Category Archives: Snacks

Japanese Seasoned Rice Balls

You guys this is kind of silly…but this next post is the REASON we started blogging in the first place. It was three years ago and Jenn and I were surfing the net and found a bento box blog. We then proceeded to look at a billion more bento box blogs, yeah we were kind of obsessed. They were just so adorable and little and there were pandas…

Onigiri is like the sandwich of Japan. They’re cute little packages made of sticky rice and filled with various things like meat, veg or even pickled plums! They’re usually shaped as a ball or triangle and sometimes sprinkled with sesame seeds or wrapped in seaweed.

For the rice the best kind to use is sushi rice. Just cook it based on the instructions and put it onto a cutting board or into bowl, until it gets to room temperature.


Add salt, vinegar, and sugar if desired, like regular sushi rice, (we only used salt). You could also add sesame seeds if you like!

We chose to stuff our onigiri with chicken salad made with leftover chicken, veggies, mayo, smoked chipotle powder, garlic, lemon juice and tamari (soy sauce).


Filling options:
Mashed yams w/ soy sauce
Sauteed shrimp
Umeboshi plum (traditional)
Leftover chicken
Peanut Satay chicken
Tuna salad
Guacamole and cukes

Once you have the fillings and your rice, you can commence the assembly:
Wet your hands, take a 1/4 cup of rice and form into a patty, add 1 tsp of filling in the middle, fold patty in half like a pierogi, then shape into a ball.

We topped ours with sesame seeds and a japanese chili pepper seasoning!

Makes at least 12 balls.




4-Ingredient Halva Cookies

These cookies are so fast and easy. Ready in 1,2,3…4! It’s a bit like a cross between a cookie and a macaroon. We’ve made a chocolate chip version as well. The base of nut flour+coconut is so flexible, the combinations are endless! You could also sub in cocoa powder for some of the nut/seed flour. I make these cookies when I want a sweet treat in a pinch.

We fell in love with halva during our trip to Israel a few summers ago. We even had it for breakfast! Halva is like a nougat made from ground sesame seeds (tahini) and sugar syrup or honey. The most popular flavours are chocolate and vanilla of course, but I’ve seen pistachio halva and lemon halva. I encourage you to get creative with this basic recipe and give it a personal twist!

What you’ll need:

1/2 cup ground sesame seeds

1/2 cup unsweetened finely shredded coconut

4 tbsp honey

2 tbsp tahini (sesame butter)

Mix all ingredients together. Form dough into flat cookie shapes. Bake at 350F for exactly 10 minutes. Makes 12.


Sunshine cookie day


Superfood Clusters

All of our baking has been in the freezer lately! Treats come together so quickly when you don’t have to bake them. Keep these on hand if you ever feel like you’re super level is too low. Each cluster contains 100% of your recommended intake of super, guaranteed.
For the coating:

6 tbsp almond butter
3 tbsp coconut oil, melted
10 drops vanilla stevia
1/4 cup cocoa powder

Combine in a bowl, set aside.

1/4 cup each of:

Raw almonds
Raw cashews
Sacha Inchi seeds
Goji berries
Hemp seeds
Dried cranberries (juice sweetened)
Coconut shreds (I dusted mine with spirulina, didn’t really stick though)

Add nuts and fruit into chocolate mixture and stir until fully-coated. Scoop out onto parchment paper in cluster shapes. Freeze for about 2 hours. Eat. Feel super.





Take a bite!



PBH Breakfast Cookies

My favourite sandwich when I was little was a peanut butter and honey sandwich on multigrain bread. PB+H always takes me back to my childhood and these cookies are no exception. These are great to have in the morning as a snack-on-the-go. They come together in a snap and really fill you up! I added quinoa flakes just to shake up the texture a bit, you can just use straight oats though.

1 cup oats

1 cup quinoa flakes

1 banana, mashed

1/4 cup honey

1/2 tsp vanilla extract

1/3 cup natural peanut butter

Dash of sea salt

It’s as easy as it looks! Mix everything together and form into cookie shapes on a parchment lined baking sheet. Bake for 15 minutes at 350F. You’re done!


