Still Snacking, Ten Years Later
Spring | Week 13 Snackagories
I’ve been here before — but as a completely different person.
Ten years ago, a trip to Ithaca meant cliff jumping after finals, flower power beers, and a version of me who had no idea what was coming next.
I went to college in Binghamton, just an hour away. Close enough that Ithaca felt like an escape, but still ours in a way. We had our side of the falls, Cornell had theirs, and you simply did not cross.
I’ll never forget taking my last final of sophomore year, packing up my entire dorm room into my little Honda Civic and driving straight to the Ithaca falls. We spent the day there, encouraging each other to jump from the highest peaks, baking in the sun with the kind of adrenaline rush and freedom that only exists when something ends and you have no real plan for what comes next.
On other occasions, I was here in the fall. Usually for Apple Fest. Walking these same streets with my college friend group, making the drive when we needed a break from campus, from routine, from everything that felt small at the time.
And now I’m back. In Ithaca, NY.
Same town. Same streets. Different life entirely.
I’m here with my husband, in this new version of adulthood that once felt so far away. The kind of life I used to try to imagine during those college days, but could never quite picture. At that time, my world was a blank canvas.
Yet being here this weekend, I’m realizing something I didn’t expect.
The girl who came here ten years ago — unsure of herself, her relationships, her place in the world — she isn’t all that different from the person writing this now.
And I think that’s the point.
Because as much as life changes, expands and evolves, there are parts that stay the same. I still think about food holistically, let the season influence me and prepare snacks.
I still quietly observe, ask questions, and feel a little out of place. I used to think that feeling would go away. That one day I’d arrive fully confident, fully certain, fully settled.
But that’s not how it works.
Instead, you just get better at holding it.
At knowing you’ll be okay, even when you feel a little off.
At trusting that not everything, or everyone, is meant to fit perfectly.
If I could talk to the college version of me, I’d tell her that her world is about to get bigger than she can imagine. That she won’t keep all the people she thinks she will. That she’ll grow into a completely different life, one that feels more aligned, more grounded, more her.
And I think the version of me writing this right now needs to hear that too.
This Week’s Snackagories
It’s the end of March in the middle of New York. It’s freezing.
Technically, it’s spring. But it doesn’t quite feel like it yet.
Everyone is ready for it. The shift, the sun, the reset. And yet, we’re still in this in-between where winter hasn’t fully let go. I think that’s why I keep coming back to seasonal food.
It’s a way of stepping into what’s next, even if it hasn’t fully arrived. Cooking like it’s spring, even when the weather disagrees. This week’s Snackagories are inspired by my weekend in Ithaca, where it’s maple fest and cold, yet spring is hiding right beneath us.
🥣 Savory Dip / Spread
Green Goddess Hummus
Herby, bright, and exactly what I crave this time of year. Something that tastes like spring even if it’s still cold out.
Ingredients
1 can chickpeas, drained + rinsed
1/4 cup tahini
1–2 tbsp olive oil
Juice of 1 lemon
1 small garlic clove
1/2 cup fresh herbs (parsley, basil, chives—whatever you have)
Salt + pepper
Splash of water to blend
🍞 Grab + Go Pantry Snack
Mocha Chip Protein Bars
A little coffee, a little chocolate. A little something easy to grab that still feels like a treat during busy (or slow!) spring mornings.
Ingredients
2 cups rolled oats
1/2 cup vanilla or chocolate protein powder
1/4 cup cocoa powder
1/2 cup almond butter
1/3 cup maple syrup
1/4 cup brewed coffee (cooled)
1 tsp vanilla extract
1/3 cup chocolate chips
Pinch of salt
🥕 Fresh Produce
Roasted Broccolini and Mushrooms
Still very much in that “roast your vegetables” season but prioritizing greens as much as possible.
Ingredients
1 bunch broccolini
1–2 cups mushrooms (I used Portabello and halved but any time will do)
1–2 tbsp olive oil
Salt + pepper
Garlic powder or fresh garlic
Optional: squeeze of lemon or sprinkle of parmesan after roasting
🍫 Sweet Tooth Snack
Chocolate Covered Strawberry Bites
Another nod to channel spring. Fresh, bright, and just enough sweetness without being heavy.
Ingredients
Fresh strawberries, sliced
1 cup dark or semi-sweet chocolate chips
1 cup plain Greek yogurt
1 scoop nuzest Vanilla Protein Powder
1 tsp coconut oil
Optional: flaky salt or crushed nuts
🍗 Bulk Protein Source
Maple Mustard Chicken Cutlets
A subtle maple moment (because Ithaca), balanced with mustard for something savory, simple, and versatile all week.
Ingredients
1–1.5 lbs chicken cutlets
2 tbsp Dijon mustard
1–2 tbsp maple syrup
1 tbsp olive oil
Salt + pepper
Garlic powder
Optional: fresh thyme or rosemary
These are the kinds of snacks that keep me grounded even when I’m traveling or out of my routine. They’re flexible, simple, and able to meet me wherever I am.
Because that’s really what this all comes back to. You don’t need to have everything perfectly figured out. But you do need to know how to take care of yourself in the middle of it.
This system—these snacks—help me do exactly that. Even in the in-between. I’m teaching my method in person on April 19th. We’ll talk about how I think about food preparation and meal planning. We’ll taste some snacks. We’ll make some snacks. If you’re in Buffalo, click here to sign up and join me :)
Thanks for reading this weeks SubSnack <3
Happy snacking,
Niknack
