My 3 Go-To Healthy Snack Recipes

Whether you deal with the common 3 p.m. hunger crash or want some recipe inspiration for on-the-go snacks that are family-friendly, whole foods-focused, satisfying, and tastes delicious, I have 3 snack recipes to share! Many of my clients request quick and easy snacks that align with their health goals, and these snacks do not disappoint.

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Cottage Cheese Tomato Slice

Grab a local tomato and turn it into the perfect summertime snack! Juicy sun-ripened tomatoes paired with creamy cottage cheese make for a refreshing, protein-packed bite that's light, satisfying, and full of flavor.

Servings: 1 | Total Time: 5 minutes

Ingredients:

• 1 large ripe tomato (heirloom or beefsteak works best)

• ½ cup cottage cheese (I use Good Culture, low fat 2% milk fat)

• Everything bagel seasoning

• Optional toppings:

• Fresh basil or parsley, chopped

• Drizzle of extra virgin olive oil or balsamic glaze

• Crushed red pepper flakes 

• Hemp seeds or pumpkin seeds for crunch

Instructions:

1. Slice the tomato: Cut the tomato into thick slices (about ½ inch). 

2. Top with cottage cheese:  Spoon the cottage cheese onto each slice, spreading it evenly.

3. Season: Sprinkle with everything bagel seasoning

4. Add toppings (optional): Garnish with fresh herbs, a drizzle of olive oil or balsamic glaze, and any additional toppings you enjoy.

5. Serve immediately: Enjoy as a refreshing, protein-packed snack or light lunch.

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Chicken Salad Cucumber Boats with Homemade Curry Chicken Salad

Crunchy, refreshing, and full of flavor—these Chicken Salad Cucumber Boats are the perfect protein-packed snack or light lunch. Loaded with a creamy homemade curry chicken salad made with avocado oil mayo, shredded carrots, crunchy celery, sweet raisins, and slivered almonds, they’re a satisfying way to stay cool and nourished all summer long.

Servings: 2(makes 4–6 boats) | Time: 15 minutes

Ingredients:

For the Curry Chicken Salad:

• 1 ½ cups cooked chicken breast, shredded or chopped - 

• I cook the chicken ahead of time in the crockpot  (add three chicken breasts to the crockpot with ½ cup chicken broth, salt, and pepper. Cook on high for 3 hours. The chicken is done when it’s tender and easy to shred with a fork)

• ¼ cup shredded carrots

• ¼ cup celery, finely chopped

• 2 tablespoons slivered almonds

• 2 tablespoons raisins (or chopped unsweetened dried cranberries)

• 2 scallions, thinly sliced

• ¼ cup Chosen Foods avocado oil mayo

• 1 teaspoon curry powder (optional)

• 1 teaspoon apple cider vinegar or lemon juice

• Sea salt and black pepper, to taste

For the Cucumber Boats:

• 2 large cucumbers

• Pumpkin seeds or, for crunch (optional)

Instructions:

1. Make the curry chicken salad:  In a medium bowl, combine the chicken, shredded carrots, celery, slivered almonds, raisins, and scallions. In a small bowl, whisk together the mayo, curry powder, and apple cider vinegar or lemon juice. Season with salt and pepper. Pour the dressing over the chicken mixture and stir until well combined. Taste and adjust seasoning as needed.

2. Prep the cucumber boats: Slice each cucumber in half lengthwise. Use a spoon to gently scoop out the seeds, creating a boat shape.

3. Assemble the boats: Spoon the curry chicken salad into each cucumber half, filling them generously.

4. Garnish with pumpkin seeds and serve

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Nut Butter Banana Rice Cake Snack

Crunchy, salty and naturally sweet—this Nut Butter Banana Rice Cake is the perfect balanced snack. With healthy fats from Nuttzo, fiber-rich bananas, a drizzle of raw honey, and a sprinkle of hemp seeds, it’s a satisfying bite that fuels you with real-food energy in minutes. This makes a perfect pre-workout snack, mid-morning energy boost, or healthy dessert alternative.

Servings: 1 | Time: 5 minutes

Ingredients:

• 2 thin Lundberg lightly salted rice cakes

• 2 tablespoons Nuttzo nut butter (or nut butter of choice)

• ½ banana, thinly sliced

• Drizzle of local raw honey (about 1 teaspoon)

• 1 tablespoon hemp seeds

• Flaky sea salt to taste (I love Maldon)

Instructions:

1. Spread the Nuttzo nut butter evenly over both rice cakes.

2. Layer banana slices on top of the nut butter.

3. Lightly drizzle local raw honey over the banana slices.

Finish with sea salt and a sprinkle of hemp seeds for extra texture and plant-based protein.

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