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3 Quick, Easy, & HEALTHY Snacks Great for Meal Prepping

When it comes to meal prepping, I like to keep it as quick, easy, and healthy as possible! With these three recipes, we hit all marks - and they are DELICIOUS!

Banana Chocolate Chip Granola Bars

Wet Ingredients:

- 1 medium-sized ripe banana

- 1/4 cup natural peanut butter (I like using one that contains only peanuts & salt)

- 1 tablespoon 100% pure maple syrup

- 1 tablespoon melted coconut oil

- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water - set for 10 minutes to gel up)

- 1/2 teaspoon pure vanilla extract

Dry Ingredients:

- 1 1/2 cups rolled oats

- 1/4 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/3 cup vegan chocolate chips (I love Enjoy Life brand!)


1) Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper or greased foil. Set aside.

2) In a medium bowl, add peeled banana. Use a fork to mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg, and vanilla. Mix until well incorporated.

3) Add the dry ingredients: oats, baking powder, and baking soda. Stir/fold until well incorporated. Fold in chocolate chips.

4) Pour mixture into pan and smooth into an even layer.

5) Bake for 12-18 minutes. Let cool. Slice into 8 bars.

** Makes 8 servings. Store in an airtight container in the fridge for up to 1 week. I like to heat in the microwave for a few seconds before eating!

Tuna Salad


- 1 12 oz. can of tuna in water

- 1/3 cup plain Greek yogurt (or you could do half Greek yogurt & half avocado oil mayo - make sure it's a good brand like Primal Kitchen or Chosen Foods!)

- 1/4 cup diced pickle (my fav brand is Bubbies!)

- 1/4 cup diced red onion

- Salt & Pepper to taste


1) Drain the can of tuna - make sure to get out as much of the liquid as possible

2) Combine all ingredients and mix well

3) Serve on Ezekiel toast, clean-ingredients crackers, in a lettuce wrap, or even plain!

TIP: After dicing your pickles, consider putting the diced pieces in a cheesecloth or paper towel to squeeze out extra liquid. I do this most of the time, but sometimes skip it - it turns out great either way!

** Makes 2-3 servings. Store in an airtight container in the fridge for up to 5 days.

Egg Muffins


- 6 medium eggs

- 3 egg whites (or 1/2 cup liquid egg whites)

- 1/4 cup diced zucchini

- 1/4 cup diced onion

- Garlic powder, to taste

- Salt & pepper, to taste

- Cooking spray


1) Preheat oven to 350°F. Spray muffin pan with cooking spray. (I love using a silicone muffin pan - the muffins slide right out!)

2) In a large bowl add the eggs, egg whites, garlic powder, salt, and pepper and whisk together

3) Add veggie mixture into the bottom of each muffin in the pan

4) Pour egg mixture over the veggies

5) Bake for 20-25 minutes

TIP: You can use any veggies you want in this recipe! Try it with bell peppers or broccoli!

TIP: If you like your veggies a bit softer, sauté them in a bit of olive oil before adding to the muffin tin.

** Makes 6 muffins - serving size is 2 muffins. Store in an airtight container in the fridge for up to 4 days.

** While baking your muffins may look like they are going to overflow in the tin - this is normal. After removing from the oven they will deflate back down to normal size.

** Recipe adapted from Tone It Up

Enjoy! If you try any of these recipes out be sure to tag me on Instagram at @healthy.happy.blonde!

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