6 Simple Snack Go-Tos

6 Simple Snack Go-Tos

Easy eats for a healthy diet!

We all need some snacks to get us through the day, though finding a good grab can seem more complicated when you're keeping fitness in mind. Leave the planning up to me! I'm always trying to brainstorm ideas that can be thrown together in no time and still satisfy a fixing for muchy food.

Drop a comment on my Instagram, Facebook, or YouTube channel and let me know what your favorite food is!



You can dress up a cucumber in so many different ways! I love this colorful, nutrient-dense snack because it's perfect for a sunny Summer day and packed with Vitamins A & C to keep you free from seasonal sickness. You can use any kind of hummus or make your own beet-based topping - I've added this option below!

1 Large cucumber
1 Yellow bell pepper
Hummus of choice

1. Slice cucumber into discs and cut bell pepper into narrow strips.
2. Top cucumber with hummus and bell pepper. Serve chilled!

Beet Hummus
1/2 pound beets (about 4 medium sized beets)
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 Small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt & fresh ground pepper

Beet Hummus Instructions
1. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
2. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.



Nonfat greek yogurt is a staple in my house - it's high in protein and can be mixed with so many ingredients to make a personalized snack that suits your tastebuds!

1 Container plain, nonfat greek yogurt (I prefer "FAGE" brand)
1 Scoop of my vanilla protein powder + 1 scoop of my berry meal mix (available with Nutrition Plans)
1 Tbsp chia seeds
1 Tbsp shredded coconut
1 Tbsp pepitas
Handful berries of choice
Small handful plain granola

1. Mix yogurt with protein powder and meal mix.
2. Top with ingredients of your liking!



This deviled egg alternative makes a great appetizer - it can be prepped ahead of time and stored in an airtight container for easy access! Including a crunchy vegetable topping adds great texture and flavor to a classic dish.

6 Hard boiled eggs - peeled & halved
1 Avocado - peeled, pitted, & diced
2 Tbsp greek yogurt
2 Tsp lemon juice
1 Clove garlic - crushed
1/8 Tsp paprika
Sliced radishes
Pinch of salt
Dash of hot sauce 

1. Scoop egg yolks into a bowl; add avocado, greek yogurt, lemon juice, garlic, and salt. Mash egg yolk mixture until filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with radish, paprika, and hot sauce. 



I'm really loving matcha these days - you can read all about the health benefits of this pretty green powder HERE! Pudding is perfect for on-the-go eating when stored in small mason jars; you can even freeze this snack and defrost in your refrigerator for meal prep! Just remember to use bananas sparingly: they're not a great fruit for keeping up a slim waistline.

1 Cup soft tofu
2 Scoops of my vanilla protein powder (available with Nutrition Plans)
1 1/2 Cups very ripe banana about 3 small
1 Tsp pure vanilla
1 Tsp coconut sugar or more to taste (it depends on your banana ripeness)
1/2 Tbsp matcha powder

1. In a small food processor or powerful blender, puree the tofu until very smooth. Add the bananas, protein powder, vanilla, matcha, and sugar - puree until super smooth and cream. Refrigerate until cold, at least 1 hour.
2. Serve with sliced banana, coconut flakes, or other toppings of your choice!



These paleo bites are dairy-free, gluten-free, and packed with protein. Smoked salmon can be a bit on the salty side, so consume this snack more sparingly than the others and make sure to stay hydrated throughout the day!

Gluten-free crackers of choice
Smoked salmon
2 Cups soaked raw cashews (soaked for 12-24 hours or in boiling water for as long as time allows)
2 Tbsp lemon juice
1-2 Tbsp apple cider vinegar (to taste)
2 Tbsp coconut cream
2 Tbsp water

1. In a food processor or high powered blender, blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add lemon juice, apple cider vinegar, coconut cream, and water to thin out if necessary. Blend for 4-5 minutes until completely smooth.
2. Top crackers with cashew "cream cheese" mixture, smoked salmon, some capers, and an extra squeeze of lemon if you like!



Last but definitely not least - the snack that you can find me eating every day! Quality protein bars are a hard find because there are SO many options out there but most are deceiving when it comes to nutritional quality - high sugar, high carb, and/or super processed ingredients. I don't often get the time to make more complicated recipes, so if you're like me then you can find my personal favorite (and super delicious) brand of protein bars HERE!

1 Cup almond butter, creamy (no added sugar/oil)
1/4 Cup raw honey (or maple syrup)
1 Tsp vanilla extract
1/4 Tsp salt
1/4 Tsp cinnamon
1/2 Cup oats
4 Large medjool dates, finely diced (about 1/2 cup total)
2 Scoops of my vanilla or chocolate protein powder (available with Nutrition Plans)
1/2 Cup chopped dark chocolate
Chopped almonds and flaky sea salt for topping (optional)

1. Line a loaf pan with parchment paper; set aside.
2. Put first 5 ingredients into a bowl and mix well to combine. Add all remaining ingredients, except chocolate, and stir until a dough forms.
3. Press the dough into the loaf pan with your hands, forming an even layer. Put the loaf pan into the freezer to let bars set up while you melt the chocolate.
4. Put chocolate into a microwave-safe bowl and microwave in 20-second increments, stirring in between, until melted. Pour melted chocolate over the pan of protein bars and smooth with a spoon. Top with chopped almonds and flaky salt, if desired. Put pan back into the freezer for 5 minutes to let the chocolate firm up.
5. Remove pan from freezer and lift the parchment paper to remove the loaf. Slice into 6-8 bars, depending on your preferred size. Store bars in the fridge for up to 10 days, or in the freezer for several months. I wrapped mine in small strips of parchment paper so I could grab them and throw them into my gym bag. These hold their shape well at room temperature, but have a longer shelf life if stored in the fridge.


Want more ideas for nutritious meals?

Check out my 30 Day Get Fit program for new healthy recipes every week that will get you moving towards your body goals! Each menu can be easily adapted to suit special dietary and/or regional needs. AND daily workout playlists will shape up that figure for full-body fitness!

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1 Response

Sandy Vander Haeghen
Sandy Vander Haeghen

February 14, 2019

Totally trying the yoghurt remix and protein bar idea!!. I’ve just went shopping today and for first time I came across THE BRAND FAGE!
I am very glad too see you support that particular brand! I usually do not switch to new brands but this may be a new favourite brand for me!
I would love to try out the Matcha pudding as well but Im afraid I’ll have to get some health advice first on whether its good for me to eat that on a regular basis …

Thank you for these great ideas !

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