While loading up on comfort food during quarantine was just what our souls needed as we adjusted to the new way of life, we’re ready to get back into our healthier lifestyle. Since it’s all too easy to grab a bag of chips or leftover pizza while working from home all day, we wanted to share the simple (and fresh) snacks we’re stocking our kitchens with this summer to make it easier to eat healthy (or healthier, at least). Find out what the Poosh team is snacking on below.
Since Kourt is currently back on keto, she’s eating snacks high in fat like meat, cheese, and nuts. Plus her signature avocado shake, though she slightly adjusts the recipe to fit the diet. While this isn’t a snack, she will also sip on ACV throughout the day to help curb cravings.
“I eat string cheese on pretzel crackers or spoonfuls of peanut butter. Those are probably my healthiest snacks. I have a severe propensity toward sugar.”
“I’m a big fan of watermelon and feta (it’s the closet way to pretend like I’m vacationing in Greece this summer). I like to buy pre-made tuna salad and eat that with seaweed crisps throughout the week—it’s such an easy little snack. When I’m feeling fancy, I’ll make them into mini wraps and sprinkle Trader Joe’s ‘Everything But the Bagel’ seasoning on it for some extra flavor. I also always have a jar of pickles in my fridge, which I like to pop in my mouth. They weirdly fill me up, and I just love the salty crunch. Since they are higher in sodium, I make sure to hydrate with lots of water so I don’t wake up feeling swollen.”
“Coming off of quarantine, I’m trying so hard to get my act in gear. These are the healthy snacks I’m leaning on: small bowls of frozen blueberries, one slice of vegan cheddar cheese, sliced cucumbers with Spike seasoning, a handful of cashews, watermelon with Tajín, and an occasional Dream Pop popsicle for me. I’m trying to limit crackers and chips and focus on less processed foods for the summer.”
“My go-to summer snack is grilled peaches. Whether they’re sprinkled with sea salt and a little honey, or when feeling a bit extra, adding a scoop of vanilla ice cream on a hot day, they’re truly heaven!”
“Mexican cucumbers with chile and lime: My best friend introduced me to this amazing, simple, and healthy snack, and it’s pretty popular around Los Angeles. It’s the perfect refreshing snack for summer, especially at the beach, and takes no more than five minutes to make, which is a major plus.
Ingredients and directions: 2 peeled cucumbers, sliced or cut into spears or chunks, 1 tablespoon freshly squeezed lime juice, 1 teaspoon of Tajín, and 1/2 teaspoon salt. Toss in a bowl and that’s it!
Kombucha popsicles: My current addiction to kombucha continues with these easy frozen popsicles! I have a serious sweet tooth, and this fulfills my craving for ice cream or something else that isn’t as healthy. I also love it because I switch up the kombucha flavors every time I make them.
Ingredients and directions: Add 1 cup fresh or frozen blueberries and 1 cup GT’s Lemonade Kombucha to a blender and blend until smooth. Pour mixture into four 3-ounce popsicle molds. Freeze for at least six hours.”
“I usually keep my snacks simple because of convenience. So I’ll eat baby carrots and hummus or have crackers and a slice of Laughing Cow cheese. I’ve also been getting cotton candy grapes! They literally taste like cotton candy so I get my sweet fix but in a healthy way.”
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