AMAZING HEALTHY STUDY SNACKS. Tried and tested by the ASA!
Try these quick and easy POWER SNACKS for studying
1. Banana Dog Bites
A darling energy-boosting carbohydrate
Wrapped in wheat tortillas and peanut butter. You can use any nut butters that take your fancy and they are just plain scrummy. Spread the peanut butter on the tortilla, place the banana inside, roll then slice. Voila!
2. Jam Jar Hummus and Veggies
A mess-free way to transport your high-protein hummus and veggies in one container.
To make 4 servings, get 4 jars (peanut butter jars work well!) Puree first seven ingredients in food processor then transfer to jars and finish with veggies.
- 1 can chickpeas, rinsed and drained
- 1 clove garlic
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/4 teaspoon chili powder
- 12 carrot sticks
- 12 celery sticks
- 12 cherry tomatoes
3. Apple Sandwiches with Almond Butter and Granola
You’re already carrying a backpack full of heavy books — the last thing you need is a load of bulky snacks. These sandwiches, already compact and ready to go, solve the problem.
1 apple cored and sliced into rings
Generously spread almond butter on one apple slice. Sprinkle granola over almond butter and top with another apple slice. Repeat using remaining apple slices and almond butter.
4. Frozen Yogurt-Covered Blueberries
Bite-size frozen pre-packaged snacks with real fruit! Just coat fresh blueberries with yogurt and freeze.
1 Container of fresh blueberries (or other berries, or even banana slices)
1 Container non-fat blueberry Greek yogurt.
NOTE: Honey, vanilla or strawberry also work really well!
Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is nicely coated with yogurt. Place on baking sheet. Continue this until all blueberries are coated.
Place baking sheet into freezer, and let freeze for at least an hour.
After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziplock baggie and stored in the freezer. Take out what you need for snack time and enjoy!
5. Roasted Chickpeas
Roast them in the oven for 45–60 minutes — just enough time to get through a chapter of notes — then select your seasoning, eat, and charge up for the next chapter.
- 2 cans chickpeas
- 2 tablespoons olive oil
- seasonings of your choice (see below for suggestions)
Preheat oven to 190 degrees Celsius
Drain and rinse beans and let them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with baking paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking).
Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up to 4 days.
Seasoning Suggestions (add more or less if you like, these are just guidelines)
Sesame Soy- 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1 tablespoon sesame seeds
Honey Cinnamon- 1 teaspoon cinnamon, a pinch nutmeg, 1/4 teaspoon sea salt, 2 tablespoons honey (you can throw these back in the oven for 10-15 minutes to carmelize if you like)
Garlic Parmesan- 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder or 2 cloves fresh minced garlic, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt
Smoky Spice Blend- 1/2 teaspoon ancho chile powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt, pinch cayenne (optional)
6. Chocolate Avocado Pudding
Good chocolate? Boosts energy levels. Tricking yourself into eating healthy chocolate pudding? Boosts endorphins levels.
- 4 ripe avocados
- 1/4 cup light coconut milk
- 4 tablespoons unsweetened dark cocoa powder
- 3 tablespoons honey
- 50 grams (2 ounces) of dark chocolate (72% or higher), melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.
NOTE: This can be kept in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, we'd suggest cutting the recipe in half.
7. Blueberry Yogurt Parfait with Granola
This is quick and easy, satisfying and tastes darn good. Exactly what you need this time of year.
Place the frozen blueberries in a microwave-safe bowl and heat on the defrost mode (about power 3) until the blueberries are soft and have released some juice, about 3 minutes. In a small glass or bowl, scoop some of the blueberries and juices into the bottom.
Layer with the Greek yogurt, granola, agave nectar (or runny honey), and more blueberries.
Serve. Stir together before eating, if you wish.
8. Peanut Butter Honey Yogurt Dip with Apples
Apples and Greek yogurt fortified with peanut butter is a power couple snack. AND you should use the apple slicer you bought but are always too lazy to pull out — because right now you need a reason to procrastinate. This healthy three ingredient dip only takes five minutes to make and is always a hit!
- 1 (approx. 170 grams) container plain Greek yogurt
- 3 tablespoons creamy peanut butter
- 3 teaspoons honey
In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.
9. Multigrain Flatbread Cracker Snacks
Lightly spread goat cheese on a flatbread cracker and top with almonds, dates, and a drizzle of honey. Or sprinkle feta cheese over tomato slices. Or…you have seven more options. These nutritious treats on crackers are going to annihilate your midday junk food cravings and show NO REMORSE.
Apples and Honey with Nut Butter
Smear peanut, almond, cashew - whatever butter you are into - onto your crisp bread At snack time, thinly slice your apple, and drizzle with honey and cinnamon. You can substitute the apple for a banana to mix things up.
Avocado and Mozzarella
Slice mozzarella, slice your avocado. Top the crisp bread with the mozzarella, add your sliced avocado, drizzle with olive oil, and season with salt and pepper.
Hummus, Carrot and Cucumber
Before uni, use a vegetable peeler to make long strands with your carrot and cucumber and pack in a plastic baggie or container. Pack your crispbread and a container of hummus. When ready, spread your hummus on the crispbread and lay down those carrots and cukes.
Egg White Salad
This is a good one to plan the night before. Hard-boil 2 eggs (place in a small pan, cover with cold water, and bring to a boil. Turn off heat, cover with a lid, and let stand for 12 minutes. Drain the water, then place eggs in a bowl of ice water to cool.) Peel the eggs and then, using the whites only, chop them up and put into a small bowl. Add 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon chopped fresh dill, and a pinch of salt and freshly ground pepper. Stir to combine.
Load the egg white salad into a container and pack your crispbread separately. Spoon over crispbread at lunchtime.
Be aware that the smell of eggs may bum out other students. Tell them to Deal.
Dates and Goat Cheese
Cut up some goat cheese and place into a container. Throw in some chopped dates and sliced almonds, separated from the cheese by a plastic baggy. Pack your crispbread to go. Ready to eat? Smear the goat cheese on to your crisp bread, top with dates and almonds, and drizzle with honey from your stash.
Pineapple and Chippotle (smoked chili)
At home, slice your pineapple (or you can use canned slices in juice), and scoop out ¼ cup cottage cheese. Place both in a container and sprinkle with a pinch of chipotle powder. Pack up your crispbread separately. Don’t assemble this one until you are ready to eat or you’ll have a sad, wet cracker.
Strawberry and Spice
At home, slice up some fresh strawberries and place in a plastic container. Spread a tablespoon of cream cheese on your crisp bread and sprinkle with nutmeg, cinnamon, or vanilla salt. Wrap it in plastic wrap and pack in the container. When the time is right, layer the strawberries over the crispbread.