Snacks - lunch

RSS
Blueberry Banana Flourless Muffins

Blueberry Banana Flourless Muffins 0

Who doesn't love the smell of delicious baking muffins? Here we offer you a recipe that is a healthy treat to enjoy for breakfast or as a snack. They are easy to make and are gluten, oil, dairy and refined sugar free! Tasting pleasure guaranteed!

BLUEBERRY AND BANANA MUFFINS WITHOUT FLOUR


Makes: 12 muffins
Preparation: 5 minutes
Cooking: 20 minutes



INGREDIENTS


2 ripe bananas
1 / 2 cup of organic hazelnut butter 
1/4 cup unsweetened vegetable milk
2 flax eggs (or real eggs)
1/2 cup pure maple syrup
1 tablespoon of pure vanilla extract
2 and 1/4 cup gluten-free oatmeal
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/2 cup fresh blueberries (you can replace with strawberries!)


DIRECTIONS

 

  1. Preheat the oven to 350 ° F, then grease or line a muffin pan for 12 muffins.
  2. Starting with the wet ingredients, place everything except the blueberries (or strawberries) in a blender or food processor and blend for about 30 seconds or until smooth.
  3. Stir, using a spoon, the blueberries or strawberries into the batter.
  4. Pour the batter into the muffin pan, filling each location 3/4 full.
  5.  Bake for 20 minutes, until lightly browned.
  6. Let cool for at least 10 to 15 minutes before tasting!

 

Note: Store in the refrigerator in an airtight container for 4 days or 1 month in the freezer. 

 

 

Bon appétit!

 

 

Caroline

President Hippocrate Bio

Raw Cranberry Almond Bars

Raw Cranberry Almond Bars 0

Perfect as a snack for those times when you get tired, these raw cranberry almond bars are easy to make and only require a few ingredients! 

Grain-free, made entirely from healthy and plant-based ingredients, this snack is delicious and will satisfy your late-day cravings. 

I therefore propose here a very simple snack, which adapts according to your desires and what you have on hand. 

Keep in mind that dates are essential for bringing the ingredients together. However, you can keep the same proportions and replace the cranberries with raisins and the almonds with cashews or walnuts. 

Be creative, and add chia seeds, pumpkins or even a pinch of spices such as cinnamon or nutmeg to vary the taste pleasures!

Ready to cook? Be careful, there are only 2 steps and a few ingredients to finally enjoy yourself!

 

Raw Cranberry Almond Bars

Makes 6 bars
Cooking: none
Preparation: 5 minutes 
Refrigeration: 1 hour 

 

 

Instructions

  1. Place all the ingredients in a food processor. Pulse a few times to break into coarse pieces, then mix continuously until you get a crumbly dough. 
  2. In a dish lined with parchment paper, place the resulting dough and press evenly with a spatula or your hands. 
  3. Place in the refrigerator for an hour and cut into bars or squares.
  4. Store in the refrigerator in an airtight container or in the freezer. 

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio

 

 

 

 

 

Crunchy tropical fruit salad

Crunchy tropical fruit salad 0

A recipe to devour after a training session to replenish your minerals and electolytes! Moisturizing, nourishing, colorful and tasty, this fruit salad is delicious for breakfast, as a snack or for dessert.

 

Crunchy tropical fruit salad

Makes 4 servings

Preparation: 10 minutes

 

 

Preparation

  1. Place all the ingredients in a large bowl, toss and serve!

 

Bon appétit!

 

 

 

Caroline
President Hippocrate Bio
Cranberry, almond and chocolate chewy bars

Cranberry, almond and chocolate chewy bars 0

What could be better than a soft bar when it comes to snack time! Unfortunately, we often find unpleasant surprises in commercial bars. I offer you here a recipe made up of healthy, natural, and delicious ingredients. Plus, it's quick to make and keeps in the freezer. So take the opportunity to prepare one or two recipes this weekend, just to have some on hand during your next hunger pang!

 

 

 

Cranberry, almond and chocolate chewy bars

Preparation: 10 minutes 
Cooking: 20 minutes 
Refrigeration: 1 hour

 

Instructions

  1. Preheat the oven to 300F. Line an 8-inch square baking pan with parchment paper. Leave the paper sticking out to make it easier to remove and cut the bars.
  2. In a large bowl, combine the maple syrup, vanilla, ground almonds, salt and hazelnut butter with a wooden spoon. Stir in the cranberries, almonds, and chocolate. Mix until well blended.
  3. Transfer the dough to the prepared pan and press firmly with your hands. The mixture should be really well pressed, go for it!
  4. Place in the oven and cook for 20 minutes. Remove from the oven and place the pan on a wire rack. Let cool completely, about 1 hour. Transfer the dish to the refrigerator and let cool for an additional hour, this will make it easier to cut the bars and keep them firmer. 
  5. Remove bars from pan using protruding parchment paper. On a cutting board, slice into bars and wrap in parchment paper or simply place in an airtight dish. 
  6. Store in the refrigerator in an airtight dish for a week or in the freezer for a month. 

