[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]My clients often say they need ideas for healthy snacks. There are so many wonderful options but I tried to list some key ideas below for quick reference.


  • All kinds of colorful and flavorful fresh or frozen or dried fruit
  • Frozen bananas taste like banana ice-cream
  • Frozen cherries are a wonderful sweet and refreshing treat
  • Frozen grapes are fun to munch on
  • Fresh Apples, pears or bananas with peanut, almond or any nut butter
  • Dried fruit and nuts of choice for a homemade trail mix
  • Dried blueberries and cherries taste flavorful, chewy and sweet, just like candy
Chocolate covered strawberries

Coat banana pieces with melted chocolate or cocao powder and roll the banana pieces in chopped nuts or sunflower seeds or coconut and place on wax paper and freeze. Once they are solid, you can put them in a container for storing in the freezer.

Healthy and quick “Ice Cream”:

Take one small chunk of frozen banana with one small chunk of frozen fruit of choice (such as strawberry, blueberry, raspberry, peach or mango) and put it through a juicer with a flat screen. Keep repeating until enough “ice cream” is made for you to enjoy. If you don’t have a juicer, then put the frozen fruit into a blender with a small amount of non-dairy milk (such as soy, rice, almond, coconut or hemp milk) and blend into a thick and “creamy” treat.

Non-dairy milk shakes and smoothies – see the smoothie section of this book

Place non-dairy milk of choice in a blender with frozen bananas and other flavorings such as raw cacao, strawberries or peaches.

Celery with Peanut Butter or other nut butter.

You can dot with dried blueberries or raisin for “ants on a log”

Rice Cakes with all kinds of favorite toppings such as nut butter and fruit or hummus and veggies

Popcorn sprinkled with sea salt or nutritional yeast for a “cheesy” flavor

Hummus with veggies and baked tortilla chips or in wraps

Sprouted or gluten free toast with natural jams and/or nut butters

Pickles and/or olives

Salsa and/or Guacamole with veggies and baked tortilla chips


Veggies and healthy “creamy dips” – see recipes under creamy salad dressings

Homemade baked goods with healthy and natural ingredients

Homemade fruit popsicles (made with blended fruit smoothies or organic fruit juices)

Baked Yam or Sweet Potato Chips:

Preheat oven to 350 degrees. Thinly slice sweet potatoes or yams and place them on a baking sheet. Season as desired with either sea salt or other spicy combinations. Bake for 20 – 25 minutes until cooked through and crisp.
Can also do sweet potato or yam fries.

Edamame – you can find these whole soybeans in the pod in the frozen food section. Simply quick boil and serve with a sprinkling of sea salt

Baked Granola (or see recipe for raw granola):

Preheat oven to 350 degrees. Toss rolled oats, nuts, dried fruit with honey and a little olive oil and spread on a baking sheet. Bake in the over for 25 to 30 minutes or until the ingredients are crunchy.


This is a Japanese treat made with cooked, pureed rice and contains no wheat or flour. Mochi is found in the refrigerator section of the health food stores and comes in both sweet and savory flavors.

Ball of Nuts:

In a blender, add equal amounts of dates (that have been soaked in water to soften) with rolled oats, almonds, sesame seeds, apple juice, and poppy seeds and blend. Or, a simple form is 2 cups of nuts and  cup of soaked dates in a food processor. Form into little balls and refrigerate.

Wheat-free sunflower crunches:

Preheat oven to 375 degrees. Combine 1 cup of sunflower seeds,  cup of sesame seeds, 1 T of poppy seeds and add 1 T of maple syrup with 1  T of olive oil. Roll dough into several long pieces and place them on a lightly oiled baking sheet and bake for 15 – 20 minutes.

Baked Kale Chips (or see recipe for raw kale chips):

Preheat oven to 425 degrees. Remove the kale from the stems and keep the leaves in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay the kale out on a baking sheet, sprinkle with sea salt and bake for 5 minutes until it starts to turn a bit brown. Turn the kale over and bake the other side.

Confetti Crisps from Real Age:

Take 1 cup each of thinly sliced purple potatoes, carrots and parsnips and coat with 2 T of olive oil,  tsp garlic salt,  tsp dried dill weed, 1/8 tsp pepper. Arrange in a single layer on a baking sheet that is lightly coated with olive oil. Bake at 350 degrees for 20 – 25 minutes or until crisp and golden.

See the remaining book for many other healthy snack and dessert ideas and recipes![/vc_column_text][/vc_column][/vc_row]