31 Best Beach Snacks to Pack This Summer

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Slow Cooker Parmesan Ranch Snack Mix

Slow Cooker Parmesan Ranch Snack Mix Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’22’, ’22 servings’]

Slow cooker parmesan ranch snack mix is the ultimate feel-good food! Pretzels and crackers coated in delicious ranch and parmesan flavoring. You NEED this at your next social gathering!

Ingredients

• 2 cups mini preztels
• 2 cups Cheez-Its
• 2 cups corn Chex cereal (rice Chex works well too)
• 2 cups oyster crackers
• ½ cup butter (melted)
• 2 tbsp Worcestershire sauce
• ½ cup parmesan cheese (grated)
• 3 tbsp ranch dip mix (dried)

Instructions

1. line or spay slow cooker insert
2. add all crunch snack items
3. in a separate bowl, melt butter
4. sprinkle butter, ranch seasoning, Worcestershire sauce, and ranch mix over snack items
5. stir well to coat
6. cook on high uncovered for 2-3 hours, stirring every 30 minutes or so to make sure nothing sticks to the bottom.
7. When mix is toasted and dry, turn off slow cooker and allow to cool slightly
8. sprinkle parmesan cheese over top and stir to fully combine

2. Beachy Sweet and Salty Snack Mix

Sweet and Salty Snack Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘4’, ‘4 snacks’]

With a delicious combination of sweet and salty treats, this beach-themed snack mix (with printable tag) is perfect for any birthday or pool party!

Ingredients

• 2 cups Muddy Buddies
• 1 cup Cheerios
• 2 cups whale crackers
• 1 cup pretzel Goldfish
• 1 box box sea animal fruit snacks
• 4 Sandwich size zip top bags
• Printable bag toppers
• Tape

Instructions

1. Combine Muddy Buddies, cheerios, whale crackers, goldfish pretzels, and animal fruit snacks in a large bowl. Stir to mix.
2. Fill four sandwich size bags halfway full with snack mix. Seal the top of each bag.
3. Print out the printable bag toppers on heavy cardstock. Cut out along outer edge. Fold each bag topper in half.
4. Secure a bag topper to the top of each snack bag with tape.

3. Sweet and Salty Snack Mix

5 Minute Sweet and Salty Snack Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’]

5 everyday ingredients and 5 mins to the BEST Sweet Snack Mix out there.

Ingredients

• 2 cups 100g mini pretzels
• 2 cups 100g Multigrain Cheerios
• 2/3 cup 30g mini marshmallows
• 1/2 cup 160g milk chocolate M&M’s or Smarties
• 3 tbsp raisins

Instructions

1. Mix together all the ingredients and serve.

4. No-Bake Peanut Butter Cookies

No-Bake Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’24’, ’24 cookies’]

Easy no-bake peanut butter cookies with just 3 main ingredients. Completely vegan and naturally sweetened, these fuss-free cookies come together in one bowl.

Ingredients

• 250 g crunchy peanut butter
• 200 ml pure maple syrup
• 300 g oat flour (use GF if needed, *see notes)
• 1 teaspoon sea salt (optional but recommended)

Instructions

1. To a large mixing bowl, add the peanut butter, and maple syrup. Whisk the mixture until combined. Add the sea salt and slowly add the oat flour in 2-3 increments, mixing each time. Mix together the ingredients using a spatula or spoon until they form a dough.
2. Using your hands, knead the mixture together to form a dough ball. Place the dough on a sheet of parchment paper and use a rolling pin to roll it out to approximately ½ inch (1.25 cm) in thickness. Use a 2-inch (5-cm) cookie cutter to cut the cookies or you can use a larger-sized cutter if preferred and make fewer cookies.
3. Place the cookies on a baking sheet lined with more parchment paper. You can press them down using a fork to create a waffle effect. Refrigerate for at least an hour before serving.

Storage

1. Store in an airtight container in the fridge for up to 2 weeks. Alternatively, freeze them in an airtight container and defrost overnight in the fridge before serving.

5. Cinnamon Apple Chips

Cinnamon Apple Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’]

This cinnamon apple chips recipe brings together the classic autumnal combination of fresh apples and warm cinnamon. You can bake up these treats last minute for a fall harvest bash or afternoon snack. They even work great as a summer, beach snack.

