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3 Snacks That Power This Chef Through Her At-Home Barre3 Workouts
Tell us if this sounds familiar: You take those final few breaths of your barre3 workout only to open your eyes suddenly at a loss for how to refuel. Or maybe you’ve been looking for the perfect pre-workout power snack. We’ve been there before, which is why we looked to Lauren Chandler, a whole-foods, plant-forward culinary instructor (and barre3 online devotee!), for answers. Check out the roundup of Lauren’s favorite energizing snacks below.
CARDAMOM ROSE BITES
Think of this recipe as a template. You can add your own twist to it by swapping out the pistachios with a different nut or seed or by using a different dried fruit or spice. For example, orange zest, orange blossom water, and pine nuts make a fantastic combination.
Makes seven 1.7 ounce bars (about the size of a Lara Bar)
INGREDIENTS
2 Tbsp. millet, divided
¼ cup raw pistachio nuts
¾ cup oats
1 cup pitted Medjool dates (around 10 plump dates)
½ cup toasted pistachio nuts
3 Tbsp. cacao or cocoa powder
1 tsp. vanilla extract
1 tsp. cardamom
½ tsp. fine sea salt
¼ tsp. rose water
1 tsp. ground dried rose petals, optional
INSTRUCTIONS
- Place a small bowl next to the stove. Toast the millet in a dry small skillet over medium-low heat. Cook, stirring frequently, until the millet becomes fragrant and golden brown and starts to jump and make a popping sound, around 2-3 minutes. Transfer the millet to a small bowl and set aside.
- In a food processor or spice grinder, grind the raw pistachio nuts into a fine powder. Transfer to a small bowl and set aside.
- Add the oats to the food processor and process until they resemble coarse sand. Add the dates and toasted pistachio nuts, cacao or cocoa powder, vanilla, cardamom, salt, and rose water, and process until the mixture sticks together when you form it into a ball with your hands. If the dates are very moist, you may need to scrape the mixture down from the sides of the container and add more oats, one teaspoon at a time, to absorb the excess moisture. If the dates aren’t moist enough for the mixture to stick together, sprinkle some water in, a few drops at a time, until the mixture sticks. Transfer to a medium mixing bowl, and use your hands to evenly fold in half of the millet and to smoosh it all together into a ball.
- Press the mixture evenly into a 9×9 baking dish and sprinkle the millet on top. Press the millet in with your fingers. Sprinkle the ground pistachio nuts and the rose, if you are using, on top and press in with your hands. Refrigerate for at least an hour, and then cut into bars or shapes with cookie cutters. Alternatively, roll into balls, and then roll in the ground pistachio nuts and rose.
- Store in an airtight container in the refrigerator for up to 4 weeks and at room temperature for up to 2 weeks. Keep in the refrigerator for a firmer texture.
What could be tastier than a savory treat that includes cashews and everyone’s current favorite, pepitas? These clusters are ideal for a midday snack, when you are starting to feel peckish but don’t want to blow your dinner plans. These are so good, prepare to share. (A nutty tip: Store your nuts and seeds in the freezer to extend their shelf life.)
INGREDIENTS
3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)
1 Tbs. tamari or coconut aminos
1/4 cup sesame seeds
2 Tbs. brown mustard seeds
1 cup raw cashews
1 cup raw pepitas
INSTRUCTIONS
- Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.
- Line a baking sheet with parchment paper and set aside.
- Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.
- Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.
- Add the cashews to the skillet. Stir occasionally for 2 – 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.
- Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.
- Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.
First, our favorite way to boil eggs:
- Place 6 eggs into a medium bowl and fill it up with hot water so the eggs are submerged (this step brings the cold eggs up to temperature so when you drop them into boiling water they won’t crack open).
- Bring a medium pot of water to a boil with ½ teaspoon baking soda (you won’t taste this—it’s simply a trick to make the eggs easier to peel once they’re done). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time and set a timer for 10 minutes.
- After 8 minutes, refill your first bowl with ice and cold water.
