‘Tis the season for holiday gatherings! Whatever the occasion, here are some healthy and energizing snacks to share, or not, inspired by some of our favorite food blogs. These recipes are easy to whip up and store in travel-safe containers. Bonus: they’re also delicious!
Your food processor is a lifesaver, especially when you’re in a crunch. Just dump everything in; no need to dirty multiple bowls and pans. These recipes don't require much space, time, or fancy ingredients, making them ideal for a diva on the go.
No-Bake Chocolate Peppermint Balls, from Happy Healthy Mama
V, P, GF
- 1 8-oz package pitted dates
- 1 cup walnuts
- 4 tbsp cocoa powder
- 1/4 tsp salt
- 1/8 tsp peppermint extract
Blend all ingredients in a food processor until smooth. Roll the blended mixture into 2 tsp-sized balls, then coat with crushed candy cane pieces.
That’s it! These are great to share at rehearsal or to bring to a holiday party. They’re festive and satisfy a sweet tooth while healthy and full of enough energy to get you through a long blocking rehearsal.
Pumpkin Pie Cupcakes, from My Whole Food Life
V, P, GF
- 1 can pumpkin
- 2 very ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Blend all ingredients in a food processor until smooth. Spoon the mixture into lined muffin tins and bake at 350 degrees for 20-25 minutes. They should have a pumpkin pie consistency when done. Let cool before removing from the muffin liners. Putting them in the fridge will help them firm up.
To make a whipped topping for the cupcakes, use a can of refrigerated full fat coconut milk. It should be left in the fridge at least overnight for the best effect. Skim the fatty part off the top of the can and whip together with 1 tsp vanilla and 2 tbsp. maple syrup. Scoop a little on top of each cupcake. Garnish with nutmeg if you’re feeling fancy!
These cupcakes would be an excellent treat for a post-recital reception, or as a thank-you to your cast and crew – they’re healthy, yummy, and look fancy thanks to the whipped cream and nutmeg garnish.
On the savory end of the spectrum, these spreads can do double duty at parties and receptions, or as a healthy snack for a long day:
Beet and Goat Cheese Spread, from Brittany Powell
- 3 large beets, raw (see instructions below for how to boil and prep), or pre-cooked, or canned.
- 1 tbsp balsamic vinegar
- 8 oz goat cheese
- Salt and pepper to taste
If you have raw beets: cook them in a large pot of boiling water. Cook until tender, drain, and let cool. Trim ends and peel by rubbing the skin off with your hands or dish towel. Cut into large chunks.
Place beets, vinegar, goat cheese, salt and pepper to taste in a food processor and pulse until smooth. Season with salt and pepper to taste.
This festively colored dip would be excellent at a party, served on a baguette or with fancy crackers. You could also add it to a veggie wrap for a satisfying lunch on the go!
- 2 cloves garlic
- 1 (15-oz) can garbanzo beans
- 1 lemon, zest and juice
- 2 tbsp tahini -for gluten-free, double check your brand of tahini
Blend all ingredients in a food processor. Add salt to taste and two avocados. Blend until smooth.
To plate for a party: put in a bowl and add a drizzle of olive oil and a dash of paprika on top. Serve with crackers, pita, or baguette.
This is another easy, quick, and delicious recipe that would be a hit at any party and doubles as a perfect snack on the go. Just beware the garlic if you have any stage kisses planned during rehearsal!
V = vegan
P = paleo
GF = gluten-free