Healthy snacking is the most important but the most difficult task to do. This is because maximum people can easily manage their hunger and appetite during the three main meals of the day but the problem comes during the evening when your hunger pangs takes a toll and you end up hogging a bowl of maggi or fried pakodas. Therefore, we have got 5 healthy snack options which you must replace with your unhealthy snacking habits!
1. Green gram sprouts
- Green gram – ½ cup Hot water – as required Diced paneer – ½ cup Coriander leaves – 2 tbsp. Green chillies – to taste Chopped onion – ¼ cup Chopped tomato – ¼ cup Salt – to taste Chaat masala – 1 tsp Roasted cumin seeds – ½ tsp Lemon juice – to taste
- Take a lot of hot water in a bowl and clean the green gram. Rinse the water and soak the grams in warm water which has been boiled. Let it soak for about 8-10 hours. Drain the water and collect the grams in a clean cotton or muslin cloth and make a tight knot. Keep them in a container covering it partially. Keep in a warm and dark place and leave undisturbed until they sprout. Refrigerate and use up to days. Mix all other ingredients with sprouts, mix well. Serve with curd or chutney.
2. Vegetable barley soup
- Barley – 3 tbsp. Barley flour – 1 ½ tbsp. Water – 2 cups Carrot (chopped) – 1 Green peas – ¼ cup Palak – ½ cup Chopped vegetables (cauliflower, potatoes, sweet potato, beetroot, pumpkin) – 2 cups Pepper – as required Salt – to taste Lemon juice – as required Fenugreek leaves powder – ¼ tbsp. Dry ginger powder – ½ tsp. Carom seeds – ½ tsp Garam masala – ½ tbsp.Fresh mint leaves – a few
- First wash and soak barley for 4 hours. Drain and discard the water. Cook in pressure cooker with 2 cups of water till 6-8 whistles. Then add the chopped vegetables and mix with barley flour in some water to remove the lumps and pour into the pressure cooker. Cook until the vegetables are properly cooked. Add water as required. Then add salt and rest of the seasonings. Cook for 2 minutes. Serve hot.
3. Pumpkin pie energy bites
- Pure pumpkin puree – 250g Natural roasted almond butter – 130g Vanilla extract – 2 tsp. Ground cinnamon – 2 tsp. Dalt – ¼ tp. Quinoa flakes – 100g Quick cooking oats – 60g
- Take a mixer, add pumpkin puree, almond butter, vanilla extract, cinnamon and salt. Blend on low speed. Also add quinoa flakes and oats while mixing. Transfer the mixture into a bowl, cover and refrigerate. Take a cookie sheet and line it with parchment paper. Scoop out some mixture using a spoon or your fingers to make a small ball. Repeat with entire mixture. Serve immediately or refrigerate for later.
4. Baked sweet potato chips
- Sweet potato – 680g Olive oil – 1/3 cup Sea salt – to taste
- Preheat the oven to 400-degree F. Line baking sheets with parchment paper and keep aside. Cut the sweet potato into paper-thin round slices. Take a large bowl and pile all the slices in it. Pour olive oil over the top of the chips and gently toss to coat every piece with it. Lay the sweet potato rounds on the baking sheets in single layer. Sprinkle salt on the chips lightly and bake them for 20-25 minutes until they’re crisp and golden at the edges. Remove from the oven and let cool on the baking sheet itself. Transfer the chips to a bowl and serve.
5. Chocolate vegan brownies
- Milk – 1 cup + 2 tbsp. Oil – ½ cup + 3 tbsp. Vanilla extract – 1 tbsp. All-purpose flour – 1 cup Unsweetened cocoa powder – 1 cup Salt – ¼ tsp + 1/8 tsp Baking powder – ½ tsp Brown sugar – ½ cup Unrefined sugar – 1/3 cup Corn starch – 2 tbsp. Mini- chocolate chips – 2/3 cup
- Take a container and combine milk, oil and vanilla extract and set aside. Preheat the oven to 165 degree Celsius. Grease a 9×13 pan and set it aside. Take another container and mix flour, cocoa powder, salt, baking powder, brown sugar, unrefined sugar, corn starch and chocolate chips. Add the milk mixture to the dry mixture and stir effectively to combine. Pour the mix into the prepared pan smoothly. Bake for 15-18 minutes. Let them cool down for a few minutes and refrigerate.
For the frosting: Take ½ cup cocoa powder, 2 tbsp. maple syrup or agave nectar and ½ cup coconut oil. Stir the ingredients together to form a thin paste. Spread a layer over the brownies and refrigerate for 20 minutes to settle.