3 Guilt-Free Go-To Snacks

Here are some snack ideas to fill you up without leaving you feeling guilty. Can you guess which one is my go-to this month?

  • Apple with Almond Butter – Slice up an apple and spread a bit of almond butter on each slice. For an added nutrient boost, sprinkle hemp seeds on top.

  • Veggies & Hummus – See my hummus recipe here, or if you get store-bought, avoid unnecessary ingredients, added sugar or preservatives (the shorter the ingredient list, the better). Hummus is great with snap peas, carrots, cucumber or raw zucchini.

If you have a little more time, here’s a recipe for Homemade Snack Bars (on elanaspantry.com). Cut them up into squares and store them in the fridge for a quick snack.


1 1⁄4 cup almond flour

1⁄4 teaspoon sea salt

1⁄4 teaspoon baking soda

1⁄4 cup grapeseed oil

1⁄4 cup agave nectar

1 teaspoon vanilla extract

1⁄2 cup unsweetened shredded coconut

1⁄2 cup pumpkin seeds

1⁄2 cup sunflower seeds

1⁄4 cup blanched slivered almonds or chopped raw almonds

1⁄4 cup raisins, dried blueberries or cranberries


  1. In a small bowl, combine almond flour, salt and baking soda

  2. In a large bowl, combine grapeseed oil, agave and vanilla

  3. Stir dry ingredients into wet

  4. Mix in coconut, pumpkin seeds, sunflower seeds, almonds and dried fruit

  5. Grease an 8” x 8” inch baking dish with grapeseed oil

  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly

  7. Bake at 350°F for 20 minutes

  8. Cool bars in pan for 2 hours, then cut and serve

Jennifer Slaboda