Sometimes parents or grandparents have children or grandchildren who decide to be vegan or vegetarian, but the rest of the household is not. This can make it trickier for the kids who want to eat a plant-based diet to get enough nutrition, because it can become the default to give them a monotone diet of pasta all the time.

A good habit to create, which will benefit everyone in the household regardless of dietary preferences, is to keep your refrigerator and pantry well stocked with healthy basics for snacks. Fresh fruit is the first stop; bananas, easy-peel clementines and apples are simple snacks that are high in nutritional value. Slice an apple and put some unsweetened peanut, almond or cashew butter on the slices, and you have an even healthier snack.

Berries are great as well, but these can be expensive when they’re out of season and can go bad more quickly if not eaten within days. But berries have great vitamins and minerals, so we buy big bags of organic frozen berries and keep them in the freezer. That way, just the right amount can be thawed out to go on breakfast cereal, into a smoothie or for a quick snack on their own.

Dried fruits are sweet and delicious snacks and can be especially enjoyable when mixed with nuts in a trail mix. Nuts of all sorts are tasty and healthy snacks, packed with nutritional value – healthy unsaturated fats, protein, fiber, vitamins and minerals. Just be sure they are unsalted if anyone in your family is on a restricted salt diet. Keep pistachios, almonds, and walnuts in Mason jars to keep them fresh and within easy reach.

Stock carrot and celery sticks in the refrigerator for crunchy snacks; dip them in hummus for a protein boost. Popcorn is also a fun snack, movie or not. For the more adventurous, try dried seaweed sheets. My 6-year-old granddaughter practically inhales these, despite the fact that she’s a very picky eater, so give them a try. They are easily found in grocery stores, packaged in snack-sized portions.

Roasted garbanzo beans (chickpeas) are another nourishing snack and a good source of protein; they can be spiced in a variety of ways to suit individual palettes. Pumpkin seeds are also packed with protein, and they are especially delicious when roasted. For those with a sweet tooth, dates can satisfy that urge and are great to have around. Dark chocolate bars can be kept in the pantry for those times when only a chocolate fix will do.

Eating a plant-based diet generally means you need to eat throughout the day to ensure you get a wide variety of vitamins, minerals, fiber and protein. The good news is, if you eat primarily unprocessed plant-centered foods all day, you will likely maintain a healthy weight while treading more gently on the planet and enjoying a healthier life overall.

Roasted garbanzo beans

Ingredients

-- 15-ounce can garbanzo beans (chickpeas).

-- 1 scant tablespoon olive oil.

-- Salt, optional.

-- 3/4 teaspoon cumin.

-- 1/4 teaspoon paprika.

Directions

-- Preheat oven to 425 degrees.

-- Rinse and drain garbanzo beans.

-- Spread beans on a dry dishtowel and blot dry.

-- Place beans in a bowl; sprinkle scant tablespoon of olive oil over beans and stir.

-- Sprinkle salt over beans if you wish.

-- Line a cookie sheet with parchment paper, spread beans onto it and bake for 30 minutes until beans are crisp.

-- Place beans in a bowl and sprinkle with spices.

-- Let cool, then store in an airtight container.

Don’t be tempted to use more olive oil than what the recipe says, or your beans won’t get crisp. I used cumin and paprika in this recipe, because I love cumin, but you can substitute curry powder instead, or a combination of dried oregano and basil. Not into spices? Just use salt and pepper.

Trail mix

Ingredients

-- 1/2 cup raisins.

-- 1/2 cup dried cranberries.

-- 1/2 cup flaked coconut.

-- 1/2 cup lightly chopped walnuts.

-- 1/2 cup cashews or almonds.

-- 1/3 cup dark chocolate chips.

-- 1/3 cup pumpkin seeds.

Directions

-- Mix all ingredients in a big bowl.

-- Store in Mason jars.

Experiment with using different combinations of dried fruits and nuts, or adding a bit of granola or other dried cereal, if you wish.

Peanut butter date balls

Makes about 15

Ingredients

-- 12 pitted Medjool dates

-- 1/4 cup peanut butter (unsweetened).

-- 1/4 cocoa powder (unsweetened).

-- 1/4 cup shredded coconut.

Directions

-- Put dates in a food processor until a paste forms.

-- Add peanut butter and cocoa powder to food processor until fully incorporated with the dates; scrape sides intermittently.

-- Scoop out tablespoon-sized balls and roll gently in the palm of your hand.

-- Place date balls on parchment paper, then sprinkle shredded coconut over the top; roll each ball over coconut, pressing gently.

-- Refrigerate the date balls and put in an airtight container.

You can substitute almond or cashew butter for the peanut butter, if you prefer. If your dates are not very fresh, they may have dried out a bit. If that’s the case, place them in a small bowl of hot water for about 15 minutes, and then drain them before putting them in the food processor. Soaking them in the hot water will make the dates soft enough to be the right consistency for use in this recipe.

Lisa Murray has a passion for exploring the impact our food choices have on human and planetary health.