Summer beach season is here, and if the thought of lugging a cooler across hot stretches of sand makes you want to head for the pool, have no fear.
These snack hacks are travel-friendly, so you don’t have to worry about sand ruining your goodies, and you won’t have to carry loads of supplies to and from the beach.
Pack these snacks in the morning and you’ll be ready for a healthy, hydrated and fun day at the beach.
Snack Hack 1: Fruit Slushies
Strawberry, Coconut, Ginger & Lemon Slushie
Makes enough for two people.
1 cup quartered strawberries
1/2 cup raw coconut water
1/2 teaspoon ground ginger
1/2 lemon, juiced
Place all ingredients in a high-power blender and blend until totally liquefied. Pour contents evenly into two zipper-seal bags and place in the freezer overnight. Before heading to the beach, remove the frozen fruit bags from the freezer and throw them in your beach bag. By the time you are ready for them, they will have turned into fruit slushies!
Snack Hack 2: Cucumber Boats
Cucumber Boat With Egg Salad
Slice a cucumber in half lengthwise. Use a spoon to remove the seeds and hollow out the center. Fill with your favorite egg salad or tuna salad.
Snack Hack 3: Frozen Fruit Treats
The World's Easiest Watermelon Ice Pops
Makes 12 to 16 servings.
1 mini watermelon
Salt, lemon juice or chili powder (optional)
Slice a mini watermelon across its equator, then slice into 1-to-2-inch rounds. Cut the rounds into fourths to make wedges. Spear each slice through the rind with a frozen-pop stick. If you want to spice up your pops a bit, sprinkle the slices with salt, lemon juice and chili powder. Cover and freeze until solid, about 4 to 6 hours.
Fruit Ice Cubes
Add sliced strawberry, sliced kiwi, blueberry and raspberries to an ice tray. Mix flavors and fruits for different ice treats. Cover with water and freeze.
Snack Hack 4: Disposable Bowls
1 cup cubed watermelon
1 cup cubed or scooped cantaloupe
1/4 cup fresh mint leaves, chopped
To make the bowl, cut a small watermelon in half lengthwise. Scoop out all the flesh, cube it and set aside. Use a spoon to scrape the inside of the watermelon rind so that it is as smooth as possible. The hollowed-out watermelon halves will be your bowls.
Combine all the ingredients and transfer into the watermelon bowls. Wrap with plastic wrap and refrigerate.
1 large yellow, red, orange or green bell pepper
1 large spoonful hummus
Slice off the top of the pepper as close to the top as possible to create a little lid. Spoon hummus into the bottom of the pepper. Place celery and carrot sticks into the pepper. Cover with the pepper lid until ready to eat.
Recipes courtesy Elettra Wiedemann, Jackie Alpers and Ali Nardi.