Healthy and tasty snacks for in between

Almost everyone who exercises also pays attention to their diet. Whether you're following a strict diet or not, making healthier choices is always better! Many people find it easy to incorporate enough variety into their main meals, but then make the mistake of snacking. There's a better way! We'll give you some recipes to help you replace those oh-so-tasty (and unhealthy) snacks with a healthier alternative.

Strawberry protein ice cream

Our delicious and healthy strawberry ice cream is packed with protein, low in carbs, and contains no refined sugars. It's not only the perfect way to cool off on hot summer days, but it's also a delicious treat in the fall. With just 5 ingredients, it's incredibly easy to make.

Ingredients:

500 g frozen strawberries

150 g low-fat quark

2 teaspoons honey/agave syrup

¼ teaspoon vanilla extract

Topping:

Fresh strawberries

1 sprig of fresh mint

Preparation:

Thaw frozen strawberries slightly and then put them in the blender.

Add the low-fat quark, honey, and vanilla and puree until creamy in a high-powered blender. Enjoy immediately or freeze for another 30 minutes.

Place the strawberry ice cream in a bowl and garnish with fresh strawberries and mint.

Energy balls

The so-called "Energy Balls" prove that healthy eating and snacking don't have to be mutually exclusive. These balls are ideal as a power snack before and after a workout, or as a snack in between meals. Their high protein and energy content quickly replenishes depleted stores, and the sweetness of the dried fruit satisfies those cravings.

The basic recipe for 15 balls is simple: combine 100g of nuts (e.g., walnuts, almonds, cashews) with 200g of dried fruit (e.g., dates, figs, apricots) in a blender and form into balls the size of a candy bar. Sprinkle with toppings of your choice (e.g., desiccated coconut, oat flakes, dark chocolate) and refrigerate for about 1 hour before serving.

Chocolate-Raspberry brownie

Ingredients:

150 g raspberries

50 g dark chocolate

150 g precooked beetroot

100 g flour

1 teaspoon baking powder

50 g cocoa

150 g honey or agave syrup

3 eggs

6 tbsp olive oil

pinch of salt

Preparation:

Preheat the oven to 180°C (350°F) and line a 20 x 12 cm (8 x 4.7 inch) cake tin with baking paper. Briefly heat fresh raspberries with a little water in a pan until they have a jelly-like consistency. Combine the flour, cocoa powder, and baking powder in a large bowl. Mash the beetroot and add it to the flour mixture. Mix the eggs with the honey and salt and stir in the remaining oil mixture. Break the dark chocolate into pieces and melt it in a pan over low heat. Immediately stir it into the batter. Pour the batter into the prepared baking tin. Add the raspberry jelly and toss it into the batter with a fork. Bake in the preheated oven for about 30 minutes. Test for doneness with a wooden skewer. If there are still light traces of dough on the skewer, remove the tin and let it cool.