Ingredients

• 4 apples
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 105ºC/225ºF. Mix the sugar and cinnamon in a small bowl.
2. Core and slice the apples thinly, leaving the skin on. Or, you can leave the core in (either way works).
3. Arrange the apples slices on a baking sheet. Sprinkle the cinnamon sugar over the apple slices. Use as much or as little as you like.
4. Bake in the preheated oven until the apple slices are dried and the edges curl up, about 1 hour or more. They will feel light and slightly brittle to the touch.
5. Transfer the apple chips to a wire rack to cool and crisp up. Serve!

6. Chili Lime Cashews

Chili Lime Cashews is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘8’, ‘8 servings’]

If you love Trader Joe’s Chili Lime Cashews, you’ll be addicted to this homemade version. All you need is cashews, oil, lime and spices!

Ingredients

• 2 cups raw cashews
• 2 teaspoons avocado oil or neutral oil of choice
• 2 tablespoons fresh lime juice (- Juice of about 1 lime.)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

Instructions

1. First, preheat your oven to 350 degrees F. Line a sheet pan with parchment paper and set it aside.
2. Place the cashews into a bowl. Add the oil, lime juice, paprika, chili powder, cayenne pepper and salt to the bowl. Combine until all the cashews are evenly coated.
3. Place the seasoned cashews onto the sheet pan. Spread them out in one even layer. Bake at 350 degrees F for 10-15 minutes, flipping halfway through. Mine were perfect after 13 minutes of baking.
4. Allow the cashews to cool completely before enjoying!

7. Plantain Chips

Plantain Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 1

Perfectly crisp baked plantain chips. A fun alternative to chips. Includes directions for how to make them using a deep fryer and an air fryer.

Ingredients

• 1 ripe plantain
• ¼ cup coconut oil, melted
• ½ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• ¼ teaspoon chili powder

Instructions

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Mix all the spices in a small bowl and set aside.
3. Peel the plantain, then slice thinly using a mandoline or a knife. Make sure the slices are as thin as possible.
4. Place the plantain slices in a mixing bowl. Add the coconut oil and mix until the slices are coated.
5. Arrange the slices on the baking sheet in one layer.
6. Place in the oven and bake for 30 minutes, until the edges are brown. Chips in the middle might require more baking time.
7. Transfer the chips to a bowl and mix with the spice mixture. Consume immediately.

8. Cheezy Dehydrator Kale Chips

The BEST Cheezy Dehydrator Kale Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT45M · Yield: [‘8’]

These are the best cheezy dehydrator kale chips! These are real powerhouses of nutrition and are also crunchy and satisfying. Per calorie, kale provides more nutrients than any other vegetable on the planet. Enjoy these chips as a mid-afternoon snack or sprinkled on your salad.

Ingredients

• 2 large bunches kale (washed and dried (whole dino kale leaves or curly kale de-stemmed and torn into bite-sized pieces))
• 2 cups raw cashews (soaked in water for at least an hour and then drained)
• 1 cup nutritional yeast
• ¼ cup lemon juice
• ¼ cup olive oil
• ⅛ medium yellow onion
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon chipotle powder

Instructions

1. Soak cashews in water for one hour.
2. In a food processor, add the soaked cashews, nutritional yeast, lemon juice, olive oil, onion, garlic powder, salt, and chipotle powder. Process on high, adding a splash or two of water if needed, until you have a thick uniform paste.
3. Massage paste onto kale leaves with your hands until all the kale leaves are evenly coated.
4. Lay the kale flat on dehydrator trays (without overlapping), place in your dehydrator, and dehydrate for 6 hours at 135ºF.
5. Remove from dehydrator and enjoy, serve at parties, or store in airtight containers.

9. Charcuterie Cups

Charcuterie Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

Turn charcuterie into the ultimate finger food with these portable cups.

Ingredients

• 1/2 lb Red Grapes
• 8 oz Sliced Chorizo
• 8 oz Sliced Salami
• 12 Slices of Proscuitto
• 12 Mozzarella Sticks
• 8 oz Monterey Jack Cheese (cubed)
• 48 Crackers
• 12 Olives

Instructions

1. Add a small cluster of grapes to the bottom of each of your cups.
2. Fold the salami and place it next to the grapes.
3. Wrap each slice of prosciutto around a stick of mozzarella. Add one to each of your cups.
4. Skewer an olive, a cube of Monterey jack cheese, and a slice of chorizo on a toothpick. Place one in each of your cups.
5. Add the crackers, serve, and enjoy.

