Are you wanting to start healthy habits, but you don’t know where to begin? Start small! Switch unhealthy snacks for fruit or raw vegetables. Each new habit will add up to a healthy lifestyle.

Homemade snacks are delicious and healthy! Be sure you are following food safety practices with your homemade snacks.

• Keep leftovers and snacks sealed well when storing them in the refrigerator.
• After food is cooked, refrigerate within 2 hours to prevent bacterial growth.
• Once stored in the fridge, leftovers should be eaten within 3-4 days to prevent the growth of bacteria growing in cold temperatures.
• Keep track of your sealed container by labeling it with the name and date it was cooked.

More Tips for healthy snacking:

Build your own

Make your own trail mix with unsalted nuts and add-ins such as seeds, dried fruit, popcorn, or a sprinkle of chocolate chips.

Prep ahead

Portion snack foods into baggies or containers when you get home from the store so they’re ready to grab-n-go when you need them

Make it a combo

Combine food groups for a satisfying snack—yogurt and berries, apple with peanut butter, whole-grain crackers with turkey, and avocado.

Eat vibrant veggies

Spice up raw vegetables with dips. Try dipping bell peppers, carrots, or cucumbers in hummus, tzatziki, guacamole, or baba ganoush.

Snack on the go

Bring ready-to-eat snacks when you’re out. A banana, yogurt (in a cooler), or baby carrots are easy to bring along and healthy options.

Raw veggies can be an excellent snack, but do you know how to keep them safe? Check out these tips to keep your snacks safe.

At the store or market:

• Choose produce that isn’t bruised or damaged.
• Keep precuts fruits and vegetables cold by choosing produce that is refrigerated or kept on ice.
• Separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.

At home:

• Wash your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
• Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed.
  • Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel—so dirt and germs on the surface do not get inside when you cut.
  • Cut away any damaged or bruised areas before preparing or eating.
  • Dry fruit or vegetables with a clean paper towel.
• Keep fruits and vegetables separate from raw foods from animals, such as meat, poultry, and seafood.
• Refrigerate fruits and vegetables you have cut, peeled, or cooked within 2 hours (or 1 hour if the outside temperature is 90°or warmer). Chill them at 40°F or colder in a clean container.

Are you looking for healthy snacks?  Choose fruit, vegetables, nuts, or low-fat dairy products. Try to have a combination of protein and carbohydrates. This mix will help keep you full longer. Remember a snack is NOT a meal.  Keep snacks around 200 calories or less. Here are 4 great snack recipes you have to try. Be sure to watch the video on how to make your own Kale Chips. Enjoy!

Click links below for recipes

Spiced Nuts          Nutty Apple Rings         Frozen Greek Yogurt Bars            Kale Chips