‘Tis the season for eating outdoors! Whether you’re planning a picnic, heading to the beach for an afternoon in the sun, or spending your day hiking a nature trail, you’re going to need to pack some grub, but coming up with picnic-friendly paleo snacks can sometimes feel like a recipe for disaster.

The snacks that most non-paleo eaters will pack, like easy-to-transport chips and dips, granola bars, or even sandwiches, are tough to make paleo compliant. At the same time, many of the paleo snacks you’re used to eating at home, like stuffed veggies, deviled eggs, or avocado bowls, may prove unwieldy.

Luckily, with a bit of ingenuity, you’ll soon find that there are actually quite a few paleo snacks that you can pack for your outing.

1. Olive Packs

Olives are a delicious, briny snack that add a special occasion flair to picnics. We love GAEA Organic olive packs, which are sold in snack-sized pouches for easy transportation and enjoyment. The packs are available in several flavors, including plain Kalamata and chili and black pepper green olives.

2. Guacamole and Crudités

Guacamole might seem like a no-go at first, seeing as it seems to go hand-in-hand with chips, but you can just as easily enjoy guac with crudités like carrots cut on the bias (for more surface area), large broccoli or cauliflower florets, and celery sticks. Go heavy on the lime juice so that your guac stays nice and green.

3. Organic Jerky

For a protein boost that’s easy to throw in your bag, jerky is a great option. We love the slightly peppery buffalo jerky from Patagonia Provisions, which is made from American bison that roam and graze freely on the South Dakota plains. It’s grass-fed, free-range, and antibiotic- and hormone-free – and it comes in convenient snack-sized packages.

4. Paleo Granola

Most granola contains some sort of grain, and it therefore isn’t paleo friendly, but the paleo granolas from Back Roads Granola are completely different. Made with paleo-friendly dried fruits and nuts, these granolas are great for an energy boost, and they come in unique flavors like apricot-chai, coconut crunch, maple-pecan, and pineapple-ginger.

5. Mini Quiches

Crustless quiches are not only a great way to use up whatever leftover meat and veg you have in the fridge, they’re also easily portable and even freezable, meaning that you can make a few dozen in advance and grab them to go when you need to. Bake them in a mini-muffin tin for a two-bite snack.

6. Energy Bites

Energy bites are another great recipe to have up your sleeve. This version features superfood turmeric and loads of protein in the form of almond butter and protein powder. A little bit of coconut and maple syrup add just the right amount of sweetness.

7. Spiced Roasted Nuts

Nuts are a great source of energy and easy to carry around, but if you feel like basic nuts need a bit more zing, why not try spicing them up by combining your favorite nuts – almonds, cashews, hazelnuts… anything goes – with a bit of coconut oil, some Himalayan salt and your favorite herbs and spices. Just roast for about 20 minutes, and they’re ready to enjoy.

Try combos like cinnamon-cayenne, turmeric-cumin, or even za’atar-sumac for a new play on this paleo snack standby.

8. Zucchini Chips

If you’re getting a little sick of kale chips, seasonal summer zucchini chips are the way to go.

The key to making a great zucchini chip is getting rid of as much moisture as possible, so slice your zucchini ultra-thin on a mandoline and allow them to sit on a dishtowel for a few minutes before roasting on a silpat or nonstick pan with salt, coconut oil, and whatever seasonings you like. When they’re nice and crisp, cool them and then pack them in a container with a paper towel, which will absorb any excess moisture between when they’re packed and when you get to enjoy them.

9. Cocoroons

If you want a little something sweet to round out your picnic, we love Cocoroons from Wonderfully Raw. These soft macaroons are made with shredded coconut and maple syrup and then flavored with different ingredients like lemon or chocolate.

Related on EcoSalon
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These healthy seeds can serve as great snacks and beyond.

As we enter a new year, many of you are looking for ways to eat healthier, and if there’s one area of your diet to start with it’s snacks. Many of us snack almost unconsciously, just grabbing a handful of whatever’s in front of us. But snacking doesn’t have to be bad for you; as long as you are intentional with what you’re consuming, a great snack can give you the extra boost you need to get you through the day.

If there’s one perfect natural snack, it’s definitely seeds. Be they pumpkin or sunflower seeds, they pack a punch nutritionally, and you’ll feel much better off after a handful of them than a handful of potato chips. I promise.

But these healthy seeds shouldn’t just be reserved for snack foods. Use them at any time of the day. Throw them in your morning oatmeal, add them to a stir fry. You can even use them as a topping to ice cream. Whoever said dessert had to be bad for you? Here are seven healthy seeds with plenty of ideas for how to use them.

