Ever since ditching my former ‘6 mini meals a day’ diet, I’ve also ditched my snacking habit. I no longer snack out of routine, but instead out of necessity. Let me tell you, it is liberating to not constantly be watching the clock and counting down to my next meal.
These days I typically eat 3 big meals a day, and only have a snack when my body is asking for it.
Of course, when snack time does hit its typically at an inconvenient time. The hour when I’m stuck in traffic on my way home from work. The minute I’m running (late) out the door for an afternoon appointment. The time I’m poolside and the only food available at the concession stand is covered in cheese flavored powdered chemicals. Pretty much whenever my chances of finding a healthy snack are scant, I actually get a craving for one.
So I’ve gotten in the habit of prepping a snack pack to throw in my purse or with my lunch in case I need it. These snack pack “recipes” take 30 seconds to throw together, and keep well for a few days in the fridge if you don’t end up eating them right away.
Heres what to do:
Buy a case of mason jars and use them to store assorted add ins. James and I store our jars on a shelf in our kitchen and fill them with dried fruits, nuts, coconut chips, and palm oil roasted plantain chips (<- make sure its oil, not olein.)
Raw almonds and pepita seeds mixed with chopped dried figs is an untouchable combo. Add a sprinkle of cinnamon, and you’ve got a crunchy, chewy, semi sweet combo that will satisfy pretty much any craving.
1 oz raw almonds
2 dried golden figs (chopped)
1 oz raw pepita seeds
If we have the ingredients for a fresh & salty pack, I like to combine chopped avocado (only if I’m planning to eat it relatively soon), cherry tomatoes, kalamata olives, and a few plantain chips for scooping.
handful of cherry tomatoes
5-10 kalamata olives
12-15 plantain chips
1/2 avocado (chopped)
This pack is my personal favorite. Subtly sweet and full of healthy fats from the coconut chips & cashews, and antioxidants from the fresh blueberries. Buy your favorite pre-made toasted coconut chips (DANG makes a great unsweetened version), or DIY your own at home with this recipe. If you’re needing something shelf stable, swap blueberries for freeze dried berries of your choice.
1/2 cup toasted coconut chips
1/2 cup fresh blueberries
1 oz raw cashews