October Unprocessed Snacks WeekIf you haven’t already joined us, please check out October Unprocessed and take the October Unprocessed pledge. Follow Eating Rules for daily posts on eating unprocessed.

This year I’m offering very specific suggestions each week of the challenge. In order to have you follow along, I’m doing these posts on Sundays instead of Mondays, so you have time to shop and prep. This week, snacks!

If you’re just joining us today, every Sunday I’ll have a round-up of four recipes for that week’s highlighted meal and will tell you if you need to do anything the night before. All my previous October Unprocessed posts are listed at the bottom so you can catch up.

To see what I’m eating, follow me on Facebook where I’m posting pix of every single meal (three photos a day with notes) during the month.

Sunday: Read through the four recipes and buy any ingredients you need. Roast the peppers tonight for your dip.

For snacks this week:
Monday:  roasted Hatch chile pepper hummus with carrot and celery sticks. Monday night: Prep the avocado ice cream mixture, but don’t add the avocados until you make the ice cream.
Tuesdaypistachio-avocado ice cream
Wednesday: leftover roasted Hatch chile pepper hummus with carrot and celery sticks
Thursday: mango-nectarine salsa with tortilla chips
Friday:  pistachio-avocado ice cream. Friday night: Grill the eggplant for tomorrow’s dip.
Saturdaygrilled eggplant and pomegranate spread with gluten-free crackers
Sunday: leftover mango-nectarine salsa with tortilla chips

I am really interested in hearing from you! Please let me know if you’re following along, trying the recipes, or need more help. Please comment here or on Facebook. Good luck and happy snacking!

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to’s and giveaways (when available).