Nutrient-Rich Snack Swaps

Swap For: Scooping nut butter from the jar or simply snacking on almonds. These protein-rich bites are sure to satisfy any craving in a protein-rich way.

DIRECTIONS:

1. Line a baking sheet with parchment paper.
2. Soak dates in water for 20 minutes.
3. Remove dates from water and blend with almonds, vanilla protein, strawberries and flax meal until puree consistency is reached. Add water if needed.
4. Make 1 inch balls and roll them in coconut to coat.
5. Store in the fridge for 5-7 days.

Swap For: Traditional store-bought brownies. These protein and fiber packed brownies will make you feel full in a delicious way. And you won’t even know they’re made with black beans! Plus, we’re using alternatives to conventional white flour and sugar to make these a bit more nutrient dense.

DIRECTIONS:

1. Preheat the oven to 375°.
2. Line a 9’x9” brownie pan with parchment paper & lightly spray the paper with olive oil.
3. Puree the black beans in a food processor fitted with a steel blade until smooth.
4. Add the coconut oil, almond butter, eggs, and vanilla and pulse a few times. Then, add the coconut sugar, cocoa and coconut flour and mix well.
5. Fold in baking powder and blend just until mixed.
6. Gently stir in the remaining cup of chocolate chips.
7. Pour it all into the prepared pan and, if you’re feeling nutty, top with hazelnuts or walnuts.
8. Bake for about 25 minutes. Serve warm.
9. Can be stored in air-tight container for up to one week

Swap For: Potato Chips

DIRECTIONS:

1. Preheat oven to 350˚
2. Blend cashews, bell pepper, lemon juice, nutritional yeast and salt together.
3. Place dry kale on lined baking sheet and rub mixture on it
4. Cook for 15-20 minutes.

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