Snack time!

Everybody’s version of normal looks a little different right now, but whether you are on-the-go or staying at home, healthy snacking can be an attainable goal! In fact, sourcing local ingredients can not only provide more nutritional value in your snacks, but it also can be just as quick and easy as your typical “go-to”. Supporting local businesses, including local farmers, is more important now than ever.  Check out some Michigan-sourced snacks that are tasty, healthy, and support your neighbors!

Eggs are a protein powerhouse, but did you know that they are full of nutrients that fuel our bodies too? Eating the full egg-not just the white- is beneficial for most individuals! Vitamins like A, E, D, and K are found in the yolk, and are needed for things like eyesight and a strong immune system. Use the “Find Food and Farms” tool on our website to locate local farms for fresh eggs! 

Hard Boiled Eggs 

• 4-8 Eggs 
• 1/2t Salt Optional 
• Water 

Place 4-8 eggs in a saucepan- do not stack them.

Cover eggs with cold water until there is about an inch of water over the top of the eggs – Optional: Add 1/2t salt to the water to prevent cracking and make peeling easier 

Place the saucepan on the stove and bring the water to a roiling boil. Once boiling, turn off the heat and let stand in the hot water for 10-12 minutes

Drain the water from the pan and run cool water over top of the eggs – this prevents the eggs from overcooking!

Peel when cool to the touch.

Enjoy with salt and pepper, a touch of mustard, or a sprinkle of paprika! 

Egg Salad 

Yield – 3 Servings 

• 4 hard boiled eggs
• 3/4 cup diced Celery 
• 1/4 cup plain Greek yogurt 
• 1 tsp dijon mustard 
• 1/2 tsp salt 
• 1/4 tsp black pepper 
• 1 Tbsp fresh dill, or 1 tsp dried dill 
• 1 tsp paprika 

Hard boil the eggs, let cool. Peel eggs and roughly dice them into 1/4inch pieces and add to large mixing bowl. 

Dice celery and add to mixing bowl. Add yogurt, mustard, salt, pepper, dill, and paprika to the bowl, stir gently to combine 

Optional – Serve on a piece of toasted whole grain bread on a bed of arugula 

Yogurt parfaits are another quick and healthy snack. This sweet treat doubles as a great start to your day for breakfast or a sweet treat after work to wind down. With so many different ways to customize your own parfait, this snack option will never get boring. Try adding fresh blueberries, strawberries, and raspberries for plenty of antioxidants and natural sugars, or homemade granola sweetened with Michigan honey for added sweetness and crunch! Use the recipes below to get started. 


• 3/4 cup vanilla yogurt 
• ¼ cup – 1 cup  fresh fruit of your choice
• ¼-½ cup homemade or locally sourced granola (find homemade recipe below)

Creating layers, start by adding ¼ C yogurt to the dish or cup of your choice. Add berries, honey, or jam to the next layer. Then, add desired amount of granola to next layer.  

Keep alternating until your dish or cups are gone or ingredients are depleted.

When ready to eat – Top with fresh granola for an added crunch! 

Optional Additions:

Michigan fruit preserves or jam 
Michigan honey 
Fresh or Frozen Michigan Berries 
• Ground cinnamon 
• Coconut shavings 
• Melted dark chocolate 
• Peanuts or other nuts

Homemade Granola

These ingredients are just a starting point! Add or subtract anything that suits your lifestyle.

• 2 1/2 cup Puffed Wheat or barley 
• 2 cup Rolled oats or rye 
•1 ½ cup Raw Nuts (Whole almonds, walnuts, pecans, or a combination) 
• 1 cup unsweetened coconut chips or shredded coconut 
• 1 cup raw pumpkin seeds 
• 2/3 cup Michigan honey or maple syrup
• 1/2 cup extra-virgin olive oil 
• 1 tsp Cinnamon 
• 1 1/2 tsp salt

Preheat oven to 300F. Mix all ingredients together and spread out evenly on two baking sheets lined with parchment paper. Try not to overlap the ingredients and make one thin, even layer. 

Bake until golden brown all over, about 30 to 50 minutes. Stir as needed. 

Cool completely before storing in an airtight container. 

Courtney VanderWal is the Dietetic Intern for Taste the Local Difference. She is a Graduate Student of Clinical Dietetics from Grand Valley State University.

Find more great recipes here.