Just like your wardrobe, your diet changes with the seasons. My summer snacks tend to be lighter, juicier, and crunchier. Here are my top 5 summer snacks that I will be munching on all season long.
Snacking appropriately prevents overindulging at meals, stops you from making poor food choices out of extreme hunger, and keeps your energy at peak. Selecting a snack that includes protein, fiber, and a little fat guarantees sustained energy and satiety.
mini yogurt parfait
1/2 cup plain greek-style yogurt with 1/2 cup sliced strawberries, blueberries, or pineapple, a sprinkle of cinnamon, 1 teaspoon cacao nibs, or wheat germ.
Sliced cucumber topped with 1/2 cup chopped avocado, cherry tomatoes, sea salt, lemon juice, chili flakes, and 1/2 teaspoon hemp seeds.
green goddess goodness + veggies
Keep it green and clean with protein and herb-filled green goddess dip with plenty of crunchy fresh veggies. Opt for a 1/2 cup serving of dip with an assortment of crunchy veggies such as sugar snap peas, jicama, cherry tomatoes, and radish.
Combine 6oz of plain greek-style yogurt (or your favorite dairy-free option) with 1 spring onion or 1 garlic clove, 2 cups basil, mint, cilantro, and parsley, juice of 1 lemon, and 1 tablespoon olive oil in a blender. Puree until smooth. (Store in an airtight container after blending for 4 days)
During the hottest days of summer, all you want is something cool, refreshing, and fortifying. On those days, I blend up a smoothie for my snack loaded with berries, ginger, protein, and greens.
ginger spinach blueberry smoothie
Makes 2 snack sized smoothies or 1 meal size
- 1 cup fresh spinach
- 1 cup frozen or fresh blueberries
- 1 cup nut milk
- 1 tablespoon sun butter or peanut butter
- 1/2 tablespoon ginger, peeled and chopped
- 1/2 cup plain Greek. Icelandic, or coconut yogurt
- 1 cup ice cubes
Blend ingredients together in a high speed blender and enjoy.
Ditch the packaged granola bars and make your own for optimal snacking all week long.
fully loaded granola bars
makes 10 bars
A no fuss granola bar to power you through your 3pm slump
- 2 cups rolled oats (gluten-free, if needed)
- 1/2 cup raw pepitas (raw almonds, pecans, or walnuts also work, roughly chopped)
- 1/2 cup unsweetened cranberries (dried cherries, raisins, or chopped dates are good alternatives)
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
- 1 tablespoon ground cinnamon
- 1/2 tablespoon vanilla bean powder or vanilla extract
- 1/2 cup creamy peanut butter (almond, cashew, or sunflower seed butter work too)
- 1/2 cup barley malt syrup, brown rice syrup, or maple syrup
- 1 teaspoon salt
- Preheat oven to 350 degrees. Spread oats and pepitas out on a parchment paper-lined sheet tray and toast for 10-15 minutes or until lightly golden. Check frequently to avoid over toasting.
- In a large mixing bowl, combine the toasted oats and pepitas with the cranberries, chia, flax, and hemp seeds, cinnamon, and vanilla bean powder. Set aside.
- In a medium saucepan, warm barley malt syrup (brown rice syrup or maple syrup if using) and peanut butter over low heat. Stir until well combined and mixture bubbles slightly. Be careful not to burn.
- Pour peanut butter mixture into oat mixture and mix very well. The mixture will be thick and slightly hard to stir.
- Line a 8 x 8-inch pan with parchment paper and pour in granola mixture. Cover granola mixture with another piece of parchment paper and press down to get a smooth compact form. Use a book, pastry roller, or bottle of olive oil if needed. The more compact, the better the bars hold together.
- Place pan in the freezer for 20 minutes. Once chilled, lift the granola from the pan using the parchment paper as handles and place on a cutting board. Chop into 10 bars.
- Store in an airtight container for 1 week or return to the freezer for up to a month.