I live in Mexico where jicama is everywhere and I’ve been having that with nut butters, cashew or almond usually. Peanut butter is not a nut butter, I’ve discovered. It’s also available in many grocery stores in the US too, I think. And organic celery is my next go to snack, also with nut butter. And someone here shared about making a kind of pudding by soaking chia seeds in soy milk with a few berries. The chia seeds thicken the milk and soften and become sort of like tapioca. Yesterday I had avocado stuffed with steamed shrimp–or there’s avocado with just a little lime and, yep, nuts again. Hope this helps! Anna Oh, and I just noticed the post below–hard boiled eggs with green vegetables, of course.

I’ve really liked kale chips–much more than I ever liked kale before! Also made an egg salad (the same recipe as deviled eggs in the book) and wrapped it in large green lettuce leaves. Both make a nice change for me.