10. Tropical Summer Party Fruit Salad

Tropical Summer Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 servings’]

Fruit Salads are a cooling, hydrating and healthy dessert to enjoy on the hot summer days. Top with your favorite yogurt, ice cream or whipped cream and a few mint leaves for an immediate dose of refreshment!

Ingredients

• 1 small seedless watermelon
• 1 cantaloupe
• 1 lb strawberries
• 1 pint blueberries
• 6 oz raspberries
• 6 oz blackberries
• 6 oz grapes
• 1 cup orange juice
• fresh mint leaves

Instructions

1. Cut up the watermelon and cantaloupe in to small cubes. Cut the straberries in quarters or halves depeding on the size of the strawberries. If you wish you can cut the blackberries and grapes in half but you dont have too. I cut some in half and left some whole. Raspberries and blueberries must remain whole.
2. Add all the cut up fruit into a very large bowl.
3. Add 1 cup of orange juice (more or less if you prefer). This ingredient can be excluded if you wish.
4. Carefully toss the fruit to mix. Top with mint leaves and serve.

11. Ham and Cheese Roll Ups

Ham and Cheese Roll ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’12’, ’12 servings’]

Ham and Cheese Roll Ups are the easiest appetizer recipe and perfect for parties, game day, or even as a quick lunch. Just 5 simple ingredients are needed.

Ingredients

• 2 8-ounce packages cream cheese (softened to room temperature)
• 1 packet ranch seasoning
• ½ cup shredded cheddar cheese
• ½ cup chopped deli ham
• 5 x 8-inch large wheat tortillas

Instructions

1. In a bowl, combine softened cream cheese with ranch seasoning and cheddar cheese.
2. Divide the mixture between 5 tortillas, spreading it to the edges. Sprinkle with ⅕ th of the chopped ham. Roll each tortilla up tightly. Wrap each roll with plastic wrap and chill for 1-2 hours.
3. When ready to serve, slice the ham and cheese rolls into ½-1 inch rounds or pinwheels.

12. Popcorn with Butterscotch

Butterscotch Popcorn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Super easy and quick Butterscotch Popcorn made with only two simple ingredients!

Ingredients

• 8 cups popped popcorn ((about 1/4 cup popcorn kernels))
• 1 cup butterscotch chips
• ¼ cup white chocolate chips
• 1 teaspoon coconut oil
• 1 cup salted mixed nuts (optional)

Instructions

1. Pour eight cups of popped popcorn into a large bowl
2. Melt the cup of butterscotch chips in the microwave in thirty-second increments, stirring after each thirty seconds.
3. When chips are completely melted, add 1 teaspoon of coconut oil to thin, if desired. Stir until coconut oil is mixed in.
4. Pour the melted butterscotch chips over the popcorn and stir.
5. Pour the popcorn out onto a lined cookie sheet. (You can line your cookie sheet with waxed paper, parchment paper, silicone mats, or aluminum foil lightly sprayed with cooking spray).
6. Drizzle with melted white chocolate chips.
7. Allow the popcorn to cool completely. To speed cooling, place in the refrigerator if desired.
8. Before serving, break the popcorn into chunks.

13. Vegan Chocolate Muffins

Vegan Chocolate Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [’12’]

These easy vegan chocolate muffins are flavorsome, fluffy, and moist. Ready in under an hour, Flavorsome, they’re also gluten-free and refined sugar-free. Perfect as a chocolatey snack or breakfast on the go.

Ingredients

• 236 ml non-dairy milk (soy milk or almond milk work best)
• 1 tablespoon apple cider vinegar
• 100 g ripe banana
• 160 g runny peanut butter, cashew butter or hazelnut butter (, *see notes)
• 100 ml pure maple syrup
• 1 teaspoon vanilla extract
• 140 g coconut sugar (or soft brown sugar)
• 200 g oat flour (use GF-certified if required)
• 50 g unsweetened cocoa powder (see notes)
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 100 g vegan chocolate chips

Instructions

1. Preheat your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners.
2. To make the vegan “buttermilk” add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork.
3. Add the mashed bananas, nut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, cocoa powder, baking powder, baking soda, and salt and whisk until evenly mixed.
4. Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold in ¾ of the chocolate through the batter.
5. Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and top with the remaining chocolate chips. Bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.

