25 Delicious and Adorable Snacks Your Life Needs

Nothing says summer like watermelon. Add cucumbers and feta cheese for a tangy bite.

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This awesome combination of pizza topped with fruit can't be beat!

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In the mood for some ice cream? Satisfy your cravings with these healthy frozen treats. Make a couple of batches because they won't last for long.

Get the recipe at Live Eat Learn.

There is so much sweet goodness — peaches,mozzarella, honey and bourbon — packed into this zesty snack!

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Dipped in dark chocolate with a hint of salt, this is the perfect afternoon bite.

Get the recipe at Deliciously Yum.

If you love sushi, head immediately to the grocery store to pick up these ingredients: cucumbers, avocado, rice, carrots, and red and orange peppers. Simple as that.

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Low-cal or not, muffins are always a tasty way to start the morning. Bonus, these are made with zucchini.

Get the recipe at Running with Spoons.

Ditch the vanilla ice cream cone and go for these fruit-filled cones with a splash of sprinkles.

Get the recipe at My Fussy Eater.

Life is short, so treat yourself to a homemade batch of blueberry and peach fruit roll-ups. Keep a few in your purse for an on-the-go snack.

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If you're constantly in the kitchen searching for a midnight snack, these brownies are for you.

Get the recipe at The Healthy Maven.

Frozen banana bites = genius! You will never eat a regular banana again.

Get the recipe at The View From the Great Island.

The combination of coconut, yogurt, banana ice cream, and papaya are always a big win.

Get the recipe at Minimalist Baker.

Those honey-roasted peanuts you find at your local ballpark always hit the spot, but in that case, you can have too much of a good thing. That's not the case with The 100 author Jorge Cruise's nutty, portable snack. Lightly coat cashew nuts in coconut oil, sprinkle with cinnamon, and bake in the oven for six minutes. "They're a crunchy, filling treat with a dessert-like quality, and there are lots of good fats and protein in cashews," says Cruise.

"Ginger is an anti-inflammatory and helps digestion. Cilantro is a superfood, and pineapple contains bromelain, which also improves digestion," says Elana Amsterdam, author of Paleo Cooking. To get these benefits, combine one bunch of cilantro; one cubed, unpeeled cucumber; the juice of one lime; one-half finger-length of ginger; and five small pieces of pineapple in a high-power blender. For optimal digestion, Amsterdam advises slipping the shake slowly, as you would wine.

"I often make a big batch of smoothie only to realize I can't drink it all," says Relish author and The Chew co-host Daphne Oz. Instead of wasting the extra, she makes smoothie pops. It's as simple as blending a half cup of lemon or lime juice, a cup of the fresh fruit of your choice, and a half cup of plain yogurt, then pouring the mixture into 4-ounce popsicle molds and freezing.

Think of this smoothie-like concoction as the lighter but equally delicious version of bananas dipped in melted chocolate. Combine 1 cup unsweetened chocolate soy milk, a chopped frozen banana, a little stevia or honey, and blend until medium-thick, says Rachel Beller, author of Eat to Lose, Eat to Win.

Unlike fresh fruit, which can unfortunately be difficult to find and expensive to buy, the frozen stuff is readily available almost everywhere. Sucking on grapes, which are super-high in natural sugars, satisfies a sweet tooth — including your kids'. "For more antioxidant value, I buy the dark-skinned kind," says Beller. Those with seeds are more nutritious as they're rich in vitamin E, flavonoids, and polyphenols — the same good stuff you find in red wine.

Is it a salad? A sandwich? Answer: A little of both. Oz suggests brushing olive oil onto one Wasa crispbread, and covering with dried oregano and a thin layer of feta cheese. These act as a binding for shredded lettuce, tomato, cucumber, and any other veggies of your choice. "I slice cucumbers into planks and use that as the top of the sandwich to hold everything together," says Oz.

Yes, now that you ask, we could do with a bruschetta right about now. Since whipping one up in your office kitchen is unlikely to happen, target the same taste with Kashi's new Tomato, Basil and Feta Hummus Crisps. One serving of the multigrain, salty-sweet chips provides 4 grams each of fiber and protein.

Don't relegate soup to the appetizer portion of your meal. A vegetable-based one makes an excellent snack, and with tomatoes, cucumbers, and peppers, Oz's packs a particularly satisfying crunch:

6 ripe plum tomatoes, chopped
2 cups cubed seedless watermelon
2 medium seedless or English cucumbers, peeled and chopped
3/4 cup diced sweet Vidalia onion
1/2 jalapeño, minced (discard the seeds and ribs if you want less heat)
1 garlic clove, peeled and minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh mint leaves
1/4 cup red wine vinegar
Juice of 2 limes
1 cup tomato juice
Kosher salt
1/2 cup crumbled feta cheese for garnish
Hot sauce or Worcestershire sauce for garnish (optional)

In a blender or food processor, blend the tomatoes, watermelon, cucumbers, onion, jalapeño, garlic, herbs, vinegar, lime juice, and tomato juice until the desired consistency is reached. Season to taste with salt. Pour the soup into serving bowls and garnish each with 2 tablespoons of the crumbled feta. Serve with hot sauce or Worcestershire sauce on the side, if desired.

Serves 4.

Iced tea is a summer staple for good reason. This year, enhance yours with the hottest additive out there, chia seeds. "Bypass the stuff at the grocery story, which is loaded with sugar, and make your own," says Beller. Just mix 1 tablespoon white chia seeds into a glass of unsweetened peach or raspberry iced tea, and add a few drops of stevia or 1 teaspoon honey for sweetness. "Chia expands greatly in the body, and is full of antioxidants, omega-3 fatty acids, and fiber," says Beller. Pair with a piece of fruit to stay full until dinner.

At Chobani's New York store, members of the 4 o'clock rush are wild for this seasonal, salsa-esque concoction, which you can easily recreate at home. Top a half-cup of 0 Percent Plain Chobani Greek Yogurt with 2 tablespoons extra virgin olive oil, 1 tablespoon each mango and avocado, 1/2 teaspoon jalapeños, a pinch of salt, a pinch of fresh cilantro, and a spritz of live juice. Then, scoop it all up with eight blue corn tortilla chips.

If you're craving something sweet, cocoa-filled, and a bit better for you than a chocolate éclair, try Oz's chocolate fudge pops. To make six, blend 13 ounces of light coconut milk, 5 tablespoons unsweetened cocoa powder, 2 tablespoons raw honey, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt, then pour into ice-pop molds and freeze for at least two hours.