Around the Camille Styles office, we’ve got snacking down to an art form. Our weekly delivery of artisanal sourdough bread makes for epic avocado toast when cravings strike, and a bag of popcorn lasts about 2.5 seconds around here. That said, we’re all trying to be a bit more healthy these days (#swimsuitseason) which means keeping our snacking clean and making sure it’s full of energy to fuel our busy afternoons. A couple weeks ago, our team thought it would be fun to go head-to-head in the ultimate “Healthy Snack Challenge,” so we all signed up for a day to whip up our favorite snack for the entire office to share. Keep scrolling for each of our recipes, and get ready for a major snack attack that’ll re-inspire you when it comes to those 3 p.m. munchies.
Camille: These are the perfect snack because they look and feel like a cookie… but it’s a healthy apple slice in disguise! Perfect for satisfying those afternoon cravings for something naughty without the guilt. We slathered on peanut butter “frosting,” then let everyone choose their favorite toppings.
Jenn Rose: For me, an afternoon snack needs to be two things: crunchy and salty! I browsed pinterest until I found my perfect healthy snack recipe to try — this one for rosemary and basil zucchini chips. I put my own twist on the recipe by using thyme instead of rosemary and basil, and also made some adjustments to the cook time based on my experience. You could pair these salty chips with a spicy aioli dip for a more indulgent snack, or enjoy them on their own as a light afternoon snack.
Chanel: Let’s be honest: there’s really no wrong way to combine these ingredients. But by slicing sweet potato thinly and roasting it to a crisp, I served up a veggie-filled snack that was easy, fun, and a healthier alternative to everyone’s favorite avocado toast. As if I needed more sweet potato in my diet, this preparation has quickly become a new favorite.
Megan: One of my favorite meals from back home was homemade chalupas, made with tortillas we rolled out and cooked ourselves, black beans, occasionally chicken, and this yummy pineapple salsa. For this occasion, I changed it up by using bite-sized lettuce boats instead of the tortilla for a lighter alternative. The salsa stays good for days in an airtight container, so you can get creative with your leftovers!
Caroline: As someone who is officially stuck in a snack rut (greek yogurt, anyone?), I was particularly excited about this office challenge. As soon as I came across this puree that seemed like a lighter version of an indulgent Mexican dip with tons of cilantro and lime, I knew I had to try it. I added my own twist to the recipe by making it thicker and serving it with baked tortillas and sliced bell peppers. Enjoy!