Are you bored to death...with your snacks?

Hot off the press! 
Grab a copy of the May edition of Austin Fit Magazine for Carly's article Make Happiness Your Cardio (p. 44)

  


 

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There are some days where a piece of fruit and handful of nuts are as unappealing as scooping the kitty litter.  



We've come up with these enticing snacks to get you out of the monotonous and ever-available fruit and nut combo. 

 

 

Roasted Chickpeas

 

Ingredients:

1 15-ounce can garbanzo beans, drained and rinsed
1 1/2 tablespoons coconut oil
Sea salt
Freshly ground black pepper
Chili Pepper

Directions:

Preheat oven to 400F. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the paper towels. Drizzle the melted coconut oil over the beans and use your hands or a spatula to toss around and coat. Season with spices. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

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"Caprese salad"

Ingredients:
Tomatoes, chopped
Basil, chopped
White onion. thinly sliced
Avocado
Balsamic vinegar
Extra Virgin Olive Oil
Sea salt and pepper

Directions:

Place tomatoes, basil, avocado and white onion in a bowl. Season with sea salt and pepper and drizzle with olive oil and balsamic vinegar.

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Green juice

 

Here are a few of our favorite concoctions. Remember to use a 3:1 ratio - 3 veggies to 1 fruit.
 

Cucumber - kale - celery - turmeric - ginger - apple
 

Lime - cilantro - celery - cucumber - jalapeno - spinach
 

Romaine - kale - endive - spinach - broccoli stems - cucumber - strawberries - basil
 

Cucumber - celery - mint - kale - lemon

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Chia Pudding

Ingredients:

2/3 cup chia seeds
2 cups unsweetened almond or rice milk
1/2 teaspoon pure vanilla extract
2 tablespoons currants or chopped dried figs or dates
2 tablespoons unsweetened coconut flakes

Directions:

Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.

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IF you have no time (that was a trick statement, of course youhave time to invest in yourself!), you can find the store bought version of a few of these...

The Good Bean Roasted Chickpeas



Whole Foods Salad Bar



Suja cold-pressed juices (the green ones are our fave!)

Chia Pods


Note: we prefer that you make your own chia pudding as the store-bought version has quite a bit of sugar :)

 

Remember, a snack is just a small meal, so if you are near a Whole Foods, Wheatsville Co-op, or Central Market hot bar, then the world is your oyster!