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It’s 3 p.m., you’re staring at the clock, you’ve begun the midday slump,and your stomach is rumbling. Don’t run to the vending machine—though you may be tempted for a quick sugar rush, we’ve got you covered with our editors’ favorite afternoon snacks that satisfy the craving and are good for you, too.
Plain nonfat Greek yogurt is an all-around favorite: recipe tester Laura Rege mixes it with a drizzle of olive oil, sea salt, pepper, and fresh herbs for a perfect dip with cucumber or pita chips; while associate editor Kristen Flanagan enjoys it with blueberries, honey, and a pinch of Tahitian vanilla bean. If you’re near a freezer, I’m all about freezing a personal portion for about 20 to 30 minutes and stirring in honey for some guilt-free frozen yogurt.
Melissa Ozawa, senior editor: “I love steamed edamame with a little salt, peanut butter, and apple. It’s a snack my mom used to make for me.”
Cate Haught, food department associate: “Salty roasted chickpeas quell the craving for a bag of chips without the fried-oil regret later. Canned can always do the job, but they’re even more fun in the spring, when you can get fresh garbanzo beans.”
Jen Aaronson, editorial director, food & entertaining: “Popcorn I will eat, morning, noon, and night, but my go-to is a combo of nuts and dried fruit or some homemade granola bar or trail mix-y snack. I must have been a squirrel in another life.”
Shira Bocar, food editor: “I rotate my favorite no-cook fruit and vegetable snacks to pack for work.”
Stephen Orr, editorial director, gardening: ”I like to buy raw bulk nuts, such as almonds and cashews, and then toast them all at once on a cookie sheet. That way you can control the salt added and the level of roasting. Sometimes I eat them mixed with raisins.”
Rory Evans, deputy editor: ”Half an avocado, salted with pink Himalayan salt and filled with Buffalo hot sauce, then eaten with a demitasse spoon. (That is the most important part!)”