Who Else Wants to Snack Smarter?


If you frequently eat between meals, those extra portions have a big impact on your health. They could play an important role in helping you to manage your weight and take in all the nutrients your body needs. 

On the other hand, The British Nutrition Foundation study shows that currently we’re taking in about one-third of our daily empty calories from those afternoon sweet snacks  and late night refrigerator raids. That means most of us are consuming two to four times the recommended limit in solid fats and added sugars.

We can turn those numbers around by learning how to choose smart snacks that are good for our health and well-being. Try these tips to get started.

Change the Foods You Eat

1. Focus on whole grains. Bake your own treats or look for packaged food that lists whole grains as the first ingredient. Whole wheat flour has more nutrients and fibre than white flour.

2. Reduce sugar and sodium. Many junk foods are loaded with sugar and sodium. Satisfy your sweet tooth with fruit instead.

3. Plan a balanced menu. Think of your snacks as miniature meals that need to include all three food groups. Along with complex carbohydrates, add in lean proteins and healthy fats.

4. Opt for whole foods. You may be tempted to simplify things by just grabbing an energy bar or buying cookies that are labelled low fat or low sugar. In fact, many convenience foods are less healthy than the label suggests. Buy natural foods like raw nuts and plain yogurt.

5. Drink up. If you’re pressed for time, you can snack on healthy beverages. Tea contains antioxidants and other beneficial ingredients. Water will keep you hydrated and feeling full. For heartier fare, whip up smoothies in minutes with vegetables, natural peanut butter, or other goodies.

6. Eat more produce. On average, we’re eating 3 servings of fruits and vegetables compared to the recommendations for 7 to 13 servings. Snacks can help you fill in the gap.

7. Find substitutions. You probably have certain snacks that you crave the most. If they’re high in sugar or saturated fat, consider how to adjust them. Oven-baked fries are much slimmer than the fast food version. A square of dark chocolate is lighter than a doughnut.

Change the Way You Snack

Limit portions. It’s easy to consume as many calories as a full meal if you’re scarfing down crisp’s or cheesecake. Measure out a single serving instead of eating out of the container.

Snack mindfully. Stay in control by giving your full attention to your food. Enjoy the process of cracking nuts and eating them one by one instead of wolfing down a whole package while watching TV. Spoon out leftovers onto a plate and pull up a chair rather than eating with the refrigerator door open.

Pack a bag. Carry sensible treats around with you to avoid desperately searching for something wholesome in vending machines or petrol stations. Pack a cool bag with carrot sticks and yogurt drinks.

Manage stress and boredom. Distinguish between true hunger and appetite. Do you eat for entertainment or to comfort yourself when you feel blue? Pick up a hobby or invite a friend out for a walk instead.

Keep a journal. If you need more help, a snacking journal can track how much you’re really eating. Spot the triggers that make you want to overindulge and develop strategies for dealing with them.

Healthy Snack Recipes 

Honey-Almond Popcorn

Recipe by Naturally Ella

Honey-Almond Popcorn


  • 1/4 cup coconut oil or walnut oil
  • 2 tablespoons honey
  • 2 tablespoons organic cane sugar
  • 1/2 cup popcorn
  • 1 cup roasted almonds
  • 1/2 teaspoon sea salt


  1. Heat oil over medium-low heat with 3-4 kernels. When the oil and kernels begin to sizzle, add the remaining kernels and toss to coat. Once coated, sprinkle the honey and sugar on top and cover with a lid.
  2. Every few seconds shake the pot back and forth so that no kernels burn. Continue to do this through the popping. About halfway through popping, carefully crack the lid and add in the almonds.
  3. Once popping has slowed to hardly no sounds, remove from heat, sprinkle with sea salt and serve.
  4. This popcorn also keeps well in a plastic bag for a couple of days!



Recipe by Earth and Oven

10 minute salted almond + honey snack bites


  • 1 cup raw almonds (unsalted)
  • 1 cup large flake oats
  • 1/3 cup almond butter
  • 1/3 cup raw honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp sesame seeds (optional, you can get creative with your fave topping)
  • Melted dark chocolate for drizzling (optional but very recommended )


  1. In a food processor, add the almonds and oats. Pulse for 20-30 seconds until it becomes the texture of coarse breadcrumbs.
  2. Pour into a large bowl and add the honey, almond butter, vanilla extract and sea salt.
  3. Using a spatula, mix thoroughly to combine until a thick dough forms. If its too wet, add a sprinkle of oats and stir.
  4. Using damp hands, roll into 8-10 balls and roll into sesame seeds. Move into the fridge or freezer to set for 15 minute.
  5. Drizzle with melted chocolate if desired!



Recipe by Cotters Crunch

Tropical Cashew No Bake Snack Bars


 For The Bars:

  • 1 1/4 cup dried pineapple
  • 1 cup raw cashews
  • 1/3 cup pumpkin seeds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup sunflower seed butter or other creamy no stir nut butter of choice.
  • 1 tsp vanilla
  • parchment paper for 8×8 pan.

For The Coconut Icing:

  • 1/2 cup coconut butter/oil
  • 1 tbsp maple syrup
  • Lime juice
  • Lime Slices


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