The best homemade snacks are ones that are easy to make, super tasty and leave you feeling satisfied in between main meals!

To snack or not to snack? While not always a necessary component of our daily food intake, many individuals work better when including a snack, or two, in between main meals. This can be particularly so if we tend to eat smaller main meals, can be irregular with eating times, are sensitive to changes in our blood sugar levels (and experience irritability or dips in mood/concentration if we go to long without eating), or when that 2pm sweet tooth comes knocking at work!

Although there are many wholesome snacks available at the supermarket, nothing beats a DIY one prepped in your very own kitchen. Here, we know exactly what has gone into it - and the less processed ingredients the better. It doesn’t have to require a lot of time to whip up either - on the list below we’ve made sure to include some super easy-to-prep options (even one containing a single ingredient!) for you to try.

Let’s kick it off…


Packed with essential nutrients, protein and healthy fats, boiled eggs are a supreme winner when it comes to homemade speedy snacks on-the-go.

For sake of convenience boil a few at a time and then keep in the fridge - they’ll keep fresh across the working week. If you decide you don’t want them as a snack, don’t let your boiled egg go to waste - they’re a great protein boost when added chopped to a salad, or as a speedy work breakfast sliced and topped over grainy toast.



Whiz up up a batch of this garlicky hummus on a Sunday night and it’ll last perfectly in the fridge until the end of the working week! It’s packed full of garlic, to help support the immune system over winter - and don’t worry, roasting it knocks of the strong garlic edge and instead brings out a natural sweetness.

To serve, simply add a few heaped tbsp to a travel container along with a few handfuls of your favourite chopped veggie sticks e.g. carrot, cucumber or celery.

2x 400g tins of chickpeas
6-8 garlic cloves
1/2 cup lemon juice
3 tbsp tahini
3 tbsp olive oil
1/2 tsp coarse salt


1. Preheat the oven to 220 degrees celsius.

2. Cut the top and bottom off each garlic clove, leaving the skin on. Toss cloves with a drizzle of olive oil, and wrap in a small cutting of tinfoil. Bake wrapped garlic for an hour.

3. Open chickpea tins, pour into a sieve, drain liquid, and rinse well with water until water runs clear.

4.. Add all ingredients to a food processor. For the roasted garlic, squeeze garlic out of skin and into food processor. Discard skin. Process for a minute, stopping to scrap down sides of blender.

5. Add a few tablespoon of water if you'd like a smoother consistency. Taste test and adjust seasoning with extra salt.

6. Transfer hummus into a bowl.  Serve with a platter of colourful fresh veggies and crackers.

Storage: keep hummus in an airtight container in the fridge for 5 days.

Thanks to our nutritionist Danijela for sharing this recipe with us - for more recipes from her click here to head to her blog.

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Most store-bought trail mixes will often contain added sugars and artificial ingredients. Instead mix together a big batch of your favourite nuts and seeds, and then add a sprinkling of extra goodies; like coconut chips, freeze-dried yoghurt drops, chopped dark chocolate or a sprinkle of cinnamon.

The neat thing about your own homemade trail mix is that you’ll never get bored - there’s endless variations to make. It’s a great way to get rid of all of those pesky bags of nuts and seeds that can start to build up on the pantry too!

Once you’ve made your trail mix, simple pre-portion into reusable single serve containers or jars at the start of the week for a superbly convenient grab-and-go snack.

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These vanilla protein balls are a perfect mid-morning or afternoon snack to curb those sweet cravings. Make a batch at the start of the week, and then keep in the fridge for on-the-go snack. If you’re not going to get through them across the working week, store in the freezer - they’ll keep well for months. Thanking future you!

2 cups almonds
1 cup cashews
2 scoops vanilla whey protein powder
½ cup melted coconut oil
2 Tbsp peanut or almond butter
1 Tbsp liquid honey or organic maple syrup (optional)


  1. Blitz all ingredients in a food processor, roll into balls and store in the fridge to set. 


  • If your mix is a bit crumbly, add a little extra melted coconut oil and blitz again.

This recipe was kindly supplied by our nutritionist Kimberley Bell. For more recipes from Kim, head to her blog.

This blog was written especially for our friends at Westpac NZ, who we’re excited to be assisting with their workplace wellbeing this year. It’s thrilling to see a company go the extra mile for their staff!