Clean Eating Healthy Snack Ideas For Summer

Top 10 Healthy Snack Ideas For Summer

Here are some yummy, healthy snack ideas for summer snacks you won’t want to miss it on.  

Summer snack attacks can happen when you need a little protein, nourishment or hydration before your next meal. For some reason your breakfast, lunch or dinner just didn’t tide you over.  While I encourage my clean eaters to try to make it without too many snacks between meals sometimes we just want a good snack pick me up!  And summer snacks can be important in keeping us happy and hydrated!

Do yourself a favor- skip the 100 calorie ‘snack pack’ of chips or cookies that will leave you feeling hungry again very soon because they are not providing you with many satisfying nutrients.

I would much rather you have a whole foods (not processed) delicious and nutritious snack!

So let’s get to my Top 10 Summer Snacks!  Great for home, office, picnics and parties!

Bonus Points for sourcing:  Local, Seasonal, and Organic whole foods!

1. Summer Trail Mix

Make a batch!

¼ cup Almonds

¼ cup Sunflower Seeds

¼ cup Macadamia Nuts

¼ cup Golden Raisins

¼ cup Dried Pineapple Ring Pieces

¼ cup Coconut Shavings

For special treats- add some dark chocolate chips.  Be careful not to let them melt!


carrot-celery

2. Celery, Carrots and Edamame Hummus

 

 

Lynne’s Edamame Hummus Recipe

            1 1/2 cups edamame, thawed, organic

            3 tablespoons lemon juice (about 1 whole lemon)

            3 tablespoons olive oil

            1/2 cup tahini

            1/2 teaspoon smoked paprika

            1/2 teaspoon garlic powder

            1/2 teaspoon cumin

            1/2 teaspoon lemon zest

Instructions

1   Add all ingredients to blender.

2   Serve with raw veggies.

Notes It’s ok if there are still some chucks.


 

3. Popcorn

(making your own air or stove top is best; when purchasing I like Skinny Pop and send that off to camp with my son!)


 

4. Veggies and Hummus, Black Bean Spread or Tzatziki   

Cut any veggies up!  I LOVE doing different colored summer peppers and hummus!  Yum.  They travel nicely.  P.S. Broccoli is my favorite summer dipping vegetable- it gets so much dip attached!

I love adding fresh summer herbs like dill, cilantro and parsley to my dips!


 

5. Organic Blue Corn Chips with Homemade Salsa or Guacamole

Sometimes we just have to have a chip. For those gotta-have-a-chip-snack-attacks go for an organic, clean version. Chips can be excellent helpers for training kids and adults to crave healthy dips like guacamole or black bean dip.


 

6. Home Made Sweet Potato Chips or Fries

Make a batch!

Thinly slice up some sweet potatoes of different varieties.

Roast them on a cookie sheet in the oven.

Drizzle with coconut oil and sprinkle with cinnamon and cardamom.

Roast for 10-15 for thicker slices 30-45 minutes.

(Thicker slices are amazing for breakfast)


fruit-salad

7. Fresh Herb Fruit Salad

Here is our chef Gary Appelies’ favorite recipe!

 

Ingredients

1 Tablespoon fresh mint, chopped

1 Tablespoon fresh Basil, chopped

Juice of half lemon

¼ Cup honey

½ Teaspoon ground cinnamon

1 Teaspoon lemon zest

Assorted fresh berries 1 pint of each, blueberries, strawberries, raspberries and blackberries

Assorted melons optional


 

8. Sliced Tomatoes, Cucumbers, Cheese 

Add your favorite organic cheese like mozzarella, feta or cheddar. Splash with some olive oil and balsamic vinegar.  Don’t forget the forks!  Oh, and some fresh avocado would rock in here too!


 

9. “Mary’s Gone Crackers”

In recent years I have gone crazy over “Mary’s Gone Crackers” with just about any spread or dip!  I don’t like to promote many processed foods but sometimes you may need to grab a box for car trips, camp lunches or last minute events! And these are a great choice!  I have included my own recipe below for when you have more time.  Have fun creating your own versions!

            Lynne’s Everything Bread:

            2 ½ Cups Millet Flour (can use spelt too but won’t be gluten free)

            ½ Cup Olive Oil

            2 ½ Cups Warm Water

            ½ Cup Sunflower Seeds

            ½ Cup Pumpkin Seeds

            ½ Flax Seeds

            ½ Sesame Seeds (I mix ½ black and white)

            ½ Pine Nuts

            1 Tablespoon of Minced onion

            1 Teaspoon Garlic PowderPower

Instructions

 Mix in a bowl and spread the mixture thinly on baking sheet. It should be a thick consistency.

 Sprinkle Flake Salt OR Sea Salt, Himalayan salt on the top.

 Cook at 340 Degrees for 1 hour.

 Makes about a 1 and ½ baking sheets of the bread.

 Keep in airtight container and should last for up to 2 -3 weeks.

 I like to put nut butters, cheese or eggs on top of them.

 SUGGESTION: Please soak your sesame, sunflower, and pumpkins seeds or rinse well to help with controlling mold.

Notes: You can play around with the measurements depending on what ingredients you have in your cabinets. The shelf life is 2 weeks in a sealed container.


 

10. Melon Balls and Watermelon Slices  

For HOT summer days and nights if you are having a hard time getting your guests or children to drink water serve lots of melon balls and watermelon slices!  Don’t limit the servings! They also travel so nicely!


 

Rotating snacks keeps it interesting!  That is why I love eating with the seasons.  The fruits and veggies are changing to keep up with your changing appetite.  Of course those staples like dark chocolate are always a win!  

Summer snacking is easy!  We have an abundance of fruits and veggies around.  Keeping cool dips in the refrigerator is easy! And dips are so much fun!  We get lots of varieties of colors from our local farmers; so make sure you take advantage of all these amazing seasonal fruits and vegetables.  Remember summer snacking during this season is a great way to stay hydrated!

Time to go get your summer snacks on!  

xo Lynne

 

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