Storage

1. Place the muffins in an airtight container and store them at room temperature for up to a week. You can also freeze them in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they’re been freshly baked!

14. Vegan Chocolate Peanut Butter Energy Balls

Vegan Chocolate Peanut Butter Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [’18’, ’18 balls’]

Naturally sweet, loaded with energy, these chocolate peanut butter energy balls are delicious, healthy and perfect for an after-school snack, or whenever you’re needing a bit of a “pick-me-up” to your day. They are the perfect grab and go treat for any busy family.

Ingredients

• 1 cup medjool dates (about 12 dates)
• 2/3 cup coconut flour
• ½ cup cocoa powder (unsweetened)
• ½ cup peanut butter
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/3 cup cocoa powder (to roll)

Instructions

1. Add all the ingredients into a food processor and pulse until they form a crumbly mixture that holds together when lightly squeezed. Add a bit of water (no more than 3 tablespoons) if the mixture is too dry. Let it chill in the fridge for 15 minutes to set.
2. Use a cookie scoop or a tablespoon to portion the dough into balls and roll them with your hands.
3. Roll each ball in cocoa powder until evenly coated. Enjoy!

15. Chili Lime Flavored Roasted Chickpeas

Easy Chile Lime Roasted Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1H · Total: PT1H15M · Yield: 4

These addictive Chili Lime Flavored Roasted Chickpeas are an easy and delicious way to add nutrition to your kids diet. We love to provide our kids with snacks that are somewhat healthy and nutritious. These Healthy Snacks are great at school, on trips, or just to have around the house.

Ingredients

• 3 cups cooked chickpeas or 2 cans rinsed and drained
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons pure maple syrup
• 2 tablespoons chili lime seasoning, such as Tajin or Trader Joe’s brand

Instructions

1. Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray and set aside.
2. If using canned chickpeas, rinse thoroughly. Lay the chickpeas out on paper towel to absorb any moisture. Add chickpeas to the baking sheet and roast for 30 minutes turning once after 15 minutes.
3. Remove chickpeas from the oven and reduce oven temperature to 350 degrees F. Place chickpeas in a large bowl and drizzle with olive oil, lime juice and maple syrup. With a rubber spatula, toss to evenly coat. Sprinkle the chili lime seasoning over the chickpeas and gently mix together making sure the spices are evenly distributed and taking care not to break the chickpeas into bits.
4. Empty chickpeas back onto the baking sheet and spread in a single layer. Bake in the preheated oven at 350 degrees for 30 minutes until crispy and golden brown, flipping them over halfway through.
5. Remove from the oven and do a taste test for doneness. If the chickpeas are still a bit mealy in the middle, turn the oven off, with the chickpeas still in the oven, and let them sit for an additional 10-20 minutes.
6. This healthy snack is now ready to be served!

16. Ranch Pretzels

Ranch Pretzels Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’16’]

Ranch Pretzels flavored with ranch, dill, and garlic. These pretzels will become your next addiction!

Ingredients

• 1 cup popcorn oil
• 1 teaspoon dill weed
• 1 teaspoon garlic powder
• 1 ounce dry powder Ranch dressing ((1 package))
• 16 ounces pretzel sticks ((1 bag))
• 12 ounces butter flavored pretzels ((1 bag))

Instructions

1. Preheat oven to 250 degrees Fahrenheit.
2. Put pretzels in a large bowl or bag. Mix with the rest of the ingredients. Spread them out evenly on two jelly roll or large pans with sides.
3. Bake them in preheated oven at 250 degrees Fahrenheit for one hour. Stir them every 15 minutes while baking.
4. Remove from oven and let cool.

17. 5-Ingredient No-Bake Granola Bars

5 Ingredient No Bake Granola Bars (Vegan + Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT65M · Yield: [‘8’]

Just 5 ingredients and 5 minutes to whip these up. These bars are so easy to make, you’ll never buy store-bought granola bars again. They are very filling, boasting 9g of protein using only whole food ingredients, and are vegan and gluten free!

