Desserts & Snacks

These cookies take no time to make, with only a few simple and healthy ingredients. Great with a glass of milk for breakfast, as an afternoon pick-me-up or post-workout snack!

– 2 ripe bananas, mashed until smooth
– 1/3 cup peanut butter (can use sunflower seed butter/ “wow butter” if allergies/ for school)
– 1/4 cup canola oil
– 2 cups quick oats
– 1 tsp vanilla
– 1/2 cup chocolate chips

Preheat oven to 350. Combine all ingredients. Drop 2 tbsp of batter onto pre-greased pan and bake for 15 minutes. Makes approximately 18 cookies.


– 1 cups whole wheat flour and 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 1/2 cup vegetable oil
– 1 1/2 cups sugar
– 2 teaspoons vanilla extract
– 2 cups shredded zucchini (1 large or 2 small zucchinis)
– 3-5 tablespoons water
– 1/2 cup mini chocolate chips

1- preheat oven to 350. Line 9×13 baking dish with foil and spray with cooking spray.
2- whisk flour, baking powder and salt together.
3- mix sugar, vanilla and oil together. Fold in zucchini. Add to dry ingredients and let sit 3-5 minutes to absorb moisture. You may need to add a little water at this point.
4- stir in chocolate chips.
5- spread into pan and bake x 20 minutes.
6- allow to cool, sprinkle with icing sugar, cut into squares and enjoy!!

Protein is a key component of a balanced snack, as it helps satisfy hunger, promoting longer-lasting energy & concentration.These muffins have a high protein content coming from eggs and yogurt while being low in sugar and high fibre.

Chocolate & Banana Oat Muffins (Makes 12)

– 2 ripe bananas, mashed
– 4 eggs, beaten
– 1/2 cup plain yogurt
– 1/2 tsp vanilla
– 1/3 cup honey
– 2 cups oats, ground into flour
– 1/3 cup cocoa powder
– 1/2 tsp baking soda
– 2 tsp baking powder
– 1/2 tsp salt
– A few chocolate chips to sprinkle on top

– Pre-heat oven to 350
– Combine wet ingredients in large bowl
– Stir in dry ingredients
– Grease muffin tray or line with paper
– Fill muffin tray half way
– Sprinkle a few chocolate chips on top (optional)
– Bake for 15-20 minutes


My (not so) guilty snacking pleasure: spicy roasted chickpeas.

Not only do they make a very addictive snack, but they provide you with plenty of protein, fibre and iron while being low in fat!

Simply drain and rinse 2 cans of chickpeas, pat dry and toss with 2 tablespoons of olive oil. Season with whatever tickles your fancy. I chose cayenne pepper, chilli powder, garlic powder and a bit of salt. Place in single layer on a baking tray and bake for 35-40 minutes at 400. Munch away!


Banana Zucchini Muffins (with chocolate chips, of course!)

-1 cup grated zucchini, with skin, (about 1 large)
– 1 cup mashed banana (about 2)
-1/2 cup applesauce
-1 egg
-1.5 cups whole wheat flour
-1 cup oat flakes (I used rye flakes)
– 2 tsp baking power
– 0.5 tsp salt
– 0.5 tsp cinnamon
– chocolate chips (optional, but recommended!)


  • Combine wet ingredients in one bowl and dry in another.
  • Combine and stir until just mixed.
  • Put in 12 muffin liners or directly into greased muffin tins.
  • Bake at 350 for 25-30 minutes.


Fool-proof, no-bake, 1-bowl recipe for deliciously nutritious Chia & Granola Bites.


– 1 cup oats
– 1/2 cup chia
– 1/2 cup nut butter (I used cashew)
– 1/4 cup honey
– 1 tsp vanilla
– 1/3 cup mini chocolate chips


  • Stir all ingredients together in a bowl (I found warming honey & nut butter slightly made it easier to mix).
  • With damp hands, roll approx. 1 tablespoon of mixture at a time into balls.
  • Place on parchment paper and allow to set in fridge for 10-20 minutes.



This recipe is high in protein and complex carbohydrates, making it a perfect post-workout snack, or simply a decadent, yet nutrient-packed treat!

– 3/4 cup ground almonds/ almond flour
– 1/2 cup cocoa powder (unsweetened)
– 1/4 cup hemp hearts (can be substituted for chia seed or ground flax seed)
– 1/4 cup honey
– 1/4 cup coconut oil
– 1/4 cup semisweet chocolate chips
– 1/3 cup shredded coconut

– Melt chocolate chips together with honey and coconut oil over medium-low heat.
– Remove from heat. Add all remaining ingredients except for shredded coconut. Mix until thick paste forms.
– Using damp hands, roll approximately 1 tablespoon of mixture into ball and then roll in shredded coconut to cover.
– Place in fridge to set. Makes approximately 15 balls.


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– 2.5 cups rolled oats
– 1 cup slivered almonds (or any other nut you prefer!
– 1/3 cup pumpkin seeds
– 1/3 cup molasses
– 1/4 cup brown sugar
– 1/4 cup coconut oil (or butter/ margarine)
– 1/2 tsp cinammon
– 1/4 tsp salt
– 1/2 tsp vanilla
– 1/2 cup raisins (or any dried fruit)
– 1/2 cup mini chocolate chips (optional but delicious)
– 1/4 cup dried coconut (options)


  • Preheat oven to 350. Place oats and nuts on baking tray and toast for 10 minutes to bring out flavor (optional step).
  • Heat oil, sugar, molasses, vanilla, cinnamon and salt over low heat in small saucepan until all ingredients combined.
  • Place toasted oat mixture in large bowl along with any additional dried fruit/ seeds/ chocolate desired. Top with oil mixture and stir until coated.
  • Press mixture into lined baking tray and press down with spatula. Chill in fridge for about an hour.
  • Cut into bars and store in airtight container. Enjoy!