The healthiest, least expensive, and most time saving snack you can have is one you prepare yourself. Think in advance about what you will need to bring with you for a snack.
Healthy Snack Tray
Don't always think fruit when searching for healthy snacks. Veggies dipped in guacamole is great! It is also a good way to lunch when watching a game or movie at home.
Buy or create a trail mix, throw it into your food processor, then roll it into the shape you want. If it doesn't hold together, either add more dried fruit or add a homemade nut butter (in your food processor).
Go one step farther and slice a piece of banana or apple to top with the Granola Bar mix.
Soak 5 hours or overnight, then rinse, as many almonds as you have dates to stuff. Remove seeds from dates by slitting the date lengthwise on one side. Place almonds into slits. Top with nut butter and roll that side in shredded coconut.
Easy guacamole: mash a large, ripe avocado (peeled & seeded), then add squeezed lemon juice and salt and pepper.
Best guacamole: 1/8 green pepper, minced; 1/8 red pepper, minced; 1-2 cloves garlic, minced; 1/8 sweet onion, minced; 2 t. chili powder; salt & pepper to taste. Add all of this to 2 mashed (seeded & peeled) av0cadoes.
If you have a dehydrator, use slices of raw vegetables, like cucumbers and zucchini, as your chips.
3 large tomatoes, chopped
2 cups golden flax seeds, ground
1 cup corn
1 tablespoon lime juice
1/2 teaspoon sea salt
1-2 cups water (depending on the juiciness of the tomatoes)
Mix all ingredients. The mixture will appear loose like a applesauce. Spread over papers on dehydrator sheets (parchment paper can be used). Cook at 110 degrees for 4 hours or until it can be easily peeled from sheet. Flip the sheet of chips onto another sheet w/o the paper and remove paper. Cook another 2 hours until crisp.
1 large bunch of kale
1 1/2 cups cashews
1/2 small, ripe avocado (soft)
1 cup of water
3 tablespoons fresh-squeezed lime juice
2 tablespoons nutritional yeast
1 teaspoon chili powder
1 teaspoon salt
Wash kale carefully and break into large, chip-sized pieces, discarding stem (chop and save stem for soup). Blend remaining ingredients into a thick sauce consistency, adding more water by tablespoons, if necessary. Coat kale leaf pieces with the sauce. Place, in a single layer, chips onto a mesh dehydrator screen. Dehydrate at 110 degrees for about 6 hours, until crisp. Store in an air-tight container.
1 cup organic red raspberries
1 cup pineapple chunks
2 cups fresh orange juice
all ingredients into a blender or food processor until ground to a
liquid. Pour into 4 glasses and garnish with mint leaf.