7 Portable Snacks to Help You Power Through Your Holiday Errands
The merriest time of the year is also one of the busiest. There are presents to buy, parties to prepare for, and groceries to purchase, meaning that you’ll spend a fair share of time running errands this holiday season. If you’ve got a long list of seasonal chores to complete, you’ll want to make sure you’ve got plenty of energizing snacks to eat while you’re on the go — after all, no one likes shopping on an empty stomach! These seven portable snacks will give you the energy you need to tackle your holiday to-do list.
1. Crunchy Spiced Chickpeas
Joy Bauer’s Crunchy Spiced Chickpeas are packed with protein and fiber, ensuring you have an easy on-the-go snack to enjoy in between errands. SFGate explains that fiber slows down your body’s digestion process, meaning that after you eat, you’ll have an even energy release that will last for hours.
- 1 (15-ounce) can no-salt-added garbanzo beans (chickpeas)
- Seasoning blend
Seasoning blend combinations
- Original: Pinch of kosher salt and ground black pepper
- Smoky: ½ teaspoon smoked paprika, ½ teaspoon ground cumin, pinch of kosher salt
- Zesty: ½ teaspoon onion powder, ¼ teaspoon garlic powder, pinch of cayenne, pinch of kosher salt
- Curry: 1 teaspoon curry powder, ¼ teaspoon garlic powder, pinch of kosher salt
Directions: Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper. Rinse and drain the chickpeas. Pat the chickpeas dry between a folded kitchen towel. Transfer the chickpeas to a bowl and liberally coat the chickpeas with oil spray.
Add desired seasonings and toss the chickpeas to coat evenly with the seasonings. Spread the chickpeas in single layer on the baking sheet. Bake for 30 to 35 minutes, or until chickpeas are lightly browned and crunchy, shaking the pan every 15 minutes. Cool to room temperature.
2. Go-Go Glow Mix
Filled with nutritious and antioxidant-packed ingredients, you’ll love munching on Oh She Glows’ snack mix throughout the day. The recipe yields 2½ cups.
- ½ cup dried cranberries
- ½ cup goji berries
- ½ cup almonds (or sunflower seeds)
- ½ cup mulberries
- ½ cup dark chocolate-covered cacao nibs (or dark chocolate chips)
Directions: Mix together and enjoy.
3. Mango Popcorn Balls
If you’ve got a long afternoon of errands ahead of you, we suggest bringing along a few of A House in the Hills’ Mango Popcorn Balls. This snack is chock-full of energy-boosting nuts, which are high in vitamins B and E, magnesium, and potassium, Fit Day writes.
- ½ cup popcorn (un-popped)
- ½ tablespoon grape seed oil
- ½ cup maple syrup
- ¾ cup brown rice syrup
- ⅓ cup finely chopped dried unsweetened mango
- 4 tablespoons pumpkin seeds
- 4 tablespoons chopped pecans
- 4 tablespoons chopped cashews
- 2 tablespoons chopped almonds
- ¼ teaspoon sea salt
Directions: In a large covered pot, combine grape seed oil and popcorn kernels. Heat over medium, shaking pot frequently to prevent kernels from burning. Combine popcorn, nuts, and mango in a very large mixing bowl. In a small pan, heat maple syrups, brown rice syrup, and salt, stirring constantly until it is a thin liquid.
Pour syrup mixture over popcorn and thoroughly combine. Place mixture in fridge for 15 to 20 minutes to harden slightly. Using damp hands, form popcorn mixture into large balls, pressing firmly. Place balls into an airtight container separated by parchment paper and return to refrigerator to set and store.
4. Toasted Pumpkin Seeds
Bon Appétit’s Toasted Pumpkin Seeds are perfectly crunchy and satisfyingly salty. Creation Based Health notes that pumpkin seeds are high in iron, a mineral that provides you with long-lasting energy. The recipe yields 1½ cups.
- Pumpkin seeds
- 1 tablespoon olive oil
- Salt and pepper
½ teaspoon each turmeric and chile powder
1 teaspoon Za’atar and ½ teaspoon finely grated lemon zest
½ teaspoon Aleppo pepper, ½ teaspoon ground cumin
½ teaspoon ground Szechuan peppercorns
1 tablespoon sugar and ¼ teaspoon cinnamon
Directions: Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5 to 7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.
Preheat oven to 425 degrees Fahrenheit. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. After seasoning seeds with olive oil, salt, and pepper, toss with one of the seasoning combinations, if desired. Roast until golden and crisp, 12 to 15 minutes. Let cool completely.
5. Spirulina Energy Globes
Nutrition Stripped’s Spirulina Energy Globes contain nuts, dates, apricots, cocoa, and spirulina, all of which will keep you feeling properly fueled throughout the day. The University of Maryland Medical Center writes that spirulina, a type of blue-green algae, contains protein, vitamins, minerals, carotenoids, antioxidants, beta-carotene, vitamin E, manganese, zinc, copper, iron, and selenium.
- 1 cup organic raw almonds
- 1 cup organic dates, soaked
- ¼ cup dried apricots
- ¼ cup pistachio nuts
- ¼ cup organic raw almond butter
- 2 tablespoon ground flax seed
- 2 heaping tablespoons raw cocoa powder
- 2 tablespoons of shredded coconut into the mixture (have 2 to 3 tablespoons for rolling)
- 1 tablespoon organic spirulina
- 1 teaspoon celtic sea salt (or other sea salt varieties)
- 1 teaspoon vanilla extract
Directions: Combine all the nuts and seeds in a food processor or high-speed blender to pulse until broken down. Pour the processed almonds, pistachios, and flax seed into a large mixing bowl. In a high-speed blender or food processor, combine softened dates and apricots. Add the nut and seed mixture with the dates and apricots into the blender. Combine until the mixture resembles a sticky, thick batter.
Place the combined mixture into a large mixing bowl and fold the remaining ingredients manually. Place the batter into the freezer for about 10 minutes or until cooled. Use a tablespoon to measure the batter. Gently roll the tablespoon of batter into your hands until a small ball forms. Once you have formed all the batter into small balls, roll them in the shredded coconut. Store in the refrigerator for two to three days, or keep them in the freezer for a quick snack.
6. Hot Green Smoothie
Looking for a snack you can sip in between errands? Kitchen Sanctuary’s Hot Green Smoothie, which consists of apples, kale, dates, and green tea, is just what you need. Before you leave the house, place this thick and creamy beverage in a traveling coffee mug or thermos to keep it nice and warm.
- 30 grams kale
- 1 sweet apple, chopped
- 2 medjool dates, pitted and chopped
- 1 cup of hot brewed green tea
Directions: Place your kale, apple, and dates in your smoothie maker. Add in a splash of cold water and a splash of the green tea. Blend on high for a minute or two, until the dates and kale have been completely incorporated. Pour your smoothie into a cup and mix in the remaining green tea.
7. Toasted Herbed Almonds
- 2 cups raw almonds
- 2 tablespoons sea salt
- 1 tablespoon finely minced rosemary
- 2 teaspoons olive oil
Directions: Preheat oven to 350 degrees Fahrenheit. Combine all ingredients. Roast on a sheet pan for 10 to 12 minutes.