I always say snack time is my favorite time, and it’s so true! I prefer snacking on things because I am constantly doing something- juggling 2 job, fitness and a social life- so I’d rather have smaller meals rather than 1 or 2 larger ones. Plus, I hear it’s healthier to have smaller meals!

3 out of the 4 snacks below are rice cakes. You might be thinking “Ew!” But With the toppings I added they are delicious. Plus, I love crunchy snacks. I typically have these as an afternoon boost, kind of a pre-dinner snack. I used plain brown rice cakes. Careful with the sugar and sodium in the flavored ones. Hope you enjoy! All are vegan & gluten-free.

Blackberry Spinach

Blackberry Spinach Ingredients

• 1 rice cake
• 1 tbsp peanut butter (or almond butter)
• 2 baby spinach leaves
• 2 or 3 blackberries, halved long-ways
• ¼ tsp bee pollen
• 1 pinch red pepper flakes, optional

 Blackberry Spinach Directions

1. Spread the peanut butter on the rice cake then add the toppings and enjoy!

Strawberry-Basil

Strawberry-Basil Ingredients

• 1 rice cake
• 1 tbsp peanut butter
• 1 large strawberry diced
• 1 basil leaf, torn
• 1 big pinch coconut flakes

Strawberry-Basil Directions

1. Spread the peanut butter on the rice cake then add the toppings and enjoy!

Tomato-Hummus

Tomato-Hummus Ingredients

• 1 rice cake
• 1 tbsp hummus (I used garlic)
• ½ roma tomato, diced
• 1 pinch oregano
• 1 pinch sea salt
• 1 pinch sprouts

Tomato-Hummus Directions

1. Spread the hummus on the rice cake then the tomato, spices and sprouts.

Raw Fruit Cup

Raw Fruit Cup Ingredients

• 5 strawberries, sliced
• 10 blackberries
• ¼ cup coconut flakes
• 2 tbsp halved walnuts
• 1 dash of cinnamon

Raw Fruit Cup Directions

1. Mix the ingredients in a small bowl and enjoy!

Note: You can use your own measurements- so, if you want 10 strawberries instead of 5, go for it!