Points-Friendly Snacks To Go
As spring weather draws us all outside more, you might want to plan some snacks to take with you so you can keep your energy up.
“When you’re on-the go, it is easy to get self-consumed with getting to your destination on time, beating traffic, catching the bus, and so much more, that making healthy choices can be tough,” says Nadia Atzori, WW nutrition and food database specialist. “If a chocolate bar just sounds like the right go-to, don’t fret, we have all been there! One of the biggest reasons that this happens is because we don’t take time for ourselves and make ourselves a number one priority.”
You can change the narrative here and make yourself a priority by making some quick, easy and Points-friendly snacks ahead of time that can easily be popped into a backpack or purse before you head out.
Atzori shares some of her favourite portable Points-friendly snack recipes below, along with their Points values to make tracking a breeze. She suggests setting aside some time each week to prep your snacks so you’re ahead of the game.
“Not only can you feel good about making a healthy snack for yourself, but some of these snacks can be made in batches and refrigerated/frozen in airtight containers,” Atzori adds.
Oatmeal banana chocolate chip energy balls - makes 20 balls (2-3 Points are per ball)
- 2 ripe bananas, mashed
- 1 cup old fashioned rolled oats
- 1 scoop WW chocolate protein booster powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, add the mashed ripe bananas, oats, protein booster powder, ground cinnamon, and the mini chocolate chips. Mix until well combined.
- Using a small cookie scoop, form the mixture into approximately 1 inch balls and place on the parchment lined baking sheet.
- Bake for 15 minutes.
- Allow the balls to cool. Once cooled, the energy balls can be stored in an air-tight container for up to 1 week.
No-bake zucchini bread granola bites - makes 20 bites (3 Points are per bite)
- 1 1/2 cups old-fashioned oats
- 1/3 cups sliced almonds chopped
- 1 tablespoon chia seeds
- 3/4 cup smooth peanut butter
- 2 tablespoons + 1 teaspoons honey
- 1/4 teaspoon ground cinnamon
- 3/4 cup packed grated zucchini
- In a large bowl, mix together the oats, almonds, and chia seeds.
- Stir in the peanut butter, honey and cinnamon until well combined.
- Place the grated zucchini on a sheet of paper towel and squeeze out the excess liquid. Add the zucchini to the oat mixture.
- Using 1½ tablespoons (packed) of the mixture for each bite and using a medium-sized cookie scoop, form the mixture into 1 ½ inch balls.
- Place the granola bites on a baking sheet, cover, and refrigerate for 1 hour.
- Store the remaining granola bites in an airtight container in the refrigerator for up to 1 week.
Turkey hummus roll-up - makes 4 roll-ups ( 3 Points for 4 roll-ups )
- 4 slices deli sliced turkey
- 2 tablespoons hummus
- Thinly sliced veggies (try bell pepper, cucumber and carrots)
- Lay your slices of turkey flat on a cutting board, plate, or parchment paper.
- Spread ½ tablespoon of hummus onto each slice of deli turkey.
- Add the sliced vegetables 1 inch from the bottom of the turkey.
- Roll up the turkey starting from the bottom and refrigerate until time to consume.
Freezer-friendly egg muffins - makes 4 egg muffins (0-2 Points per egg muffin)
- 1 cup chopped baby spinach
- ¾ cup diced red bell pepper
- ¾ cup diced green bell pepper
- ¾ cup quartered cherry tomatoes
- 6 large eggs
- 6 egg whites
- ¼ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried Ziplockoregano
- 1 pinch of black pepper
- ¼ cup crumbled feta cheese
- Preheat the oven to 350°F Lightly grease 12 muffin cups, or line with muffin liners.
- Beat eggs in a large bowl. Stir in spinach, red and green pepper, tomatoes, salt, pepper, dried basil and oregano. Mix in crumbled feta cheese.
- Spoon into muffin cups, filling ¾ way.
- Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
- Store leftover egg muffins in an airtight container or plastic bag in the refrigerator for up to 3 days or individually wrap in the freezer for up to 3 months.
- Reheat in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so
For even more snack ideas, Atzori suggests trying some of these classic WW recipes.
“For picnics or day-trips, they work well in a cooler bag with an ice pack,” says Atzori. “When you’re craving something sweet, chocolatey, or spicy, reach for one of our WW snacks for a quick hunger fix that is sure to satisfy all your snacking needs.”