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The Nosh Pit - Healthy Snacks On The Go

It can be tough to stay fit and healthy when you're always on the go. Here are a few great (and very easy) recipes for busy snacker.

By: Anthony Marcusa
Published: May 13th, 2013 in Culture » Food » Recipes
(clockwise) Protein bars, Rainbow rice, Blueberry smoothie, Mushroom and Spinach wrap

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Healthy Snacks on the Go

It’s Monday morning, and there is a chance the work week is already getting out of hand. Or maybe you’re reading this on a Tuesday or Wednesday, in which case we’re all probably looking forward to the weekend.

As we carry on with our duties, however, we cannot sacrifice convenience for health. In order to stay productive and happy, it’s important to take what time we have to prepare quick and easy meals that will last while we are on the go. More significantly, we need to have said meals that are far healthier than grabbing something out in the world of fast food.

So, we here at the Nosh Pit supply you with a variety of recipes that are simple to prepare and great whether you are in need of something hasty and tasty on your way out the door, or a healthy lunch at your desk instead of opting for whatever joint is on the nearest corner.


Blueberry Cucumber Smoothie from Vegetarian Times

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

  • 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
  • 1 cup low-fat vanilla yogurt
  • 1 cup frozen blueberries
  • 1–2 Tbs. honey or agave nectar
  • 1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.


Mock Tuna Salad Sandwich from Happy Herbivore

Ingredients:

  • 15 ounces chickpeas, drained and rinsed
  • 2 whole celery stalks
  • 2 tbsp relish (dill pickle)
  • ½ tsp onion flakes
  • 2 tsp nutritional yeast
  • 1 tbsp low sodium soy sauce
  • 2 tbsp vegan mayo (fat-free)
  • ½ tsp kelp

Directions:

1. In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl.

2. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

3. Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free.

4. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.

More great recipes on the next page!

Related articles: The Nosh Pit, Healthy, Snacks, Busy, On the go, Recipes, Granola, Protein Bars, Wraps, Organic, Veggie, Vegetarian, Vegan
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