Ingredients

• 3/4 cup all-natural peanut butter (* or preferred all-natural nut butter)
• 1/3 cup pure maple syrup (or agave syrup)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups rolled oats

Instructions

1. Line an 8×8 inch pan with parchment paper. Set aside.
2. In a large microwave-safe mixing bowl add the peanut butter and maple syrup. Microwave until heated through and then thoroughly mix them together. Alternatively use the stovetop to heat.
3. Add in the cinnamon and salt and stir to combine. Then add the oats and mix well.
4. Pour the oat mixture into your prepared pan and press down evenly into place. Refrigerate for at least one hour to allow the bars to firm up.
5. When ready, remove from pan and slice into 8 bars.
6. Store in the refrigerator for up to a week or freeze for longer.

18. Vegan Funfetti Protein Bites

Vegan Funfetti Protein Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 protein bites’]

These vegan funfetti protein bites are full of plant-based protein and only 8 ingredients. They are a yummy no-bake snack that basically tastes like you’re eating cake batter right out of the bowl!

Ingredients

• 1 cup oat flour
• 1/4 cup vegan vanilla protein powder (I typically get mine at Sprouts)
• 1/4 teaspoon salt
• 1/3 cup maple syrup
• 1/3 cup almond butter (or any nut butter or sunflower butter you prefer)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons of sprinkles

Instructions

1. Add the oat flour, protein powder, and salt to a medium-sized mixing bowl and stir to combine.
2. Pour in the wet ingredients (maple syrup, almond butter, vanilla extract, almond extract) and mix until everything is well combined.
3. Fold in the sprinkles and stir until they are evenly distributed. You can add more or fewer sprinkles based on your preferences.
4. Scoop a heaping tablespoon of batter, and roll it between your hands to form balls. Repeat until you’ve used up all of the batter.
5. Enjoy these protein bites immediately or place in the refrigerator for 20 minutes to chill if you prefer.

19. Pita Chips

Homemade Pita Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’32’, ’32 chips’]

This simple recipe is quick and easy and super versatile. If you’ve never made baked pita chips, you’re going to be surprised at just how simple they are to make.

Ingredients

• 4 pita breads
• extra virgin olive oil
• flaky sea salt (to taste)
• ground black pepper (to taste)
• Italian seasoning (to taste)

Instructions

1. Preheat oven to 400°F
2. Using a pizza cutter, sharp knife or kitchen shears cut each round into 8 pita wedges.
3. Place pita triangles on a baking sheet lined with parchment paper in a single layer.
4. Brush each piece (front and back) with olive oil or use an olive oil cooking spray.
5. Season with salt, pepper, garlic pepper and Italian seasoning.
6. Bake for 5-7 minutes or until they are crispy and golden brown, flipping them halfway through. Allow to cool completely before serving.

20. Funfetti Cookie Bars

Funfetti Cookie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘9’, ‘9 bars’]

These festive treats are chewy and gooey, with sweet white chocolate and colorful sprinkles.

Ingredients

• 2 cups + 2 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 8 tablespoons (1 stick) unsalted butter (melted and then cooled to room temperature)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet white chocolate chips
• 1 tablespoon funfetti colored sprinkles (plus more if desired)

Instructions

1. Melt the butter in a microwave safe bowl and allow to cool for 10-20 minutes before using in the recipe.
2. Preheat oven to 325°F. Prepare a 9″ x 13″ baking pan by lining the bottom and sides with parchment paper. This will allow you to lift the bars out of the pan easily.
3. In a medium bowl, whisk together flour, salt, and baking soda; set aside.
4. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add egg, egg yolk, and vanilla, and mix well. Using a rubber spatula, gently fold dry ingredients into the wet ingredients. Add white chocolate chips and sprinkles, and fold into the mixture until just combined. Be careful not over-mix the batter.
5. Dough may be slightly crumbly; just use your hands to incorporate any loose crumbs into the dough. Use a spatula to bring the dough into the prepared pan covered with parchment paper, then even out the dough and smooth the top with a spatula or even with your hands.
6. Bake at 325°F for 20-25 minutes. You’ll know it’s done when the top is a light golden brown and the edges will start to slightly pull away from the sides. Remove from oven and let cool to room temperature on a wire rack before slicing into bars into 2″ squares with either a knife or a pastry cutter.

