When you’re on the go, it can be extra challenging to get your veggie servings in. Here are three portable veggie snacks you can make ahead of time and take with you. Eat them as a snack or use them to balance the meals you eat out.
- Note: If you have diabetes, take note of the carbs in each recipe.
Makes 1 serving
Prep: 5 min Cook: 0 min
Cut a medium cucumber into spears. Toss with ½ teaspoon lime juice and chili powder to taste. Store in a baggie in the fridge until you’re ready to go.
Nutrition Information Per Serving
Calories: 32; Total fat: 0g; Saturated fat: 0g; Sodium: 29mg; Cholesterol: 0mg; Total carbs: 6g; Fiber: 2g; Sugars: 3g; Protein: 2g; Potassium: 321mg
Makes 2 servings
Prep: 5min Cook: 1 hour
- 1 large zucchini
- 1 Tbsp olive oil
- Optional: rosemary, thyme
Preheat oven to 250° F. Slice one large zucchini into thin rounds. Brush each side with olive oil and place in one layer on a large baking sheet. Bake for 30 minutes and then flip. Bake for another 30 minutes, and flip again. Remove chips as they are finished; some may need longer than 60 minutes to be ready. Sprinkle with herbs like rosemary and thyme, or enjoy plain.
Serving Size: 1 cup
Calories: 89; Total fat: 7g; Saturated fat: 1g; Sodium: 5mg; Cholesterol: 0mg; Total carbs: 7g; Fiber: 3g; Sugars: 3g; Protein: 1g; Potassium: 455mg
Makes 4 servings
Prep: 10min Cook: 25min
- 12-ounce bag frozen edamame
- 1 Tbsp Olive Oil
- Pinch garlic powder
- Pinch onion powder
Preheat oven to 425° F. Line a baking sheet with parchment paper. Pour a 12-ounce bag of frozen edamame into a colander and rinse with warm water to defrost. Pat dry with paper towels and toss with 1 tablespoon oil and a pinch each of garlic and onion powder. Spread on a baking sheet and cook for 20-25 minutes, tossing every 5-10 minutes, until crispy.
Serving Size: ½ cup
Calories: 106; Total fat: 6g; Saturated fat: 1g; Sodium: 23mg; Cholesterol: 0mg; Total carbs: 7g; Fiber:1g; Sugars: 3g; Protein: 8g; Potassium: 3mg