3 Ingredient Healthy Snacks

I am the type of person who needs to snack in between meals otherwise I become what I call “hangry” (hungry-angry). To avoid that from happening, I have some go-to snacks that I am sharing with you today. These three 3 ingredient no fuss snacks are great for taking to the office, in your kids lunch box, a road trip or if you’re out running errands. 

Yogurt with Berries and Chia seeds

Take your favorite yogurt, top with some sliced berries (or any other fruit) and sprinkle with chia seeds.

Turkey, Cucumber and Cheese Stackers

Remove the skin from half a cucumber and slice diagonally into half inch pieces. Take 1 piece of cumber and layer on a slice of cheese and slice of turkey and top with another cucumber slice.  

Peanut Butter Banana Stackers

Peel 1 whole banana and cut up into 1 inch pieces. Take 1 banana slice and smear on your favorite peanut butter (or any other nut butter) and top with another slice of banana. Sprinkle the tops with cinnamon.

I hope you enjoy these three 3 ingredient snacks and they help you from getting "hangry"! I would love to know what your favorite snacks are so comment below or tag me on Instagram

Homemade Almond Milk

A few years ago I would never have guessed I would be drinking almond milk. I used to drink fat free or 1% milk. Until the craze of almond milk hit and I jumped on the bandwagon and haven't looked back. 


I had been wanting to try my hand at homemade almond milk because I heard how much healthier it was and how much better it tasted than store bought. I used this almond milk recipe, and it turned out amazing! It was so easy to make and it is so creamy. 


I like to add a splash of almond milk in my morning tea or coffee, blend it in smoothies, add to baked goods, and in countless other recipes. Although it took more effort than pulling it off the grocery store shelf, I plan to keep a jar of almond milk in the fridge. Have you jumped on the almond milk bandwagon or is regular milk still your muse?

Homemade Almond MilkAgainst All Grain

Serving Size: 1 Quart

  • 1 cup raw almonds
  • 8 cups filtered water, divided
  • 1/4 teaspoon sea salt, divided
  • 1 small date, pitted


  1. Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight.
  2. Drain the nuts and rinse well. Transfer them to a blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and puree until smooth.
  3. Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in the refrigerator for 5 days.