If you’ve decided to try out Whole30, you’re going to need a bunch of Whole30 snack ideas to help you get through it. The trendy diet you’ve probably seen on Instagram is 30 days long and notoriously difficult to get through, because it eliminates all grains, legumes, dairy, added sugars, and processed foods. Fruit, vegetables, meat and fish are what you’re left with, which means finding recipes that fit the bill is that much harder.
Know that the Whole30 is definitely a restrictive diet, and that it certainly isn’t for everybody. Eliminating entire food groups is hard, and SELF has reported at length that going on an elimination diet without first consulting a doctor is a bad idea. (Anyone with a history of disordered eating should likely steer clear of the Whole30 or any other plan that involves restrictive rules, but again, your best bet is to consult a doctor.) If you do decide to take on a Whole30, a doctor or a registered dietitian can give you expert advice on how to make sure you’re getting the energy and nutrients you need throughout the 30-day program.
As past and present Whole30 adherents know, it’s especially difficult to avoid the forbidden processed foods during the day, when you’re out and about and far from the comforts of your well-stocked and compliant refrigerator and much, much closer to dreaded office vending machines. When hunger strikes out of the blue, you need some healthy snacks that don’t break the rules to keep you energized and satisfied until it’s time to sit down to your next meal.
These 31 Whole30 snacks range from ideas you can make in bulk during Sunday meal prep (so you can eat them whenever) to recipes that need to be made fresh, but don’t take longer than 10 minutes to throw together. Spiced nuts, grainless granola, and crispy green beans are some of the ones you can stock away for a rainy day, while deviled eggs and turkey-wrapped peaches will be ready in a pinch and make great appetizers to boot.
Get ready for the healthiest and most delicious Game Day party ever with these 18 uber healthy football snacks. From homemade sweet potato nachos and miniature cauliflower pizza bites, to gluten-free chips and Paleo-friendly crackers, you’ll find everything you need for a tasty tailgate.
Made with sweet potatoes, diced tomatoes, onion, jalapenos, beans, zesty guacamole, and more delicious toppings, these sweet potato nachos from Nutrition Stripped are a healthy alternative to the classic game day snack.
These vegan and gluten-free “wings” are made with cauliflower florets, garbanzo bean flour, and your favorite hot sauce. Spicy, hearty, and delicious dipped in ranch; these cauliflower hot wings are game day winners.
These super crispy chickpeas from Minimalist Baker are truly, actually crispy. Roasted with avocado oil, which is ideal for high-heat cooking, these baked chickpeas make for a perfect crunchy, savory snack.
These gluten-free crackers from Simple Mills are made with a blend of almond flour, sunflower seeds, and flax seeds and deliver three grams of protein per serving. We love them with organic cheese and dipped in hummus.
Greek organic Kalamata and green olives with rosemary and olive oil are the greatest addition to your game day cheeseboard or appetizer line up.
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Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.
Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I’ve promised 778 people on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.
Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top them with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.
I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!
For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David
Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise
Green Peanut Butter Sandwich Makes 2
Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.
4 slices rye bread 4 tbsp peanut butter a few leaves crispy lettuce 5 cm / 2 inches cucumber 4 tbsp cottage cheese 4 tbsp chickpeas / garbanzo beans 2 tsp olive oil pea shoots thyme
Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.
Broccoli & Ginger Smoothie 2 normal glasses or 1 very large
If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.
4-5 florets frozen broccoli (or frozen cauliflower) 1 large banana 1 large handful fresh spinach 1 large handful fresh kale 1 large knob fresh ginger 1 slice lemon, peeled 2 tbsp pumpkin seeds / pepitas 1 cups plant milk, (oat milk / rice milk / almond milk)
Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor. Add more plant milk if you prefer it thinner. Pour into two glasses or bottles.