1. Sunflower seeds

An excellent source of vitamin E and magnesium, sunflower seeds are versatile and easy to cook with. You can even turn them into sunflower butter. To optimize the nutritional value, opt for raw sunflower seeds.

2. Pumpkin seeds

Also referred to as pepitas, pumpkin seeds have a dark green color and they’re a great source of vitamin B. If you’re buying pumpkins, you can of course toast your own, and raw pumpkin seeds can be used to make pesto. You might also find pumpkin seed oil at your local health food store, some have called it the “new coconut oil” as its full of all the good stuff that your body craves.

3. Sesame seeds

A good source of copper and manganese, toast up sesame seeds and make your own tahini, a great base for creamy vegan sauces and dressings. You can get both white and black sesame seeds, and the black ones happen to make for a great addition to Asian noodle dishes.

4. Flax seeds

Oh glorious flax seed, what would we do without you? Grind flax seeds into a fine meal and you can use them like flour, or mix with warm water and get a vegan-friendly egg replacement. The options for flax seed recipes are endless, and your body will thank you for all the fiber you’re giving it.

5. Hemp seeds

If you haven’t experimented with hemp seeds yet, 2015 is definitely the year to do it. Protein, omega-3s, fiber, vitamins; you name it and hemp seeds probably have it. You can use them to replace bulgur in a tabouli, or make up a batch of homemade energy bars.

6. Pomegranate seeds

Once you’ve mastered the art of peeling a pomegranate (I highly recommend the bowl of water method) there’s no stopping you and your consumption of pomegranate seeds. They’re great on salads or just on their own, and they’re a great source of antioxidants.

7. Chia seeds

Chia seeds are sort of the superstars of the healthy seed world. They’re full of omega-3 fatty acids and vitamins and minerals. Chia seeds can magically turn into a tasty sugar-free fruit jam or even a vegan pudding.

Related on EcoSalon

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Vegan Lemon Poppy Seed Recipe

Image: Veganbaking.net

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Born in an Ithaca, New York kitchen when founders Samantha Abrams and Ian Gaffney developed a special macaroon recipe one night, Emmy’s Organics has become of the most conscious snack food producers in our country.

Priding themselves on the use of organic, non-GMO, gluten-free, vegan, and raw ingredients, the company is also committed to eco packaging, sustainable business practices, and exceptional employee care. As Samantha affirms, “we put a lot of effort into every step of the process and we’re very aware of the impact we make.”

Low temperature dehydration is the process used to make the Emmy’s Organics tasty products. Nothing is heated above 115°F so that many essential and beneficial nutrients are retained in these energy-packed snacks. Emmy’s macaroons are available in a range of delectable flavors and the scrumptious granolas, trail mixes and sprouted sunflower seeds are great snacks when on the go. Sweeter treats include raw food super fudge and the mouth-watering chocolate sauce sweetened with agave – perfect over a bowl of fresh fruit! Their fantastic gift boxes are the ideal way to send some birthday wishes or warm greetings – who wouldn’t love a box of tasty and healthy treats?

All of the products are nut, coconut and fruit based, so the ingredients come from all over the world. As Samantha says, “we really care about each ingredient that goes into our products. We have a lot of control over the quality of our product as everything is made in-house.” The company communicates directly with its suppliers to learn the stories behind the nuts, fruits, oils and sweeteners. “A dream of mine would be to connect with a local farm that can provide us with our ingredients,” Samantha says.

Sharing a love of healthy food and wellness with Ian, Samantha has always been dedicated to and passionate about conscious living and “looking for natural ways to take care of herself.” After experimenting with a strictly raw diet for a long time, she realized the benefits of running her body on pure foods that are full of nutrition and energy.

Samantha and Ian initially worked in Ian’s mother’s (Emmy’s) kitchen, selling their macaroons and other culinary creations at farmer’s markets and small local stores. Soon after the treats began appearing in Whole Foods Markets across the East Coast and by 2010 the company had grown large enough that a move to a manufacturing facility in Ithaca. Emmy’s Organics is now available in stores on both coastlines and nationwide online.

Samantha and Ian’s efforts and success were recognized in 2012 when Miss Abrams was invited to the White House for President Obama’s signing of the JOBS Act. “It was one of those experiences that I’ll never forget and I felt so supported as a small business owner” Samantha says. As a young woman with a successful and consciously-driven venture, Samantha truly is an example of the potential for creating sustainable solutions that actually benefit customers and create strong community influences. “What inspires me is making an impact on people. We hope that when people pick up our products they experience the benefits of them and also realize the simplicity of the ingredients, the integrity of our values and how sustainably we operate our company. We hope that through that we can inspire people to make better choices, whether it’s with their diet or their environmental impact or any type of lifestyle choice.”

