quick snack

This Cookies and Cream Protein Shake Recipe is the perfect thick and creamy dessert, snack, or breakfast! Since it has hidden veggies and is made with frozen banana and plant based vanilla protein powder, this healthy protein shake will build your muscle and satisfy that sweet tooth!

Cookies and Cream Protein Shake

1½ Frozen Bananas

½ Cup Frozen Chopped Zucchini (See Note 1 for Sub Options)

Scoop Vanilla Plant Based Protein Powder (See Note 3 for Sub Options)

¼ -½ tsp Maca Powder (Can Omit)

Tbs Cacao Nibs (or Dairy-Free Chocolate Chips)

¼ -½ tsp Vanilla Extract

Cup Plant Based Milk (or milk of choice)

Homemade Healthy Oreos

Healthier Store Bought Oreos

Cocowhip (Or Regular Whipped Cream)

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

Dan Bing Recipe - Taiwanese Egg Pancakes (蛋餅)

flour

cornstarch (cornflour)

½ cup cheese (tasty, grated)

water

g tuna (canned)

eggs

spring onion / green onion (finely sliced)

sesame oil (for cooking)

salt

tbsp sweet chilli sauce

½ tbsp soy sauce

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

For the Sauce:

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

For the Pancakes Batter:

https://www.youtube.com/watch?v=49go28Rtdmg

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

FULL RECIPE - https://bit.ly/DanBing

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How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

Whip up these speedy, cheesy nachos for a casual get-together with friends

Speedy nachos

packet plain tortilla chips

jar salsa

a few sliced spring onions

a good chunk of cheese

chilli flakes

soured cream

Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

We've taken classic ham and cheese impossible quiche and cooked it in a Kmart pie maker, perfect for lunchboxes or as an after-school snack.

Pie maker impossible quiches recipe

(1 cup) plain flour

milliliters (1 cup) milk

milliliters (1/2 cup) thickened cream

smoked ham, chopped

(1 cup) grated cheddar,

green shallots, trimmed, thinly sliced, plus extra, sliced to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6212334430001&=domain=taste

5348771529001-6212334430001

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Easy Onigiri - Japanese Rice Balls

sushi rice (cooked)

rice seasoning (aka furikake)

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Separate the rice into equal portions, approximately one large handful for each onigiri.

Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Repeat for the remaining rice portions.

https://www.youtube.com/watch?v=aGsrQbhtgV8

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat. See our full recipe for tips, tricks and a handy step by step guide.

These are the cutest little rice ball snacks! We love onigiri because they are so easy to adapt to your own flavour combinations, and a great way to use up leftover ingredients.

Also known as o-musubi or nigirimeshi, onigiri are Japanese rice ball snacks made from cooked or steamed sushi rice, furikake seasonings (and sometimes tasty hidden fillings), wrapped a nori seaweed wrapper.

You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox or as a portable snack on the go. You can even plate them up as a tasty appetiser!

RECIPE STEPS
00:00 - How to Make Onigiri
00:04 - Season cooked sushi rice with furikake
00:23 - Form portions of rice into triangle shapes
00:34 - Wrap nori slice around bottom of each

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MUSIC - Mizuki - By Bad Snacks (No Copyright Music)

How to Make Onigiri - Japanese Rice Balls [3 Ingredients!]

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

garlic,

fresno chiles, minced

sugar

rice vinegar

cornstarch

carrots,

½ lb green beans,

vegetable oil

yellow onion, diced

ginger

lb shrimp, peeled, deveined and finely chopped

fish sauce

pepper

bean sprout

lumpia wrappers

egg wash,

canola oil, for frying

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.

Garnish with cilantro and serve with the sweet chili sauce.

https://vid.tasty.co/output/121298/landscape_480/1545866146

Awesome blueberry flavor and a glaze with just the right amount of tangy sweetness. Pretty darn delicious!

