Site Overlay

Survey Says: MORE SNACKS!

Hello and welcome back! Such a big week. Did you all get your free recipe e-book?! 23 pages of goodness delivered straight to your inbox. It’s available for all new subscribes and…oh yeah, it’s free 😉

Last week I also took a little survey on what you all wanted to see on the blog for September. I got quite a few responses which was super useful for this month’s content and has given me so much great inspiration. So let’s get started with the first response: Survey Says…MORE SNACKS

This post will include: 2 air-fried chickpeas, individual berry pies, and potato chips. Each recipe serving is under 150 calories per serving with no yeast, dairy, gluten, or processed sugar – this is by far the healthiest post I’ve ever done I think

Let’s jump in.


Everything-but-the-Bagel Chickpeas

Air-fried chickpeas are crunchy and satisfying…like potato chips but healthier
Course Snack
Prep Time 2 minutes
Cook Time 20 minutes
Servings 3 Servings, 75 g. each
Calories 79kcal


  • Air Fryer


  • 1 can Chickpeas I grabbed a can of the white chickpeas
  • 2 tsp. Garlic Granules
  • 2 tsp. Onion Flakes
  • 1 tsp. Sea Salt
  • 1.5 tsp. Poppy Seeds
  • 2 tsp. Sesame Seeds


  • Drain the can of chickpeas in a strainer then place in air fryer. Cook for 10 minutes at 320° F (160°) (this is to dry them out)
  • Once dried out, spray with olive oil and place back into air fryer for an additional 10 minutes
  • Remove from air fryer and ensure they are finished and crunchy then toss into a small bowl
  • Into the bowl, add all the seasonings, and a tsp. of olive oil and mix well. Make sure the chickpeas are covered
  • Enjoy!


Spicy Chickpeas

Lovely little crunchy snack, spicy though but you have been warned
Course Snack
Prep Time 2 minutes
Cook Time 20 minutes
Servings 3 75 g. Servings
Calories 65kcal


  • Air Fryer


  • 1 can Chickpeas I used white chickpeas
  • 2 tsp. Paprika Smoked or Hot preferably
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp. Sea Salt
  • 2 tsp. Mixed Herbs


  • Strain chickpeas then add to air fryer. Cook for 10 minutes at 320° F (160° C) (this is to dry them out)
  • Open the air fryer and spray with olive oil. Cook for an additional 10 minutes
  • Remove from air fryer and add to small bowl
  • In the bowl, add all the seasonings and 1 tsp. of Olive Oil. Mix well and ensure the chickpeas are covered in spices
  • Enjoy!

If you don’t have an air fryer, you can place in oven for 320° for 25 minutes, stirring often to make sure they don’t burn!

Next up are these WONDERFUL little berry pies. Again, gluten, yeast, sugar, and dairy-free.


Berry Pie

Best served chilled, and be careful they get pretty sticky
Course Snack
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 Pies
Calories 144kcal


  • Muffin Tin
  • High-Pressure Blender or Food Processor



  • 50 g. Rolled Oats Traditional rolled oats are gluten free
  • 30 g. Cashews
  • 20 g. Coconut
  • 45 g. Medjool Dates

Berry Filling

  • 200 g. Mixed Berries
  • 100 g. Coconut Yogurt Dairy-free
  • 20 mL Oat Milk Or any dairy-free milk
  • 10 g. Coconut Oil
  • 25 g. Cashews
  • 50 g. Rolled Oats


  • Spray a muffin tin with nonstick spray or line with muffin wrappers
  • In the food processor or high-pressure blender, add the rolled oats, coconut, dates, and cashews
  • Blend until it starts to come together and then scoop out 1 tbsp. size of the crust into each muffin space. Press down
  • Place in freezer to set for 30 minutes
  • While the crust is setting, make the berry filling
  • Put all the berry filling ingredients: berries, greek yogurt, oats, cashews, coconut oil, oat milk, and rolled oats, into the blender or food processor until well-combined
  • Remove the muffin tin from the freezer, then pour the berry filling into the 8 spots
  • Place back in the freezer to set for an additional 60 minutes
  • Enjoy!

These are best served very chilled. The filling is more like a really thick smoothie, so it does get sticky and does not sit well outside the fridge or freezer.

These are actually my new favourites and I can’t wait to see what kind of alternatives I can come up with in the future. They are very easy to make, they taste pretty sweet despite there being no sugar, and they are just super refreshing – right in time for summer here in Australia.

Last but not least, we have this great coconut yogurt dip.


Peanut Butter Yogurt Dip

A nice, fluffy dip perfect for snacking and dipping more snacks into
Course Snack
Prep Time 5 minutes
Servings 1 Serving
Calories 246kcal


  • 1 c. Coconut Yogurt
  • 2 tbsp. Peanut Butter
  • 2 tsp. Honey* *Optional


  • Add all ingredients into a bowl, mix together with a whisk or fork
  • Serve with apple chips, pretzels, sliced apples, etc.
  • Enjoy!


This is so yummy and filling – especially with the peanut butter. Usually I make it with vanilla greek yogurt, but to keep it dairy-free using the coconut yogurt is a great replacement.

Okay that’s all for this week! So happy to be back with four new recipes all at once!

Be sure you are subscribed to get your free recipe e-book. It launched this week and includes 15 never-before-seen recipes, a weekly menu template, and macros/calories under each recipe so you can still live your best life AND eat good food.

Next week I am also going to start incorporating a little more of my professional side, complete with weekly lifestyle posts about work, career, working from home, etc. and I can’t wait for you all to read it.


Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.🍋 ​

Leave a Reply