Hestia Nutrition

Make something good

Snack recipes.

Welcome! Here are the recipes from Stephanie’s healthy-snacking talk. Pick a recipe and get straight to the good part.

6 snack servings

Loaded Mexican Seven-Layer Bean Dip

10 minutes

Ingredients

  • 1 can refried beans (15–16 oz)
  • ¾ cup guacamole
  • ½ cup sour cream or plain Greek yogurt
  • 1½ tsp taco seasoning, divided
  • ½ cup thick salsa
  • ½ cup shredded cheddar or Mexican cheese blend
  • 1 cup finely chopped romaine lettuce
  • 1 tsp lime juice
  • Tortilla chips, for serving

How to make it

  1. Stir ½ tsp taco seasoning and 1 tsp lime juice into the refried beans.
  2. Mix the sour cream or Greek yogurt with the remaining 1 tsp taco seasoning.
  3. In a serving dish, spread the seasoned beans, then the guacamole, then the salsa.
  4. Spread the seasoned sour cream over the salsa, then sprinkle with shredded cheese.
  5. Top with chopped romaine. Serve with tortilla chips.

Taste checkpoint

Creamy, savory, zesty and crunchy. The beans should be well-seasoned and the layers distinct, not watery.

Make it yours

Add corn, diced tomatoes or black olives. Spice it up with jalapeños or hot sauce, or try pepper jack cheese.

Ingredient notes

For gluten-free preparation, use certified gluten-free tortilla chips and check the taco seasoning, refried beans, and all other packaged ingredients. Avoid cross-contact.

Storage

Refrigerate promptly. Best eaten the day it is made; for make-ahead preparation, keep lettuce and chips separate until serving.

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2 wraps

Crunchy Chicken Caesar Wraps

10 minutes

Ingredients

  • 2 large tortillas or wraps
  • 1½ cups fully cooked chicken, chopped
  • 2 cups romaine lettuce, chopped
  • ¼ cup Parmesan, grated or shaved
  • ¼ cup croutons
  • 3 tbsp Caesar dressing
  • Optional: 1 tsp lemon juice
  • Black pepper, to taste

How to make it

  1. Chop the fully cooked chicken into bite-sized pieces.
  2. Chop the romaine lettuce.
  3. In a bowl, toss the chicken, romaine, Parmesan and Caesar dressing.
  4. Lightly crush the croutons and mix in just before wrapping.
  5. Divide the filling between the tortillas, roll tightly and cut in half.

Taste checkpoint

Seasoned chicken, creamy dressing, crisp lettuce and Parmesan in every bite.

Make it yours

Add sliced tomatoes or avocado. Use grilled or seasoned chicken, or try crispy chickpeas instead of croutons.

Ingredient notes

For gluten-free preparation, use gluten-free tortillas and croutons. Check the Caesar dressing, prepared chicken, and other packaged ingredients, and avoid cross-contact.

Storage

For best crunch, assemble and eat right away. The supplied card lists 3–4 days refrigerated for prepared chicken and filling; count that time from when the chicken was cooked, not when the wraps were assembled.

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3 servings

Double-Chocolate Chia Pudding

5 minutes prep · chill at least 2 hours

Ingredients

  • ⅓ cup chia seeds
  • 1 tbsp unsweetened cocoa powder
  • 1–2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1–1½ cups milk of your choice, dairy or plant-based

How to make it

  1. In a bowl or jar, whisk the cocoa powder, maple syrup and vanilla with about ¼ cup of the milk until smooth.
  2. Stir in the remaining milk and the chia seeds.
  3. Cover and refrigerate until set, at least 2 hours. Overnight works well.
  4. Stir and top with your favorite additions.

Taste checkpoint

Before chilling, it should taste like sweet chocolate milk. Adjust with a little more maple syrup if you want it sweeter.

Make it yours

Top with berries, banana or chocolate chips. Add a spoonful of peanut butter or Greek yogurt, or a pinch of cinnamon or espresso powder.

Ingredient notes

For gluten-free preparation, use certified gluten-free cocoa and check the milk, chia seeds, flavorings and toppings. Avoid cross-contact.

Storage

Keep covered in the refrigerator for up to 4 days. Stir before eating; add a splash of milk if it gets too thick.

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About 12 cookies

Golden Coconut, Cashew & Pecan Chocolate Clusters

10 minutes prep · about 10 minutes bake

Ingredients

  • 1 cup raw cashew pieces
  • 1 cup raw pecan pieces
  • 2 cups unsweetened coconut flakes
  • ¼ cup mini chocolate chips
  • ½ can sweetened condensed coconut milk (about 5–6 oz)

How to make it

  1. Crush or chop the cashews and pecans into small pieces.
  2. In a bowl, mix the nuts, coconut flakes and chocolate chips.
  3. Add the sweetened condensed coconut milk and mix until everything is coated.
  4. Scoop about ¼ cup of the mixture onto a parchment-lined baking sheet.
  5. Bake at 350°F for about 10 minutes, or until golden brown. Let cool before enjoying.

Taste checkpoint

Golden at the edges, chewy in the middle, with toasted coconut, crunchy nuts and melty chocolate.

Make it yours

Add a pinch of cinnamon, try dark, milk or white chocolate chips, or stir in dried cherries or cranberries.

Ingredient notes

Contains cashews and pecans (tree nuts). For gluten-free preparation, check every packaged ingredient, including the chocolate chips and condensed coconut milk, and avoid cross-contact.

Storage

Keep in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 1 week.

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