Blueberry Yogurt Granola Bars

old fashioned oats

brown rice crisps

cornmeal

baking soda

flax ((optional))

honey

coconut oil

vanilla extract

blueberry jam

plain Greek yogurt

vanilla

meringue powder ((optional))

1. Preheat oven to 350 F. Line a 9x9 inch square pan with parchment paper2. In a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using. 3. in a small pot melt together the honey and coconut oil over medium heat. Bring to a boil. Boil 30 seconds. Remove from the heat. Stir in the vanilla. Pour over the oats. Mix well to coat. 4. Dump the oats into the prepared pan. Using the back of a 1/2 cup measuring spoon, firmly press the mix into an even layer, really packing it tight. 5. Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into the bars.6. To make the glaze. Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using. 7. Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don&#39;t let them really dry. Store in an air-tight container.

High Protein Cottage Cheese Veggie Dip with Za&#039;atar is a delicious and healthy snack that&#039;s easy to make and perfect for any time of day. A great way to get those veggies in!

High-Protein Cottage Cheese Veggie Dip with Za’atar

cheese

mini bell peppers (red yellow and orange)

mini cucumbers (sliced in quarters or halved)

radishes (quartered or veggies of your choice)

extra virgin olive oil

dill (plus more for garnish)

Za’atar

Combine cottage cheese and dill in a small bowl, drizzle with olive oil and top with Za’atar and fresh dill.

Place on a plate or small platter with cut up fresh veggies.

Perfect light dinner after a catered work lunch!  I love savory cottage cheese.

I have this all the time.  I put mine in the mini food processor and whipped smooth.  Everyone kept asking what kind of dip did you make.  I top with Trader Joe’s green goddess seasoning .

Delicious, healthy and great with carrot sticks or your favorite veggies. I was looking for a light snack instead of dinner tonight &amp; this was perfect. I loved the savory taste.  Thinking about trying Everything but the Bagel seasoning next time. Thank you Gina!

Made with grated potatoes, onions, and a touch of seasoning, these latkes are pan-fried to crispy perfection. Served with a dollop of sour cream and a sprinkle of fresh herbs, these potato latkes are a classic comfort food that will make any meal a memorable one.

Potato Latkes Recipe by Tasty

¾ medium yellow onion, peeled and cut into large pieces

russet potatoes, peeled and cut into large pieces

all purpose flour

vegetable oil,

cinnamon applesauce,

sour cream,

Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.

Grate the potatoes in the food processor or on a box grater.

Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.

Add the flour, salt, and eggs and stir to combine.

Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).

Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.

Serve the latkes with cinnamon applesauce and sour cream.

https://vid.tasty.co/output/127635/landscape_480/1553018381

These Keto Chocolate Cookies are easy low-carb brownie cookies made with almond flour, coconut oil, and unsweetened cocoa powder. 100% Gluten-free and dairy-free with a vegan option.

Keto Chocolate Cookies

Sugar-Free Chocolate Chips (I used stevia-sweetened dark chocolate chips)

Coconut Oil

Granulated Sweetener

Vanilla Extract

Baking Powder

Salt

Almond Flour

Unsweetened Cocoa Powder

Pecan Nuts (or sugar-free chocolate chips)

Preheat the oven to 350°F (180°C). 

Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on whether your parchment paper sticks to baked goods or not, this may not be necessary. Set aside.

In a small mixing bowl, add the sugar-free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for more precision in baking. That&#39;s up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.

Melt the chocolate chips with coconut oil in the microwave, in 30-second bursts, stirring between to prevent the chocolate from burning. Set aside. 

Meanwhile, in a medium mixing bowl, beat egg, sugar-free crystal sweetener, vanilla essence, baking powder, and salt. It should not take more than 20 seconds.

Stir in the melted chocolate mixture. The mixture will thicken and stay shiny, and that is what you want.

Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated. It should not take more than 1 minute. Don&#39;t over mix it to prevent the batter from drying out. The batter will thicken again and will look like a brownie batter, thick but still runny. If your almond flour is coarse, you can also see some tiny bits of almond flour. It&#39;s fine. 