Note: Place 1/4 cup natural organic almonds in a food processor. With small pulses, grind until you obtain a granular powder. Do not run the food processor continuously; you might end up with almond butter. 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Pineapple and Superfood Energy Balls

Pineapple and Superfood Energy Balls 0

Packed with protein, fiber, and good carbs, these little energy balls are perfect for a snack on the go!

The perfect mix of sweet and savory to enjoy between meals or when you are craving sugar!

Place them in your office lunch box or in your workout bag to replenish your energy in a healthy and delicious way!

 

Pineapple and Superfood Energy Balls

 

Makes about 20 balls
Preparation time: 15 minutes 

 

INGREDIENTS

 

INSTRUCTIONS


  1. Line a baking sheet with parchment paper and set aside.
  1. Using a food processor, combine the pitted dates and almonds. Mix until you get a coarse texture. 
  2. Add the rest of the ingredients and mix well. The mixture should be sticky and fit easily between two fingers. If the mixture seems dry, add 1 tablespoon of water at a time.
  3. Roll a tablespoon of the mixture into a ball about 1 inch. Transfer to a prepared baking sheet and repeat until all the mixture has been rolled up.
  4. Refrigerate for about an hour or until the balls are firm.
  5. Store in the refrigerator in an airtight container for 4-5 days.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Almond and Spirulina Bars

Almond and Spirulina Bars 0

Looking for a quick snack to prepare that is packed with unique flavors and healthy ingredients? Look no further, this one's for you!

These snack bars are ideal for starting to incorporate spirulina into your diet! A simple and original way to use this super food. 

 

Spirulina is an algae that grows naturally in lakes and oceans. It is dried and then presented to us as a concentrated powder that I love to add to smoothies.

Almond Spirulina Bars are such a delicious way to start using this amazing superfood in your diet. I happily nibble on these bars knowing that spirulina is filled with:

  • Protein with all the essential amino acids, which makes it a complete source of protein. La spirulina contains 55% to 70% protein of excellent quality (proportion of amino acids and optimal digestibility), i.e. from 2,5 g to 3,5 g of protein per 5 g of powder 
  • Vitamins such as the group of vitamins B, C, D, A and E are all extremely important for optimal functioning of your body.
  • Iron - its richness in iron and vitamin B12 makes it a good ally for the athlete or the anemic or tired person. 
  • Chlorophyll - a powerful antioxidant known to support the blood, liver and a healthy immune system.


And that's just to name a few! :)

 

 

Almond and Spirulina Bars

Makes 12 servings

 

 

Mixture 1
150 g oforganic natural almonds
50 g of whole, unsalted, organic raw European pumpkin seeds 
50 g of organic dried cranberries 
225 g Medjool dates, pitted
5 g of spirulina powder
1 pinch of ground jalapeño, powder
1 tbsp lemon juice, freshly squeezed

 

Mix 2
30 g of whole, unsalted, organic raw European pumpkin seeds 
30 g of organic dried cranberries 
120 g oforganic natural almonds
30 g of organic unsweetened toasted sliced ​​coconut 

 

Preparation

 

  1. Place the ingredients of Mixture 1 in a food processor and mix until you get a coarse texture. The mixture should hold well if you squeeze it in your hands.
  2. Remove from food processor and place mixture in a mixing bowl. Add the ingredients of mixture 2 and stir to incorporate the ingredients.
  3. Distribute the mixture evenly in a baking dish lined with parchment paper then cover the mixture with another sheet of parchment paper and use a rolling pin to flatten and press the mixture evenly.
  4. Place the dish in the refrigerator for 1 hour to firm up the mixture.
  5. Remove from refrigerator, remove top parchment paper, then divide into 12 snack bars.
  6. Store in the refrigerator in an airtight container for 4 days.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

No-Bake Linen Coconut Energy Balls

No-Bake Linen Coconut Energy Balls 0

A quick snack to prepare and that does not require cooking! It is ideal for slipping in the lunch box and allows you to give your body all the energy it needs to continue the day! 

 

The benefits of molasses

  • Anti-oxidant: It contains the same amount, more antioxidants than agave syrup.
  • High iron content: it helps you fight against anemia and guarantee a good level of energy.
  • Magnesium: its magnesium content is interesting and helps strengthen your immune system. 
  • Calcium: it contains a good dose of calcium which is essential in maintaining bone health but also for the heart rate and your nervous system.

 

No-Bake Linen Coconut Energy Balls

Makes 24 balls 

1 cup of gluten-free oats
1 cup of fine unsweetened coconut
1 / 2 cup of 100% natural hazelnut butter (or another nut butter)
1 / 2 cup of golden flax seeds
1/2 cup molasses
1 tbsp of natural vanilla

 

Preparation

  1. In a large bowl, combine all the ingredients with your hands.
  2. Place the dough in the refrigerator for 30 minutes, it will be easier to handle.
  3. Roll into small balls of about 1 tbsp of dough.
  4. Place in an airtight container and store in the refrigerator or freezer.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

 

 

Grenoble-Maple energy balls

Grenoble-Maple energy balls 0

Need an energy boost in the middle of the day? These No Bake Maple Nut Energy Balls combine nuts, oats, dates and maple syrup and are rolled in diced nuts for added crunch. An absolutely delicious energizing bite!

 

Grenoble-Maple energy balls

 

INGREDIENTS

2 cups of walnuts  plus 1/4 cup for garnish
1 cup of gluten-free oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tablespoons of maple syrup
2 teaspoons of pure vanilla
1/4 teaspoon of salt

 

PREPARATION

 

  1. Add the 2 cups of walnuts, oats, dates, maple syrup, vanilla and salt in a food processor.
  2. Mix until smooth and the dough forms into balls that hold together well, it will take about 1 to 2 minutes.
  3. Chop the remaining 1/4 cup walnuts and place on a plate.
  4. Form the dough into 16 balls and roll each ball in chopped nuts to coat well.
  5. Store energy balls in an airtight container in the refrigerator for a week or in the freezer for up to three months.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Energy balls in 5 minutes and 3 ingredients

Energy balls in 5 minutes and 3 ingredients 0

Fancy a bite to eat to give yourself back the energy you need? Try this energy balls recipe! Not only are they healthy, they are also delicious and take less than 5 minutes to make!


Best of all? They only contain 3 ingredients! 

 

Energy balls in 5 minutes and 3 ingredients

Makes 16 balls 


15 large medjool dates, pitted 
3 tablespoons of cocoa powder * and more for rolling
1 cup ofnatural almonds 
1/4 cup hot water



Instructions


  1. Add the dates to the food processor and mix until chopped. Add the rest of the ingredients and mix until the ingredients form a paste.
  2. Scoop the dough onto a piece of waxed paper and form a 6 x 6 inch square. Let stand one minute.
  3. Using a knife, cut into 16 equal portions. You can either leave them square or roll them into a ball, like I did. (Shown in photos) You might want to sprinkle some extra cocoa powder lightly so that they aren't too sticky and are easier to roll into a ball.

* Keeps for 2 weeks in the refrigerator

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Cashew nuts with curry and coconut

Cashew nuts with curry and coconut 0

When you have a little craving, you tend to choose foods that are processed and therefore filled with sugar and questionable ingredients, so I like to make my own snacks at home and place them in Mason jars, ready to fill all the places. munchies!

An exotic treat, these cashews will take your taste buds on a trip to India!

This recipe is taken from the blog of Dr. Hyman. Dr. Mark Hyman is leading a revolution in health - a revolution that has used food as medicine to support longevity, energy, mental clarity, happiness and more. This American physician is also a New York Times bestselling author, founder and medical director of the UltraWellness Center. He publishes Doctor's Farmacy on the Internet, which discusses many topics related to human health and well-being.

Just like Hippocrates, he believes that food is the basis and the essential key to health. And healthy eating should taste great too! So without further ado, indulge yourself with this all-natural and delicious snack!

Cashew nuts with curry and coconut

Makes 2 cups
Preparation time: 35 minutes 

 

1⁄2 cup of organic raisins 
2 cups of walnuts organic raw cashews 
2 tablespoons of organic unsweetened grated coconut
1 tablespoon of curry powder
pinch of sea salt

 

Preparation

 

  1. Put the raisins in a small bowl and cover with 3⁄4 cup of boiling water. Leave to soak for 30 minutes. Preheat the oven to 275 ° F. Line a baking sheet with parchment paper.
  2. Transfer the raisins and their soaking water to a blender and mix on high speed for about 45 seconds. The mash should have the consistency of a loose paste; if it is liquid, pour it through a fine mesh sieve placed over a bowl and allow the excess liquid to drain.
  3. In a bowl, combine the raisin puree, cashews, coconut, curry powder and salt and mix until well combined. Spread mixture onto prepared baking sheet and cook, stirring every 10 to 15 minutes, until cashews are golden, 25 to 30 minutes.
  4. Let the cashews cool completely and serve immediately or store in an airtight container at room temperature for up to 1 month.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio