#snackonthego

[allhealthnofreak-blog]

Smoothie made with a good balance of carbohydrates, good fats and protein to keep me full all morning ❤ It's important to make sure all smoothies used for meals or snacks contain these macronutrients, otherwise they may not keep us full and keep up our energy levels! . Tablespoon Avocado . 1/4 banana . Teaspoon nut butter . 1/4 cup oats . Big handful of spinach . Handful frozen berries . Cinnamon and Stevia to taste . Coconut milk (u could use any) Tastes like a strawberry milkshake and the frozen berries means it cold and refreshing ❤❤❤ perfect summer breakfast. #stawberrysmoothie #berries #smoothie #breakfast #balanced #noaddedsugar #quickbreakfast #nutbutter #weightloss #lactosefree #cleaneating #clean #fitnessfood #goodfood #snackideas #snackonthego #paleo #fresh #glutenfree #summerfood #healthyfood #health #nutrition

[homebrewlesbian]

Lemon and Orange Vitality Cookies are bursting with citrus flavor, making them the ideal treat to brighten up your day. A zesty and refreshing cookie experience is created by combining lemon and orange zest with a hint of fresh juices. These cookies are sure to lift your spirits and leave you feeling energized, whether you enjoy them with a cup of tea or as a snack on the go!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons lemon zest. 2 tablespoons orange zest. 1 tablespoon lemon juice. 1 tablespoon orange juice. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup poppy seeds optional, for added texture. Powdered sugar, for dusting optional.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put in the egg, orange zest, lemon zest, orange juice, and lemon juice. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. If you're using poppy seeds, mix them into the dough slowly until they're spread out evenly. Put the dough in the fridge for at least an hour to make it firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Remove the cold dough from the fridge and shape it into little balls. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. With the back of a spoon or your fingers, make each ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Powdered sugar can be sprinkled on the cookies after they have cooled down if you want to. Have fun with your tasty Lemon and Orange Vitality Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Rosewood Fitness

[latrish]

These PBandJ Baked Breakfast Bars are a delicious twist on the classic peanut butter and jelly combination. Perfect for a quick and nutritious breakfast or snack on the go!

Ingredients: 1 cup creamy peanut butter. 1/2 cup honey. 1 large egg. 1 teaspoon vanilla extract. 1 cup old-fashioned oats. 1/2 teaspoon baking soda. 1/4 cup whole wheat flour. 1/2 cup raspberry jam or jelly.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Mix peanut butter, honey, egg, and vanilla extract in a large bowl until the mixture is smooth. To the peanut butter mix, add the oats, baking soda, and whole wheat flour. Mix everything together well. Spread out half of the mixture in the bottom of the baking pan that has been prepared. Put raspberry jam on top of the mixture that you pressed into the pan. Break up the rest of the peanut butter mixture and sprinkle it on top of the jam. After the oven is hot, bake for 20 to 25 minutes, or until the top is just beginning to turn golden. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

accueil periscolaire

[jemherondale]

Lemon and Orange Vitality Cookies are bursting with citrus flavor, making them the ideal treat to brighten up your day. A zesty and refreshing cookie experience is created by combining lemon and orange zest with a hint of fresh juices. These cookies are sure to lift your spirits and leave you feeling energized, whether you enjoy them with a cup of tea or as a snack on the go!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons lemon zest. 2 tablespoons orange zest. 1 tablespoon lemon juice. 1 tablespoon orange juice. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup poppy seeds optional, for added texture. Powdered sugar, for dusting optional.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put in the egg, orange zest, lemon zest, orange juice, and lemon juice. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. If you're using poppy seeds, mix them into the dough slowly until they're spread out evenly. Put the dough in the fridge for at least an hour to make it firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Remove the cold dough from the fridge and shape it into little balls. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. With the back of a spoon or your fingers, make each ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Powdered sugar can be sprinkled on the cookies after they have cooled down if you want to. Have fun with your tasty Lemon and Orange Vitality Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Rosewood Fitness

[kim-tram]

Lemon and Orange Vitality Cookies are bursting with citrus flavor, making them the ideal treat to brighten up your day. A zesty and refreshing cookie experience is created by combining lemon and orange zest with a hint of fresh juices. These cookies are sure to lift your spirits and leave you feeling energized, whether you enjoy them with a cup of tea or as a snack on the go!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons lemon zest. 2 tablespoons orange zest. 1 tablespoon lemon juice. 1 tablespoon orange juice. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup poppy seeds optional, for added texture. Powdered sugar, for dusting optional.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put in the egg, orange zest, lemon zest, orange juice, and lemon juice. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. If you're using poppy seeds, mix them into the dough slowly until they're spread out evenly. Put the dough in the fridge for at least an hour to make it firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Remove the cold dough from the fridge and shape it into little balls. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. With the back of a spoon or your fingers, make each ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Powdered sugar can be sprinkled on the cookies after they have cooled down if you want to. Have fun with your tasty Lemon and Orange Vitality Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Rosewood Fitness

[emichenart]

These Flourless Oatmeal Blueberry Muffins are a nutritious and delicious treat for toddlers. They are made without flour and contain wholesome ingredients like oats, bananas, and Greek yogurt. Perfect for a snack or breakfast on the go!

Ingredients: 2 ripe bananas. 2 cups rolled oats. 1/2 cup Greek yogurt. 1/4 cup honey. 1/2 cup blueberries. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp vanilla extract. 1/4 tsp salt. 1 egg.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the rolled oats, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt in a blender or food processor and blend or process them together. Mix until it's smooth. When you add the egg, blend it in again until it's all mixed together. Use a spatula to carefully mix the blueberries into the batter. Fill up the muffin tin cups with the muffin batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Your oatmeal blueberry muffins without flour are a healthy snack for toddlers.

Prep Time: 10 minutes

Cook Time: 25 minutes

Kabat Scarlett

[coldworldhardcore]

These Juicer Pulp Mini Muffins are a great way to use up leftover juicer pulp while creating a tasty and healthy treat. Packed with fiber and natural sweetness from fruits and veggies, these muffins are perfect for a quick snack or breakfast on the go.

Ingredients: 2 cups juicer pulp carrot, apple, and beet. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup raisins or chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with paper liners. In a large bowl, combine the juicer pulp, flour, oats, maple syrup, almond milk, coconut oil, baking powder, baking soda, cinnamon, ginger, and salt. Mix well until fully combined. If using, fold in raisins or chopped nuts. Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious and nutritious muffins as a snack or breakfast option!

Prep Time: 15 minutes

Cook Time: 15 minutes

susispace homestay

[tess-o-art]

These Coconut Berry Muffins are moist, tender, and bursting with juicy berries. The combination of coconut milk and shredded coconut gives them a delightful tropical flavor, while the mixed berries add a sweet and tangy taste. Perfect for a quick breakfast or a snack on the go!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup shredded coconut. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup coconut milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup mixed berries e.g., raspberries, blueberries. 1 tbsp lemon zest.

Instructions: Warm the oven up to 375F 190C and put paper liners in a muffin tin. Sugar, baking powder, baking soda, salt, and shredded coconut should all be mixed together in a large bowl. When you add the melted coconut oil, vanilla extract, and coconut milk, mix them together. Don't mix any further than that. Add the mixed berries and lemon zest slowly to the batter. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. If you take muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes

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