New Year 2022: Scrumptious and healthy snack recipes for this festive season

New Year’s 2022 is around the corner! It is the time we like to indulge in a variety of delectable and irresistible sweets that are just around the bend. However, these snacks are low in nutrition and contain a lot of sugar, carbohydrates, fat, and salt, which is not a good combination! It can be difficult to stay healthy throughout the holiday season.

Karishma Shah, Integrative Nutritionist and a Holistic Life Coach has compiled a list of fantastic recipes that will help you create scrumptious yet healthy snacks this festive season. These meals are simple to prepare, require little prep time, and need few dishes. They are also high in nutrients.

(Pics courtesy: Pixabay)

Ingredients . 1 cup oat flour . 1/2 cup almond flour . 3 tbsp ground flax . 1 tsp baking powder . 1/2 teaspoon baking soda . 1/2 tsp cinnamon . Pinch of salt . 8 dates, pitted . 1/4 cup coconut oil . 3 tbsp pure maple syrup . 1/3 cup almond milk . 1/4 cup chocolate chips Instructions . Preheat the oven to 325 degrees. . Chop the dates and soak them in 2 tablespoons of warm water. Mash lightly until it becomes a paste. Set aside. . In a mixing bowl, combine all of the dry ingredients together. Set aside. . In another mixing bowl, add the wet ingredients including the "date paste". . Pour the wet into the dry and combine well. Fold the chocolate chips in last. . Form small ball shapes onto a parchment paper lined cookie sheet then place into the oven. . Bake for 12-14 minutes.

Ingredients For the balls . 1/4 cup oat flour . 1/4 cup chopped walnuts . 1/4 cup freshly ground flax . 2 tbsp sesame seeds . 1/4 cup almond butter (the drippier the better) . 3 tbsp coconut sugar . 1 tsp vanilla extract For the coating Ingredients . 1 dark chocolate bar . 1-2 tbsp coconut oil Instructions . Blitz your oats into flour and walnuts into a chopped texture using a coffee grinder. . Add all of your ingredients (except the coating ingredients) into a bowl and mix into a sticky dough. . Scoop a tbsp of dough into balls. Place them on a plate and pop in the freezer as you melt the chocolate. . Place a heat-safe glass bowl on top of a pot of boiling water, then add your chocolate bar and coconut oil into the glass bowl. . Stir until melted fully, then remove from the heat and let cool for 10 minutes. . Coat each frozen ball in the chocolate, then place back on the plate. Drizzle with extra chocolate, add back in the freezer to cool. . Store in the fridge for a few days or the freezer for a month.

Ingredients . 1 tablespoon cooking oil . 1 green pepper measured after chopping . handful of spinach - roughly chopped . 2-3 mushrooms chopped . 2 cloves garlic minced . salt to taste . 4 whole eggs . hot sauce for drizzling on top Instructions . Preheat the oven to 350 degrees F. . Grease a standard nonstick 12-slot muffin pan with cooking spray and set aside. . Heat a large nonstick skillet over medium heat. . Once hot, add in oil, green pepper, and onion. . Saute 5-7 minutes, or until peppers are tender. . Add in spinach and mushrooms and cook for an additional 2 minutes. then add in minced garlic. . Season with salt and remove from heat. . Crack eggs into a large 4 cup measuring cup and whisk together. . Stir in cooked veggies. . Pour the egg/veggie mixture evenly into the prepared muffin pan. . Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. . Cool slightly and serve immediately. . Leftovers can be stored in an airtight container in the fridge for about 4 days.

Ingredients . 1 Cup of Greek Yogurt - we use plain and add a teaspoon of honey to sweeten. . 1 Cup of Toppings . Wax Paper . Cookie Sheet Pan Instructions . Spread a thick layer of yogurt on the wax paper. . make the yogurt a little less than half an inch thick but thicker than a quarter of an inch -sprinkle nuts, fruits, berries. . Freeze it overnight. . crack the bar into pieces. Store these in a freezer safe air-tight bag.