Beat the 3 P.M. slump with a few more of my healthy snack ideas…check out my ‘On the Go Snacks‘for other easy go-to snacks.

• Hard boiled eggs with hummus (Remove yolk)
• 1 piece of  whole grain or gluten-free toast with melted Galaxy cheese and a slice of tomato
• 1 sliced fresh pear with a slice of avocado
• 1 piece of good quality dark chocolate with a few nuts
• Dried pineapple and dried papaya dipped into Greek yogurt
• 1/2 avocado (pitted) filled with salmon salad (canned salmon + Greek yogurt)
• 3/4 cup red grapes with 2 Crunchmaster crackers and hummus
• Sprouted English muffin toasted and topped with apple butter and sesame seeds
• Organic apple sauce mixed with Greek yogurt and peanuts
• Bowl of puffed rice with honey and pistachios
• 2 Lundberg Farms rice cakes spread with mashed avocado and organic peanut butter
• Ground flax seeds and chia seeds added to a banana and mango smoothie
• Pineapple chunks drizzled with with lime juice, fresh mint leaves and warm almond butter
• 1/2 cup chickpeas with tomato sauce and Galaxy Vegan Parmesan Cheese
• 1/2 cup steel cut oats with spinach, rice milk and 1 egg
• 1/2 hemp bagel toasted and drizzled with olive oil and balsamic vinegar
• Slice of gluten-free Canyon Bakehouse bread, toasted and topped with grated carrots (use blender/food processor) and pine nuts
• 1/2 cup gluten-free pasta (cooked al dente) with Greek yogurt, San J low-sodium tamari sauce and sesame seeds
• 1/2 cup brown rice with snow peas, dried cranberries, rice vinegar and avocado
• Steamed broccoli and carrots drizzled with honey, stevia and chili powder
• Asparagus spears topped with slices of Galaxy cheese (bake in toaster oven until cheese is melted)
• Fresh grapefruit, sliced in half drizzled with agave nectar and crushed almonds
• Zucchini and squash, thinly sliced, spritzed with sesame oil and sesame seeds and baked for 20 minutes in oven
• Make your own frozen yogurt–(Rice, Almond, Hemp, Soy, etc. milk mixed in a blender with ice cubes, banana, raspberries and strawberries.  Pour into cups and freeze until desired consistency.
• Sardine Salad (1 can sardines mixed with with 2 chopped celery stalks, sea salt and pepper and Greek yogurt) and wrapped in kale leaves
• Collard Green Wrap (Spread hummus and salsa with crushed peanuts atop large collard green leaves; wrap up like a burrito
• Jicama and carrot stalks dipped into macadamia nut butter
• Star Fruit and red cabbage mixed with honey and almonds
• Sweet Potato Disks (slice 1 sweet potato into disk-like shapes (microwave or toast and sprinkle with paprika, Nu-Salt and pepper and dip into organic ketchup)
• 1 cup fresh cherries with Greek yogurt
• Raw red, yellow and orange bell peppers with a hard boiled egg
• 3 dates and 3 dried figs with 1 Tbsp. nut butter
• 1 kiwi  with 10 almonds
• Crunchmaster crackers with 5 shrimp with Greek yogurt, dill, Nu-Salt and pepper
• 1/2 cup kidney beans with Greek yogurt and melted Galaxy Cheese
• Baked Apple (bake halved apple for 1 hour at 350 degrees F, top with cinnamon and agave nectar)
• Baked Pear (bake halved pear at 350 degrees for 30 minutes, top with raisins and honey)
• 1 hard boiled egg with Crunchmaster crackers and hummus
• Watermelon sliced/cubed dipped into a mixture of Greek yogurt, balsamic vinegar and lime juice
• 1/2 cup high fiber cereal with soy milk and a handful of peanuts
• Tofu Bites (Extra firm tofu, drained and cubed set into the oven for 30 minutes at 350 degrees; dip cooked tofu bites into hummus and sprinkle with Galaxy Parmesan Cheese)
• Dried Banana Chips with pecans
• 1/2 cup black beans, salsa, olives and whole wheat crackers