* Roasted, unsalted nuts (filberts, almonds, walnuts, peanuts) and seeds (sunflower, pumpkin); unsweetened, dried fruit in winter.
* Fresh fruit (apples are a staple), baby carrots and, sometimes, hard-boiled eggs (boiled by the dozen, kept in a vinegar solution).
* I usually avoid industrial snack foods, but I sometimes stash salty baked pretzels or Japanese dry-roasted wasabi green peas.
* Dried medjool dates – pitted – filled with cream cheese.
* Half an avocado with lemon or lime juiced squeezed into the hollow, a little salt, a lot of black pepper and a spoon.
* Toasted wholewheat pita triangles (or Lebanese flatbread) and/or assorted crudités served with home-made houmus for dipping.
* Toasted peanut-butter-and-banana sandwiches OR with peanut butter and marinated hot banana peppers (the oil rinsed off).
* At home, while watching films or reading, I snack on freshly air-popped corn, unadorned or with a very fine drizzle of olive oil.