5 healthy snacks I keep on hand

When do you think it’s the most difficult to eat healthy? When you’re tempted? Or on a time crunch? For me, it’s when I’m hangry. When I’m way past the point of hungry and I can only think of all the bad options. There is, of course, a way around getting to that point, being prepared. So, when I do get to that point, I have something quick on hand to help bring me back to normal.

Walnuts & Dates – This is the easiest, fastest snack. Just throw a bit of both in a ziplock and put it in your bag. Don’t forget to refill it after you need to break into your emergency stash. If you have more time you could make spiced walnuts to bump up the flavor. You can also slice one side of the date and stuff the walnut inside.


Banana & Almond butter sandwiches – Another easy, and filling snack. If I’m on the go, I’ll just throw both in my bag with a spoon and just shovel heaps onto my banana. But if I can, I’ll make them into these cute little sandwiches


Apple Chips – These you’ll have to make ahead of time. You just need apples (as many as you think you’ll want to make), some olive oil for drizzling, and cinnamon for sprinkling. Preheat your oven to 250 degrees, while that’s preheating, core your apple and slice it into uniformly thin rings. Spread them into a single layer on a baking sheet, drizzle with olive oil, sprinkle with cinnamon, and bake. I like to do mine for about 2.5 hours for a crisper chip, but if you want a chewier chip take them out a bit sooner.


  Brussel Chips – Another make-ahead snack. Preheat your oven to 350, clean about 1 lb of brussels, cut off the ends, and separate as many leaves as possible. Toss the leaves with a couple tablespoons of olive oil and a couple sprinkles of salt and pepper. If you’re feeling fancy, you can even do a squeeze of lemon and a little bit of crushed garlic. Spread leaves into a single even layer on a baking sheet, and pop that bad boy into the oven for about 20 mins.


Hummus with Cucumbers and Peppers – You can of course just buy your hummus from the store. When I have extra time though, I like to make a batch for the week, because I just like the taste better. It’s also the heartiest snack, so when I know it’ll be a really long day, I try to plan to have this on hand. The biggest pain about making your own is if you want smooth hummus you have to actually shell each chickpea. You need 1 can of chickpeas, 1/3 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice & 1 clove garlic. After you shell all the chickpeas just throw it all together in a food processor and blend. Then just slice up the pepper’s and cuc’s for your dippers.


What are your favorite healthy snacks?

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