Category: Healthy Snacks

Healthy Snack Ideas

Vegan Sausage + Peppers Strombroli Bread (DF, GF, V)

- littleadaptsbyjax@gmail.com

Growing up, my mom would made Strombroli bread for different social events and it was the BEST! My mother-in-law would also make my boo’s family a killer pepperoni bread. With both of us loving our mom’s recipes, I knew I had to make a “little adapt” version. This is the perfect finger food for Sunday football, holiday appetizer or hosting friends. It’s such a warm and comforting food that will give you all the feels, but is packed with all the nutrient dense foods your body needs. Here ya go!

Vegan Sausage + Peppers Strombroli Bread (DF, GF, V)
 
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Serves: 2-4 servings
Ingredients
  • 1 box Simple Mills Pizza Dough
  • 1-2 tbsp olive oil
  • ½ red pepper, thinly sliced
  • ¼ white onion, thinly sliced
  • 1 vegan sausage (I used Beyond)
  • ⅓ vegan mozzarella block, sliced 5-6 slices (I used Miyokos)
  • Optional: ⅓ cup marinara sauce for dipping (I used Rao's)
Instructions
  1. Preheat the oven to 350 degrees F and place parchment paper on a baking tray.
  2. Heat a small pan with the olive oil on medium-low heat and sauté the peppers and onions for 10 minutes or so. Feel free to add any spices you wish at this time.
  3. Once the peppers and onions are done, set them aside in a small bowl and cook the vegan sausage on the pan until it is browned on all sides.
  4. While the sausage is cooking, follow the ingredients on the pizza dough box to create the dough. Put a little bit of oil on your hands to prevent sticking to the dough and place the dough onto the baking tray with parchment paper. Press the dough into a flat, rectangular shape.
  5. Once the sausage is done, thinly slice it and place it on half of the dough (keeping enough room on the ends to seal the dough at the end).
  6. Add the peppers and onions and then layer the sliced mozzarella on top.
  7. Carefully fold over the other half of the dough over the filling. Make sure to seal the edges of the dough so the filling stays in tact and there are no holes in the dough.
  8. Bake in the oven for 40 minutes until the bread is golden brown.
  9. Let it cool for 10-15 minutes and then slice and serve with marinara sauce. Enjoy!
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Happy Snacking!

With Health + Happiness Always,
Jax

PS – Looking for motivation this holiday season? Check out my Little Adapts By Jax App to hold you accountable and ready for 2022!

Vegan Taco Dip

- littleadaptsbyjax@gmail.com

Growing up – I used to LOVE this hot taco dip my mom would make. I haven’t had it in so long bc of course it wasn’t very healthy or “little adapt” approved. I’ve recently experimented with this recipe a few times and finally nailed it the other night. All siblings approved! It’s super fast to throw together and then all you have to do is wait for it to bake in the oven. I promise this will become your new go-to app for when your friends come over 🙂

Vegan Taco Dip
 
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Serves: 4-6 servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a round, shallow Pyrex dish, spread vegan cream cheese evenly on the bottom of the pan.
  3. Next, pour the chili over the cream cheese and evenly distribute.
  4. Lastly, pour the vegan queso cheese on top of the chili. (Note: I have tried this with store bought shredded vegan cheese and I find that it never melts and ends up making the dip drier than it should be. Highly recommend making the homemade vegan queso bc it will keep the dip creamy and you'll have leftovers for quesadillas and tacos!)
  5. Bake in the oven for 30 minutes until the "cheese" has browned.
  6. Let it cool for 5 minutes or so and then serve with your favorite tortilla chips. Enjoy!
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Happy snacking!

With Health + Happiness Always,
Jax

Cooler Ranch Popcorn

- littleadaptsbyjax@gmail.com

Homemade popcorn is one of my favorite snacks to make while watching a good movie on the weekends! With my recent flavors of “Doritos” and “Cooler Ranch”, you would think that I was obsessed with those chips when I was a kid. I did really enjoy them, but they weren’t my favorite. However, I find the flavors to be inspirational for popcorn so I figured why not. I promise you won’t be disappointed!

