10 snacks to keep you going through the Whole 30 diet

Yes, we know...you're not supposed to be snacking while on the Whole 30 diet. But let's be honest, snack time happens.

Sometimes you have to stay longer at work, sometimes you're on the run, and sometimes you JUST NEED TO EAT, OKAY?

Here's 10 Whole 30 Snacks that will keep you on the straight and narrow while providing a whole lot of flavor.

Chipotle Almonds

These almonds bring a smokey heat when plain or salted won’t do.

  • 3 Cups unsalted almonds
  • 1/2 teaspoon chipotle chili
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1 Tablespoon olive oil

Toss the almonds, spice and oil together in a bowl.
On a parchment paper-lined baking sheet, spread out the almonds evenly. Bake in a pre-heated oven at 325 degree oven for 25-30 minutes. When you really start to smell the oils releasing, you should be done or near-done. Don’t let them burn!
Put the slightly cooled almonds back in the bowl and toss with another 1/2 teaspoon of salt.

Crispy Prosciutto

Carrying around bacon can be a greasy proposition (not that we’re against it), but these baked prosciutto chips are a crispy alternative.
Place 3 ounces of THIN prosciutto slices onto a parchment paper-lined baking sheet.
Bake in a pre-heated oven at 350 degrees for 10-15 minutes. At the 10 minute mark, set up camp outside the oven to watch and make sure they aren’t burning. You want a nice red chip, just at “crunch level”.
Transfer the chips to a wire rack, and let cool. They will get crunchier as they cool off. You can even pair them with fresh basil. Attempt to not eat them all.

Ranch Dip

This has the most ingredients, but you can make a batch pretty quickly, and helps add some variety to fresh veggie sticks.

  • 2 Egg yolks
  • 1 teaspoon Lemon juice
  • 1 teaspoon Dijon mustard (non white wine)
  • 1 Cup Light olive oil
  • 3 Cloves garlic, minced
  • 1/4 Cup Parsley, chopped
  • 2 Tablespoons Dill, chopped
  • 2 Tablespoons Chives, chopped
  • 2 teaspoons Kosher salt
  • 1 teaspoon Onion powder
  • 3/4 teaspoon Ground pepper
  • 1 Pinch Cayenne pepper
  • 1/4 Cup Almond milk

Whisk together the yolks, lemon juice and mustard in a medium bowl. Add a little bit of oil until it thickens, and then add the rest of the oil.
Add everything else except for the milk and stir. Then add milk and stir.

Ants On A Log

Crack open the lunchbox, it’s Ants On A Log!
Put almond butter in the “gutter” (what would YOU call it?) of a celery stalk. Dot with no-sugar-added raisins.
You could also use goji berries instead of raisins, and make Termites On A Log!

Banana Pudding

Only four ingredients, but a huge and satisfying taste.

  • 1 Ripe banana
  • 1/4 Cup Full-fat coconut milk
  • 2 teaspoons Chia seeds
  • 1 Dash vanilla extract

Put the banana, coconut milk and vanilla in a food processor or blender. Blend into a smooth consistency. Add seeds and pulse once or twice.
That’s it!

Apples & Cinnamon

This is a way to goose up your apples flavor, but will also help preserve the fruit for a snack you can make ahead of time.
Cut the apple into slices, and toss in a sandwich bag with a sprinkling of lemon juice. Sprinkle on cinnamon.

Frozen Peaches

Very simple: Cut a peach into slices, and then place in the freezer.
Not only does the juiciness of the peach work well frozen, but the chilliness keeps you from eating it too fast.

Tuna Pickle "Chips"

Here is a strong-flavored snack that will likely have a “love or hate” reaction, but these crunchy “chips” have devoted fans.
Cut a whole pickle into lengthwise slices, and top with tuna mixed with yellow mustard.

German Potato Salad

More strong flavors! Here’s a potato salad that goes for the vinegar and pivots away from the mayo.

  • 1 Shallot, chopped
  • 1/2 Cup + 2 Tablespoons Cider vinegar
  • 2 teaspoons sea salt
  • 4 lb Yukon Gold potatoes
  • 2 1/2 teaspoons Old Bay seasoning
  • 1/2 Cup Extra Virgin olive oil
  • 1/4 Cup parsley, chopped

Stir the shallot, 2 Tablespoons of cider and 1/2 teaspoon of salt in a small bowl. Set aside and marinate for 45 minutes.
Put the potatoes in a large pot and cover with cold water. Add salt and bring to a strong simmer for about 20 minutes, or whenever the potatoes are tender.
Mix the spices and half cup of vinegar together in a small bowl.
Drain the potatoes, let them get cool enough to handle, and peel the skins off. Cut into bite-sized pieces, and combine with the vinegar mixture in a large bowl. Add the shallot, oil and parsley.

Pineapple & Sunflower Seeds

Sweet and crunchy, this will stave off cravings and give you a hearty dose of vitamin C.

  • 3/4 Cup Pineapple chunks
  • 3 Tablespoons toasted sunflower seeds

Toast sunflower seeds on stovetop with a little bit of coconut oil. When ready, just lightly stir the pineapple and seeds together in a bowl and enjoy.