In college, I think I eat more like 6 snacks a day instead of 3 actual meals. As a possible future dietician, I have been taught the difference between a healthy snack and an unhealthy snack. When I eat healthy, I feel more energized and ready to conquer whatever my college days are about to throw at me.
As many of you know, it seems like there is no time in college for anything. Something I love about these snacks is that you can make them when you do have time – say on the weekend and then store them in cute mason jars for a quick, easy grab-and-go snack. I use this method all the time and it helps me stay healthy and energized even when I am running late to my classes (most of the time).
I love kale but I can understand how the word kale might seem a bit scary to some. Have no fear! I have no doubt you will love this Kale Pine Nut Salad. Each serving of this Kale (1c) has about 261 calories with healthy fats, only 8 carbs, and 11 grams of protein. The vitamin and mineral levels are off the chart with loads of vitamins A and C, Calcium and Iron. Plus, this salad can literally be made in less than 5 minutes and thrown into a mason jar, ready for the week.
What you need
2 bunches of kale
grated parmesan cheese (optional)
1 cup of pine nuts, roasted (more or less depending on preference)
2 tbs of fresh lemon juice
¼ c of olive oil
½ tsp of grated garlic
1 teaspoon of Dijon mustard
½ teaspoon of balsamic vinegar
1. For the kale, try and buy the fresh one that comes in a buddle. I promise it will taste better than the packaged one and it is also usually cheaper. Take the kale off the stems and began to kneed it. What - kneed your kale?! Kneading your kale will get rid of the bitterness that people are always so afraid of when eating kale. Kneed your kale for 3-4ish minutes or until it is bright green.
2. Place your pine nuts in a small frying pan with a tbs. of olive oil. Constantly stir and move around until they are crispy and darker brown on the sides. Put to the side.
3. To make the dressing, place all dressing ingredients except the honey into a bowl and mix: lemon juice, olive oil, garlic, Djion mustard, Balsamic Vinegar. Set aside.
4. To assemble salad, find a large bowl and place salad into it, then sprinkle pine nuts and drizzle dressing. Make sure you mix the salad well so all leaves are covered in dressing.
5. For the final touches you can leave your salad tangy as it is or if you have more of a sweet tooth like me, you can drizzle honey over your salad to combat the acidic taste. Also, if you aren’t vegan, adding Parmesan cheese is a perfect finish to top off the salad.
This next snack is one of my all time go-tos: peanut butter strawberries. Don’t worry, this may seem weird, but it’s just like putting peanut butter on apples or bananas! This is so delicious and so easy. All you need is strawberries and peanut butter! Simply cut the middles out of your strawberries and knife in peanut butter. To make sure your peanut butter doesn’t fall out, place the strawberries bottom down or throw them in the freezer for a while. Strawberries have a ton of Vitamin C; a water-soluble vitamin and a powerful antioxidant that helps balance out and maintain the insides of our bodies.
Yummm! This one is also super-easy and fun. All you need is sliced avocados, almonds, and fresh squeezed lemon. Simply throw the ingredients into the mason jar and put them in the fridge. Almonds alone provide necessary fiber and protein for the body as well as various vitamins. Avocados are a super food and provide almost 20 essential nutrients that the body needs to function. Avocados are full of GOOD fats that can help reduce blood cholesterol and decrease risk of heart disease, wow I love avacados. I love this snack - it is so good, so healthy and so quick, perfect for any college girlies.
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