Issue 11 — Unfussy Wholesome Snack Ideas

Inspired by my deep desire to nourish this pregnant body without putting in too much work.

At the onset of pregnancy I developed a bizarre aversion to meat. Maybe triggered by years spent within the meat industry’s unsexy inner workings, but regardless of why, meat suddenly gave me the ick and an intense sadness. That cow… was once someone’s baby? As the second trimester arrived I unknowingly eased back into my flexitarian ways, eating mostly vegetarian with the occasional good quality meat and fish peppered in. Heartless, once again!

Between my stomach’s capacity getting squished by a tiny human, and this new style of meatless eating, I found myself focused less on large meals and more on frequent smaller ones. Enter: a renewed love and respect for good snacking. And I think there’s something important for us all to takeaway here.

The typical path to mid-day snacking for most is a handful of processed foods (like chips) or a slice of cheese and maybe something like an apple. Uninspiring! While my cravings are hyper-fixated on wholesome foods, I lack the stamina to be spending any elongated period of time prepping/standing/washing dishes. The lineup below is where I’ve found myself: a snack time land full of both nourishment and ease. Hoping this gives you a little jolt of inspiration.

Three(ish) Ingredient Snack Ideas

That easily morph into components of meals. You can jazz these up with fresh herbs, more spices, crushed nuts or anything that’s around. But the foundation is just three things. Bonus points for eating with chopsticks or a tiny spoon.

Cucumbers + Tahini + Sriracha

I read about this mixture in one of Julia Sherman’s cookbooks almost 10 years ago and have been making it ever since.
— Parts: Persian cucumbers, tahini, Sriracha
— Clues: Cut the cucumbers into rounds. Put the tahini in a small bowl and whisk in lukewarm water 1 tablespoon at a time until it reaches a pourable consistency. Drizzle tahini over the cucumbers, and squeeze sriracha directly out of the bottle over the cucumbers sparingly. Season with a pinch of salt.

Papaya + Lime Juice + Macadamia Nuts

I did not invent this. But it works for a reason.
— Parts: Papaya, pineapple, or mango, 1 lime, toasted macadamia nuts
— Clues: Cut the fruit into 1” pieces. Squeeze lime juice over top of fruit, then sprinkle with roughly chopped/crushed nuts.

Peanut Butter Stuffed Dates

— Parts: Fresh dates (always buy with the pit in — they’re a little more work and lot more fresh!), nut butter, flaky salt, optional dark chocolate
— Clues: Open dates and remove the pits. Spoon in a little nut butter, maybe some dark chocolate, and sprinkle with flaky salt. Close the dates like a sandwich. Store frozen. Alt. route: melt a small amount of butter over medium heat, add dates, sear until warmed through, then top with peanut butter and salt. Eat right away.

Labneh & Smoked Salmon Toasts

I like to use super seedy crackers for this, to give it a little more depth.
— Parts: Seeded crackers, labneh (or cottage cheese or cream cheese), smoked salmon
— Clues: Layer labneh and then smoked salmon onto seeded crackers.

Soft Boiled Eggs with Kewpie and Kimchi

A version of deviled eggs. If you’re not into mayo or kimchi, swap with chili crisp, yogurt or sauerkraut.
— Parts: Eggs, kimchi, Kewpie (or any brand) mayo
— Clues: Bring a small pot of water to a boil. Gently add the eggs, reduce to a simmer, and cook for 9 minutes. Remove from heat and run under cool water. Peel and halve the eggs. Top with a dollop of Kewpie, then a piece of kimchi.

A different snack plate to stand in for this photo-less recipe, but with equally inspiring eggs.

Roasted Sweet Potato + Spiced Yogurt

Tale as old as time. A vitamin and protein rich snack that hits every time.
— Parts: 1 sweet potato, dollop of yogurt, sprinkling of cinnamon
— Clues: Wash the sweet potato, then use a fork to poke some holes in it. Bake at 425°F on a parchment-lined sheet for about 40 minutes, or until you can easily pierce it with a fork. Cut open lengthwise, dollop yogurt in the center, and sprinkle cinnamon and salt over top.

Cantaloupe with Cottage Cheese and Salty Sunflower Seeds

It was a hit in the 90’s, and it’s still a hit. I have fond memories eating a version of this at Afternoon Delight, a diner I grew up at in Ann Arbor MI.
— Parts: 1 ripe cantaloupe (whole if possible), cottage cheese, roasted and salted sunflower seeds
— Clues: Halve the cantaloupe and scoop out the seeds. Place cottage cheese inside (or on top if chopped), and sprinkle with sunflower seeds.

Nut Butter Banana Oat Clusters

I used to have this recipe on my website, and when I took it down I was shocked by how many texts came through asking for it. They’re wildly easy to make. You can add in a dash of cinnamon, a scoop of protein powder, chia seeds, cocoa nibs, coconut flakes, chopped chocolate etc.
— Parts: 3 ripe bananas, 1 cup crunchy nut butter, 2 cups rolled/old fashioned oats
— Clues: In a large bowl, mash banana with a fork until smooth. Add oats, nut butter and any extras (a dash of cinnamon etc.) Mix until combined. Spoon golf ball-sized portions onto a parchment lined baking sheet. Bake at 350°F for 12-15 minutes. Let cool, then transfer to an air tight container.

Side Of Fries

Notebook scribbles on what it feels like to live in New York City, inspired by the guide I’m pulling together for next week’s issue. Until then, xo.

it’s the way you’ve found as many cool pieces in shops
as you have for free on the street

it’s the way you feel in another town
when bodegas close at 9

it’s the way you start to know each buildings age
based on the curves and colors

it’s the way you guess what your neighbors cooked
based on the smells when you get home

it’s the way you make a mental movie of the story
every time someone walks by carrying flowers

it’s the way you can escape and start all over again
by moving one neighborhood over

it’s the magic you feel running into someone you love
that doesn’t live by you

it’s the way this many people makes you feel so much togetherness
but also solitude