You heard us - we all have our obsessions and cravings, and here are our absolute must-haves on our snacking plate for 2026.
Chop up and snack with our "Girl Dinner" plates:
Cali’s Dates with Peanut Butter and Dark Chocolate
Ingredients:
Dates
Good-quality dark chocolate
Peanut butter or almond butter
Flaky sea salt
Melt the dark chocolate, then cut the date just enough to create a pocket—don’t slice it all the way through. Fill it with peanut or almond butter, then dip the date into the melted chocolate. Place it in the freezer for 30 minutes, and sprinkle sea salt on top!
If you have a nut allergy, you can swap the nut butter for a teaspoon of regular butter.
Antonia’s Apple Salad
Ingredients:
1 Pink Lady apple
1 avocado
Finely chopped chives
Salt
White pepper
White wine vinegar (to taste)
Chop the apple and avocado into 1x1 cm cubes and toss them with the rest of the ingredients. The sweetness of the apple, creamy avocado, and tanginess of the vinegar create a dream combo. I love having it as is — or with a good piece of entrecôte.
Elsa’s Cucumber Salad
Ingredients:
1 tbsp sesame seeds
2 cucumbers
1 tbsp sesame oil
1 tsp gochujang
1 tbsp Japanese soy sauce
2 tsp apple cider vinegar
1 tsp chili flakes
Sprinkle of flaky sea salt
Chop the cucumbers to your liking and add them to a bowl with all the ingredients. Stir or shake thoroughly — and enjoy!
Emily’s Kale Chips
Ingredients:
Kale
Nutritional yeast
Chili flakes
Garlic powder
Salt
Coconut oil
Tip: Use whatever spices you have at home — be creative and play around! The more flavor, the better.
Preheat your oven to 150°C. Wash and dry the kale thoroughly. Cut it into bite-sized pieces and toss with the remaining ingredients in a bowl. Transfer to a baking sheet and bake for about 20 minutes.
