Because it’s always important to remain healthy while “on the road,” check out more of our favorite healthy travel snack recipes for quick weight loss for women:
No-Bake Prune, Walnut & Coconut Bars
1.5 cups walnut halves or pieces
1 cup pitted prunes
1/4 cup + 1 tbsp. finely shredded unsweetened coconut
salt and cinnamon, to taste
In a food processor, pulse walnuts until coarsely chopped. Remove half a cup. Continue processing the remaining walnuts until finely ground. With the processor on, add the prunes one by one, followed by a few pinches of salt and a dash of cinnamon. Process a few more seconds until combined. Empty mixture into a bowl and stir in chopped walnuts and 1/4 cup of the shredded coconut.
Line a small baking dish or container with parchment paper (I used a 4′ square dish).Press the mixture into the dish with your hands. Top with the rest of the shredded coconut, pressing it down gently. Refrigerate for half an hour and cut into pieces.
Hot Pepper Pretzels
5 oz unsalted pretzel(s), about 4 cups, mini size
2 tsp salted butter, melted
4 tsp soy sauce
1 tsp cayenne pepper
1 tsp garlic powder, with parsley
1 tsp table salt
Preheat oven to 350ºF. Toss the pretzels with butter, spread on a baking pan and bake 5 minutes. Sprinkle with soy, cayenne, garlic powder and salt; toss. Bake 2 minutes. Cool completely. Yields about 2/3 cup per serving.
Smoky Paprika-Baked Garbanzo Beans Recipe
30 ounces canned garbanzo beans, drained
1 Tbsp. smoked paprika
1 tsp. onion powder
Preheat the oven to 350 degrees.
In a medium mixing bowl, toss the drained garbanzo beans with the smoked paprika and onion powder. Spread the beans on a parchment-lined baking sheet. Bake for 1 hour, stirring occasionally, until the beans are browned and crisp. Remove from the oven and cool the beans to room temperature. Store in an airtight container until ready to enjoy.
The post More Healthy Travel Snacks appeared first on DrToHelp.com.