Easy Snacks for On-the-Go Healthy Eating

It’s incredibly easy to rely on fast food when you’re on the move. But guess what? We’re here to tell you that healthy snacking doesn’t have to be difficult and time-consuming! Here are some trusted on-the-go snacks you can rely on from here on out.

Pinwheel Sandwiches

(image via delish via andrew bui)

Easily packable pinwheel sandwiches are great for snacking. The best part is that you can mix and match your fillings to your taste buds. Check out this recipe from Delish for one rendition.

Ingredients:

• ¾ cup mayonnaise
• 2 Tbsp ranch seasoning
• 8 (10-inch) flour tortillas
• 8 oz sliced American or cheddar cheese
• 1 pound deli-sliced baked ham
• 1 pound deli-sliced turkey breast
• 16 butter lettuce leaves

Instructions:

1. In a small bowl, mix mayonnaise and ranch seasoning.
2. On a clean surface, lay tortillas flat. Spread each tortilla with 1 Tbsp mayonnaise mixture. Place 2-3 slices of cheese on the bottom two-thirds of each tortilla. Top with ham and turkey, then top with 2-3 lettuce leaves and tightly roll up.
3. To serve, slice into 1-inch rounds and arrange on a platter. To make ahead, place seam-side down on a baking sheet and refrigerate for up to 6 hours. Slice when ready to serve.

Edamame

Treat it like popcorn because once you get addicted to these soybeans, there’s no turning back. Edamame packs a protein punch and provides much-needed vitamins and minerals. Just one cup will do the trick, and you can easily toss them with any spices and seasonings your heart desires.

Ants on a Log

We know it’s a total throwback snack, but ants on a log can be enjoyable for adults, too. Simply top celery sticks with cream cheese or your favorite nut butter, then top them off with small pieces of dried fruit. Most people lean on raisins, but you can add anything that pairs well with your filling, like sunflower or pumpkin seeds. The healthiness is in every bite! Celery is filled with fiber, and protein is in the filling.

Kale Chips

Sneak in veggies by crisping kale chips in the oven. These crunchy, low-carb chips are perfect for snacking or as a side to your main course. Follow this awesome recipe from Better Homes & Gardens as a baseline:

Ingredients:

• 1 bunch (12 oz) fresh kale
• 1 Tbsp olive oil
• ¼ tsp salt
• ¼ tsp coarse ground black pepper
• ⅛ tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 300° F. Line two large baking sheets with parchment paper; set aside.
2. Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
3. In a large bowl, combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to coat thoroughly. Arrange in a single layer on the prepared baking sheets.
4. Bake for 20 minutes. Stir gently. Bake 2-4 minutes more or until completely dry and crisp, being careful not to burn.

Frozen Grapes

If you want a refreshing snack, opt for frozen grapes. They require minimal effort and are both hydrating and filling because of their high water and fiber content. If you really want to indulge, drizzle some dark chocolate on top for an extra sweet treat.

Apple Chips

If you prefer fruits to veggies, ditch the kale chips and replace them with apple chips. You don’t need a fancy dehydrator; just follow the recipe below from Delish. Crispy varieties like Honeycrisp or Pink Lady apples work best. Avoid Fuji and Red Delicious. Oh, and slice them really thin.

Ingredients:

• 2 apples, thinly sliced
• 2 tsp granulated sugar
• ½ tsp cinnamon

Instructions:

In the Oven:

1. Preheat oven to 200° F. In a large bowl, toss apples with sugar and cinnamon.
2. Place a metal rack inside a rimmed baking sheet. Lay slices on the rack, spacing them so no apples overlap.
3. Bake 2-3 hours, flipping halfway through, until apples are dried out but still pliable. (Apples will continue to crisp while cooling.)

In the air fryer:

1. In a large bowl, toss apples with cinnamon and sugar. Working in batches, place apples in a single layer in the air fryer basket (some overlap is okay).
2. Bake at 350° F for about 12 minutes, flipping every 4 minutes.