21. Peanut Butter Energy Balls

Peanut Butter Energy Balls (aka Quick and Healthy Snack Bites) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 3

These delicious no-bake Peanut Butter Energy Balls will keep you powered up and energized! An easy, healthy snack everybody loves! This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian •

Ingredients

• 1 cup quick-cooking oats
• 1 cup coconut flakes
• 1/2 cup natural, crunchy peanut butter
• 3 1/2 tablespoons honey (note: original recipe called for 1/3 cup)
• 1/4 cup ground flaxseed meal
• 1/4 cup toasted wheat germ
• 1 teaspoon vanilla
• 1/4 cup mini chocolate chips

Instructions

1. In a medium bowl, combine all ingredients except chocolate chips.
2. Stir to combine.
3. Add chocolate chips to mixture and stir again, just until combined.
4. Using your hands, press FIRMLY to form one-inch balls.
5. Place in air-tight container and refrigerate as needed (or freeze per directions in notes below).

22. Candied Pecans

Candied Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘2’, ‘2 cups’]

An easy Candied Pecans recipe made with brown sugar, cinnamon, cayenne pepper, and salt creating a salty-sweet irresistible outer cinnamon-sugar shell over roasted pecans.

Ingredients

• 2 tablespoons butter
• 2 cups pecan halves
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ⅛ teaspoon cayenne
• 2 tablespoons water

Instructions

1. Melt the butter over medium heat in a large skillet. Add the pecans and toast until lightly browned and fragrant; 2-5 minutes.  Flip and stir several times to keep the pecans from burning. Remove the pecans to a plate.
2. Add the brown sugar, cinnamon, salt, ground cayenne, and water to the skillet. Bring the mixture to a boil and cook until it reaches 300 degrees or hard crack stage.
3. Add the pecans stirring and tossing to coat. Quickly remove the pecans to a parchment paper covered baking sheet. Roughly separate the nuts using two forks Let the nuts fully cool and harden. Use your fingers to separate any nuts that are still stuck together.

23. Watermelon Skewers with Feta and Mint Pesto

Watermelon Skewers with Feta and Mint Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’10’, ’10 serwings’]

These take-along watermelon skewers with feta and mint pesto dressing are a quick and easy appetizer or snack for your next outdoor gathering, BBQ or picnic! Enjoy these delicious and healthy watermelon skewers on a hot summer day!

Ingredients

• 1/4 seedless ripe watermelon
• 7 oz or 200 g feta cheese
• 10 skewers
• 4 tablespoons mint pesto dressing (See below)
• 1/2 cup or 35 g fresh peppermint leaves
• 1/2 cup or 35 g fresh basil leaves
• 1/2 oz or 15 g raw peeled almonds
• 1 clove garlic
• 1 tablespoon hard cheese (grated)
• salt and freshly ground black pepper (to taste)
• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons water

Instructions

1. Cut feta and watermelon into cubes (see notes above).
2. Make a mint pesto dressing: Combine fresh peppermint leaves, fresh basil leaves, almonds, garlic, grated hard cheese, extra virgin olive oil, salt and freshly ground black pepper in a cup of a food processor and blend until smooth, scrapping sides and adding water to adjust the consistency. The dressing should be a bit thinner than your regular pesto but not too thin. Reserve about 4 tablespoons and refrigerate the rest (you can use it for pasta or as a bread spread).
3. Thread a watermelon cube onto a skewer following by a chunk of feta. Repeat until you have 3 watermelon cubes and 2 chunks of feta on the skewer. Continue with the rest of the skewers.
4. Place watermelon skewers on a serving plate or into a container and drizzle with the pesto dressing. Garnish with peppermint leaves. Enjoy!

24. Cranberry Almond Energy Bites

Cranberry Almond Energy Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

Cranberry Almond Energy Bites are a no-bake energy bite that are easy to make and even easier to throw in your bag for a quick snack or treat.

