Snack Fresh: Eat to Thrive, #2
Ditch processed, sugary, hypertension-inducing snacks with five easy ideas, including a cookie dough bite recipe.
You don’t have to succumb to financial pain or nutritional deficiency to snack well. Healthful eating between meals can be quick, simple, savory, sweet, and delicious. If you are willing to invest a half hour of planning a week—just in a week—you can set yourself up for success. You can even whip up a double batch of guilt-free chocolate chip dough bites (in full disclosure, this one is fairly self-serving).
Unlike packaged versions that keep shrinking while their price tags grow, homemade snacks, including dough bites, can be free from refined and artificial sugar, excess salt, and junky ingredients. Quinoa, almonds, and dates turn a cookie dough habit into a wholesome snack.
Side note: In France, a new law requires stores to post signs by downsized products in an attempt to curb shrinkflation. If only here.
Fresh, Simple Snacking
If you often rely on granola bars or chips when hunger strikes mid-afternoon, it might feel like a tidal wave of change to switch to homemade snacks and fresh produce. But a spoonful of forethought and a few minutes is all you need.
Nut Butter & Raisin Dip
“Ants-on-a-log” is a tried-and-true kid nosh of celery stuffed with peanut butter and topped with raisins. Filling the stalks is messy and tedious, but a dip riff is quick and painless. Experiment with mixing different kinds of nut butter or adding sunflower seed butter, flax, chia, or ground hemp seeds.
To make, stir together unsweetened nut and seed butters and any seeds - the more variety the better. Then sprinkle on or mix in a handful or two of raisins (or any unsweetened dried fruit).
Whole-grain or nut-based crackers, celery, carrots, and apple slices are all perfect vehicles. Mix it in a to-go container, or stir up a large batch and portion as you wish. Wash and slice a heap of vegetables into sticks; an airtight container and draping of damp paper towels keep them fresh for days. Slice apples the same day to avoid oxidation. Or squeeze a little lemon juice on them to keep browning at bay.
Hummus & Crudités
Homemade hummus is a relatively easy, no-measure dip if you own a blender or food processor. Ditch mundane crudité staples for spicy radishes and miniature bell peppers for a burst of antioxidants. If you prefer to buy, read the ingredient list carefully to avoid added sugar, preservatives, inflammatory oils, and emulsifiers.
For simple hummus, blend or process until smooth a 14-ounce can of drained chickpeas, two spoonfuls of tahini (sesame seed paste), the juice of two lemons, a half teaspoon each of flake salt and ground cumin, and a quarter cup of olive oil. Add cold water a little at a time, around a half cup, until you reach a light, smooth consistency.