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