Eating for The Summer Version of Yourself

Spring | Week 23 Snackagories

One of my biggest hesitations about moving to Buffalo was the lack of water.

Which is objectively hilarious considering Buffalo sits on Lake Erie.

Last week, a friend invited me to go speed sailing. I jumped at the opportunity and somewhere between the wind and the water, I was transported back to childhood.

I grew up on the water. It’s where I feel most at peace. Most at home.

My grandpa had power boats my entire life, and as the oldest granddaughter, I got to go everywhere with him. We spent summers traveling around New England: Watch Hill, Block Island, Nantucket. Fourth of July was usually spent on Block Island or anchored out somewhere watching fireworks dance across the water.

The best day of my life was when I was finally old enough to drive the dinghy around myself. I always joked that one day I wanted a cigarette boat so I could go as fast as possible.

So when my friend invited me to go speed sailing, I had no idea what I was in for. But my sea legs were certainly up for the challenge.

Somewhere between learning how to haul the halyard and winch the line, nostalgia took over.

Not the sad kind. The grateful kind.

The kind that sneaks up on you when you realize just how much your childhood shaped who you became.

I didn’t know how good I had it growing up on boats with my grandparents.

Those memories influenced so much of who I am today.

My grandpa introduced me to nearly all of my favorite foods. He got me hooked on seafood at a very young age.

My grandparents’ house sits on a canal, and some of my favorite Sunday dinners happened after my grandpa spent the day fishing while my grandma cooked whatever he brought home.

Freshly caught flounder was a favorite.

Breaded with mayonnaise, lemon, and breadcrumbs.

Simple. Delicious. Perfect.

The older I get, the more I realize food has a funny way of connecting us to different versions of ourselves.

This Week’s Snackagories

This week’s Snackagories are inspired by the version of me that grew up on boats, spent summers with sand between her toes, ate seafood whenever possible, and believed every meal tasted better near the water.

In other words: the summer version of myself.

🥣 Savory Dip / Spread

Mango White Bean Salsa

If summer had an official dip, this might be my nomination.

It’s bright, fresh, slightly sweet, a little spicy, and incredibly versatile. It falls somewhere between a salsa, a dip, and a spread… which means it’s exactly my kind of recipe.

Ingredients

• 1 ripe mango, diced small

• 1 can cannellini beans, drained and rinsed

• ⅓ cup red onion, finely diced

• 1 jalapeño, seeded and minced

• ½ cup fresh cilantro, chopped

• Juice of 2 limes

• 2 tbsp olive oil

• 1 garlic clove, minced

• Kosher salt

• Black pepper

• Red pepper flakes (optional)

Partially smashing the beans is the move that makes this work as both a salsa and a spread. Serve it with chips, pile it onto grilled fish, spread it onto sandwiches, or spoon it over grain bowls.

Seasonal Snack Attack Hack: Mangoes may not be local, but they’re at their sweetest and most abundant during summer months. Pairing sweet fruit with lime, herbs, and a little heat is one of the easiest ways to make simple meals feel exciting.

🍞 Grab + Go Pantry Snack

Strawberry Protein Balls

Strawberry season is far too short, so I’m finding every excuse possible to work them into snack prep.

These taste like a strawberry shortcake energy bite and are perfect for keeping in the fridge when hunger inevitably strikes.

Ingredients

• ½ cup fresh strawberries, finely diced

• ½ cup freeze-dried strawberries

• 1 cup rolled oats

• 1 cup almond butter or peanut butter

• ¾ cup honey or maple syrup

• ⅓ cup vanilla protein powder

• 2 tbsp chia seeds

• ⅓ cup unsweetened shredded coconut (optional)

• 1 tsp vanilla extract

• 1 tsp kosher salt

Store these in the freezer. They thaw in just a few minutes and make the perfect grab-and-go snack before workouts, road trips, or busy afternoons.

Seasonal Snack Attack Hack: Fresh strawberries add flavor and moisture, while freeze-dried strawberries concentrate that classic berry flavor without making the mixture soggy.

🥕 Fresh Produce Snack

Grilled Zucchini

The first zucchini of summer always feels like a seasonal milestone. And this summer we’re living for the Blackstone grill.

Grilling transforms zucchini from something mild into something smoky, caramelized, and completely irresistible.

Ingredients

• 4 medium zucchini

• 3 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Zest and juice of 1 lemon

• Fresh thyme or oregano (optional)

Seasonal Snack Attack Hack: Zucchini plants are famously productive. If you’ve ever had a garden, you’ve probably experienced the annual tradition of trying to find creative ways to use all of it.

Leftover zucchini works beautifully in grain bowls, sandwiches, pasta salads, wraps, omelets, and snack plates throughout the week.

🍫 Sweet Tooth Snack

Chocolate Cashew Clusters

A reminder that not every snack needs to be complicated.

Sometimes all you need is chocolate, crunchy nuts, and a little flaky salt.

Ingredients

• 1½ cups cashews

• 1 cup dark chocolate chips or chopped dark chocolate

• 1 tsp coconut oil

• 1 tsp flaky sea salt

• 1 tbsp honey or maple syrup (optional)

Eat them cold from the refrigerator with an afternoon coffee.

That’s it.

That’s the tip.

🍗 Bulk Protein Source

Grilled Tuna Steaks

Every bite reminds me of summer dinners near the water.

Tuna cooks quickly, feels special without being complicated, and makes meal prep feel a little more exciting than another container of chicken.

Ingredients

• 4 tuna steaks (about 1 inch thick)

• 2 tbsp olive oil

• 1 tsp kosher salt

• Black pepper

• Garlic powder

• Smoked paprika

• Lemon zest

• Red pepper flakes (optional)

Meal Prep Tip: Cook tuna just until medium-rare, then slice and use throughout the week. Serve it with:

• Mango White Bean Salsa

• Grilled zucchini

• Rice bowls

• Salads

• Lettuce wraps

A little protein prep goes a long way when summer schedules start filling up.

Summer Is Upon Us

This week reminded me that some of the things we love most about adulthood are often the things we loved as kids.

Being outside.

Being near the water.

Eating dinner on a porch.

Fresh fruit.

Long evenings.

Good company.

Simple food.

The things that feel magical now aren’t all that different from the things that felt magical then.

Maybe that’s why summer feels so nostalgic.

Not because we want to go backwards.

But because it reminds us who we’ve been all along.

Thanks for reading this week’s SubSnack <3

Until next time,

Niknack

This Weeks Snaps