Cooler Ranch Popcorn
 
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Serves: 3-4 servings
Ingredients
Instructions
  1. Pour 1-2 tbsp avocado oil into a small sauce pan (enough to coat the bottom of the pan).
  2. Put heat on high and warm up the oil for a minute or so.
  3. Throw corn kernels into the sauce pan and put on lid.
  4. Turn heat off once you no longer hear popping or after about 3 to 5 minutes.
  5. Pour popcorn into a medium sized bowl and then split the remaining avocado oil and spices in half. Pour the first half over the popcorn and mix and then pour the remaining to make sure all of the popcorn is evenly coated. 
Enjoy!
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Enjoy!

With Health + Happiness Always,
Jax

PS – Interested in working with me? My 6 Week Nutrition 101 Program starts on Monday, February 15th!

Vegan White Bean Buffalo Dip

- littleadaptsbyjax@gmail.com

My boo + I LOVE everything buffalo sauce! You can see from my website that I’ve been experimenting with buffalo dip – first making it dairy-free and now making it without meat. I have to say that this vegan buffalo dip is my fave because all you have to do is rinse and drain the white beans and it feels much lighter than the jackfruit or plant based chicken alternatives. We love dipping it with all kinds of veggies and of course tortilla chips. If we want to make it a meal, I’ll make a half portion of the dip and eat it with all the veggies and a small portion of tortilla chips. You can also use whatever dairy-free cream cheese and dairy-free cheese you like BUT it will have the creamiest consistency if you make it with the homemade vegan mozzarella cheese 🙂

Vegan White Bean Buffalo Dip
 
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Serves: 4-6
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Mix cream cheese, vegan cheese, and buffalo sauce together in a bowl. Then add in navy beans and mix until everything is combined.
  3. Place in medium pyrex or baking dish and sprinkle or drizzle more vegan cheese on top.
  4. Bake for 30 minutes or until cheese is melted and the edges are browned. I like to broil for the last few minutes to get it nice and crispy!
  5. Cool for 5-10 minutes and then serve with tortilla chips and veggies. Enjoy!
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Happy Dipping!

With Health + Happiness Always,
Jax

PS – The “Little Adapts By Jax” App is here! Stay tuned for the special offer this month 🙂

Cookie Granola

- littleadaptsbyjax@gmail.com

When we ran out of granola last week and I wanted to get through as much of the food before leaving Colorado, I decided to make “cookie” granola. This granola is a twist on my classic homemade granola based on what I had available to me, which can be found in my Clean Comfort Cookbook and is available on my LA Lightning Sculpt + Nutrition Membership. It honestly tastes like you’re eating “cookies + milk” with some fresh berries on top and it hit the spot last week when we were at our campsite in Zion. Best part? It requires absolutely no oil!


Cookie Granola
 
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Serves: 6 (1/2 cup per serving)
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix wet ingredients together and then add in dry ingredients.
  3. Fold in chocolate chips and cacao nibs. Place on a baking tray with parchment paper and press down with the spatula so you the "batter" sticks together, but is also thin enough to bake the entire mixture.
  4. Bake for 15 minutes and then carefully with a large spatula flip in sections to keep the clusters of granola together.
  5. Place the tray back in the oven and make sure to rotate the tray in order to have the granola bake evenly.
  6. Bake for another 5 minutes or until the granola is browned.
  7. Take out of the oven for 10 minutes to cool. Then break up into clusters and enjoy! Store in an airtight container in the fridge for up to a month.
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Don’t forget to tag me if you make it @littleadaptsbyjax 🙂

With Health + Happiness Always,
Jax

PS – Want to learn how to create a healthy + happy sustainable lifestyle with the “little adapts” philosophy? Click here to sign up for my 6 Week Nutrition 101 Group Program launching on Monday, August 10th!

Sweet Potato Vegan Nachos

- littleadaptsbyjax@gmail.com

As you may have seen on Cinco de Mayo, I’m a huge fan of Mexican food! For dinner (since it was just the two of us but this dish is great for groups), we decided to make baked sweet potato nachos with homemade dairy-free cheese + sour cream and it was INCREDIBLE! I don’t think I’m ever going to buy store bought dairy-free cheese again for two reasons:

  1. Tastes better
  2. Prep is super easy

Highly recommend trying this at home if you have raw cashews and a high power blender or food processor available!

