One of the toughest things when I went to my current diet is figuring out what to eat when I want a snack. A lot of my go-to snacking stuff used to be wheat-based: crackers, cookies, cereal with milk. I can't drink milk any more, most gluten-free cereals have something in them that bother me, and I haven't been happy with many gluten-free ready-made products such as cookies and crackers (that's a nice way of saying they're mostly really bad.)
My husband is a bit of a kitchen wizard, and he's started to whip up simple things in the kitchen to help my snack attacks.
Here are some of the things I snack on now, and I'd love to hear from you on the "quick snack" solutions you've come up with.
--grapes cut in half, broiled, and drizzled with honey
--banana slices frozen and then whipped in the food processor to become ice-cream-like in texture. (Thanks to friend Michaela Eaves for that tip!)
--gluten-free cereals: Nature's Path Crispy Rice and the Nature's Path Honey'd Corn Flakes are the two best-tasting with the simplest ingredient lists
--Glenn's homemade vanilla marshmallows (Sometimes dipped in melted Sharffenberger chocolate, dairy and gluten-free) (occasionally combined with that crispy rice cereal!) Glenn says he uses Thomas Keller's marshmallow recipe, which was reproduced here. Try it out!
--Glenn's vanilla meringue cookies. He doesn't even use tartaric acid, he just whips egg whites with confectioner's sugar and a little salt in the food processor and then uses a pastry bag to pipe them onto parchment paper. 2 hours at 200 degrees.
It's not as tricky as you think to make your own food. That's what I keep realizing. Well, especially when your husband does the hard parts and the cleaning up!