Feel like you're snacking all day in as you self-quarantine? Here are 10 easy plant-based quarantine snacks you can try at home.
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While eating immunity-boosting foods is a key component to your overall health, stressful situations (like a global pandemic) can have many of us reaching for junk food. We get it. These are unprecedented times and a big lifestyle change (like moving from a Standard American Diet to a whole food plant-based diet) may not be in the cards right now. That's 100% OK! You can still reap the benefits of a whole food plant-based diet by adding more immunity-boosting plant-based foods to your plate.
Pro tip: start small. Replace one snack a day with one of these healthier plant-based quarantine snack options.
Ready in 3 minutes and found in the frozen section of your grocery store, these tasty little soy beans can be dressed up with a little salt if you can have it or your favorite no-salt seasoning.
2. Fresh Fruit
Got a sweet tooth? Swap one of your refined sugar snacks for some whole fruit instead. Stressed about the sugar content of fruit? You don’t have to be! Unlike refined sugar treats, whole fruit has its fiber and nutrients in tact; fiber helps your body digest that sugar slowly, which keeps your blood sugars in check. So eat fruit freely and often. Some of our favorite fruits to snack on:
- Apple slices with all natural nut butter
- Blueberries and other berries
- Frozen Grapes
- Orange slices
3. Celery and Peanut Butter
Your preschool teachers were onto something with this plant snack! Celery and natural peanut butter is a great way to stay full all afternoon -- thanks to all its fiber and plant-based protein. Add unsweetened raisins to make kid-favorite "ants on a log."
4. Trail Mix
5. Peanut butter stuffed dates
A tasty dessert or snack that’s easy to make AND goes with your whole food plant-based diet? Sign us up! Peanut butter stuffed dates are delicious and take just a minute to make. All you have to do: remove pits from dates and slice a slit in (keeping date in tact rather than cutting all the way in half) and add a little bit of peanut butter.
6. Raw nuts
If you don’t have heart disease, a handful of raw nuts can be a great way to curb cravings and fuel yourself between meals. When it comes to nutrition, walnuts are king in the nut world. They’ve got the highest amount of antioxidants, compared to other nuts. Other good nuts for snacking include raw cashews and raw almonds.
7. Avocado toast
Prefer savory snacks? Avocado toast can be dressed up or simple, and always delicious. Keep it simple: Smash a ripe avocado, add a little fresh lime or lemon juice, and spread over a toasted piece of your favorite WFPB bread.
8. Whole food plant-based smoothies
Not just for breakfast! A smoothie is a great afternoon pick-me-up and a stealth way to get in your fruits and veggies, while satiating your sweet tooth. Try this 4-ingredient green smoothie or treat yourself to a healthy dessert with this whole food plant-based chocolate peanut butter smoothie.
A high fiber and low calorie snack, popcorn is sure to please everyone in your household and you've most likely got some on hand in your pantry. Here's how to make popcorn at home without oil. And to keep things whole food plant-based, skip the butter topping and sprinkle some nutritional yeast and your favorite no-salt seasonings on top!
10. Raw veggies and oil-free hummus
Whether you've got hummus on hand or want to make your oil-free hummus, we can all agree hummus is the perfect whole food plant-based savory snack. Pair with whatever fresh raw veggies you have on hand: carrots, celery, sliced cucumbers, bell peppers, cherry tomatoes, whatever floats your boat!
Swap out processed snacks for these 10 healthy plant-based quarantine snacks:
- fresh fruit
- celery and peanut butter
- trail mix
- peanut butter stuffed dates
- raw nuts
- avocado toast
- whole food plant based smoothies
- raw veggies and oil-free hummus
- BONUS: get whole food plant based snacks and meals delivered with MamaSezz.
By Ali Brown
Ali is a mom, wife, and nutrition and lifestyle writer and editor. She has her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.