Sweet Potato Vegan Nachos
 
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Serves: 2-4 servings
Ingredients
Nachos
  • 1 large sweet potato sliced into ¼ inch "chips"
  • Drizzle of avocado oil
  • ½ 15 oz can black beans or refried beans
  • ½ cup salsa
  • ½ serving of vegan queso cheese
  • ¼ serving of vegan sour cream
  • 1 handful of spinach finely chopped for garnish
Vegan Queso Cheese
Vegan Sour Cream
Instructions
  1. Preheat the oven to 400 degrees F. Slice sweet potato into "chips" and line a large baking sheet with parchment paper. Place sweet potatoes on the parchment paper so they are not touching and then lightly drizzle with avocado oil. Place in the oven for 20 to 30 minutes (making sure to flip halfway through).
  2. Once you flip the sweet potatoes, you can start making the vegan cheeses. Rinse and drain the cashews. Start with making the queso but adding the cashews + all of the ingredients to a high powered blender or food processor. Blend until the cheese is a liquid consistency. Transfer to a small pot on the stove and heat on medium low to low heat stirring frequently to thicken the queso.
  3. While the queso is heating, rinse out the blender/food processor and add all of the ingredients for the sour cream. Blend until it is a liquid and can easily be drizzled.
  4. Once the sweet potatoes are done and have cooled for 1-2 minutes, assemble a layer on a large plate. Evenly distribute half the beans and salsa on the sweet potatoes. Then drizzle sour cream + queso over the layer.
  5. Repeat this step again for the 2nd layer. Top with diced spinach for garnish and enjoy! *Note: You will have leftover queso + sour cream, which both can be stored in an airtight container for a few days in the fridge.
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These nachos are seriously amazing and are packed with so much flavor + nutrients. Dubs and I have been making “sweet potato” chips for a long time and they are great as nachos, for dipping in hummus or throwing on top of your “little adapts” bowl for some extra crunch. Enjoy!

With Health + Happiness Always,

Jax

No Bake PB Power Bites

- littleadaptsbyjax@gmail.com

Happy Monday! With limited access to grocery staples these days, I wanted to create an energy ball recipe that included many ingredients you would have in your pantry. Remember: you can always substitute based on what you have and will recommend some substitutions in the recipe too. Lastly, this recipe literally takes 15 minutes to make between the mixing + rolling of the balls and no food processor or high speed blender is needed. They have been on repeat over here because that’s how dang good they are! I love them as pre workout, mid afternoon snack or post dinner dessert (Note: Serving per day would be 2 – 3 balls and definitely try to spread it out over the course of a day!)

 

 

No Bake PB Power Bites
 
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Serves: 20
Ingredients
Instructions
  1. Add all ingredients into a large bowl and mix with a spatula.
  2. Once well combined, roll into small balls about the size of a golf ball.
  3. Store in an airtight container in the fridge for 2 weeks or the freezer for up to a month (if they even last you that long). Enjoy!
Notes
*Too dry, add more honey or pb. Too wet, add more ground flaxseed or oats.
**If you can always double up on hemp hearts, ground flaxseed or chia seeds if you don’t have all 3!
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Here’s to another week of staying safe, healthy + sane!

With Health + Happiness Always,
Jax

PS – Looking to boost your immunity + increase longevity? My 12 Day Real Food Reboot is launch on Monday, April 20th and there are only a handful of spots left. Click here to sign up and take your health to the next level!

Vegan “Doritos” Popcorn

- littleadaptsbyjax@gmail.com

I like popcorn, but don’t really indulge in it too often as I prefer eating more real food snacks as opposed to packaged snacks. I also had never tried homemade popcorn until we went to visit our friends in Portland — Shooter, Ash + their cute twin baby boys. This homemade popcorn was the BEST popcorn I’ve ever had so obviously I had to know how to make it. Since then, Will and I have been playing with different combos of oils + spices to make our popcorn snacks both savory + sweet. This new “Doritos” flavor is going to be a hit for you (and your kids)!

While popcorn is a healthy snack, I do recommend being conscious of your portion size and the amount of oil and salt you put on it. Please note that corn at the end of the day is a whole grain, which makes it predominantly made of carbs. However, it does contain a ton of fiber which is why it makes you feel full and satisfied. It is a great snack to have maybe once per week, but I wouldn’t recommend making it an everyday staple! Here are some facts about popcorn:

  • Serving size is 4 to 5 cups of popped popcorn
  • 30g of carbs per serving
  • 120 to 150 calories per serving

For more nutrition facts on popcorn, click here!

