20 Healthy Anti-Inflammatory Snacks

Turmeric-Spiced Roasted Chickpeas

These crunchy and flavorful roasted chickpeas are a perfect snack to satisfy your hunger while fighting inflammation.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt

Cooking method:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the chickpeas on a clean kitchen towel and pat dry.
3. In a mixing bowl, combine the chickpeas, olive oil, turmeric, paprika, garlic powder, and sea salt. Toss until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until crispy and golden brown.
6. Allow to cool completely before serving.

Avocado and Berry Smoothie

This vibrant smoothie blends healthy fats and antioxidants for a refreshing anti-inflammatory boost.

Ingredients:

• 1 ripe avocado
• 1 cup mixed berries (such as blueberries, strawberries, raspberries)
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 teaspoon honey (optional)

Cooking method:

1. Scoop the avocado into a blender.
2. Add the mixed berries, almond milk, chia seeds, and honey.
3. Blend until smooth and creamy.
4. Pour into a glass and enjoy immediately.

Ginger and Turmeric Energy Bites

Packed with anti-inflammatory spices, these energy bites are perfect for an on-the-go snack.

Ingredients:

• 1 cup rolled oats
• ½ cup almond butter
• ¼ cup honey
• 1 tablespoon ground flaxseed
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• ½ teaspoon cinnamon

Cooking method:

1. In a bowl, mix together all the ingredients until well combined.
2. Roll the mixture into small balls using your hands.
3. Place the balls on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to set before serving.

Cucumber and Avocado Guacamole

This creamy guacamole with refreshing cucumber adds a unique twist to a classic dip.

Ingredients:

• 2 ripe avocados
• 1 cucumber, finely diced
• 1 lime, juiced
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Cooking method:

1. In a bowl, mash the avocados until smooth.
2. Add the diced cucumber, lime juice, cilantro, sea salt, and black pepper.
3. Mix well until all ingredients are combined.
4. Serve immediately with fresh vegetables or whole-grain crackers.

Spiced Apple and Almond Butter Sandwiches

These simple yet flavorful sandwiches combine the sweetness of apples with the creaminess of almond butter.

Ingredients:

• 1 apple, cored and sliced
• ¼ cup almond butter
• ½ teaspoon ground cinnamon

Cooking method:

1. Spread almond butter on one side of each apple slice.
2. Sprinkle a pinch of ground cinnamon over the almond butter.
3. Sandwich two apple slices together with the almond butter sides facing each other.
4. Serve as a delicious and healthy snack.

Kale Chips with Nutritional Yeast

These crunchy kale chips are a nutrient-dense alternative to traditional chips.

Ingredients:

• 1 bunch kale, washed and dried
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• ½ teaspoon sea salt

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Remove the kale leaves from the stems and tear them into bite-sized pieces.
3. In a bowl, toss the kale with olive oil until evenly coated.
4. Sprinkle nutritional yeast and sea salt over the kale, tossing to combine.
5. Spread the kale in a single layer on the prepared baking sheet.
6. Bake for 10-15 minutes, or until crisp and edges are slightly browned.
7. Allow to cool before serving.

Roasted Beet Hummus

This vibrant hummus variation combines the earthy flavors of beets with traditional hummus ingredients.

Ingredients:

• 1 medium beet, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• ½ teaspoon sea salt

Cooking method:

1. In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, and sea salt.
2. Blend until smooth and creamy, adding water to adjust consistency if needed.
3. Serve with fresh vegetables or pita bread.

Sweet Potato and Black Bean Quesadillas

Filling and nutritious, these quesadillas are packed with fiber and protein.

Ingredients:

• 1 large sweet potato, cooked and mashed
• 1 can (15 oz) black beans, drained and rinsed
• 4 whole-grain tortillas
• 1 teaspoon cumin
• 1 teaspoon paprika

Cooking method:

1. In a bowl, mix the mashed sweet potato with black beans, cumin, and paprika.
2. Spread the mixture evenly over two tortillas.
3. Top with the remaining tortillas to form a sandwich.
4. Cook on a skillet over medium heat for 2-3 minutes on each side until golden brown.
5. Cut into wedges and serve warm.

Berry and Quinoa Parfaits

Layered with creamy yogurt, these parfaits are both satisfying and anti-inflammatory.

Ingredients:

• 1 cup cooked quinoa
• 1 cup Greek yogurt
• 1 cup mixed berries
• 2 tablespoons honey
• 1 tablespoon sliced almonds

Cooking method:

1. In a glass or jar, layer quinoa, Greek yogurt, and mixed berries.
2. Drizzle honey over each layer.
3. Top with sliced almonds for added crunch.
4. Serve immediately or refrigerate for later.

Lemon Tahini Broccoli Bites

These broccoli bites are baked to perfection with a tangy lemon tahini sauce.

Ingredients:

• 1 head broccoli, cut into florets
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon sea salt

Cooking method:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together tahini, lemon juice, olive oil, and sea salt.
3. Toss the broccoli florets in the tahini mixture until well coated.
4. Spread the broccoli on the prepared baking sheet in a single layer.
5. Bake for 20 minutes, or until tender and slightly crispy.
6. Serve warm as a nutritious snack.