Oil-free, soft and chewy cookies!

Choy Chips with Sesame

Everyone has heard of Kale Chips, but have you ever heard of Choy Chips?? I had a bunch of baby bok choy and decided to make some chips to use it up. They turned out incredibly crispy and the sesame seeds add a heartiness and crunch.

It made me think, you could probably make chips out of any green vegetable! Like collards, brussel sprouts, chard…? I’ll have to get back to you on those…

What you’ll need:

4 baby bok choys, separated and de-stemmed (so you are only left with the green leafy part)

1 tbsp avocado oil (or olive)

1/2 tbsp sesame oil

2 tbsp sesame seeds

Sea salt

Put bok choy leaves into a large bowl and add the oil, seeds and salt. Gently mix around with your hands until the leaves are evenly coated in oil. Lay out in a single layer in a parchment lined baking sheet. Bake for 35-40 minutes at 250F. Let cool.



Sweet Potato Canapés with Cilantro-Pea Puree and Shrimp

Feast your eyes on these beautiful bites! Impress at your next party by bringing the healthy alternative to bread-y appetizers: Sweet Potato Canapés! It’s as simple as roasting off some sweet potato discs and then topping with anything under then sun! I made mine with a cilantro (favourite herb) pea, avocado puree, shrimp and purple radish. The puree was AMAZING. I chocked it full of cilantro and it turned out delightfully herbal and fresh. Love it!

To make the sweet potato discs, Slice up 2 sweet potatoes, rub with oil and roast for 30 minutes on 400F flipping halfway. While those are baking you can make your puree!

1 small avocado or 1/2 large avocado

1/2 cup cooked peas

A big handful of fresh cilantro (I basically used an entire bunch because I love it so much and it turned out just great!)

Sprinkling of sea salt

Squeeze of lemon

3 tbsp olive oil

Blend it all up! Dollop onto canapés. Top with shrimp and garnish with radish or whatever you want!

Makes about 15.




Spicy Peanut Kale Chips

You see a bag of kale chips at the store and you’re just HANKERIN’, I repeat…HANKER-ING for some of those crispy morsels. With so many flavours and brands, the possibilities seem endless. There’s just one thing holding you back; it’s 7.99! Plus tax…that’s 8.90! Yes, I can do math.

So there you are. Defeated. You only want to be like those health conscious people you see on TV. Munching on a bag of kale chips while responding to emails in their cozy home office, but you just can’t bring yourself to spend almost 9$ on 1 minute of snack. At Jenn and Jac Snack, we take our snacking very seriously, and to us…1 minute of crumbly kale chips is not worth 9$…it’s a snack travesty. It’s a snavesty.™

But life doesn’t have to be this way! You can make your own kale chips at home! Yes…you can, and they’re gonna be fresh from the oven, toasted to perfection and dressed in whatever crazy flavours you desire. Throw them in your bag and take them out on the town! Maybe to a party…or a picnic…or a bathroom stall so you can eat your damn kale chips in silence!

This particular flavour is inspired by Thai Peanut Soup. It’s a little spicy and the peanut butter adds well…a nuttiness that make these oh so yummy.

What you will need:

1/4 cup + 1 tsp natural smooth peanut butter

1/2 red pepper

1/2 red chile pepper

1 clove garlic

2 1/2 tbsp tamari or soy sauce

Juice of 1/2 a lime

Sea salt to taste

1 tbsp fresh ginger

1 head of dino kale (or regular kale, but dino kale is cooler rawr)

Here’s the easy part:

Combine everything, except the kale in a food processor and blend until smooth. De-stem the kale and cut into bite sized pieces. Toss in the dressing and then arrange on a parchment lined baking sheet (we needed 3) Bake at 250F for 1/2 hour or until crisp. EAT!

Dressem up!

Layem out!

Bake em