Healthy Snacks
Healthy snacks are the best snacks. Fruit is a wonderful choice. Easy to transport. Very portable and tasty! Apples, grapes, berries, bananas, oranges, and pears are typically available year-round at most grocery stores. Change it up and add these to your grocery list. Plus – if you have these on your counter, instead of a bag of chips, you are more likely to eat them.
More items to add to your Healthy Snacks List
Many of these items require a time investment to prepare, but so worth it.
• Trail mix (nuts, seeds, dried fruit…)
• Hummus with vegetables/ Gluten-free crackers/ Gluten-free bread
• Fresh fruit with a portion of nut/seed butter
• Raw dark chocolate with fresh cherries
• CADA – shredded Coconut, Almonds, Dates, and Apples. Combine and blitz a few times in the blender.
• Make Soup Broth. Puree celery and add to broth (homemade/bone or veggie broth is best). Make sesame/sunflower milk, and add it to the soup. Add some salt. Simple, delicious, and quick to make.
• Stewed cinnamon apples or pears with walnuts, lemon, and coconut milk
• Hard-boiled eggs and raw veggies – or better, deviled eggs. Hard boil, peel, cut in half, drop out yolks, and blend with full-fat yogurt, pickle juice, chopped pickles, and red onion. Take this mixture, and put it into the corner of a plastic bag. Cut the bottom corner off and squirt the yumminess back into the egg white. Top with paprika – mmm yum.
• Bean dip w/ raw or parboiled veggies. Puree 1 can of any organic beans (drained & rinsed), with ¼ c. nut butter (tahini, almond, pumpkin seed). Season with lemon juice, garlic, cumin, dulse flakes, salt, and pepper. Add water to make a loose puree. Pour onto a large plate, making an indentation in the middle, and fill with extra virgin olive oil. Decorate with chives, nasturtiums, onion flowers, borage, or other edible flowers.
• Collard or chard wraps (use any big leaf): flip the leaf, and cut out 2/3 of the spine. Scoop some nitrate-free turkey, hummus, or fish salad if you’ll eat it, avocado, thin red onion slices, sprouts, or thinly sliced cucumbers. Fold over one flap and roll down the other side. Skewer with a toothpick if eating later or to go.
• Tahini applesauce treat – Combine in this order: 3 c unsweetened applesauce; 1 c organic tahini; 1 Tbsp lemon zest; ½ Tbsp each cardamom and cinnamon; ½ tsp nutmeg, ¼ tsp cloves, and ¼ cup organic dried currants. Let sit for 1 hour before serving.
• Nori Rolls: Nori sheets, julienne some veggies, cucumber, red pepper, carrots, etc, mash up some avocado, make a fish salad of some sort, and make my rolls. I don’t use grains very much, but I will also sometimes use brown rice. I seal the flap with a little gluten-free tamari, and I use Eden wasabi, b/c it has no sugar or chemicals …
• Homemade ice cream: frozen banana, chilled coconut milk, blend in Vita-Mix, sprinkle with walnuts and cacao nibs. Any other flavor will do. I have frozen citrus, plums, cherry, berries, etc. Blend single flavors or combos with coconut milk. Add spices or flavorings as you wish. I will sweeten it with a couple of drops of stevia if desired
• Green smoothies of all kinds: get creative with veggies and some fruit to sweeten and flavor, avocado, add nuts, nut butter, or nut milk, coconut water, protein powder, raw cacao, and all kinds of superfoods, etc…
• Coconut flakes on their own – yummy and filling
I hope you enjoy these snack ideas.
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