On-the-go veggie options

A small clay pot filled with slices of fresh fruit, topped with a sprinkle of seasoning, placed on a white wooden surface.

When you’re on the go, it can be extra challenging to get your veggie servings in. Here are three portable veggie snacks you can make ahead of time and take with you. Eat them as a snack or use them to balance the meals you eat out.

  • Note: If you have diabetes, take note of the carbs in each recipe.

Chili-spiced cucumbers

Makes 1 serving | Prep: 5 min | Cook: 0 min

Preparation

  • Cut a medium cucumber into spears. Toss with ½ teaspoon lime juice and chili powder to taste. 
  • Store in a baggie in the fridge until you’re ready to go.

Nutrition

Calories: 32 | total fat: 0g | saturated fat: 0g | sodium: 29mg | cholesterol: 0mg | total carbs: 6g | fiber: 2g | sugars: 3g | protein: 2g | potassium: 321mg

Zucchini crisps

Bowl of a homemade roasted zucchini chips

Makes 2 servings | Prep: 5 min | Cook: 1 hour

Ingredients

  • 1 large zucchini
  • 1 Tbsp olive oil
  • Optional: rosemary, thyme

Preparation

  • Preheat oven to 250° F. 
  • Slice one large zucchini into thin rounds. Brush each side with olive oil and place in one layer on a large baking sheet. 
  • Bake for 30 minutes and then flip. Bake for another 30 minutes, and flip again. 
  • Remove chips as they are finished; some may need longer than 60 minutes to be ready. 
  • Sprinkle with herbs like rosemary and thyme, or enjoy plain.

Nutrition

Serving size: 1 cup

Calories: 89 | total fat: 7g | saturated fat: 1g | sodium: 5mg | cholesterol: 0mg | total carbs: 7g | fiber: 3g | sugars: 3g | protein: 1g | potassium: 455mg

Roasted edamame

A clay bowl filled with roasted green soybeans, some spilled on a light wooden surface.

Makes 4 servings | Prep: 10 min | Cook: 25 min

Ingredients

  • 12-ounce bag frozen edamame
  • 1 Tbsp Olive Oil
  • Pinch garlic powder
  • Pinch onion powder

Preparation

  • Preheat oven to 425° F. 
  • Line a baking sheet with parchment paper. 
  • Pour a 12-ounce bag of frozen edamame into a colander and rinse with warm water to defrost. Pat dry with paper towels and toss with 1 tablespoon oil and a pinch each of garlic and onion powder. 
  • Spread on a baking sheet and cook for 20-25 minutes, tossing every 5-10 minutes, until crispy.

Nutrition

Serving size: ½ cup

Calories: 106 | total fat: 6g | saturated fat: 1g | sodium: 23mg | cholesterol: 0mg | total carbs:7g | fiber:1g | sugars: 3g | protein: 8g | potassium: 3mg

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This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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