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Getting Naked is're going to need a snack

Updated: Jun 18, 2018

Going along with our meal prep post, snacks are just as important to prep as meals are! (I hope you all have the same sense of humour as I do because this title is hilarious to me) We want to be eating every 2-3 hours. This is going to ensure your blood sugar stays balanced, meaning you have sustained energy to get you through your day. We don’t want that 1pm crash where you feel the need to make a mad dash to the coffee shop down the street.

These snacks don’t have to be complicated and can be super simple. Some of my favourites are veggies and hummus, an apple with nut butter, energy balls, brown rice cakes with avocado or sometimes a homemade “healthier” chocolate chip cookie. Balance, right?

Just like we do with meals, we want to make sure that if we’re having anything with sugar in it, like fruit, we want to pair it with a protein or fat to slow down the uptake of glucose into the blood stream and keep it stable.

Here’s a quick and easy recipe for some of my favourite energy balls. They’re the perfect grad-and-go snack!

Coconut & Chocolate Energy Balls

(makes ~12-15 balls)


- 2 cups rolled or quick oats

- ½ cup almond butter

- 10 medjool dates (soaked in hot water for 5 minutes)

- 2 tbsp hemp seeds

- 2 tbsp chia seeds

- 2 scoops collagen

- 1 tbsp cinnamon

- 2 tsp vanilla

- ½-1 cup cashew milk

- ½ cup dark chocolate chips

- 1 cup shredded unsweetened coconut (for rolling in)


1. Place all ingredients except for cashew milk, chocolate and coconut into a food processor. Pulse until it starts to come together.

2. Add in cashew milk a few tablespoons at a time. As soon as everything is incorporated and blended together (but not as blended as a smoothie) then you’ve added enough. You may need more or less than the measurement I’ve given.

3. Put mixture into a bowl and add in chocolate chips. Stir until combined. (I find my hands are easier to mix with)

4. Take about 1-2 tablespoons of the oat mixture and roll into a ball. Roll into shredded coconut. Continue until you’ve used up all my mixture.

5. Keep in an airtight container in the fridge for 1-2 weeks.


-xo Samantha


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