- After 10 minutes, transfer the eggs to the ice water to cool before peeling.
And four fun takes on hard-boiled eggs:
GARLIC CHIPS + CRUNCHY ROSEMARY WITH A DRIZZLE OF HONEY
- Garlic chips (see note below)
- Crunchy rosemary sprigs (add a little oil to a pan, cook the sprigs until they start to golden and crisp)
- Honey
- Rosemary flowers to garnish
Note: You can prepare the garlic chips the same way you did the rosemary sprigs, or use this method: Preheat the oven to 350 degrees. Scoop 2 tablespoons coconut oil onto a baking sheet and place it in the oven. (You do not need to wait until the oven reaches 350 degrees to do this.) Once the coconut oil has melted, remove the pan from the oven and carefully toss the garlic slices with the oil to coat, and evenly distribute them on the baking sheet. Return to the oven and cook for 15 minutes, until the chips are golden brown and crispy. Remove from the oven and serve immediately for best texture. Store in an airtight container in the refrigerator for up to two weeks.
MUSTARD, RADISH, + CHIVES
- Pinch of dry-toasted brown mustard seeds (see note below)
- Pinch of radish, thinly sliced into matchsticks
- Sprinkle of finely chopped chives
- Drizzle of extra-virgin olive oil
- Pinch of flaked salt
Note: Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl.
SESAME SEEDS, NORI, GINGER, + GREEN ONION
- Sprinkle of toasted sesame seeds
- Pinch of thinly shredded nori
- Pinch of finely grated fresh ginger
- Pinch of thinly sliced green onion
- Drizzle of toasted sesame oil
KALE, SEA SALT, LEMON ZEST + PINE NUT
- Thinly shredded Lacinato kale leaf (massaged to take away the toughness)
- Toasted pine nuts
- Lemon juice and zest
- Extra-virgin olive oil
- Pinch of red pepper flakes
- Sea salt
Ready to put these recipes to the test? Sign up for a 15-day free trial of barre3 online workouts or join us in-studio for 2 weeks of unlimited classes for $49.
Tell us if this sounds familiar: You take those final few breaths of your barre3 workout only to open your eyes suddenly at a loss for how to refuel. Or maybe you’ve been looking for the perfect pre-workout power snack. We’ve been there before, which is why we looked to Lauren Chandler, a whole-foods, plant-forward culinary instructor (and barre3 online devotee!), for answers. Check out the roundup of Lauren’s favorite energizing snacks below.
CARDAMOM ROSE BITES
Think of this recipe as a template. You can add your own twist to it by swapping out the pistachios with a different nut or seed or by using a different dried fruit or spice. For example, orange zest, orange blossom water, and pine nuts make a fantastic combination.
Makes seven 1.7 ounce bars (about the size of a Lara Bar)
INGREDIENTS
2 Tbsp. millet, divided
¼ cup raw pistachio nuts
¾ cup oats
1 cup pitted Medjool dates (around 10 plump dates)
½ cup toasted pistachio nuts
3 Tbsp. cacao or cocoa powder
1 tsp. vanilla extract
1 tsp. cardamom
½ tsp. fine sea salt
¼ tsp. rose water
1 tsp. ground dried rose petals, optional
INSTRUCTIONS
- Place a small bowl next to the stove. Toast the millet in a dry small skillet over medium-low heat. Cook, stirring frequently, until the millet becomes fragrant and golden brown and starts to jump and make a popping sound, around 2-3 minutes. Transfer the millet to a small bowl and set aside.
- In a food processor or spice grinder, grind the raw pistachio nuts into a fine powder. Transfer to a small bowl and set aside.
- Add the oats to the food processor and process until they resemble coarse sand. Add the dates and toasted pistachio nuts, cacao or cocoa powder, vanilla, cardamom, salt, and rose water, and process until the mixture sticks together when you form it into a ball with your hands. If the dates are very moist, you may need to scrape the mixture down from the sides of the container and add more oats, one teaspoon at a time, to absorb the excess moisture. If the dates aren’t moist enough for the mixture to stick together, sprinkle some water in, a few drops at a time, until the mixture sticks. Transfer to a medium mixing bowl, and use your hands to evenly fold in half of the millet and to smoosh it all together into a ball.
