I get a lot of questions about snacking on the run. I’ll let you in on a little secret:
The key to eating healthy “on the go” is to be prepared. Simple as that.
Our lives are hectic. We are busy people, with lots of stuff on the brain. There’s no way we can find any extra space in our heads, let alone extra time in the day for things like meal planning…. okay, okay, hold up... there's time for that!
Almost every food company markets a line of convenience items for the working gal, business buff, active athlete, full time mom, etc, etc. Everyone thinks that because we work or we run from here to there that we need these processed snacks to grab and get us through the day. They say put your work first and your nutrition on the back burner. Let’s stop and think about that…
If you’re hungry, your work, your performance, your productivity is all going to suffer. And what do those processed snack foods [even the ones claiming to be healthy] do to your body? They spike your blood sugar, they cause inflammation, and they leave you hungry. That’s a lose, lose, lose situation.
With a small, and I’m talkin’ minimal, amount of extra effort we can kick those processed snacks to the curb and be ready for anything with healthy snacks.
Healthy Snack Tips
Here’s some tips on putting in just a little extra so that you can be prepped with healthy snacks for the week. Don’t limit yourself to these, the internet is a crazy place full of ideas.
- Invest in some good containers. You’ll never want to pack things if it’s a pain in the booty to find any of the lids to your tupperware. If you’ve got a good set with a couple of each size you’re set.
- Balance. Try and get a little of everything in your snacks (some protein, veggie or fruit, and fat)
- Pre-portion some natural peanut butter out into small containers when you buy it. Do the same thing with chicken salad, cut veggies, hummus, etc. This way, you’ve got your own “to-go” cups/bags ready to grab & run with.
- Have leftovers. I always buy extra to make for dinner. I might have to fend off the scavengers at the end of the meal, but my stomach sure does thank me when there’s leftover flank steak strips to grab and run with the next day.
- Choose wisely if you are gonna go with something packaged. Steve’s PaleoGoods makes some awesome stuff and all proceeds go towards an awesome cause. Check out more about them here. I can also get behind Perfect Bars & Rx Bars for those protein bar junkies out there. They've got minimal, good for-you ingredients.
- Hard boil eggs. You can hard boil a whole or half dozen on the weekend and keep them in the fridge. A protein packed egg is perfect to grab and go with.
- Make cakes. I’m not talking the fluffy stuff you get at the end of a birthday party. I’m talking veggie cakes. Go for swiss chard cakes, zucchini cakes, and my personal favorite, sweet potato pancakes. They are tasty, stay in the fridge, and hold up well on the run! Just make them on a Sunday when you’ve got some down time or as a weeknight side with plenty of leftovers.
Sweet Potato Pancakes
(makes about 10 cakes)
- 1 large sweet potato
- 1/2 a yellow onion
- 2 eggs
- 1/2 tbsp coconut flour
- 1/2 tsp salt and pepper
- 2 tbsp coconut oil
Shred your sweet potato and onion. If you use a food processor with a shred blade it takes no time at all! You could also hand grate them if you're trying to get a good bicep pump. Put all your shreddings on a towel and squeeze out all the moisture. Set them aside.
In a large bowl whisk together the eggs, coconut flour, salt, and pepper. Try and squeeze any remaining moisture out of the sweet potato and onions then throw them into the bowl. Mix well.
Heat your coconut oil in a small/medium sized skillet or pan. Add small handfuls of the potato mix to the hot oil. Cook for a few minutes on each side until golden brown and all stuck together. Place on a paper towel after frying to soak up any extra oil.