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Healthy Snacks for Any Craving

To snack, or not to snack? So many of us are used to eating on autopilot, simply out of habit or routine. Sometimes it can be hard to tell if we are actually hungry or just bored. Snacking can be good in some cases - keeping hunger in check to prevent overeating during meals. On the other hand, sometimes it’s better to avoid snacking between meals to give the digestive system a break. For those with busy lives and crazy schedules (we get it), it can’t hurt to have some healthy snacks on hand! We’ve rounded up our tastiest simple snacks to keep you grooving along all day long. Whether you’re craving creamy, savory, spicy or sweet, we’ve got something for everyone.


For something creamy

Broccoli Guacamole

Broccoli adds some extra fiber to creamy, savory guacamole for a nutrient powerhouse. Healthy fats, vitamins, minerals and fiber - check. ✓

Yield: 1 ½ cups

  • 2 pc. avocado
  • ½ cup broccoli, chopped
  • 1 tbsp lime juice
  • ½ tsp sea salt
  • 1 clove garlic, minced
  • 1 tbsp minced red onion

1. Mash avocado and stir in remaining ingredients.

2. Adjust seasoning as needed.


Sweet Potato Hummus

This Sweet Potato Hummus is sweet, creamy and bursting with Vitamin A.

Yield: ¾ cup

  • 1 large sweet potato
  • 1-2 cloves garlic, minced
  • 1 ½ tbsp tahini
  • 1 tbsp olive oil
  • 1 ½ tsp lime juice
  • ½ tsp sea salt

 1. Quarter sweet potato, leave skin on. Toss with 1 tsp olive oil and a sprinkle of sea salt.

2. Roast at 400 degrees for 40-45 minutes, until sweet potato begins to caramelize.

3. Once cooked, cool and remove skin.

4. Combine all ingredients in a food processor and blend until smooth.

5. Serve with your favorite summer veggies, crackers or chips.


For something crunchy

These both pair wonderfully with Broccoli Guac and Sweet Potato Hummus. Mix and match to your heart’s desire.

Zucchini Chips

The satisfying crunch of the crackers you crave, without the blood sugar spike from refined grains. Zucchini chips are light and refreshing, and their mild flavor makes them very versatile.

Yield: ~50 pieces

  • 1 medium zucchini
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp cumin
  • pinch of sea salt

1. Slice zucchini into thin rounds (a mandolin makes this super easy).

2. Toss zucchini slices with olive oil, spices and sea salt.

3. Lay in a single layer on a parchment lined sheet tray.

4. Bake at 275 degrees for 30-35 minutes, or until crispy. Flip slices once during cooking.


Anti-inflammatory Almond Crackers

Almonds are loaded with Vitamin E, and the coconut oil ensures that we’ll get the most out of this fat-soluble vitamin. Turmeric, black pepper and garlic add a delicious savory flavor while acting as antioxidants.

  • 1 ¼ cups almond flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3 tbsp ground flax⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ¼ tsp turmeric⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ¼ tsp garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ½ tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ½ tsp black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp coconut oil, melted⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3 tbsp cold water⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Combine all dry ingredients.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. In a food processor, pulse dry ingredients with coconut oil and slowly add cold water.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Roll out dough and cut into desired shape.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Bake at 325 degrees for 10 minutes. Allow to cool before enjoying. 


To spice it up
Charred Shishito Peppers (serves 2)

Watch out for the spicy ones - roughly one in ten peppers are much spicier than the rest!

  • 1 pound shishito peppers
  • 1 tbsp coconut oil
  • 2 tsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • sea salt, to taste

1. Wash and dry shishito peppers.

2. In a saute pan, heat coconut oil over medium high heat until melted.

3. Add shishitos and let sit for 30-45 seconds before stirring.

4. Add salt, then dried spices, and stir. Shishitos should begin to char slightly.
5. Add lime juice and cook until evaporated.

6. Remove from heat and enjoy!


To satisfy a sweet tooth

Almond Date Energy Balls

These date energy balls are delicious, and the extra fiber will keep you satisfied enough to avoid a sugar binge.

  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup blanched shaved almonds
  • 1 cup pitted dates
  • Pinch of sea salt
  • 1/2 tsp. vanilla extract

1. In a food processor fitted with the 'S' blade, combine shredded coconut and almonds (or any nut you prefer).
2. Add dates, sea salt and vanilla extract and process until fully combined.
3. Scoop out batter by the spoonful and hand-roll into balls.
4. Store in the refrigerator or freezer, allowing 30 minutes to cool before eating!
*Optional - roll balls in 100% cacao powder.


Grown Up Ants on a Log

Raisins and unsweetened coconut flakes add natural sweetness to this childhood classic. Go easy on the raisins, though. Dried fruit can be deceptive - when fruit is dehydrated the natural sugar is more concentrated and it is easy to overeat.

  • ½ - 1 bunch of celery sticks
  • ¼ - ½ cup of your favorite nut butter
  • Handful of raisins
  • Generous handful of unsweetened coconut flakes

1. Slice celery into 4-6 inch sticks and top with nut butter.

2. Top a few raisins and some unsweetened coconut flakes and enjoy!