35 Easy On-The-Go Lunch and Snack Ideas

This is amazing.  Seriously! My husband and I eat 95% paleo but we’ve been looser with the kids, but my resolution for June is to rein in their eating.  This is like an answer to prayer for that!  We’ll be making: rice-free sushi, apple chips, jerky (my kids love regular homemade jerky but have a hard time chewing it–I think your ground beef version will be easier), almond meal crackers…and then next week we’ll try some more of these recipes!

I have a post planned for Monday that I’m calling “The New Healthy.”  I am absolutely linking to this!  

Oh yeah…and I wanted to share another one of my new favorite snacks. I slice up a granny smith apple and put it in a small reusable to-go contaianer. I squeeze a little lemon juice over the top, then sprinkle it with some ground cardamon and (very lightly) stevia powder. I like to stick a toothpick in one of the apples and then put the lid on. I shake it up a bit then toss it in my backpack. It’s one of my favorite between class snacks. The toothpick is very convenient so I don’t have to touch the apples with my fingers as I’m making my way to my next class. It’s a great tangy-sweet snack on the run ;D 

Kale Chips

I have made some easier kale chips using the pizza cutter and a Misto.

Mist a cookie sheet with your preferred baking oil, and sprinkle sea salt over it. Preheat oven to 300.

After washing making sure kale is dry, lay it on its side with both sides of the leaf facing the same direction. Get your pizza cutter and run it right up next to the spine. Tear the cut off kale into pieces and toss onto the prepared sheet. Don’t worry about overlapping, etc.

Once all the kale is on the sheet, mist again with oil and dust with salt. Pop it into the oven for about 1/2 hour. The time is going to depend on how large a bunch of kale you have and how large the cookie sheet is. Keep track of how the kale is browning. Once most of the kale is brown, turn the oven off and let it sit inside the oven until it cools.

Enjoy these chips that give you the peppery salty taste while still giving you a daily vegetable and low calorie count. Since this is so easy, you can make it often and experiment with the oil and salt/no salt flavors.