Do you snack? 

My husband jokes that I don’t eat snacks, I eat ingredients. Like primal kitchen mayo with a hunk of turkey dipped into it, or on the end of a sweet potato ship. A spoonful of homemade pesto (plain), raw okra, hunks of 100% unsweetened chocolate, tahini by the spoonful, a glob of plain coconut yogurt, a little cup of frozen peas–after they’ve thawed of course.., raw cucumbers sprinkled with salt, a couple baby brussel sprouts, washed and crisp, straight out of the bag, hummus by itself because it’s too good to share with another ingredient. I guess he’s kind of right then… But there are some relatively normal and more normal snacks I make if I have the time– and patience–it really is so much easier to throw something straight into your mouth, you know? I’m certainly more of a savory fan than a sweet fan, especially when it comes to snacks, but I’ve included some of my dessert choices that can constitute as snack food as well.

• Spring rolls–carrots, cucumber, lettuce, sprouts, green onion, cilantro. Dipped in tahini+coconut aminos 
• Crispy fermented chickpeas– soaked, and then set out to ferment for 24-36 hrs until they have a sweet tangy scent. Cooked, tossed in favorite spice blend and avo oil, and roasted until cracking
• Roasted Veg tray (zucchini, sweet potatoes, carrots, peppers)– just in garlic, salt, and avo oil. Good cold, plain or with a side of garlic aioli
• Cold turkey or chicken, thinly sliced, in romaine leaf with spicy mustard, Primal mayo
• Sourdough toast, always. With a little high-quality olive oil or sliced avocado, a sprinkle of salt and squeeze of lemon
• Homemade bean dip or hummus with carrot and celery sticks (it’s better by the spoonful, tbh) 
• Protein packed mini carrot-banana muffin cups– I them in the freezer and pop them in the microwave for a quick pick-me-up
• Chocolate milk– I’ve never grown out of it. But to make it a treat fit even before bed, I use my favorite plant based milk, cacao powder, date syrup, salt, and unflavored protein powder on ice
• Celery sticks, tahini, dates (spin off of ants on a log with peanut butter and raisins) 
• A bowl of Nordic slaw or Israeli carrot salad in the fridge. Keeps great and tastes better on day two
• Cucumbers, salt (this one really IS a snack on it’s own) 
• Brownie bites– protein packed, low sugar high chocolate. The best. 
• Chia seed cardamom or matcha pudding
• Avocado chocolate pudding 
• Freeze-dried veggie chips (we make these in our own freeze drier) 
• GF sourdough crackers from my revolving gluten free sourdough starter stash 
• Always fresh fruit–grapefruit, a handful of berries, a couple slices apple. I consider grapes and water melon dessert with their high sugar content, so these aren’t go-to snacks.  
• Buckwheat sprouted granola