In honor of Earth Day, the company is donating 15 percent of all April proceeds to the Youth Farm Project in Ithaca. The project provides teens ages 14-18 with the opportunity to learn about growing food for their community, preparing that food and working together to achieve their goals. Take advantage of a 10 percent discount on all Emmy’s Organics items for the rest of the month by using the code YOUTHFARM when checking out online!

Images: Emmy’s Organics

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Green your snacks.

We love kale. This versatile veggie is a good source of potassium, calcium, and vitamins A and C. Making a kitchen sink salad or sauteing it with some garlic are some standard ways to enjoy kale. Sometimes though, our eyes are bigger than our stomachs and that big bunch of kale is starting to look a little wilted. So is it time to throw it out? No way! Instead, make a healthy snack for when you’re on-the-go. Kale chips are easy to bake and super tasty, but don’t just take our word for it — try it yourself!

Ingredients:

• A bunch (or two!) of kale
• 1-2 teaspoons of extra virgin olive oil (depending on batch size)
• Sea salt
• Cookie sheet(s)
• Parchment paper
• A mixing bowl

Directions:

This post originally appeared in Sierra magazine.

Sierra is the magazine of the Sierra Club. Our motto: Explore, Enjoy, and Protect the Planet. Follow Sierra magazine on Twitter.

Image: Well of Health

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Better than popcorn.

There has been a lot of talk about the benefits of popcorn, but what about other worthy snacks that are quick to make and pack some taste? Start with these roasted chickpeas. The recipe is simple and straightforward and the end result is easily transportable, perfect for outdoor spring adventures.

Spicy Roasted Chickpeas with Lime

Ingredients

• 1 15 oz. can organic garbanzo beans
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• zest of one lime

Directions

• Preheat oven to 400F.
• Drain and rinse chickpeas.
• Mix all ingredients together in bowl until chickpeas are evenly covered.
• Bake for about 30 – 40 minutes, tossing a few times with a wooden spoon to ensure chickpeas are evenly baked.
• Let cool and store in an airtight container.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

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Money doesn’t grow on trees, but the excess fruit from a neighbor’s yard can make your diet richer and it won’t cost a dime. Shouldn’t we share the wealth?

That’s the thinking of Neighborhood Fruit, created by San Francisco urban farmers to reduce the tragic waste of fruit, which is forbidden in their vision of sustainability. Their website lets subscribers find and share fruit locally both in backyards and on public lands.

Since planting the seed in June, they’ve attracted between 3,000 and 5,000 visitors a month and located a total of 10,000 trees nationwide and growing.

Much of the fruit the nation consumes is grown in water-intensive orchards far from our homes and shipped at the high cost of fuel. Instead, co-founder Kaytea Petro sees a future where the bulk of seasonal backyard fruit is utilized and shared between neighbors for snacking, baking, putting up organic preserves, even setting up a lemonade stand – any good uses you might have for the bounty.

“I first thought of the idea when I lived on Bernal Hill and my neighbor had an apple tree with a lot of excess fruit that she would never share,” says Petro, who decided to refine the fruit network notion for her graduate thesis at the Presidio School of Management, where she received an MBA in sustainable business.

“We’re a nationwide tool that helps people connect locally,” says Petro. “The typical user is someone with a plum tree who knows what a pain it is when the fruit comes in because it all comes in at once. Those seeking the fruit are into making pies and jams or to show their city kids where food comes from.”

The mechanics of connecting are simple. I register my lemons and oranges and when the fruit arrives, I put out the word on the site. “Come and get it!” I decide if I want to pick it myself or have interested takers come over with their bushels to help pick what they want.

It seems to be attracting those who don’t want to go through the red tape of becoming a registered producer who sells at the farmers’ market, the only way to sell fruit legally.

“It can be a lot of paperwork,” observes Petro, who adds that 25% of her users are people with fruit trees. And for obvious reasons, those with trees in L.A., Miami and Austin see more of a year-round yield than those in Boston and Seattle.

In addition to making connections, Petro and co-founder, Oriana Sarac, manage a monthly newsletter, The Grapevine, featuring the voices of gardeners, bee keepers and other experts in the field, as well as a blog for sharing timely articles, recipes and success stories.

They call their neighbor fruit sharing network Fruitfillment. Anyone who believes in this vision for making use of our abundance knows the ripe concept is fulfilling a mission, indeed.

Images: DieselDemon, Seph Swain, Neighborhood Fruit

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