Stir in the chopped pecan nuts or chocolate chips. Choose your option.

Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking, so leave some space - about 4 cm between each cookie. I made 2 rows of 3 cookies on my cookie sheet. 

Bake for 10-14 minutes or until the edges are cooked. The middle stays soft and that is normal. I found 12 minutes to be perfect for a brownie texture.

Remove the cookie sheet from the oven, and cool down for 10 minutes on the sheet.

Transfer your cookies to a cooling rack using a spatula that you slide under each cookie to prevent them from breaking. They are still soft.

Cool down for 10 more minutes on the rack. 

Store in a cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture changes the next day, becoming chewier in the center and crispier on the border. 

I have saved all of the recipes you post. My computer is silently complaining. I really love tis recipe and have. made the plain ones and others with peanut  butter chips that had no sugar added. Result...absolutely fabulous, Tre bien!
Merci bocce, and Jolie vivere...k

These are great! I’m wondering if there is a way to make them bigger mine were pretty flat.

My Honey came accross this recipe because I wanted to make a keto chocolate cookie. How very happy I am that he did!  This cookie is fantastic. Simly fantastic. The appearance of mine were not as good as yours, but the taste and the texture made it worth the while. I followed your recipe exactly. Thank you, thank you, thank you. I can't wait to try some of your other recipes.

Best regards,

Ms. Mac

Hi, I've just tried baking these and the kitchen smells incredible however my mix was very dry and crumbly once bakedl. I wanted to ask if you use one or two eggs. The recipe says one in the ingredients list but "eggs" in the instructions. Obviously another egg would make my batter a bit looser. I also used Lindt 85% which I now changes the fat quantity however I added an extra tablespoon of coconut oil to compensate for this. Any advise would be greatly appreciated as I need these in my life!

These were so good! I'm glad I made double the amount.I improvised since I didn't have monk fruit but I will buy it to make this recipe next time. My 5 and 3 yr old loved these brownie cookies!

These cookies are fantastic.  Can they be frozen, to last longer?

Made these today and they've completely changed my life. The absolute BEST cookie I've had in a long time. It's SO chocolatey, SO decadent, SO AMAZING.

I just made these after trying your peanut butter keto cookies.
These cookies were out of this world, by far the best keto cookies I have had.

https://content.jwplatform.com/videos/ONNniAM2.mp4

Keto chocolate cookies are easy low carb brownie cookies made with almond flour, coconut oil and unsweetened cocoa powder. 100% Gluten free dairy free with vegan option.

Keto chocolate cookies

These Crispy San Choy-kopita Rice Paper Triangles are a fun fusion of San Choy Bow and spanakopita, filled with juicy pork, crunchy water chestnuts and vermicelli noodles. Wrapped in rice paper and air-fried until golden, they’re perfect for entertaining or snacking.

Top 11 quick snack recipes from across the web

The most viewed quick snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cookies and Cream Protein Shake

Dan Bing Recipe - Taiwanese Egg Pan...

Speedy nachos

Pie maker impossible quiches recipe

Easy Onigiri - Japanese Rice Balls

Vegetable And Shrimp Lumpia Recipe ...

Blueberry Yogurt Granola Bars

High-Protein Cottage Cheese Veggie ...

Potato Latkes Recipe by Tasty

Keto Chocolate Cookies

Crispy San Choy-kopita Rice Paper T...

Top 11 quick snack recipes from across the web

The most viewed quick snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookies and Cream Protein Shake

Dan Bing Recipe - Taiwanese Egg Pan...

Speedy nachos

Pie maker impossible quiches recipe

Easy Onigiri - Japanese Rice Balls

Vegetable And Shrimp Lumpia Recipe ...

Blueberry Yogurt Granola Bars

High-Protein Cottage Cheese Veggie ...

Potato Latkes Recipe by Tasty

Keto Chocolate Cookies

Crispy San Choy-kopita Rice Paper T...

The most viewed quick snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine