Snickerdoodle cashew coffee

I love coffee.  Like love, love, love it!  I'm not "addicted," I don't crave it, but I really like it.  I can go days without it, and while I'll be yawning in my patient's faces throughout the afternoon, I don't get headaches, and even recently switched to half-caf Americanos without any ill effects.  But I do LOVE the taste.  So yummy!

So when I came across this recipe for Snickerdoodle Cashew Coffee, I decided I had to try it.  I already put cinnamon and cashew milk in my coffee, so I figured it wasn't a huge change from my normal drink, but something told me I had to try it.  And since I'm not a pumpkin spice latte girl (I know, I know, what is wrong with me?!), I figured this might be a nice seasonal drink for me to try.  It did NOT disappoint!

And...I had all the ingredients on hand (I used salted cashew butter since that is what I had.  Shhh!).  I literally made this 10 minutes after I found the recipe!  I did doctor it up a little, though - no collagen peptides and skipped the cardamom, since it's not a spice that I particularly like.  I'm also pretty sure you could make this "pumpkin spice"-ified by adding pumpkin pie spice or subbing it for the cinnamon.  I'll leave that to you PSL girls (and guys) out there!

Snickerdoodle Cashew Coffee
Adapted from the Real Food Dietitians (click the link for the original recipe)
Serves 2, or one super huge caffeine fiend

Ingredients:

24 oz strongly brewed coffee (I made mine half-caf)
1 Tbsp coconut oil
2 Tbsp unsweetened, unsalted creamy cashew butter (I used salted).  Mine needed a little more for desired creaminess.
1/2 - 1 tsp ground cinnamon, or more to taste

Directions:

Place all ingredients in a blender (I used my immersion blender) and blend on high speed until frothy.
Pour into mugs and sprinkle with additional cinnamon, if desired.

Key lime larabar (balls)

Larabars are one of my emergency snack staples.  I eat them rarely, but I always feel better knowing there's one in my purse/work bag/gym bag in case I'm hungry and can't get anything Whole30 at the time.  So a while ago I had seen a recipe for Cherry Pie Larabars, and I bought the ingredients.  Which just sat there and then were eaten individually.  Then, a friend recommended homemade (key) lime Larabars.  And I randomly had all the ingredients on hand at that exact moment, and went off to make them.  I ended up making them in balls instead of bars because I thought they’d be more likely to hold their shape that way.

These are easy and delicious!  So delicious, in fact, that when we had our Whole30 info session for our October group Whole30, I made them again!  This time around, I made them even smaller.  They were so well received and everyone wanted the recipe!

Homemade Lime Lara-balls
Recipe from The Real Food RDs

Ingredients:

10 Medjool dates, pitted (or 20 pitted Deglet dates)
3/4 cup raw whole almonds
3/4 cup raw cashews
1/4 cup unsweetened shredded coconut
Zest of 2 limes, plus more for sprinkling on top if you choose
Juice of 1 lime
Pinch of sea salt (I always forget this when I make them!)

Directions:

Place all ingredients into the bowl of a food processor.

Process the mixture until it is crumbly yet still holds together well when pinched between your fingers.
If the mixture is too dry, add another date or a splash of water, and process again.
If the mixture is too wet, add a few more nuts and process again until crumbly.

Press mixture onto a parchment paper-lined baking sheet and form a 9x9 inch square -- OR -- roll them into balls (I use a scoop); the number will vary depending on how big you make them.
If you choose, sprinkle some lime zest on the bars or balls.
Place in the fridge to chill, if they seem sticky.

If making bars, cut the block into 12 bars.
Wrap in parchment paper and store in a covered container in the fridge for up to 1 week.

Some of my favorite Whole30 finds (Part 2)

I love Whole30 because I spend my time and energy preparing and eating whole, delicious foods without fillers.  I also find myself cooking even more than I usually do because that way I know what’s going in my food.  But sometimes I feel the need to simplify my life a little, and purchase something that’s been made by someone else.  

Cashew Butter.

I bought it years ago, before Whole30, and was decidedly unimpressed.  It had no taste or flavor.  It was $8.99 down the drain (thanks, Whole Foods!).  But then at work recently, someone had salted cashew butter.  I thought I'd hate it, but figured it was worth a try since it was a nice Whole30 compliant nut butter (the ingredients are cashews and salt).  Frankly, my mind was blown!

Dang Lightly Salted Coconut Chips (Unsweetened).

I bought these while on my first Whole30, and frankly I'm not sure why I haven't bought them since.  They're crispy, slightly salty, and have a little natural sweetness from the coconut.  No sugar added.  Just salt and coconut.  I'll be honest with you, I eat these straight from the bag.  They'd also be good as a topper for smoothies, salads, or soups!

Rind Snacks.

I mentioned these in a recent post, but figured I'd mention them again here.  I bought these online on a whim to try.  Something about dried kiwi sounded interesting.  I was a little perturbed by the rind on some of the dried fruits (kiwis, oranges, pineapples) but not the others (apples, persimmon, peaches).  I have to say that (although I've only tried 2 of the three varieties), the kiwis were surprisingly my favorite.  I love the tanginess of the kiwi with the crunch of the seeds.  I can't explain it entirely.  But I do recommend these.  They come in three varieties: kiwi, orchard (peach, persimmon, apple), and tropical (kiwi, pineapple, orange).

Everything but the Bagel Seasoning.

A Trader Joe's exclusive (I'll have a homemade version posted soon).  I LOVE it on my hard boiled egg whites or on top of avocado.  I'm sure it would be great on a baked potato with ghee or even on some proteins.  Gives a punch of flavor without any added sugar and very few calories!

Seltzer

Not all seltzers are created equally. I wouldn’t say I’m particular about my seltzers generally, but when it comes to flavored seltzers, that's a different story!  While generally I love anything lime or peach, those seltzer flavors don’t do much for me.  My go-to flavors are typically plain (with a squeeze of fresh lime), grapefruit, or black cherry.  Unless we’re talking about Spindrift, in which case my all time favorite, hands down, is the raspberry lime.  Spindrift also just came out with a cranberry raspberry one that I really enjoyed.  

Hal’s New York Seltzer has had some great limited edition flavors (in addition to their Black Cherry, which is a favorite in our household): mango and black raspberry are pretty darn awesome, too!  My hubby also loves the orange and is also a big fan of the vanilla creme (which tastes just like cream soda, which I happen to not like).  And the watermelon (while artificial tasting) sometimes hits the spot for me.

Another favorite in our house is the Alta Palla Grapefruit sparkling water.  It’s hard to find, and can be a little pricey, but it’s super delish!  La Croix pomplemousse is also a great grapefruit option, as well as the grapefruit Spindrift. 

What are your favorite sparkling waters or seltzers?

Snack Emergency! (Part 2)

About two and a half months ago I posted about snack emergencies and some of my favorite transportable Whole30 compliant emergency snacks.  I have a few new additions that I wanted to share: 

• Mango Pineapple Rx bars*.  I mentioned in my last update that I love the Blueberry and Mixed Berry ones.  This flavor came out recently and I needed to get my hands on it.  They're definitely harder to find than the other flavors (you can order online, so fret not, you can have them in your hands in a matter of time).  Just in time for the fall, Pumpkin Spice Rx bars have made their return!  Although I'm not a pumpkin spice fan, I've added them to the list.  For those of you who love your Pumpkin Spice Lattes but can't have them on Whole30, these may be right up your alley!

• Rind snacks.  I randomly discovered these snacks and I have to say, they're delicious!  They come in three flavors.  The tangy kiwi is AWESOME!  I haven't tried the Tropical Blend yet, but I really enjoyed the other two.  Warning: these dried fruits have the skin on!  I thought the kiwi skin would be weird but it's totally not!

• Two words: chicken sriracha.  These Epic bars have great flavor and a lot of spice!  I eat them as is, with some avocado and veggies for a quick makeshift lunch, but I've heard of people mixing them in their eggs and making a Whole30 Western-ish omelette. There's also a cranberry turkey strip that's pretty good. {oops....I realized this is a repeat from my first Snack Attack post}.

• Chomps turkey sticks. I mentioned the beef ones were great in my last post, but I think I might like the turkey ones even more!  They taste good and don't have any discernible after taste, and they clock in at 70 calories.  Trader Joe's recently started carrying them (it's the only place I've found them), and they can also be ordered online. 

• Spindrift Raspberry Lime Sparkling Water.  Sparkling water/seltzer isn't really a snack, and I have a few seltzers that I love (I'll address those in another post soon), but this one is seriously delicious.

*Warning: these are emergency snacks, I do not eat bars every day, and neither should you!

Resources

So, you want to try Whole30. You’re not really sure though, maybe you’ll check it out for a little while and then decide if it’s really for you. Only problem? You don’t want to go out and invest in the book until you’re really sure you’re in (or not.  You really don’t need the book).  What’s a girl (or boy) to do?

The good news for you is that Whole30 has an extensive website available to you free of charge. You can access it by going to www.whole30.com!  During my first Whole30, I found it particularly helpful, because if I was at the grocery store and wasn’t sure if something was Whole30 compliant, I could go onto the website on my smart phone and figure it out.

Below are some shortcuts to my favorite links from Whole30:

The Whole30 Summary.  From the creator of Whole30 herself.  I've paraphrased it here in this post, but there's a little more explanation in this link.

The Shopping List.  I found this really helpful.  You can print out a copy and leave it in your purse for quick reference at the grocery store.  If you have a specialty diet (ie vegetarian/vegan or egg-free), they have shopping lists for them, too, on the website.

Preservative and Additive Cheat Sheet.  For all those sneaky additives that you aren't sure if you can eat from memory, this is a good quick reference. 

Meal Planning.  How much protein should I have?  I can have that much avocado?  This handy guide let's you know how your meals should be composed.  Remember this guide is per MEAL.

Grocery Guide.  Let's you know the best options, what to avoid, and some in-between choices.

Seasonal Produce Guide.  Pretty much says it all.  Also points out which produce you should definitely buy organic.

Sneaky Sugars.  I feel like most people know these, but it's still a good guide to have.  I remember talking to someone about Whole30 and telling her there were no sugars allowed - even natural ones like agave and honey.  She told me she uses "special" 99% stevia, so that's OK, since it's natural (which it actually isn't).  I explained to her that it doesn't matter if it's 100% natural (like honey), sweetener is sweetener, and not allowed (except some unsweetened fruit juice can be used in cooking on Whole30).

Travel Guide.  I've mentioned a bunch of these foods in past posts.  Good on-the-go Whole-30 approved snacks.

Non-Scale Victories.  Remember how I mentioned in my last post that you can't weigh yourself (or take any body measurements) while on Whole30?  Yeah, you still can't.  But this gives you an extensive list of non-scale victories for your Whole30.  Things you'll notice throughout your journey: you're sleeping better, your clothes fit better, your skin is clearer, and so on...

So what exactly is Whole30?

Last night I had dinner with a friend, and Whole30 came up (naturally).  She looked at me quizzically and asked, “what is Whole30 exactly?”  And it occurred to me…for all the talking about Whole30 that I do, not everyone knows what it is or what it entails.

So with my upcoming Whole30 group, I decided I’d put together some notes about Whole30. 

In its simplest form, Whole30 is the following:

• No grains
• No legumes
• No dairy
• No sugar (natural or artificial)
• No alcohol (that includes vanilla extract)
• Certain preservatives are off limits (for example: Carrageenan, sulfur)

So, naturally, your next question is “well then what CAN I eat?”  That’s simple too: fruits, nuts (except for peanuts, they’re legumes), eggs, proteins, potatoes (plain or sweet), olives, all the vegetables...

BUT... Whole30 doesn’t allow for substitutions for non-Whole30 compliant foods like pancakes, even if all the ingredients are OK on Whole30 (there is apparently some crazy famous recipe for pancakes made out of bananas and eggs…while those foods individually are Whole30 compliant, those pancakes are not).  It can get a little tricky.  

Whole30 also strongly discourages snacking.  Three meals a day, plus a pre- and post-workout meal if you exercise, and that’s about it.  Eat your meals till you're full, there’s no portion control, but once your meals are done, there’s no eating until your next meal*.

Oh, and you can't weigh yourself FOR THIRTY DAYS!  Yeah, there's that too....

Whole30 really does become a way of life, and while it may seem daunting at the beginning, it really becomes easier as time goes on. Case in point?  I wrote this entire blog post on my walk to work this morning.  Off the top my head.  If I can do it, so can you.

* There are obviously times for exceptions, but you shouldn’t be snacking every single day.

Whole30 number 4 coming very soon....

When I'm on Whole30 -- and even when I'm not -- I'm constantly talking about Whole30.  I'm sure a lot of people are tired of hearing me talk about it, but there's one person who apparently couldn't get enough.  My friend who owns the barre studio where I teach wanted to start a Whole30 group and asked me to lead it!  We'll be starting at the end of September.  I'm super excited (but I'm pretty sure my hubby is going to kill me).

I think the group setting is going to be good because for a lot of people it will give them accountability.  They'll also have the added benefit of being able to know someone going through the same thing as they are at the same time as they are.  And they'll have someone who has done it before to help them through (that would be me).  I'm so excited to be sharing this Whole30 with others and doing it as a group.

On a recent trip to Florida, I bought some cooking magazines to look at to get ideas for new recipes.  I guess I bought the right ones, because so many of the recipes seemed easily adaptable for Whole30 without having to change too much.  I have a lot of recipe testing to do over the next several weeks in preparation for my next Whole30 adventure.

Stay tuned for info and updates about this joint Whole30 endeavor!

Cauliflower Rice

For the longest time, I wanted to get on the cauliflower rice train.  It seemed like such a great alternative to rice or carby sides with dinner (or lunch).  The problem was that I just didn't like it that much.  Fresh cauliflower?  Love it!  Roasted cauliflower?  Sign me up!  But cauliflower rice was always kinda....blah.  Mush.  Just not my thing.

I learned a few things and this Whole30, I mastered it.  First off, I found that I much prefer the frozen riced cauliflower over the fresh one.  Something about the texture is so much better in my opinion.  I've also learned to prep the fresh one so that it's really tasty, too, but if given the choice, I'd go with the frozen one every time.

My "trick" is adding more than just salt and pepper to it while cooking.  My secret ingredient?  Scallions.  Not a ton, just 2 per bag of (fresh or frozen) cauliflower rice.  If I'm making a Mexican-themed meal, I'll add in some chopped fresh cilantro at the end.

Because it's sometimes hard to find the frozen cauliflower rice (I buy mine at Trader Joe's and they're more often sold out than not) or if you prefer the fresh over the frozen variety, I've included cooking directions for both below.

My Favorite Cauliflower Rice

Ingredients:

1 bag fresh or frozen riced cauliflower
2 scallions, thinly sliced, both white and green parts
salt and pepper, to taste
1 Tbsp olive oil (if making with fresh riced cauliflower)
1/4 cup water (if making with fresh riced cauliflower)
Optional: chopped cilanto

Directions:

If making with fresh riced cauliflower:

Heat 1T olive oil in a pan.  
Briefly sautee the scallions.
Add riced cauliflower rice for about 2 minutes.  
Add 1/4 cup of water and cover, allowing to steam for 3-5 minutes.  
If using cilantro, add in and mix.
Remove from pan and place into bowls.

If making with frozen riced cauliflower:

Make cauliflower rice as per directions on bag, adding scallions in the first step when adding the "rice" to the pan.

Done.....sorta

Well, I did it.  Another Whole30 is in the books!  I spent my last day (technically day 33) at a friend's bachelorette party where I snacked on (Whole30-compliant) prosciutto, vegetable sticks, mixed nuts, and some dried (unsweetened, unsulfered) pineapple rings.  And I topped it off with some seltzer (hey, it's got bubbles, which is kinda like champagne....kinda).

And then this morning, when I went out for breakfast, do you know what I ordered?  Pancakes sounded good, but no....I had an egg white omelette with mushrooms, avocado, and (non-Whole30 compliant) bacon, with a side salad, and a black iced coffee.  Living life on the wild side, huh?

So many people I spoke to viewed my Whole30 (and Whole30 in general) as an all-or-nothing endeavor.  "Oh, Whole30 is over, are you going to eat all the carbs today" and "Now that Whole30 is over, you can eat ALL the foods you were craving for the past 30 days!"  And while technically -- after your reintroduction -- you can go back to your old eating ways (if that's what works for you), but I'm diving into a period I call "Whole30-ish" -- a long term, hopefully lifelong period where I'm following the Whole30 lifestyle, but allowing myself to eat out a little, have an occasional glass of wine, and maybe even a little cheese here and there!

The transition won't necessarily be easy -- sometimes my head goes to that "give an inch, take a mile" mentality where if I can have a little cheese, I can have a lot -- but given that I have a solid Whole30 foundation and a generally healthy pre-Whole30 diet, I should be able to make it work,

Just because my Whole30(33) is over doesn't mean the adventure is!  Stay tuned for more Whole30 recipes and updates!

Spicy Green Chili Pulled Chicken

I made this pulled chicken last Whole30 and was a huge fan.  It was simple, and tasty, and was a super filling meal with tons of leftovers (read: lunch the next day was taken care of).  My hubby loved it, too, but felt that it wasn't spicy enough.  So when making it this time, I went with a spicier green chili salsa.  Honestly, it was a bit too spicy for me, but I served it with some avocado, and the creaminess of the avocado cut the spice nicely.

The original recipe was for a slow cooker, but seeing as we don't have one, I actually made mine in a Dutch oven in the oven.  I cooked it for 1.5 hours, flipping the chicken halfway through.  And then just let it cool a little so you can shred it with your hands (or you could use a fork, but where's the fun in that?)!  It's that easy.  Seriously, super easy.

I serve mine as the original recipe does, over cauliflower rice with some cilantro, avocado, lime, and radishes.  But I think they'd make amazing Whole30 pulled chicken "tacos" -- either wrapped with lettuce leaves or thinly sliced jicama -- or stuffed inside a baked sweet potato!

Pulled Green Chili Chicken
Modified, ever so slightly, from The Real Food Dieticians

Ingredients:

1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
1 12 oz jar Salsa Verde (such as Trader Joe's) -- or for a spicier kick, Trader Joe's Hatch Valley Salsa
1 4 ounce can fire roasted green chiles
1/2 tsp ground cumin (I leave this out)
1/2 tsp ground oregano
Salt and Pepper to taste

Cauliflower rice (see my favorite prep here) or lettuce leaves for serving
Fresh cilantro, avocado, lime wedges, salsa radish slices for garnish

Directions:

Place chicken in slow cooker, or if you don't have, into a Dutch Oven.
In a small bowl, combine the salsa, green chiles, cumin, and oregano.
Pour the mixture over the chicken.

If using a slow cooker, place lid on slow cooker and cook on low heat for 4-6 hours.
Remove lid and allow chicken to cool slightly before shredding it with 2 forks directly in the slow cooker.
Transfer to serving dish.

If cooking in the oven, cover the Dutch Oven with foil.
Place in an oven that has been preheated to 300F.
Cook for 60-70 minutes, flipping the chicken halfway through.  Make sure you check to make sure the chicken is cooked through before removing from the oven.  Larger/thicker pieces will have to cook longer, and I've had to cook mine for as long as 85 minutes.
Remove from oven and allow to cool slightly before shredding it.
Transfer to serving dish.

Season with salt and pepper to taste.
Top with fresh cilantro, avocado cubes, and serve with lime wedges.

Serve with cauliflower rice or in lettuce taco "shells."

Spaghetti Squash with Meat Sauce

It's no secret that I love meat.  Every once in a while the story comes up about how I wanted to give up red meat in high school like some of my friends, and mom my told me that since I loved the corned beef sandwiches that I ate twice a year, it wasn't worth giving up.  I'm not quite sure how that logic worked with my adolescent brain, but it did, and I've never looked back.

And while I haven't found a Whole30 approved corned beef -- and doubt I ever will -- beef is a big staple of my Whole30 diet.  The first two times around, we'd often have steak and sauteed spinach (with or without a shared baked potato) and the occasional meatballs (my hubby would just make mine without breadcrumbs) for dinner.  This time around I was so excited that I came up with the idea to make meat sauce.

Honestly, meat sauce is nothing new, and I'm sure a bunch of you who've done Whole30 before have made it and it was absolutely delicious.  Neither is spaghetti squash, which I made as a side and also to put under my Whole30 meatballs in the past.  But for some reason, this time, this combination sounded delicious.  I decided to serve it with a Whole30 Caesar salad with prosciutto "croutons," but some spinach sauteed with garlic would work nicely, too!

The added bonus is that there were leftovers....LOTS of them, which is great for using for meals the next day.  Make a bed of spaghetti squash under your avocado and veggies for breakfast, or just have the spaghetti squash and meat sauce for lunch (or dinner) the following day!

Spaghetti Squash with Meat Sauce

Ingredients:

1 medium spaghetti squash
1 Tbsp olive oil (or more, if needed)
Salt and pepper

1 pound ground beef
1 small onion (or 1/2 large onion), diced
1-2 cloves of garlic, sliced
1/2 T finely grated carrot
1 28 oz can crushed tomatoes
Olive oil, enough to coat the bottom of two pans
Salt, pepper to taste
Fresh basil
Red pepper flakes (optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with foil.
Carefully cut the spaghetti squash in half lengthwise.
Remove the seeds.
Rub the cut edges of the squash and the inner cavity with olive oil.
Sprinkle with salt and pepper.
Place the squash on the baking sheet cut side down.
Bake for 40 minutes, or until squash is tender and easy to shred into "spaghetti."
Let cool, and then pull apart squash so that it resembles spaghetti.

