Recipes for Heart-healthy Snacks

Proper nutrition is a crucial factor in maintaining health. That’s why the chefs at Mercy Health have offered these delicious recipes for heart-healthy snacks that you and your family can enjoy throughout the year.

Crunchy Trail Mix

Yield 4 servings


1 cup Cheerios

¼ cup almonds

2 Tbsp. raisins

2 Tbsp. dried cherries

1 ½ Tbsp. mini chocolate chips


  1. Combine all ingredients in a medium size air-tight container.


Chocolate Almond Bites

Yield 24 servings


½ cup almond butter

¾ cup shredded unsweetened coconut

½ cup quick cooking oats

¼ cup ground flax seed meal

¼ cup honey

½ tsp. almond extract

2 ½ Tbsp. semisweet mini-chocolate chips


  1. Combine almond butter, coconut, oats, flax seed meal, honey and almond extract in a large bowl, stir to mix thoroughly. Add in chocolate chips, stir to combine.
  2. Scoop out 1 Tbsp. of dough and form into 1” balls, store in an airtight container.


Apple Nachos

Yield 3 servings


3 large apples, sliced thinly

2 Tbsp. melted peanut or almond butter

2 Tbsp. honey

2 Tbsp. semi-sweet mini chocolate chips

2 Tbsp. toasted and chopped almonds or peanuts

¼ cup cranberries or raisins


  1. Lay out apple slices on a large plate and top with remaining ingredients.


BBQ Zucchini Chips

Yields 50 plus chips


1 large zucchini

2 Tbsp. extra virgin olive oil

1 Tbsp. smoked paprika

2 tsp. dried ancho chili powder

2 tsp. cumin

1/8 tsp. kosher salt

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. brown sugar

½ tsp. ground black pepper


  1. Preheat oven to 225°F and line two baking trays with parchment paper
  2. Thinly slice zucchini or use a mandolin. Lay zucchini out on paper towel to help absorb some liquid
  3. In a small bowl combine paprika, chili powder, cumin, salt, onion powder, garlic powder, brown sugar and black pepper.
  4. Lay zucchini out on prepared baking trays making sure to not overlap zucchini slices. Brush each zucchini chip with some of the extra virgin olive oil and lightly sprinkle with BBQ seasoning blend
  5. Bake in oven for 2-2 ½ hours until zucchini chips have dried out and browned.
  6. Store in an airtight container for up to 2 days.


Spicy Taquitos

Yield 8 servings


2 medium avocados, thinly sliced

8 whole grain flour tortillas

¼ cup shredded low fat cheddar cheese

1 cup black bean hummus

2 tsp. extra virgin olive oil


  1. Preheat oven to 400°F
  2. Coat a baking tray with non-stick cooking spray
  3. Spread 2 Tbsp. of black bean hummus on 1 tortilla, sprinkle with some of the cheese and lay out slices of avocado, and roll up tightly. Repeat with remaining tortillas.
  4. Brush tops of each taquito with some of the extra virgin olive oil and bake in the oven for 15 minutes or until golden brown.


Cherry Energy Bites

Yield 16 servings


1 ¾ cups rolled oats

½ cup almond butter or peanut butter

¼ cup maple syrup

½ cup dried cherries

2 Tbsp. chocolate chips


  1. Combine all ingredients except for the dried cherries and chocolate chips in a bowl of a food processor. Blend well, add in cherries and chocolate chips and pulse a few times to combine.
  2. Scoop mixture out into 16 portions and rolls into balls. Store in refrigerator.

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