What to Eat for Snacks!
Recently, I completed an intensive 10-day cleanse. Probably what I miss most when cleansing is snacking. Although it is a good thing to take a break from some foods and even healthy snacks from time to time, I just love the occasional nibble, and look forward to tiny “meals” here and there. Snacks allow me to get a wider variety of nutrients and a wider variety of tastes in my daily diet, and satisfy my need for flavor, crunch and diversity. But, what to Eat for Snacks?
Many people grab unhealthy snacks, like a bag of chips or a piece of candy or packaged cookies, but I suggest your snacks as an opportunity to get more nutrients into your diet. Don’t let your health (or waistline) suffer because of your desire to snack. Let it be a great addition to a healthy diet.
So if you have a light breakfast like a green smoothie, you may be craving a decadent, mid-morning meal. Try an avocado cut in half with a sprinkle of sea salt, eaten right from the avocado skin “bowl”. Spinach pesto (recipe at www.thekitchengoddess.com) spread on a piece of sprouted grain toast is always a winner with me. Both are full of healthy fats, incredible flavor and are very satisfying! At midday, after lunch and to tide you over before dinner, try one of my favorite snacks – natural peanut or almond butter and a crisp red gala apple. Hummus with apple is also a delicious sweet and salty midday pick-me-up.
Here is a recipe for a healthy snack that I love to eat, which could even be a suitable breakfast. This recipe was created by some good friends of mine, and named after the well-known Kind brand bars. They include coconut oil, dried berries, nuts and seeds as well as cereal for an added crunch.
- Unrefined Coconut oil (liquefy for easier mixing)
- Chia seeds
- Raw pumpkin seeds
- Brown rice crisp cereal
- Goji berries
- Dried, fruit sweetened cranberries
- Shredded coconut
- Dried papaya
- Chopped raw almonds
- Pinch of celtic sea salt
- Touch of raw honey
Mix equal parts of ingredients and combine with enough coconut oil to hold it all together. Put in a glass chafing dish and refrigerate until coconut oil is solid. Cut into bars. Store in refrigerator.