Place olive oil in a medium sized frying pan with deep sides over medium heat.
When warm, crumble the meat into the pan.
Mix, stirring to break up the meat into smaller pieces.
Sautee until meat is cooked through.
Remove meat with a slotted spoon and place on a plate (I cover my plate with paper towels but you don't have to).
Set aside.

Add more olive oil, if needed, to coat the bottom of the pan.
Sautee the onions until translucent.
Add garlic and sautee until garlic is soft and pale, do not allow it to burn.
Add tomatoes.
Add shredded carrot, salt, pepper, and crushed red pepper flakes, if using.
Mix well.

Keep the sauce on a medium flame and stir occasionally so that it doesn't stick to the bottom of the pan.
Taste, and add more salt, pepper, and chili flakes to your liking.
At this point, you can lower the heat to medium-low.
Add the cooked meat.
Continue cooking until sauce is reduced and thickened (can be anywhere from 30-50 minutes).
Stir in chopped basil, and allow to cook for 5-10 minutes.

Serve sauce on top of a bed of spaghetti squash.

Snack Emergency!

So, you are rocking your Whole30! You go! It's been hard, but you've been prepping and following the plan and doing a great job. But now you're out shopping, and there's nothing to grab in the mall food court; it's a snack emergency!

So, what are you to do??

If you're anything like me, you have planned ahead! I always, ALWAYS, carry Whole30 approved snacks with me. ALWAYS.  They're in purses and my work bag and, if I had a gym bag, they'd be there, too!

Now I know snacking is not recommended on Whole30, but frankly there are snack emergencies (I-ate-lunch-at-noon-and-it's-8 p.m.-and-I'm-not-having-dinner-until-10 p.m.-and-I'm-STARVING kind of emergencies), and that's where these come in.

Here are some of my favorite go-to, always transportable (ok, maybe not the last one), Whole30 compliant emergency snacks:

• Blueberry Rx bars*.  Honestly, I've been obsessed with these bars for several years. Way before Whole30 ever came into my life.  I love that you can pronounce all of the ingredients, they're filling, the texture is good, and they taste super blueberry-y. Runner up: mixed berry! Not all flavors are Whole30 compliant (I'm looking at you peanut butter!), so be careful. These used to be super hard to find but now I see them at Trader Joe's, Whole Foods, Target, and bodegas across New York City. You can also order them online.

• Larabars*. I totally love the lemon bar and cherry pie ones. Key lime are tasty too, and I love the carrot cake ones. Just be careful with these, certain flavors are also not compliant on Whole30. These also have totally identifiable ingredients, are filling, and have a good texture.  These are pretty easy to find; same places as above, plus I see them in regular grocery stores.  If you're a huge fan of one particular flavor, Target usually sells them in boxes of 5 (and they often go on sale). 

• Epic bars.  Two words: chicken sriracha. There's also a cranberry turkey jerky type thing that I have set aside in my bag, but haven't eaten it yet and cannot vouch for its flavor. These give a good protein punch, and a LOT of spice!  They carry these at Whole Foods and Trader Joe's.

• Chomps beef sticks. Think of these as a Whole 30 compliant SlimJim. I joke, sorta. But basically these are easy, on the go, Whole30 compliant beef sticks. Also give you a good punch of protein. And they clock in at around 100 calories.  I've only ever found these at Trader Joe's.  You can also order them online.  There are also some Whole30 jerkies out there (Epic makes some), if that's your thing.

• Raw or dry roasted nuts.  'Nuff said.  I just pre-portion them into little Ziploc bags, and have them available in my bag.  I also eat them as a pre-workout "snack."  Unsweetened dried fruit is also an option, but I find that sometimes I have a hard time stopping when I eat it, so I tend to limit it.  Available everywhere, basically.

• Vegetable sticks. I know you'll think I'm crazy, but every night before bed I cut a giant container of vegetable sticks. I pack it in my lunch bag, and keep it around in case I have a mid afternoon slump, where I need something to eat. This way, I am bound to have something Whole30 compliant and filling available to me. I try not to snack, but if I do, I have these. And if I don't eat them, I just bring them home with me, and serve them alongside dinner.

*Warning: these are emergency snacks, I do not eat bars every day, and can honestly say in the first two plus weeks of this Whole30 I've had two (and one of them was dinner!)