5 Healthy And Yummy Christmas Snacks

Okay ladies, let’s get in-for-mation!! The season of snacks, parties, children running up and down and hosting is upon us.

Who says we can’t have yummy (but healthy) food and snacks for Christmas?

You know I always want you one step ahead with meal prep and staying healthy, so I found a few recipes for delicious, easy to make snacks that you and your family can have as snacks as well as serve at your dinners.

Here’s a rundown of yummy, finger licking snacks to make you full but aid weightloss as well. Two of my favorite things in one, food + healthy.

1) Frozen Watermelon Trees:

Ingredients (Makes 1 serve)

  • 300 grams of watermelon
  • 1 tablespoon reduced-fat Greek natural yoghurt
  • 1 tablespoon blueberries, fresh or frozen


  • Slice the watermelon into triangles. Keep the skin on the watermelon and create a 1-2 cm wide ‘trunk’ for your tree in the centre of the watermelon skin by removing the skin from either side of the ‘trunk’ in the centre.
  • Dip the top half of each triangle into yoghurt (to look like snow). Place on a tray lined with baking paper.
  • Cut the blueberries in half. Press blueberry halves into the yoghurt (cut side down) to look like decorations.
  • Place in the freezer until the yoghurt has set and then serve.

2) Spicy Ginger Cookies:


2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon freshly ground white pepper

2 sticks unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1/3 cup honey

1 cup turbinado or coarse sugar


In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes

3) Watermelon, Mint and Lime Slushie:

  • 3 cups chopped, seedless watermelon
  • 1/2 cup ice
  • 1/2 cup fresh mint leaves
  • Juice of 1/2 lime
  1. Puree the watermelon by placing it in the blender until smooth. Pour into a bowl.
  2. Place the ice, mint leaves and lime into the blender and mix on low, then high speed, until the ice is crushed to your liking.
  3. Add the watermelon back to the blender and pulse quickly to combine.
  4. Serve in chilled glasses.

4) Chocolate Watermelon Cuves

  • 24 cubes watermelon
  • 12 squares dark chocolate 70%
  1. Line a baking tray with baking paper.
  2. Place watermelon cubes on the tray approximately 2cm apart.
  3. Stick a toothpick into the centre of each piece of watermelon then place into the refrigerator for at least 30 minutes to chill.
  4. When ready to serve, melt the chocolate in the microwave in 20 second increments.
  5. Drizzle chocolate over chilled watermelon and serve immediately or store in the fridge in an airtight container for 1-2 days.

5) Healthy Fudge Dark Chocolate Cookies


  • ¾ cup (90g) whole wheat flour
  • ¾ cup (60g) unsweetened cocoa
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (96g) cocnut sugar
  • 6 tbsp (90mL) nonfat milk
  • 3 tbsp (21g) finely diced pecans
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Gently fold in 2 ½ tablespoons of pecans.
  3. Spread the batter into the prepared pan, and gently press the remaining pecans into the top. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours at room temperature for the fudgiest texture before serving.

Tell me below, which one you think you’ll be making first and why.

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