Snacks gets a bad rap but they can be healthy so I shared four easy options!
Tip 1: Make veggies the star of your snacks
My first tip is to build you snacks around veggies – they’re low in calories, high in vitamins, minerals and filling fiber and one way to enjoy them is with a homemade dip.
Tip 2: Incorporate veggies into snacks in unique ways
I shared Soft Baked Cookies, Granola Bars and Granola Minis by MadeGood Foods. You wouldn’t even know that each snack has one full serving of vegetables. All of their snacks are organic, gluten-free, and made in a facility free of the top 8 major food allergens so they are school friendly.
Tip 3: Build your snacks around protein
I shared the 100% grass-fed beef and venison sticks and 100% free-range turkey sticks by CHOMPS. Each stick contains 9-10 grams of protein, have no added sugar and are gluten, soy and dairy free. Pair them with a piece of fruit – and you are getting protein and fiber – which is what I call a snack with staying power.
Tip 4: A snack that checks both your protein and fiber boxes
My last snack checks both those protein and fiber boxes and is completely plant based – crunchy chickpeas, favas and peas by The Good Bean made with ingredients sourced from family farms across the country. All of their snacks are non-GMO, gluten-free and nut-free. And what I like about these snakcs is that one serving has as much protein as ONE serving of almonds, as much fiber as 2 cups of broccoli and as much folate as THREE cups of spinach. – SO incredibly nutrient dense, a greast on the go sanck option.
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