Finals Fuel

It’s the last week of the semester, and a midafternoon sugar crash won’t do you any good with your workload. So grab a napkin and power through exam week with these energy packed bites.

Recipes by Baked Food Editors | Photos by Sophia Hautala

Mango Toast

Toast 2 thick slices of whole wheat bread and let cool. Meanwhile, peel and slice 1 large mango. Spread each slice of toast with 3 Tbsps. cream cheese, top each with half of the mango slices, drizzle with honey and sprinkle with Aleppo pepper, bee pollen and flaky sea salt.

If you're tired of avocado toast, try out this creamy mango toast instead.

Blueberry Muffin Energy Balls

Add 2 cups nuts, like pecans or almonds, to a food processor. Process until nuts are peasized. Add 1 cup dried dates and 1 cup dried blueberries and process until all ingredients have broken down and are a bit sticky. Add the zest of one lemon, 1 ½ Tbsps. lemon juice, ¼ tsp. salt and 1 ½ tsps. vanilla extract. Process until all ingredients come together to form a large, sticky ball. Divide and roll into small balls and store in fridge or freezer for up to 1 week.

These blueberry muffin energy balls are a perfect snack on the go.

Yogurt Bark

Line a baking sheet with parchment paper and set aside. In a large bowl, mix 2 cups nonfat vanilla Greek yogurt and 3 Tbsps. maple syrup until creamy. Pour the yogurt mixture on the prepared baking sheet and spread until thin. Sprinkle 1 cup assorted fruits, chopped (like blueberries, strawberries and pomegranate seeds), ½ cup granola and other desired toppings on top. Freeze for 2 – 3 hours, then break apart. Store in freezer.

Yogurt bark is a baking-free, healthy treat.

Asian Salmon Bowl

Cook ½ cup quinoa according to package directions and set aside. Cut 1 head of broccoli into florets and arrange on parchment-lined baking sheet with 1 salmon fillet. Drizzle fish and broccoli with 2 Tbsps. olive oil and season with salt. Bake at 400 F for 10 – 12 minutes, until broccoli is tender and starting to brown at the edges and salmon flakes easily. In a small bowl, combine ¼ cup soy sauce, 2 Tbsps. rice vinegar, 1 tsp. Sriracha, 2 tsps. sesame oil, 2 tsps. honey and 1 clove of garlic, minced. Set dressing aside. Divide quinoa among two bowls, and top each with half of the salmon — you can break it into large chunks — and half the broccoli. Slice 1 avocado and put half in each bowl. Top with dressing, 2 scallions, sliced, sesame seeds, furikake and Sriracha, if desired.

Packed with nutrients, this Asian Salmon Bowl will keep you full and focused.

Roasted Cauliflower & Spiced Chickpea Salad

Preheat the oven to 400 F. Chop 1 head cauliflower into florets and slice ½ red onion into ¼ inch thick slices, and place on a rimmed baking sheet. Drizzle the cauliflower and onions with 2 Tbsps. olive oil and season with salt and pepper, tossing to coat. Roast until browned, about 30 minutes, stirring halfway through. In a small blender or food processor, combine ¼ cup tahini, ¼ cup water, ¼ cup lemon juice, 2 cloves of garlic, ½ tsp. cumin, ¼ tsp. cayenne and ¼ tsp. salt. Blend until smooth and set dressing aside. Drain and rinse one 15-oz. can of chickpeas. In a large skillet, heat 1 Tbsp. olive oil over medium heat. Once hot, add chickpeas, ½ tsp. turmeric, ¼ tsp. cayenne, salt and pepper and stir. Cook for about 5 minutes, stirring occasionally, until chickpeas get crispy and start to pop. In a large bowl, combine the cauliflower, onions, chickpeas and ¼ cup parsley, coarsely chopped. Drizzle the lemon-tahini dressing over top, and toss to combine. Serve warm or cold.

This Roasted Cauliflower & Spiced Chickpea Salad is a hearty and flavorful meal.