6 Mid-day Sugar-Free Snacks To Bring To Work

One of the harder parts about avoiding sugar is that mid-afternoon slump. I don't know if you're like me, but come 3pm, I need a little snack. It is during that time when avoiding sugar is the hardest. So, you've got to prepare ahead of time! Here are a few of my go to snacks that I bring to work. I would suggest investing in some good reusable portion sized containers and filling them up with these treats!

1. Skillet roasted lentils! I use this recipe, but cook them in the oven afterwards so that they are almost dry. They are very flavorful and a full protein. Despite their small size, they are very filling. I keep them in small mason jars that I bring to work. 
2. Beet Hummus and celery! This hummus has an anti-inflammatory superfood in it: Beets! They make the hummus happy and vibrant and give it a more earthy flavor. I follow this recipe but have found that it works better with just one large roasted beet rather than two. With two it often can seem to wet and not have the same hummus like texture! 
3. Collard Green Chips! You can follow my recipe HERE!
4. Home made nut butter and fruit. I made this cashew ginger butter but combining raw cashews and raw ginger in my food processor. It makes for a great and hearty snack. Plus, the ginger tricks your mind in to thinking that it is getting something sweet! Nuts in general are a great snack, so I also often just bring unsalted roasted almonds to work to munch on!
5. Fruit, snow peas, and celery! Such an easy and filling snack.
6. Toasted pumpkin seeds! Add olive oil and your seasoning of choice before backing them in the oven at 300 until golden brown. 

Recipe: Baked Collard Green Chips // Collard Greens Are The New Kale

As discussed in 10 Essential Items For Your Delicious Arthritis Grocery List, dark leafy greens are REALLY good at fighting inflammation. Loads of studies have suggested that the Vitamin E in these dark beauties plays a key role in fighting cytokines. 

As a reminder, cytokines are inflammatory molecules. We don't like them. 

In addition to the amazing superhero, Vitamin E, dark greens and cruciferous vegetables are packed with higher concentrations of other vitamins and minerals like calcium and iron. Dark leafy greens also contain alpha-linolenic acid, and omega-3 that has similar anti-inflammatory benefits as the omega-3s that are found in fish. For all of these reasons, adding more dark leafy greens in to our lives is a good idea. 

Often times, when people think of dark leafy greens, they automatically think of kale, broccoli, and spinach. Collard greens rarely make the list. The reason for this, is that many people do not know how to use collard greens or have never been exposed to them. Kale has become a cultural identifier. Kale's popularity has gotten to the point where many celebrities even wear shirts with KALE written on them. 

Today we are going to talk about COLLARD GREENS. They are dark, dense, and delicious. I am going to show you how to make them in to Collard Green Chips.

Ingredients:

6-8 large collard green leaves

1 tablespoon extra virgin olive oil

1 teaspoon sea salt flakes

Directions:

1. Pre-heat the oven to 300 degrees.

2. First wash and dry your collard greens.

3. Chop your collard greens in to strips. Once you've chopped them in to strips, cut out the spine of the leaf. Cut strips in to smaller squares.

4. In a bowl, toss the collard green squares with the olive oil.

5. Place the collard greens on a cooking sheet. Make sure that no greens overlap. You may have to divide your leaves between three batches.

6. Bake each batch for 12 minutes, stopping half way through to rotate the pan so that the leaves get baked evenly.

7. Once they are cooled, place them in a bowl and toss with sea salt flakes.

8. Enjoy!