BITS AND BITES

Looking for some concrete ideas for both fresh and shelf-stable snacks? Here are some suggestions:

REFRIGERATED SNACKS

Cut vegetables with humus or other bean dip

Fresh or frozen blueberries with plain Greek or Icelandic yogurt

Apple slices and natural almond butter or peanut butter

Boiled edamame pods with sesame oil and a little salt

Orange sections with hard-boiled eggs Raspberry chia pudding

Melon balls with prosciutto

Apple chips with yogurt dip Cucumber slices with smoked salmon

Pineapple chunks with cottage cheese

Lentil chips with guacamole Whole-grain crackers with canned salmon or tuna

Pear with kefir

Brown rice or seed crackers with a cheese stick or pre-portioned cheese

Homemade energy bites or muffins

SHELF-STABLE SNACKS

Homemade trail mix with dried cranberries, almonds and sunflower seeds (add dark chocolate chips to help with chocolate cravings) Roasted chickpeas

Roasted edamame

Pumpkin seeds

Mixed nuts

Low-sodium, low-sugar jerky Air-popped popcorn mixed with peanuts

Roasted chickpeas provide a hit of protein to stave off mid-day slumps.

Look for snacks with nutritional value, including a variety of berries.