Every day at around 3 p.m., we need a snack. And given that we're always trying to save money on lunch, breakfast, and well, just about everything else in our lives, we recently came to the not-so-surprising realization that a $5 to $10 snack break in the middle of the day isn't the smartest. We could buy something cheaper, but we also don't want to eat vending-machine crap, either.
That's where packing a snack comes in. If you're already making a lunch, it's a no-brainer. We like to stack our snacks in Mason or Weck jars for easy transportation, cleanup, and less waste. (Who needs a baggie when you've got an Insta-worthy jar, right?)
Ahead find six healthy snacks in a jar that will make your life SO much easier (and more delicious, too).
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What You'll Need:
Guacamole
Salsa
Beans
Corn
Chips
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Layer guac, salsa, rinsed canned pinto or black beans, shucked corn, and chips in a 12- to 16-ounce jar.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Bring extra chips in a separate baggie for sharing!
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
What You'll Need:
Fresh fruit (like watermelon, stone fruit, and berries)
Lime
Mint
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Chop fruit and layer it into your jar. Sprinkle chopped mint leaves throughout and top with a lime wedge or two to squeeze on before snacking.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
To make this bright fruit salad even sweeter, drizzle some honey over the top.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
What You'll Need:
Tomato
Buffalo mozzarella balls
Basil
Olives
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Halve cherry or grape tomatoes and mix them with olive oil, balsamic vinegar, and salt and pepper to taste. Layer buffalo mozzarella balls, tomatoes, ripped or chiffonaded basil leaves, and pimento-stuffed olives in a jar.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Eat as a snack or serve with a baguette for a full-on lunch.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
What You'll Need:
Hummus
Carrots
Bell pepper
Other veggies optional
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Layer hummus at the bottom of your jar. Add carrot sticks, bell pepper slices, snap peas, or other veggies.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
You've got your dip and your veg all in one convenient, mess-free vessel.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
What You'll Need:
Berries
Granola
Greek yogurt
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Layer granola, Greek yogurt, and assorted berries in a jar. Refrigerate until you're ready to get your snack on.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
This jar also works for breakfast!
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
What You'll Need:
Peanut butter
Pretzels
Celery
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
Assemble:
Layer peanut butter on the bottom of a jar. Add celery sticks and pretzel rods, or top with regular pretzels.
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.
If you were into ants on a log as a kid, sprinkle in some raisins, too!
Photographed by Ted Cavanaugh; Food Styling by Brett Kurzweil at Art Department; Prop Styling by Chloe Daley.Like what you see? How about some more R29 goodness, right here?
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