Ingredients

• 1 cup old fashioned oats
• 1/2 cup California Almonds (chopped)
• 1/3 shredded coconut {I used unsweetened but you can use sweetened if you like}
• 1/3 dried cranberries {or dried fruit of your choice-try dried blueberries or raisins}
• 1/4 teaspoon ground cinnamon
• 1 tablespoons chia seeds {optional}
• 3/4 cup almond butter {or nut butter of your choice}
• 1/4 cup honey

Instructions

1. Using a food processor pulse the almond until they are roughly chopped {you can also use a knife and cutting board to chop the almonds}.
2. In a large mixing bowl mix together the dry ingredients: oat, almonds, coconut, cranberries, cinnamon and chia seeds. Add the almond butter and honey and fold the ingredients together.
3. Put wax paper on a baking sheet. Using a large cookie scoop or Tablespoon shape each energy bite and roll with your hands and place on the baking sheet.
4. Refrigerate the energy bites for 2 hours to help them harden.
5. Store the remaining energy bites in an airtight container in the refrigerator.

25. Sweet Potato Chips

Sweet Potato Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 1

Crispy, delicious homemade sweet potato chips that are deep-fried in healthy oil. Directions are given for baking them and air frying them.

Ingredients

• 1 sweet potato (peeled or unpeeled)
• Preferred frying fat (coconut oil, beef tallow, duck fat, etc.)
• Sea salt or seasoning of your choice

Instructions

1. Preheat the oil in your deep fryer to 375°F.
2. Use a mandoline slicer, set on the thinnest setting, and slice the sweet potato.
3. Place the sweet potato slices in the fryer basket. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil.
4. Fry for 5–10 minutes or to light golden color. until both sides are crisp. Remove the chips from the oil and place them on a paper towel.
5. Repeat step 3 with all the parsnip slices. Sprinkle with sea salt or preferred seasoning. Consume right away or store in an airtight container.

26. Cheddar Cheese Popcorn

Cheddar Cheese Popcorn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 12

Cheesy and addictive, you won’t be able to stop eating this Cheddar Cheese Popcorn. Incredibly simple to make and using just a few ingredients, this stovetop popcorn recipe can be whipped up in minutes. It’s the perfect treat for home movie nights or a school snack for the kids.

Ingredients

• 2 tablespoons coconut oil (substitute peanut or olive oil)
• 1/2 cup popcorn kernels
• 1/3 cup cheddar cheese powder
• 1/4 teaspoon fine sea salt
• 3 tablespoons unsalted butter, melted

Instructions

1. In a large, heavy bottom pot (6 quarts or larger) with a lid, add coconut oil and turn the heat to medium-high. Once the coconut oil has melted, add 3 corn kernels, cover the pot and listen for the kernels to pop. This should take 1-2 minutes.
2. Once the 3 kernels have popped, this is an indication that the oil is hot enough for popping the corn. Add all the remaining kernels to the pot and give the pot a good shake (with the lid covered) to distribute the kernels evenly. Adjust the lid to be slightly ajar and continue cooking the kernels.
3. Continue cooking the kernels while listening for the popping to stop, approximately 1-2 minutes. Remove the lid from the pot and pour the popcorn into a large bowl; set aside.
4. In a medium bowl, combine the cheddar cheese powder and sea salt; mix to combine.
5. Drizzle the melted butter, one tablespoon at a time, over the popcorn and toss to coat, alternate drizzling and tossing until all the butter is used up.
6. Sprinkle the cheese powder and sea salt mixture over the popcorn and toss until the popcorn is evenly coated. Again, alternate sprinkling the cheese, one tablespoon at a time, and tossing the popcorn until all of the cheese has been added.
7. Enjoy immediately.

27. Zucchini Apple Carrot Muffins

Healthy Apple Carrot Zucchini Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 muffins’]

Packed with fruits and veggies, these apple carrot zucchini muffins are surprisingly moist and delicious. An easy one-bowl, 45-minute recipe that makes a great grab-and-go breakfast.

