3 Super Healthy Summer Snack Recipes

 In Healthy Recipes

3 Super Healthy Summer Snack Recipes

Summer time is here and what could be better than kicking your feet up by the pool and enjoying a nice, ice-cold delicious treat.

Well… let’s just hold up ONE MINUTE here.

Popsicles, ice cream, snow cones, frozen candy bars – these are all wonderfully tasty snacks to cool you down in the summer. But the common thread here is they are PACKED with sugar and fat.

So how can you cool down, enjoy a tasty treat, and still stay healthy and fit through the summer?

Check out these 5 super healthy summer snack recipes!


How to Make Frozen Whipped Pineapple (Similar to Dole Whip)

This recipe is quick, easy, and incredibly refreshing in the hot summer months. Ever since I had this at Disney when I took my kids a few years ago, I have been obsessed with making this at home, and it is a pretty darn good replacement for ice cream.

A few keys to success here: make sure you buy FROZEN pineapple, or slice your pineapple and freeze it prior to making. DO NOT make this, and then freeze it – you will end up with Pineapple Ice Cubes.


Ingredients (serves 6-8)

  • 4 cups frozen pineapple
  • 3/4 cup of 2% milk
  • a pinch of salt
  • 1 tbsp of lemon juice


Add all ingredients to a blender. Blend until smooth. Serve and enjoy immediately!


Home-Made High Protein Granola Bars

This is a recipe I got from livesimply.me and it is INCREDIBLE! I make these any time I am going for a hike, and I love to keep my golf my stuffed with them in case I need a quick boost. This is an easy recipe to improvise with, as well – you can add in some chocolate chips, try different types of nuts, little marshmellows – anything! As long as you are eating them when you are burning calories, this is a great way to get a healthy boost.


  • 1 cup mejool dates (pitted)
  • 1/3 cup honey
  • 1/3 cup peanut butter
  • 1 tsp pure vanilla extract
  • 2 cups unsalted nuts
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 tsp salt


  1. Preheat the oven to 350F. Line a 13X9 pan with parchment paper. It’s important that there’s extra parchment paper on each side of the pan so the granola bars are easy to lift out of the pan after baking.
  2. Process the dates in the bowl of a food processor for 40-50 seconds. The chopped date pieces should stick together.
  3. In a medium saucepan, over medium heat, melt the peanut butter into the honey. Add the dates from the food processor, stirring until the heat breaks down the dates, and the mixture is thick and spreadable. Remove the pan from the heat and add the vanilla extract. Set aside.
  4. Return the bowl to the food processor. Process the 2 cups of nuts/seeds into small chunks.
  5. In a large bowl, combine the dry ingredients: chopped nuts/seeds from the food processor, oats, salt, and shredded coconut. Stir the date/honey mixture into the dry ingredients. You may need to use your hands to make sure the dry ingredients are completely covered with the sticky date mixture.
  6. Pour the mixture into the parchment-lined baking dish. Press the mixture into the pan. Bake for 30 minutes, until the granola is golden and the sides begin to slightly brown (not burn!).
  7. Remove the granola from the oven and lift the parchment (with the granola inside) out of the pan to cool. Allow the granola to cool for 10 minutes, then slice the granola into 12 bars with a sharp knife or pizza cutter. It’s important to slice the bars when the granola is warm. If any of the granola falls apart, simply shape the bars back together. Once cool, enjoy the bars or store in the freezer or on the counter (in a sealed container) for later.


How to Make Fresh Pico de Gallo Salsa

Ahh, what could be better than chips and salsa with incredible fresh summer ingredients? I love making this delicious recipe from What’s Gaby Cooking when I want something fresh & delicious to eat out back in the summer time.



  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Kosher salt


In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.

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