Just because my office is located in my home doesn’t mean I don’t struggle with healthy snack choices. To the contrary, sometimes I think it can be harder to make the right choice when you have your entire pantry and fridge at your fingertips. Regardless of your office’s location, I’ve got some healthy snacking tips for YOU!
Set yourself up for success and hit the grocery store for snacks that aren’t overly processed and loaded with sugar. Be careful and read the label if choosing dried fruit, because sometimes they contain loaded extra sugar to make them taste extra sweet.
No Refrigeration Required
If you don’t have access or space is limited in your work fridge, here are some great staple items to keep handy for snack attacks that don’t require refrigeration. Raw almonds, avocados, grapefruit, bananas, beef/turkey jerky, apples, rice cakes, dried seaweed, and peanut butter. There is nothing wrong with an occasional chocolate fix as part of your snack time either! I love Justin’s chocolate peanut butter cups.
If you have access to a refrigerator, then sky’s the limit on your snacking possibilities! I’m a girl who needs protein to feel full, so I love a hard boiled egg or sliced turkey meat with Swiss cheese wrapped in a piece of romaine lettuce instead of bread or tortilla. I also like slicing cucumbers and adding different types of spices to them for different flavor profiles. One of my favorite ways to have them is to slice them into 2” sticks and flavor with a bit of Tajin seasoning with a squeeze of lemon or lime. Super yummy with bright flavors.
One of my new favorite snacks is roasted chickpeas. A completely healthy and delicious alternative to chips! You can make yourself a big batch and then take them to work all week long. The recipe is incredibly simple as you are literally tossing the chickpeas in a bit of olive oil and spices and baking until crispy. No overtime necessary for this great recipe!
2 cans (approximately 15 ounces per can) of canned chickpeas (AKA garbanzo beans)
1 ½ Tablespoons of olive oil
½ teaspoon of salt
1 teaspoon Cumin
1 teaspoon Chili powder
Pre heat oven to 400 degrees
Drain and rinse chickpeas. Pat dry and place in a medium-mixing bowl.
Add olive oil and spices and toss until evenly coated.
Spread chickpeas in an even layer on a baking sheet.
Bake on middle rack of the oven for 30-40 minutes until crispy.