10 Healthy Make-Ahead Snacks
These 10 Healthy Make-Ahead Snacks are going to be game-changers in your kitchen! Prep your fridge with these easy snack ideas with fruits and vegetables.
Servings: 10 snacks
Ingredients
- Cauliflower and broccoli + greek yogurt ranch dip
- Cottage cheese + fruit I used mango, though I love pineapple and oranges too
- Greek yogurt and berries/pomegranate + granola
- Apple slices + cheese cubes
- Cucumber + date balls or oatmeal energy bites
- Celery + peanut butter
- Grapes + roasted chickpeas
- Mandarin orange + pistachios
- Apple slices + dark chocolate and nuts
- Bell peppers and carrots + hummus
Instructions
- Wash and cut up your cauliflower and broccoli into small florets. Fill the Mason jar about 2/3 of the way full with your vegetables. Add some Greek yogurt ranch dip to the fruit cup (great time to measure and use portion control if you are prepping for weight loss), add the ranch dip in a cup to the Mason jar, screw on a lid. Place in the fridge for up to 5 days.
- Measure out a serving of cottage cheese and add it to the Mason jar. Fill the divider cup with the fruit of your choice (mango, pineapple, mandarin oranges, berries, and even cherry tomatoes are all good). Add the fruit in a cup to the Mason jar, screw on a lid, and place in the fridge for up to 3 days. When you are ready to eat, add the fruit to the cottage cheese and enjoy.
- Place a serving of Greek yogurt in the Mason jar and top with your choices of berries (fresh or frozen) and/or pomegranate seeds (arils). Add some granola to the divider cup (this is my favorite healthy homemade granola recipe). Place the granola-filled cup in the Mason jar, screw on a lid, and place in the fridge for up to 3 days. When you are ready to eat, add the granola to the yogurt and enjoy.
- Prep the apples by slicing/coring them and dipping them in a little bit of lemon juice, orange juice, or Fruit Fresh (it’s ascorbic acid) to prevent them from turning brown.Place apples in the bottom of the Mason jar. Fill a divider cup with a serving of cheese cubes. Place the cheese cube filled cup in the Mason jar, screw on the lid, and place in the fridge for up to 5 days.
- Prep your cucumber by washing it and slicing it into rounds or spears. Place the cucumber in the bottom of the Mason jar and fill the divider cup with one or two date balls or oatmeal energy bites. Place the “bite”-filled cup in the Mason jar, screw on the lid, and place in the fridge for up to 3 days. Cucumbers, especially cut ones, don’t last as long as other more firm vegetables. Plan to eat these first.
- Prep your celery by washing, trimming, and cutting it into sticks. Cut the sticks short (about 2.5 inches long) so that they fit in the Mason jar and you still have room to add your divider cup of peanut butter. Place the celery in the bottom of the Mason jar and fill a fruit cup with a serving of peanut butter. Place the peanut butter filled cup in the Mason jar, screw on the lid, and place in the fridge for up to a week. Celery lasts a really long time like this!
- Prep the grapes by washing them and taking the grapes off of the stem. Fill a Mason jar 2/3 of the way full with grapes. Fill a divider cup with roasted chickpeas. Place the roasted chickpea filled cup in the Mason jar and screw on a lid. Store in the fridge for up to 5 days.
- Peel and segment a mandarin orange (or other small citrus fruit) and put the pieces in the Mason jar. If it is small enough, pop the whole fruit into the bottom of the jar. Fill a fruit cup with a serving of pistachios. Place the pistachio-filled cup in the Mason jar and screw on a lid. Store in the fridge for up to 5 days.
- Prep the apples by slicing/coring them and dipping them in a little bit of lemon juice, orange juice, or Fruit Fresh (it’s ascorbic acid) to prevent them from turning brown.Place apples in the bottom of the Mason jar. Fill a divider cup with a serving of nuts and dark chocolate. Place the nut and chocolate filled cup in the Mason jar and screw on the lid. Store in the fridge for up to 5 days.
- Prep bell peppers and carrots by washing and slicing. Fill the Mason jar 2/3 of the way full. Place a serving of hummus in the divider cup (you can use homemade hummus is or store-bought). Put the hummus-filled cup in the Mason jar and screw on a lid. Store in the fridge for up to 5 days. If you do only carrots and not bell peppers, you can keep it in the fridge for a week.
Notes
- Eat the jars that have things like dairy or "soft" veggies (cucumbers) in them first.
- The carrots, celery, and broccoli stay fresh longer - up to a week!
- Feel free to get creative with your healthy snack combos. I tended to pair a fruit or veggie with some protein so that it was a well-rounded snack.
- The idea with these snacks is to pack a pint jar with part of your snack and then use a little plastic container to hold the other components and store it at the top of the Mason jar.
Nutrition
Serving: 1g | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g
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