22 Delicious Metabolism-Boosting Ideas With Recipes

Snacking can be a huge downfall of a healthy lifestyle. Thankfully, you don’t have to go hungry between meals. Here are some great ways to keep your metabolism boosted with delicious and healthful choices. Some of these ideas are absolutely to die for and yet healthy as can be! Who knew snacking could be so yummy AND good for you?

1. Baked Zucchini Chips

These chips are far from your average potato chips, and much healthier

Note: This recipe uses only the necks of the squash, so you can reserve the base of the squash for a soup or salad.

by: a Couple Cooks

Serves: 4

What You Need

• 2 butternut squashes with long necks
• Parmesan cheese
• Olive oil
• Kosher salt

What To Do

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
2. Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandoline, slice each squash into thin slices, about ⅛th of an inch thick.
3. Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to become crispy when baked). After 2 minutes, carefully drain and rinse the slices until they are cool to the touch. Pat the slices dry with a towel to remove excess water.
4. Cover two baking sheets with parchment paper and place the slices on top, taking care that the slices do not touch. Brush the slices with a bit of olive oil, sprinkle with kosher salt, and top with finely grated Parmesan cheese.
5. Bake the chips until crispy, about 15-20 minutes. Watch carefully and remove the chips once they turn brown and crispy – the timing for your oven may be shorter or longer. You may need to remove the chips in intervals, depending on the evenness of the slice thickness and oven heat. (Alternatively, you can microwave the chips; each batch takes about 10 minutes on high power.)
6. Once cooled, store the chips in an airtight container for up to one week.

2. Butternut Squash Chips

Simple, Healthy, and Delicious. These chips are also super easy to prepare.  

Note: This recipe uses only the necks of the squash, so you can reserve the base of the squash for a soup or salad.

by: a Couple Cooks

Serves: 4

What You Need

• 2 butternut squashes with long necks
• Parmesan cheese
• Olive oil
• Kosher salt

What To Do

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
2. Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandoline, slice each squash into thin slices, about ⅛th of an inch thick.
3. Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to become crispy when baked). After 2 minutes, carefully drain and rinse the slices until they are cool to the touch. Pat the slices dry with a towel to remove excess water.
4. Cover two baking sheets with parchment paper and place the slices on top, taking care that the slices do not touch. Brush the slices with a bit of olive oil, sprinkle with kosher salt, and top with finely grated Parmesan cheese.
5. Bake the chips until crispy, about 15-20 minutes. Watch carefully and remove the chips once they turn brown and crispy – the timing for your oven may be shorter or longer. You may need to remove the chips in intervals, depending on the evenness of the slice thickness and oven heat. (Alternatively, you can microwave the chips; each batch takes about 10 minutes on high power.)
6. Once cooled, store the chips in an airtight container for up to one week.

3. Banana, Chocolate, and Almond Butter Bites

You can substitute peanut butter to make these if almonds aren’t your thing.

Ingredients

• 3 large bananas
• ⅓ cup nut butter of choice
• ½ cup melted chocolate of choice

Instructions

1. Slice bananas into slices about ¼-1/2 inch thick.
2. Spread a little nut butter onto a slice and sandwich two slices together.
3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.
4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.
5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.
6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.

4. Granola, Peanut Butter, and Apple Sandwiches

Sweet, Crispy, and Delicious

5. Spicy Sriracha Popcorn

Just add a little Sriracha sauce to some butter and drizzle over freshly popped popcorn.

6. Vietnamese Spring Rolls

Just wrap fresh shrimp, veggies, mint, and herbs in rice paper for an amazing snack.

7. Dried Apple Chips

Thin and crispy Apple Chips made in the microwave!

Serves: Serves 4

Ingredients

• Apples, washed and dried

Instructions

1. Cut off the ends of an apple, core out the middle (I don’t), and thinly slice into ⅛-inch rounds. This is best done with a Mandoline Slicer, but you can also use a sharp knife.
2. Line a microwave safe plate with parchment paper.
3. Place a few apple slices on parchment paper in one single layer. (You will have to do this in batches.)
4. Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up.
5. Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp.
6. Remove from microwave and let stand 10 minutes, or until crispy and dry.
7. Serve immediately.

Notes

All microwaves are different; start watching the apples at about the 4-minute mark until you can determine the proper time needed to bake the apples in your microwave.

If the apples are small, about 2-inches in diameter, decrease the time by 1-minute.

8.Avocado Toast with a Sunny-Side up Egg

Instead of butter, spread avocado on a piece of toast and add an egg.

9. Avocados and Hard-Boiled Eggs

Simply chop up an avocado and a couple of hard boiled eggs for a quick pick-me-up

10. Cauliflower Crust Mini Pizzas

All the flavor of a pizza, with very few of the carbs.

