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
- 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
- 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
- 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!
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