Vegan "Dorito" Popcorn
 
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Serves: 3-4 servings
Ingredients
Instructions
  1. Pour 1-2 tbsp avocado oil into a small sauce pan (enough to coat the bottom of the pan).
  2. Put heat on high and warm up the oil for a minute or so.
  3. Throw corn kernels into the sauce pan and put on lid.
  4. Turn heat off once you no longer hear popping or after about 3 to 5 minutes.
  5. Pour popcorn into a medium sized bowl and then split the remaining avocado oil and spices in half. Pour the first half over the popcorn and mix. Then pour the remaining ingredients and mix to make sure all of the popcorn is evenly coated. 
Enjoy!
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With everything going on, I thought this would be an easy, healthy snack to whip together that is tasty + satisfying but won’t break the bank or your health goals 🙂 Stay safe + healthy out there!

With Health + Happiness Always,
Jax

PS – Want to detox before the summer?! Join my 12 Day Real Food Reboot launching on Monday, April 20th!

Vanilla Protein Grain-free Granola

- littleadaptsbyjax@gmail.com

I’ve been dying to make a homemade granola and well kids let me tell you – this was my first attempt at this recipe and it came out INCREDIBLE! I had Will Smith taste test it for good measure when he got home. It was so delicious we ended up having it as dessert tonight! This granola is made mostly of nuts and the only sweeteners are coconut oil, maple syrup, cinnamon, maca powder, vanilla extract + vanilla plant based protein powder. It’s crunchy + sweet in all the right ways and the best part… it only takes 20 minutes to make 🙂 Enjoy!

Vanilla Protein Grain-free Granola
 
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Serves: 6-8
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a bowl, add cashews, almond, walnuts, chia seeds, cacao nibs, cinnamon + maca powder to a medium size bowl and mix until all of the nuts are covered with a light powder.
  3. Then add in coconut oil, maple syrup + vanilla extract and mix until all of the nuts are evenly coated with the wet ingredients.
  4. Add in the vanilla protein powder and mix once more until all of the nuts, seeds + cacao nibs are covered and start to clump together.
  5. Place the mixture in the middle of a large baking pan into a big pile so you get clusters that stick together.
  6. Bake for about 10 minutes and then toss lightly. Push all of the granola back into the center of the tray to create clusters.
  7. Bake for another 7 minutes.
  8. Once out of the oven, place back into the original bowl and add in the dark chocolate chips. Mix around so the chocolate starts to melt to create additional clusters with the nuts. Place in the fridge and let cool for at least 20 minutes before enjoying or overnight to have more clusters form.
  9. Keep in the fridge for up to 2 weeks in an air tight container and enjoy!
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This granola is perfect to top off your smoothie bowl, eat with berries + non-dairy milk or have as a snack. One of my best recipes to date – I promise 🙂

With Health + Happiness Always,
Jax

PS – Don’t forget to sign up here for my FREE Webinar tomorrow Tuesday, March 3rd at 2:30 pm EST to learn about my Top 5 “Little Adapts” to Live a Healthier + Happier Life Now!

Beauty Bliss Bites

- littleadaptsbyjax@gmail.com

I created these bites for a few events at Rise by We that were geared around “glowing skin” and they have been a huge hit! These ingredients have major benefits for your skin:

  • Acaí berries are loaded with antioxidants + stimulates collagen production.
  • Coconut butter contains fatty acids that reduce wrinkles, dry skin + age spots.
  • Medjool dates are packed with vitamins C + D to enhance skin elasticity.
  • Walnuts possess omega-3 fatty acids that reduce inflammation.
  • Cinnamon has anti-fungal + anti-bacterial properties to fight acne.
  • Coconut Water provides potassium + electrolytes to keep your skin hydrated.

 
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Serves: 20-25
Ingredients
Instructions
  1. Place all ingredients in the blender and make sure they are well combined.
  2. Roll into golf size balls.
  3. Place in the freezer and enjoy!
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These are an energy bite for beautiful skin you don’t want to miss!

With Health + Happiness Always,
Jax

PS – Want to get more personalized recipes that fit your health goals? Sign up for your complimentary health consultation today!