We live in a snack food society. “Gotta satisfy my craving”. So we grab and go. Before you allow yourself to get to that point, try these health-supportive alternatives that will get you on the right track from the processed, quick snack foods. They are tasty, simple and easy to throw in your bag for those days when you have to “Grab and go!”
My FAVORITE Snack Ideas:
Organic Dark Chocolate: Power packed with antioxidants! Since it does contain sugar remember a little is better than a lot in this case!
Pumpkin Seeds: A great way to satisfy that crunchy craving when you need a boost. Also it is full of minerals such as magnesium, iron, and calcium, vitamin K and protein. Great for that long stretch in the afternoon. Try a cup of ‘em!
Lemon & Water: Did you know that one of the biggest forms of fatigue is dehydration? Lemon gives an added boost of vitamins and enzymes. Sip sip!
Fresh Fruit: So many to choose from! Remember to eat in season. You get the freshest, most locallyavailable, most nutritious, tastiest, and usually the cheapest food you can buy! Great allergy fighter too because the nutrients are at its peak!
Avocado: Full of fiber and healthy fats. If you prefer not to eat them alone, try it in your salad!
Raw Granola: Make sure you choose a granola that is not overly processed (a raw variety if you can find it), is preferably gluten-free and does not have a ton of added sugar. Need some ideas? Email me at Cynthia@fyicynthia.com and I will send you some of my favorite recipes!
Baked Yam Chips: Slice the yam and place on a bakng sheet, bake for 20 to 25 minutes at 350 degrees
Sweet Potato Hummus – 3 medium sweet potatoes,1 Tbsp. extra virgin olive oil2 tsp. water1 c. cooked chickpeas 2 Tbsp. tahini1 Tbsp. lemon juice1/4 tsp. lemon zest1/4 tsp. ground cumin1/4 Tbsp. ground coriander, sea salt and pepper to taste
Oatmeal, nut butter (almond, peanut – make sure it is natural) & coconut balls – mixed up and refrigerate.
Kale Chips – take washed Kale leaves, rub with olive oil, sprinkle with sea salt and any other seasoning you like – bake until crispy!
Here are a couple of my favorite snack recipes:
Veggie Muffins Institute for Integrative Nutrition Recipe
15 minutes Cooking Time: 15 minutes Yields: 8 servings Ingredients: 2 cups spelt flour
1/2 cup finely chopped fresh parsley
1/2 teaspoon sea salt
2 eggs, beaten
1 cup grated or finely chopped veggies
1 cup soy or rice milk
1. Preheat oven to 325 degrees.
2. Lightly grease a muffin tin.
3. Mix flour, parsley and salt in a bowl.
4. Make a well, add eggs and veggies.
5. Mix lightly, gradually adding milk.
6. Mixture should be lumpy. Do not over mix.
7. Fill each muffin cup 2/3 of the way full.
8. Bake for 12 to 15 minutes.
9. Remove from the oven and let cool before serving.
On the Go Smoothie
Prep time: 5 minutes Yield: 2 servings
1 banana (ripe = sweet)
1 cup of rice, almond, soy (make sure this is organic) or oat milk
1/2 cup organic plain yogurt with live active cultures (optional)
1/2 cup oatmeal (rolled oats)
A handful of any of the dark green leafy vegetables (Kale, Swiss Chard, Bok Choy, etc.)
1 cup berries fresh or frozen
1. Mix in blender for 1-2 minutes and serve.
Note: You can add other ingredients for added nutrition such as a spoonful of bee pollen, coconut oil, flax seed oil, spirulina powder or a scoop of protein powder.
Give it a try! I’d love to have your feedback! Send me an email at: firstname.lastname@example.org