Nut butters are a great snack. They’re pretty easy to find and not that difficult to make if you’re into that.
As long as they don’t have any added sugar, you can go with:
- peanut butter
- almond butter
- cashew butter
- macadamia nut butter
The serving size will vary by nut and brand, but for the most part 2 tbsp is a good serving size.
Jerky is great snack and can be eaten on the go too. This is not one of those things I’d recommend making yourself, so instead I’ll recommend some great brands to try for yourself.
Chef’s Cut– The Buffalo Chicken Jerky is amazing
Big John’s Beef Jerky
Pala Meat Snacks
Chomps Grass-Fed Beef Sticks
Sweetwood Bullybar– The jalapeno is really good
The New Primal – BBQ Pork is great
Roam Free– The Bison bites are so tender and flavorful
This stuff is really, really good. And with about five times as much fat as protein, it’s a great snack. It’s not too hard to find; most supermarkets carry it. Another option is to make your own. Here’s how I do it:
- 1 lb. Cream Cheese (16 oz.) Softened
- 8 oz. Whipped Butter, Room Temperature
- 1-2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 tsp Minced Garlic (Optional- I like mine really garlic-y)
- In a food processor, hand mixer, or even a blender, mix together butter and cream cheese.
- Add seasonings/herbs, blend together.
- Refrigerate for at least a couple hours before eating. (I like to separate the cheese into a few small containers)
Another easy snack. With fat and fiber, avocados are a great snack.
A very simple way to prepare your snack:
- 1 avocado
- 1 tbsp olive oil
- Salt and pepper to taste
- Sriracha (optional)
- Cut avocado in half and remove pit.
- Scoop out avocado “meat,” and chop it up.
- Drizzle olive oil, sprinkle salt and pepper.
- Add some sriracha if you like some spice.
Great snack at home or on the go. Some nuts are better than others, but for the most part go with what you prefer.
A serving size is about 1 ounce, usually a small handful.
This is a great low-carb/keto type of snack. Get some of your favorite cheese and meats. Cut them up. Eat them. My go-to is:
- 2 oz of pepperoni
- 1-2 oz of brie or boursin (you can buy boursin or make your own)
- 1/2 – 1 oz of olives
I came across this recipe years ago, and have adapted it over time. Here’s how I do it.
- Jalapeños (as many as you want to make)
- About 1 tbsp per jalapeño of cream cheese, softened
- Garlic powder to taste
- Bacon 1/2 slice per jalapeño, cooked but still soft
- Cut an outer portion of the jalapeño off, and remove the core and seeds (Repeat this step for all jalapeños)
- Dice up 1-2 or two of the removed jalapeño sections and place in a bowl
- Add cream cheese and garlic powder to bowl, mix well
- Using a spoon, fill each jalapeño with the cream cheese mix. Don’t over fill, the cheese will expand in the heat
- Place a 1/2 slice of bacon on each jalapeño
- Grill or bake jalapeños until the skin of the jalapeño looks darker, more loose. Or until the bacon is crispy.
My last batch I improvised and fill a couple with ground sausage and topped them with feta cheese.