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4 quick protein packed snacks for crossfitters

Posted by Pascal Landshoeft

Mar 22, 2015 1:25:50 PM


4 quick protein packed snacks for crossfitters

Snacks should be under 350 calories each, so be mindful about how much of this you prepare. I personally have to get better at preparing my snacks for work. This post is an attempt for making a start. These snacks have been taken from the April 2015 issue of muscle and fitness.

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Tex Mex Pin wheel


  1. 115g fat free refried beans
  2. 4 8 inch tortillas from lidl
  3. 115g grated cheddar cheese
  4. 25g pickled jalapeno
  5. 120g baby spinach
  • Spread the refried beans evenly on the tortilla leaving half an inch from the edge open
  • Sprinkle jalapenos and cheese evenly over beans
  • Top with spniach and roll tighrly
  • Slice into 1 inch pieces and spear each pinwheel with a toothpick

Ideal for lunch boxes and parties. Also vegetarian this menu will give 15g of protein per serving for roughly 309 calories with 13g of fat and 31g of carbs. Not paleo because of the tortillas, but practical.

Jerky Pop


  1. 32g plain, air popped popcorn
  2. 115g jerky, chopped
  3. 70g unsalted roasted almonds 
  4. 70g unsalted roasted cashews 
  5. 16g unsalted shelled pumpkin seeds
  6. 110g dried cherries
  7. 30g unsweetened dried coconut flakes

Take all of the ingredients and mix them in a container. This has 311 calories, 15g of protein, 30g of barbs and 16g of fat per serving. The bodybuilder's version of a nut mix.

Cranberry sticks


  1. 125g almond butter or smooth peanut butter
  2. 40g plain or vanilla whey protein powder
  3. 1tbsp honey or pure maple syrup
  4. 1/2 tsp cinnamon
  5. 4 full celery sticks
  6. 30g dried cranberries
  • Mix the nut butter, powder, honey and cinnamon
  • Put the mixture into the grooves of the celery and put the cranberries on top, slice in thirds

Not nice to look at but a good mix of tangy and sweet to nibble on in your coffee break.

Chickpeas with curry


  1. 2 tins of chick peas drained and rinsed
  2. 2 tbsp canola oil or grape seed oil
  3. 1 tbsp yellow curry powder
  4. 1/2 tsp salt
  5. 1/4 tsp black pepper
  • Dry the chickpeas as much as possible and remove the skins while preheating the oven to 200C
  • Place chickpeas in a bowl with oil
  • Add curry powder, salt and black pepper, toss to coat
  • Put chickpeas on a baking tray and put in the oven until brown and crispy (about 40 minutes)
  • Cool down and store in airtight container for up to three days


Topics: Food for marathon and crossfit