I am always on the hunt for healthy snacks for my family. I have been on this clean-eating/health kick for the last few months and have learned that healthy snacks can add up in cost. I recently learned of NatureBox and I am happy that I did.
NatureBox is a subscription service that offers the ability to discover and enjoy healthy snacks on a monthly basis. Their products are made from wholesome ingredients and are Nutritionist-approved. They abide by their strict quality standards: No High Fructose Corn Syrup, No Partially Hydrogenated Oils, No Trans Fats, No Artificial Sweeteners, No Artificial Flavors, No Artificial Colors.
Members of NatureBox receive a Discovery Box of surprise snacks for their first NatureBox and then they have the option to choose the snacks they receive. NatureBox is available in 3 sizes, at 3 different price points:
- Savvy Snacker (5 bags for $19.95)
- Family Snacker (10 bags for $29.95)
- Professional Snacker (20 bags for $59.95).
Your monthly box always ships free (with the exception of Hawaii and Alaska- shipping is $1.97 to ensure a more expedited delivery. Each bag has 3-5 servings of that snack within it.
What I love about the NatureBox is that you can use the contents for more than just a snack. The box that we received included: South Pacific Plantains, Tart & Tangy Fruit Medley, Cherry Crumble Granola, Tuscan Summer Mix, and Mango Almond Bites.
I used the Tuscan Summer Mix in my salad, the Cherry Granola in my Greek Yogurt and my next creation will be the Tart and Tangy Fruit Medley into my turkey meatloaf cupcakes, but my favorite recipe that NatureBox inspired me to make is this Banana Quinoa Cupcake. I mentioed above that I have been on a health kick, but I have also been craving sweets. This recipe is not only delicious, it is healthy as well.
- ½ c. cooked quinoa
- 1½ c. mashed banana (about 2 mediuml bananas)
- 1 c. oat flour
- ½ c. whole wheat pastry flour or all-purpose flour
- 3 T. ground flax
- 2 t. baking powder
- 1 t. cinnamon
- ¼ t. baking soda
- ⅛ t. salt
- ¾ c. granulated sugar
- 5 T. unsalted butter, at room temperature
- 2 eggs
- 1½ c. mashed banana (about 4 small bananas)
- ½ c. plain low-fat Greek yogurt
- ¾ c. dark chocolate chips (optional)
- Heat oven to 375 degrees. Line muffin tins with liners.
- Place the flours, flax, baking powder, cinnamon, baking soda and salt in a large bowl and whisk to combine. Set aside.
- In a separate large bowl, place the sugar and butter.
- Beat the sugar and butter on high with an electric beater until the mixture is light yellow and fluffy. Reduce the speed to medium and add the eggs one at a time, until combined.
- Reduce the speed to low and add the quinoa, banana and yogurt. Mix.
- Add the flour mixture and chocolate chips (optional), mix using a wooden spoon.
- Pour mixture into cupcake liners, about ⅔ full.
- Bake 18-20 minutes, rotating pans halfway through cooking time.
- Allow to cool in pans for about 10 minutes before removing to a cooling rack.
*Recipe inspired by Foodtastic Mom
I topped the cupcakes with Cherry Crumble Granola and South Pacific Plantains. It couldn’t have been a more perfect addition to the cupcakes.
NatureBoxes make great gifts for your friends and family for holidays, special occasions, or anytime. College students, summer campers, teachers, coaches, new parents, and deployed service members all love to receive healthy snacks any time of the year.
Want to get your first box at 50%? Visit HERE and use the promo code: SUMMERSNACKS
* This is a sponsored post, all opinions are my own.