- Press the mixture evenly into a 9×9 baking dish and sprinkle the millet on top. Press the millet in with your fingers. Sprinkle the ground pistachio nuts and the rose, if you are using, on top and press in with your hands. Refrigerate for at least an hour, and then cut into bars or shapes with cookie cutters. Alternatively, roll into balls, and then roll in the ground pistachio nuts and rose.
- Store in an airtight container in the refrigerator for up to 4 weeks and at room temperature for up to 2 weeks. Keep in the refrigerator for a firmer texture.
What could be tastier than a savory treat that includes cashews and everyone’s current favorite, pepitas? These clusters are ideal for a midday snack, when you are starting to feel peckish but don’t want to blow your dinner plans. These are so good, prepare to share. (A nutty tip: Store your nuts and seeds in the freezer to extend their shelf life.)
INGREDIENTS
3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)
1 Tbs. tamari or coconut aminos
1/4 cup sesame seeds
2 Tbs. brown mustard seeds
1 cup raw cashews
1 cup raw pepitas
INSTRUCTIONS
- Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.
- Line a baking sheet with parchment paper and set aside.
- Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.
- Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.
- Add the cashews to the skillet. Stir occasionally for 2 – 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.
- Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.
- Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.
First, our favorite way to boil eggs:
- Place 6 eggs into a medium bowl and fill it up with hot water so the eggs are submerged (this step brings the cold eggs up to temperature so when you drop them into boiling water they won’t crack open).
- Bring a medium pot of water to a boil with ½ teaspoon baking soda (you won’t taste this—it’s simply a trick to make the eggs easier to peel once they’re done). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time and set a timer for 10 minutes.
- After 8 minutes, refill your first bowl with ice and cold water.
- After 10 minutes, transfer the eggs to the ice water to cool before peeling.
And four fun takes on hard-boiled eggs:
GARLIC CHIPS + CRUNCHY ROSEMARY WITH A DRIZZLE OF HONEY
- Garlic chips (see note below)
- Crunchy rosemary sprigs (add a little oil to a pan, cook the sprigs until they start to golden and crisp)
- Honey
- Rosemary flowers to garnish
Note: You can prepare the garlic chips the same way you did the rosemary sprigs, or use this method: Preheat the oven to 350 degrees. Scoop 2 tablespoons coconut oil onto a baking sheet and place it in the oven. (You do not need to wait until the oven reaches 350 degrees to do this.) Once the coconut oil has melted, remove the pan from the oven and carefully toss the garlic slices with the oil to coat, and evenly distribute them on the baking sheet. Return to the oven and cook for 15 minutes, until the chips are golden brown and crispy. Remove from the oven and serve immediately for best texture. Store in an airtight container in the refrigerator for up to two weeks.
MUSTARD, RADISH, + CHIVES
- Pinch of dry-toasted brown mustard seeds (see note below)
- Pinch of radish, thinly sliced into matchsticks
- Sprinkle of finely chopped chives
- Drizzle of extra-virgin olive oil
- Pinch of flaked salt
Note: Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl.
SESAME SEEDS, NORI, GINGER, + GREEN ONION
- Sprinkle of toasted sesame seeds
- Pinch of thinly shredded nori
- Pinch of finely grated fresh ginger
- Pinch of thinly sliced green onion
- Drizzle of toasted sesame oil
KALE, SEA SALT, LEMON ZEST + PINE NUT
- Thinly shredded Lacinato kale leaf (massaged to take away the toughness)
- Toasted pine nuts
- Lemon juice and zest
- Extra-virgin olive oil
- Pinch of red pepper flakes
- Sea salt
Ready to put these recipes to the test? Sign up for a 15-day free trial of barre3 online workouts or join us in-studio for 2 weeks of unlimited classes for $49.
