6 Healthy Snacks That Are Perfect For Eating at Work
During the week, there’s a good chance that the majority of your time is spent at work. In fact, the Bureau of Labor Statistics reports the average American between the ages of 25 and 54 with children works about nine hours per day, meaning a lot of folks are going well past the typical 40 hours. If you’re one of the many Americans putting in long work hours, you need to have healthy snacks on hand to keep you feeling full and energized. With these six nutritious snack recipes, you can prepare a big batch for the week and take them to work with you each day. Just prepare to have a lot of cubicle visits from your co-workers — everyone will want to sample these healthy snacks.
1. Baked Beet Chips with Greek Yogurt Pesto Dip
Skip unhealthy store-bought chips and prepare Eat Run Read’s beet chips instead. This subtly sweet snack pairs perfectly with a tangy Greek yogurt pesto dip. Put your chips in a baggie, your dip in a small to-go container, and prepare to snack your way to satisfaction at work.
- 3 large beets
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup plain Greek yogurt (non-fat or regular)
- ¼ cup pesto
Directions: Toss beets with olive oil, salt, and pepper. Thinly slice beets with a mandoline or sharp knife. Spread evenly on a baking sheet. Bake 15 minutes, then flip them all over. Bake another 10 minutes or until chips are crisp. Serve or cool completely and store in a sealed container. Mix yogurt and pesto to serve with beet chips.
2. Coconut-Date Truffle Bites
Looking for a sweet midday pick-me-up to enjoy at the office? Cooking Light’s coconut-date truffle bites may seem dessert-like, but they’re filled with nutritious ingredients that will give you the energy you need to complete your afternoon tasks. Coconut, cocoa, almonds, and pitted dates create this recipe, which yields 28 servings.
- ⅔ cup roasted, salted almonds
- 30 whole pitted dates
- ½ cup flaked unsweetened coconut
- 2 tablespoons unsweetened cocoa
- 1 tablespoon coconut oil
- ⅛ teaspoon salt
- 2 ounces bittersweet chocolate, chopped
Directions: Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients; pulse until combined. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture.
Place the truffles on a platter lined with parchment paper; refrigerate 1 hour. Place chocolate in a medium microwave-safe bowl; microwave at high 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.
3. Gorp (Trail Mix)
It might sound strange, but gorp is just another name for trail mix. Eating Well packs this recipe with healthy nuts and dried fruit, ensuring you have a great go-to snack that will leave you feeling refueled and refreshed. Feel free to personalize this recipe by adding in your favorite dried fruits and nuts.
- ½ ounce whole shelled (unpeeled) almonds
- ¼ ounce unsalted dry-roasted peanuts
- ¼ ounce dried cranberries
- 1 tablespoon chopped pitted dates
- 1½ teaspoons chocolate chips
Directions: Combine almonds, peanuts, cranberries, dates, and chocolate chips in a small bowl.
4. Fruit and Nut Bar
Rather than reaching for a sugar-riddled cereal bar the next time hunger strikes, reach for a homemade fruit and nut bar instead. Quinoa floar, oats, flax meal, wheat germ, dried fruit, nuts, and honey create healthy bars that will satisfy your sweet tooth while helping you recharge. Mayo Clinic’s recipe yields 24 servings.
- ½ cup quinoa flour
- ½ cup oats
- ¼ cup flax meal
- ¼ cup wheat germ
- ¼ cup chopped almonds
- ¼ cup dried apricots
- ¼ cup chopped dried figs
- ¼ cup buckwheat honey
- ¼ cup chopped dried pineapple
- 2 tablespoons cornstarch
Directions: Preheat oven to 300 degrees Fahrenheit. Combine all ingredients, mix well. Spread half an inch thick over a parchment-lined sheet pan. Bake at 300 degrees for 20 minutes. Cool completely and cut.
5. Spicy Roasted Chickpeas
For days when you need a satisfying crunch and a touch of salt, Lisa Cain’s recipe via Greatist has got you covered. If you prefer sweeter snacks, use sugar and cinnamon in place of the cayenne and salt. Happy snacking!
- 1 (15.5 ounce) can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
Directions: Heat oven to 450 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil. Drain and rinse chickpeas and put them in a bowl. Add oil, salt, and pepper to chickpeas and mix well. Spread them on baking sheet in one layer. Place in the oven and bake for about 15 minutes. Remove pan, shake around to ensure that the chickpeas brown evenly, and return to oven for another 15 minutes until brown and crunchy.
6. Spicy Turkey Jerky
Snacking on Chowhound’s spicy turkey jerky will leave you feeling full and satiated. Turkey breast, which is high in protein and low in calories and fat, is coated with soy sauce, honey, chile-garlic paste, and dried red chile flakes and then placed in the oven until it’s nice and dehydrated. Plan accordingly with this recipe; your turkey strips will need to marinate for 12 hours.
- 2 pounds boneless skinless turkey breast
- ¾ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons chile-garlic paste
- 2 teaspoons dried red chile flakes
Directions: Remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 165 degrees Fahrenheit. Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours. When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into ¼-inch-thick strips. Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined.
Place turkey strips in marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning occasionally. Remove turkey from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Spray the oven racks with nonstick cooking spray, and blot any excess marinade from the turkey with paper towels.
Arrange strips horizontally across the racks, leaving at least ½ inch of space between strips. Place the racks back in the oven and dehydrate jerky until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 2 hours. For chewier jerky, dry an additional ½ hour. Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.