If you’re committed to healthy eating, there’s nothing more important than having healthy snacks you can carry with you.
Because long stretches on the go between meals can lead you to ravenously grabbing whatever’s closest.
And that’s usually something dreadful, filled with nasty stuff and empty calories.
I mean, seriously, have you ever tried to feed yourself well at an airport, a mini mart near the highway, or from an office vending machine?
Just thinking about it makes me shudder.
But you can avoid all those gruesome food situations with a little planning—and prepping—ahead.
Now, I think the ideal snack includes two components:
- * Fruits or veggies (these are full of vitamins, minerals, fiber, and water, so they give you that energizing, “I’ve eaten something fresh” feeling)
- Protein and/or healthy fat (these satisfy your appetite and help stabilize your blood sugar)
If you’re on the go, the easiest way to consume veggies is in the form of “crudités,” or cut up raw veggie sticks.
You can make sticks or chip shapes out of carrots, celery, cucumber, red bell pepper, broccoli florets, and whole cherry tomatoes.
Just prepare a batch when you have time, and store it in your fridge where it will last for several days.
Then, at snack time, match your veggies up with some protein or healthy fats, such as:
- Hummus, store-bought or homemade (see my raw hummus recipe below!)
- Any leftover salad dressing, sauce, or dip (you can transport this in its own small container)
- Pitted kalamata olives (mixed with the other veggies for a delicious “antipasto” snack)
My favorite on-the-go fruit snacks are apples and bananas. You can just pop both of these in your bag whole, but sometimes I’ll cut up the apple and put it in a baggie, for easy bite-size snacking.
To pair these fruits with protein and fat, eat them with a couple tablespoons of almond butter. Just pack the almond butter in a small Tupperware-type container. Then you can dip the apple slices in it, or alternate between a bite of apple and a small spoonful of almond butter.
For an even more fun, travel-ready banana snack, you can make a “banana boat.” Just take a few leaves of romaine lettuce in a baggie (this adds a bonus green component to your snack). Then top half a banana with a spoonful of almond butter, wrap it up in a romaine leaf, and munch.
In a pinch, you can even have a couple of banana boats as your lunch on the go.
Maybe the best thing about these snacks is that you don’t really need recipes!
But here’s one recipe you should know—my delicious raw hummus:
Yield: 1 cup, 2 servings
- 1 small zucchini, peeled and chopped
- 2 tablespoons raw tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, peeled
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Put all the ingredients in a blender and process until smooth. Stored in a sealed container in the refrigerator, Raw Hummus will keep for 5 days.
If you have any favorite healthy snacks of your own, I’d love to hear about them.