Solutions: There is Nothing Ready To Eat Now

Written By Judy Doherty, MPS, PCII

We all watched the funny TikTok videos with parents acting like their kids. Most of them opened the refrigerator or pantry and cried out, “There is nothing ready to eat around here.” Obviously, ready was the operative word!

No, we don’t need to go out to a fast food restaurant because we do have food that is ready to eat!

Here are nine fast, healthful snacks to overcome that dilemma:

  1. Apple slices dipped in yogurt or peanut butter

  2. Baby carrots dipped in ranch dressing

  3. Bananas

  4. Plain yogurt with fresh fruit on top

  5. Overnight oats (rolled oats, yogurt, fruit)

  6. Peanut butter sandwiches

  7. Snack plate with grapes, cut-up cheese, and peanuts

  8. Trail mix - homemade - dried fruits, nuts, whole grain cereal

  9. Soup and crackers

The goal is to get 2-3 food groups per snack plus focus on whole foods instead of ultra-processed snacks like chips, cookies, and candy that are marketed to us as snacks.

Shopping list:

Apples

Bananas

Berries

Baby carrots

Nonfat plain yogurt or Greek yogurt

Rolled oats

Nuts

Peanut butter or other nut butter

Canned healthy soups

Whole grain crackers

Dried fruits

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

What Are You Putting In Those Portable Cups?
Next

What’s the Beef with Beef Tallow?