolate chips in the microwave in a glass bowl for a minute or two, stir the chocolate until smooth.
Now you are ready to dip. Using a small pair of tongs, dip each little banana bite into the warm melted chocolate. The tongs help to grip the bananas, as they tend to be slippery. Place the banana bites on a half pan on top of a piece of parchment paper (for easy cleanup),
Freeze the banana bites for 30 minutes or until the chocolate has solidified.
Once frozen move to a plastic air tight container and keep in the freezer.
Roasted Garlic and Herb Parmesan Chickpeas
via My Fussy Eater
1 can cooked chickpeas (240g drained weight)
1.5 tbsp olive oil
1 tsp garlic, crushed
1/2 tsp dried oregano
2 tbsp Parmesan, grated
salt and pepper to taste
Preheat the oven to 400F and line a baking tray with baking parchment.
Drain the water from the chickpeas and place them between several layers of kitchen paper. Leave for 15 minutes, allowing as much moisture as possible to transfer onto the paper.
Mix the oil, garlic and oregano together in a bowl. Add the Parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.
Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.
Allow the chickpeas to fully cool before removing from the tray. This will help to keep them crunchy and stop them going chewy. Store in an air-tight jar for 2-3 days.