Ingredients

• 1 large head cauliflower (about 4 cups shredded)
• 2 large eggs
• 3 cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons garlic powder
• 1 cup pizza sauce
• 12 fresh basil leaves
• 1 tomato, sliced into 12 rounds
• 1/4 cup finely shredded Parmesan cheese

Directions

• Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.
• Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes.
• Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. Preheat oven to 450°F.
• Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
• Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
• Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes. Remove from oven and let cool 5 minutes before serving.

11. Baked Carrot Chips

Brush carrot slices with olive oil, and just pop them in the oven at 375 for 10 minutes.

12. Cheerios and Peanut Butter Bars

You can substitute other cereals for this recipe.

Prep Time: 10 minutes

Cook Time: 3 minutes

Ingredients (9 bars)

• 1/2 cup crunchy natural peanut butter, well-stirred
• 1/2 cup honey
• 3 cups toasted whole grain oats cereal (I used Trader Joe’s O’s)

Instructions

• Line an 8 x 8 inch square pan with parchment.
• Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.
• Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

13. Ants on a Log

Classic snack idea, with a few new twists.

14. Greek Yogurt Ranch Veggie Dip

This dip is packed with protein.

Prep Time: 10 minutes

Yield: About 5 servings

Ingredients

• 1 1/3 cups plain Greek Yogurt (I used regular fat)
• 3 Tbsp full fat mayonnaise
• 1 clove garlic, finely minced
• 2 1/2 Tbsp chopped parsley, plus more for garnish
• 2 tsp freeze dried chives (or 1 tsp regular dried)
• 1 1/4 tsp dried dill
• 3/4 tsp onion powder
• 1/4 tsp salt, then more to taste (I did 1/4 + 1/8 tsp)
• 1/4 tsp freshly ground black pepper

Directions

• Whisk together all ingredients in a bowl. Preferably chill 30 minutes (you can serve it right away I just like to let it rest and let the flavors meld a bit). Store in refrigerator in an airtight container. Serve with veggies.

15. Yogurt-Covered Fruit Bites

Just coat your favorite fruit with yogurt, freeze, and enjoy

16. Cottage Cheese Guacamole

Adding cottage cheese to your guacamole is a unique way to add protein to your diet.

Ingredients

• 1 ripe avocado
• ⅔ cup nonfat cottage cheese (I actually use only ½ cup)
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped scallions
• ¾ teaspoon jalapeno,minced
• 2 cloves garlic,pressed
• salt and pepper to taste

Instructions

1. Put all the ingredients in a food processor and puree until smooth.
2. Makes 1 and ½ cups.

17. Healthy trail mix

Why buy pre-made trail mix when you can mix up your own?

18. Peanut Butter Honey Yogurt Dip

Sweet, tangy, and super healthy.

Yield: Serves 3-4

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1 (6 oz) container plain Greek yogurt
• 3 tablespoons creamy peanut butter
• 3 teaspoons honey

Directions:

1. In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.

Note-this dip is also great with graham crackers, pretzels, or cookies!

19. Cucumbers Stuffed with Herb Cream Cheese and Cherry Tomatoes

Simple, but incredibly delicious.

20. Quick Pico de Gallo

A great dip to accompany almost any meal, and makes a great snack.

Ingredients:

• 4 firm Roma tomatoes, diced
• 1 medium yellow onion, diced
• 1 jalapeno pepper
• 4 Tbl. diced cilantro
• Juice of 2 limes
• 1 tsp. chopped garlic

Directions:
Dice tomatoes and sweet onion (I just use my food processor). Remove some, all or none of the seeds in the jalapeno pepper depending on how hot you want it, then dice it. Remove leaves of cilantro from stems and dice. Add 1 tsp chopped garlic. Mix gently and squeeze lime juice over top. Mix gently and refrigerate for at least 2 hrs for flavors to blend.

21. Prosciutto and Fresh Mozzarella on Garlic Toast Crackers

A fancy, healthy snack to impress your guests.

22. Mediterranean Cucumber Roll-Ups

With feta, hummus, and peppers, these roll-ups are healthy and delicious

Prep time 15 mins

Total time 15 mins

Author: Amanda Finks

Serves: 6

Ingredients

• 1 large cucumber
• ⅛ tsp. ground black pepper
• 6 tbsp. roasted garlic hummus
• 6 tbsp. roasted red pepper, chopped (sun-dried tomatoes would be good too)
• 6 tbsp. crumbled feta

Instructions

1. Use a vegetable peeler to shave off long, thin slices of cucumber. You could also cut the cucumber into thin slices using a knife. Don’t use the inner slices of cucumber that are full of seeds. You should get around 12 useable slices off of one cucumber.
2. Sprinkle each slice of cucumber with a pinch of black pepper. Evenly spread about 1½ tsp. of hummus on each cucumber slice. Sprinkle 1½ tsp. of chopped red pepper and 1½ tsp. of crumbled feta on each slice.

Pick up one end of the cucumber slice and roll the cucumber around the filling. End with the seam on bottom and secure with a toothpick. Don’t try to roll them up too tight or the filling will squeeze out.