Low-Stress Snacks and Tasty Infused Waters | SilverSneakers Show Recipes

When you’re having a stressful day, the last thing you need is a recipe that feels like a chore. Try one of these tasty low-effort options instead.

White Bean Avocado Toast

This recipe makes 3-4 servings.

• 1 cup (8 oz.) cannellini beans, cooked, drained and rinsed
• ½ tsp. minced garlic or 1 small clove, finely minced
• 1 avocado
• 1-2 tbsp. salsa
• ½ lemon, cut in half
• 1-2 tsp. chives or green onion, thinly sliced
• 3-4 tbsp. fresh spinach, finely chopped
• Mushrooms, sautéed and seasoned to taste
• Salt & pepper to taste
• Red pepper flakes, optional
• 3-4 Pieces of toasted sourdough or bread of choice
• Tomato slices
• Cilantro or spinach for garnish, sliced thin

First, sauté mushrooms with salt and your favorite spice combination in small pan, then set aside. Mix cooked cannellini beans and garlic in a bowl and mash to desired texture. Add avocado, salsa, the juice from half a lemon into the mixing bowl and mash again until everything comes together. Next, mix in your greens, herbs, and spices to your liking. Then, place a thinly sliced tomato on a toasted slice of bread and top with your avocado mix. Top with your cooked mushrooms. Enjoy!

Frozen Yogurt-Covered Blueberries

• 1 cup fresh blueberries, rinsed & dried
• ½ cup yogurt, plain or vanilla unsweetened (plant-based or Greek)
• Raw or dry-roasted pumpkin seeds, slivered almonds or nut of choice, optional
• Optional: Cinnamon, cocoa or ground ginger

Place parchment paper over a cookie sheet or plate. Then, grab a small bowl and fill with yogurt. Next, add berries to the yogurt bowl. (We recommend small batches at a time) Use a fork to move the berries around until well-coated. Then, use a spoon or ice cream scoop to place small clusters of your mix onto the parchment paper on a cookie sheet, one at a time, or in a small cluster of 2-3 berries. Dust yogurt-covered blueberries with cinnamon, cocoa or ginger and place cookie sheet in the freezer. Allow to harden 30-60 minutes before eating. Place uneaten portion back into the freezer into a covered container to enjoy later.

Infused Waters

Each recipe makes 1 quart ( or 4 cups) of infused water.

Lemony Strawberry Delight Infused Water

• 1 cup strawberries, sliced
• ½ lemon, thinly sliced
• ¼ cup fresh mint

Very Berry Orange Infused Water

• ¼ cup blueberries
• ½ orange, thinly sliced
• Sprig of lavender (optional)

Grapefruit Goodness Infused Water

• ¼ cup red or pink grapefruit
• Sprig of rosemary

Place fruit and herbs in glass carafe, pitcher or jar. Pour 4 cups water or sparkling water over fruit. Let sit for 15 minutes – 4 hours before drinking for best flavor. Use within 24 hours.

Tips for infused waters

• You can infuse regular or sparkling water.
• Infused waters are ready to drink in as little as 15 minutes, and the flavor gets stronger the longer the fruit sits. For best results, drink infused water within 24 hours.
• It’s best not to let infused water made with citrus fruit rest for more than four hours as citrus fruit can turn the water bitter.
• Keep water refrigerated if not consumed immediately to prevent fruit from spoiling.

Recipes by Sharlyn Green

Edited by Hayley Townsend

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