I don’t know about you, but I consider snacking a crucial component of my day. Snacking keeps me from feeling too hungry between mealtimes and keeps my energy high. It’s so important not to let yourself get too hungry.
When your stomach is empty, your body releases ghrelin, the “hunger hormone” that’s like an appetite gremlin, signaling you to feed yourself—now!—often to the tune of quick, not-so-good-for-you foods.
Instead of ignoring that gnawing feeling that hits when you’re working long hours, studying, or hanging out, make sure to take a break to rev up your machine. Smart snack choices help you stay focused and keep your energy high until the next meal.
Following are some easy, wholesome snack ideas for satisfying the munchies easily and healthfully.
Excerpted and adapted fromThe Book of Veganish by Kathy Freston with Rachel Cohn , © 2016. By arrangement with Avery Publishing, reprinted with permission.
Easy, whole foods snack ideas — no recipes needed!
- Peanut or almond butter on rice crackers, whole-grain bread, celery, or slices of apple
- Popcorn sprinkled with nutritional yeast
- Edamame
- Blue corn chips with salsa and/or guacamole
- Hummus with, carrots, celery, or rice crackers
- Nature’s candy: Fruit! Apples, pears, grapes (frozen grapes— also great), plums, berries, bananas, kiwis, melon balls, papaya (drizzle with lime for extra yum), mango slices, pineapple chunks, pomegranate seeds . . .
- Mashed avocado on toasted bread
- Leftover brown rice or quinoa mixed with nondairy milk, raisins, and cinnamon (my version of rice pudding)
- Spread some peanut butter on a small tortilla, place a banana on it, sprinkle with some cinnamon or cacao powder, roll it up, and cut it like a sushi roll.
- Spread slices of apple with nut butter like a sandwich, and top with small pieces of bittersweet chocolate. (Fun fact: If it’s bittersweet chocolate—70% cacao or more —it means there is no milk and is therefore vegan)
- Almond, soy, or coconut yogurt with some nuts and/or fresh fruit mixed into it.
- A small handful of nuts: Try toasting them for a minute in a toaster oven or 30 seconds in the microwave to make them extra tasty.
- Kale chips: Make your own by lightly coating pieces of kale with extra-virgin olive oil, then baking in a 350°F oven until crispy, 10 to 15 minutes. Optional: Salt lightly or sprinkle nutritional yeast on top for cheesy flavor.
- Sweet potato fries: Cut a sweet potato into French fry shapes and bake on an oiled baking sheet at 350°F for about 25 minutes. Add salt and pepper and eat hot!
- Couldn’t finish that big smoothie? Freeze leftovers in a popsicle mold and save for later.
The Book of Veganish by Kathy Freston with Rachel Cohn
is available on Amazon and wherever books are sold
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