A simple but sometimes forgotten snack.
Perhaps maybe it was all the muddy buddies I sampled a few days ago, but I am feeling ready to get healthy. One of the hardest things about eating dairy-free is preparing almost all your food yourself. And yet, making everything from scratch is also one of the greatest blessings of eating dairy-free. I know exactly what I am eating, and I can pronounce every ingredient.
If I have healthy snacks on hand, I eat healthier and stop raiding the chocolate chip bag for a quick pick-me-up. Celery and peanut butter is one of my favorite snacks. I wish I would think about eating it more often. The celery is crisp and juicy, and the peanut butter is creamy and salty–a perfect combination. The protein and fat in the peanut butter helps me stay full, and fiber-rich celery is full of vitamins, antioxidants, and inflammation reducing properties*. So, while this isn’t an earth shattering new recipe, here are some tips to help make celery an easy, convenient food.
Celery from the store.
Chop ends off.
Cut into thirds.
Clean celery pieces.
Place pieces into zippered storage bags or airtight container (cutting large pieces in half lengthwise). Chop little extra bits for a soup or salad.
Enjoy. Ready-to-eat celery disappears in a few days in our fridge.
*The World’s Healthiest Food: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14