Ingredients

• 2 3/4 cups oat flour (Use gluten-free ones if needed (160g)*)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon powder
• 1/2 teaspoon baking soda
• 1/2 cup shredded carrots (freshly shredded preferred)
• 1/2 cup shredded zucchini
• 1/2 cup shredded apple
• 1/2 cup applesauce (unsweetened preferred )
• 1/2 cup maple syrup (or other liquid sweetener)
• 1/4 cup cashew butter (or other nut/seed butter )
• 1 teaspoon vanilla extract ((optional) )

Instructions

1. Preheat oven to 220C/430F. Lightly grease or line a 12-hole muffin pan with muffin liners.
2. In a large mixing bowl, combine together oat flour, baking powder, cinnamon powder, and baking soda.
3. Then, add in the rest of the ingredients. Mix until everything is well incorporated. The batter will be thicker than regular muffin batter.
4. Spoon batter into each muffin hole about ¾ of the way full.
5. Bake for 10 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes. Insert a toothpick down the muffins to check for doneness. They are done baking when the toothpick comes out fairly clean with a few moist crumbs clinging.
6. Let muffins set in the pan for a couple of minutes, then transfer them to a cooling rack to allow them to cool down further. Your muffins are ready to be enjoyed!

28. Chocolate Covered Pecans

Homemade Chocolate Covered Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Homemade Chocolate Covered Pecans, a quick and easy milk chocolate dipped nut recipe perfect for holiday treats and charcuterie boards.

Ingredients

• 2 cups pecans (halved)
• 2 tablespoons butter (salted)
• 1 cup milk chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 325* F.
2. Melt butter in a small microwave safe dish. Once melted, mix the pecan halves with the butter until coated.
3. Place buttered pecans, evenly spread out, on a parchment lined baking sheet. Roast for 8-10 minutes. Remove from oven and cool.
4. Once the pecans are cooled, melt the milk chocolate in a microwave safe dish. Melt for 30 seconds at a time, stirring in between each 30 second interval until fully melted. Add coconut oil to the melt chocolate and mix. See photos above for a great visual on this.
5. Add the roasted pecan halves to the melted chocolate bowl and mix until well coated. Individually take out each pecan, with a fork or clean hands, and place on a clean parchment paper. Let the chocolate harden completely.

29. Fresh Vegan Spring Rolls

Vegan Spring Rolls with Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Easy Fresh Vegan Spring Rolls with Peanut Sauce: Satisfying, colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. Perfect healthy mess-free portable snack or appetizer everybody will love! Naturally gluten-free, raw and low carb.

Ingredients

• 6 rice paper wrappers
• 100 grams or 1/2 cup spinach (roughly chopped)
• 1/2 ear corn (shaved)
• 1 carrot (julienned)
• 1/2 medium cucumber (julienned)
• 1 red bell pepper (julienned)
• 100 grams or 1 cup red cabbage (sliced)
• 70 grams or 1/2 cup peanuts or 1/4 cup peanut butter
• 2 teaspoons minced ginger
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce or tamari
• warm water to thin it up
• a dash of chili powder (optional)
• sesame oil (optional)

Instructions

1. RICE PAPER: Start by soaking the rice paper as per instructions on the package.
2. VEGETABLES: Prepare all the vegetables before assembling the rolls.
3. PEANUT SAUCE: Use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).
4. SPRING ROLLS: Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly as shown on the pictures below, just like a burrito, folding in the sides of the rice paper roll halfway.
5. SERVE: Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!

30. Peanut Butter Apple Dip

Peanut Butter Apple Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’24’]

Anyone that tries this peanut butter apple dip wants the recipe. It’s super easy using cream cheese, peanut butter, brown sugar and milk.

Ingredients

• 8 ounces cream cheese (softened)
• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 1/4 cup milk
• Apples (cut into wedges)

Instructions

1. In a mixing bowl using an electric mixer, combine the first 4 ingredients.
2. Beat on medium-high until smooth and creamy.
3. Serve with apples. Store in refrigerator.

31. Kid Kabobs

Kid Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken breast, cut into 1.5-inch pieces
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 8 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• salt and pepper to taste
• skewers (wooden) soaked before grilling]

Instructions

1. 1. Preheat grill to medium-high (or oven to 425°F / 220°C).
2. 2. Whisk marinade of olive oil, soy sauce, honey, and garlic in a bowl.
3. 3. Thread chicken and vegetables onto skewers, alternating with tomatoes.
4. 4. Brush with marinade and season with salt and pepper.
5. 5. Grill 8–12 minutes, turning occasionally, until chicken is cooked through and veggies are tender.
6. 6. Rest briefly and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.