Our Top 5 Snacks for Summer

As summer is quickly rounding the corner (we’re excited too!), we’ve compiled a quick list of our favorite healthy summer snacks. Whether you need to cool down or get that extra fuel to power you through the workday afternoon, we’ve got you covered.


Coconut Avocado Popsicles

A refreshing pick me up on a hot day, these pops will fill you up (thanks to those good fats in avocados) and leave you satisfied.

Recipe and photo from http://www.thelittleepicurean.com/2016/02/coconut-avocado-popsicles.html

Serves: 10 – Calories per Serving: 200



Coconut Avocado Popsicles:

  • 2 large ripe avocados, or 3 small/medium sized
  • 14 oz canned coconut milk, full fat
  • 3 Tbsp honey, or agave syrup

Chocolate Topping:

  • 8 oz dark chocolate (I used 70%), chopped
  • 1/2 cup coconut oil
  • 1/3 cup candied pecans, chopped (optional)


  1. In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.
  2. Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.
  3. Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.
  4. Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.
  5. Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.


Raw Energy Blueberry Bites

Packed with fiber to have you feeling full all day, these bites will satisfy your sweet tooth without harming your diet. Not to mention, blueberries are packed with innumerable health benefits- high in antioxidants and vitamins K, C, E and B6, they are a classic anti-inflammatory. These bites are so versatile that you can take them with you wherever you go, and have them in the morning, afternoon, or even for dessert!

Recipe and photo from http://www.cleanplates.com/video/raw-energy-blueberry-bites/ 

Serves: 25 - Serving Size: 1 ball - Calories per Serving: 41



  • 2/3 cups gluten-free rolled oats
  • ½ cup raw almonds, sprouted if available
  • 2 tablespoons flax seeds
  • Pinch of sea salt
  • 7 pitted dates
  • 2 tablespoons acai or pomegranate powder
  • ½ cup fresh blueberries, plus more for rolling (optional)
  • ¼ cup chia seeds, plus about 1/2 cup more for coating


  1. In the bowl of a food processor (or blender), combine the oats, almonds, flax and salt. Pulse to finely chop, using about six 1-second pulses.
  2. Add the dates and acai or pomegranate powder and process for 3 to 4 seconds to blend. Add the blueberries and ¼ cup chia seeds and pulse until mixture is moist but crumbly.
  3. Scoop up teaspoons of the blueberry mixture and roll into balls. Insert a whole blueberry into the mixture when rolling, if desired. Roll balls in additional chia seeds. Transfer to a plate and refrigerate for at least 20 minutes to harden.
  4. Store them in airtight container in the refrigerator for one to 1 week or freeze for several months.


Zucchini Noodle Salad

Straight from our Summer Slimdown program, these light noodles are easily made at home and are a great replacement for the heavy, starchy original. If you don’t have a spiral cutter (to cut the zucchinis into a noodle form) don’t worry! You can make zucchini noodles simply using a normal grater, by grating the zucchini lengthwise into long strips.

Serves: 2 - Serving Size: Half of prepared salad - Calories per Serving: 145



  • 1 zucchini, spiral cut into “noodles” using a spiral slicer or grater
  • ½ Small avocado chopped
  • ½ Cup of pitted and chopped olives
  • ¼ Cup scallions
  • 1-½ Tablespoons fresh lemon juice
  • ½ Tablespoon extra virgin olive oil
  • Pinch of Himalayan or kosher salt
  • Pinch of ground pepper


  1. Combine zucchini “noodles”, avocados, olives, and scallions in a medium bowl.
  2. In a small bowl, whisk the lemon juice, olive oil, vinegar, salt and pepper, then drizzle the dressing over the veggies. Toss the salad to coat everything evenly.


Veggie rolls with spicy nut sauce

These fresh veggie rolls will satisfy your craving for a crunchy and savory snack. The spicy nut sauce gives the veggies a lot of flavor, for not a lot of calories. These wraps are easy to make and have on the go.

Recipe and photo from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein, via http://camillestyles.com/

Serves: 4 - Serving Size: 2 halves - Calories per Serving: 142



Veggie Rolls

  • 8 rice paper sheets- if this is too complicated or takes too much time for you, simply wrap the veggies in the lettuce leaves instead! The rice paper isn’t necessary.
  • 2 avocados, sliced
  • ½ cup shredded cucumber
  • ½ cup shredded carrots
  • 1 cup lettuce leaves

Spicy Nut Sauce

  • 1/3 cup nut butter (I love Nuttzo)
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp tamari
  • 2 tbsp coconut sugar
  • 3 tbsp water


  1. Dip individual rice paper sheets into warm water to soften.
  2. Place veggies inside paper and fold the bottom to hold in fillings.
  3. Then fold in sides and roll tightly.
  4. Meanwhile, in a small bowl, whisk together sauce ingredients until smooth.
  5. Serve with sauce on the side.


Stone Fruit Salad with Toasted Almonds

This take on a fruit salad is a side dish that you could make for any event, which would go well with just about anything. The summer fruits give you a light, fresh taste that will leave you wanting more.

Recipe from http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-almonds

Serves: 6 - Serving Size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds - Calories per Serving: 146


Photo from http://www.perpetuallychic.com/2014/08/summer-stone-fruit-salad/ 


  • 1 cup riesling or other sweet white wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon almond oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups mixed salad greens
  • 3 plums, sliced
  • 2 peaches, peeled and sliced
  • 2 nectarines, peeled and sliced
  • 2 apricots, peeled and sliced
  • 3/4 cup pitted fresh cherries, halved
  • 1/4 cup (2 ounces) crumbled goat cheese (we prefer a non-dairy diet but goat cheese is a tasty addition for all you cheese lovers)
  • 2 tablespoons sliced almonds, toasted


  1. Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.
  2. To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.



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