Ever wonder what Noom health coaches eat on to beat the summer heat? We asked some of our fave goal specialists and group coaches what they’ve been snackin’ on these days. From fruit (straight up!) to homemade frozen yogurt, you’re in for a treat.
Coach Adrienne F.
Homemade chocolate berry frozen yogurt
Blend together ½ cup yogurt, ½ cup frozen blueberries, ½ cup frozen strawberries, and 1 tbsp. cocoa powder.
Coach Alyssa B.
Chopped avocado, cucumber, tomato and red onion with lemon juice, black pepper and salt
Coach Amanda L.
Blend 1.5 cups strawberries, 1 cup coconut water, ½ can chilled coconut milk, a squeeze of lime juice, and a pinch of salt until smooth. (Makes 4 servings).
Coach Anika G.
Loaded hashbrown bowl
Coach Aya O.
Vanilla coconut milk ice cream topped with cacao nibs
Coach Brooke L.
Fresh summer bean salad
Black beans, corn, tomato, avocado, salt, pepper, lime and red wine vinegar (feta cheese optional!)
Coach Celina S.
Veggies dipped in garlic hummus with a crumble of goat cheese
Coach Chelsea D.
Berry lemonade popsicles
Coach Christian A.
Fresh fruit (like oranges, blueberries, strawberries, and pineapple) with sprinkled granola and topped with a light drizzle of honey
Coach Hayley B.
Watermelon and mint salad
Cube and chill watermelon mixed with mint and a squeeze of lime juice.
Coach Holly W.
Whole grain toast rubbed with a whole clove of fresh garlic (it melts!), tomato slices, fresh mozzarella, and a pinch of sea salt, topped with a basil leaf.
Coach Humberto B.
Blend banana, strawberries, skim milk, whole oats, and ice.
Coach Jack G.
Watermelon wedges soaked in a little bit of lemon juice and a dash of sea salt
Coach Jaclyn K.
Chia seed pudding with pomegranate seeds
Coach Jennifer K.
Apple slices dipped in peanut butter or PB2
Coach Jennifer W.
Sweet potato “toast” topped with grilled avocado and roasted tomato
Coach Jenny R.
Sugar snap peas dipped in tangy dijon
Coach Katie H.
Mango pineapple copy cat RX bars
Coach Kayla S.
Mashed avocado mixed with favorite salsa, chilled, and served with whole grain crackers.
Coach Kayleigh F.
Bell pepper roll up
Top a whole grain tortilla with garden veggie cream cheese and bell pepper slices, roll, and enjoy.
Coach Kimberly N.
Homemade coffee smoothie
Coach Leslie W.
Mango yogurt smoothie
Blend ½ cup non-fat greek yogurt with 1 cup mango.
Coach Lindsey C.
Vanilla coconut chia seed pudding
Coach Lindsey M.
Baby carrots dipped in peanut butter
Coach Maggie H.
Oats with peaches — sprinkle cooked oats with brown sugar and chopped peaches!
Coach Maryn F.
Coach Micki R.
Coach Mindi G.
Coconut cranberry protein bars
Coach Natalie T.
A small plate of baby carrots, dill pickle & deli turkey
Coach Nick G.
Homemade acai bowl
Coach Nikki M.
Thinly sliced apple topped with peanut butter, sliced almonds, walnuts, and mini chocolate chips
Coach Rachael T.
Fresh fruit granita
Blend 3 cups fresh fruit (berries, peaches, watermelon, etc.) with 1 cup water. Pour into a baking pan and freeze, stirring edges into center every 20 to 30 minutes. Once frozen, use a fork to scrape granita into flaky crystals.
Coach Rachel M.
Fresh heirloom tomato slices topped with sea salt and cracked pepper
Coach Rebecca D.
Cookie dough or mint chocolate chip Yasso Bars
Coach Samantha R.
Watermelon cherry slushies
Coach Sasha B.
Coach Sherry F.
Strawberries dipped in peanut butter greek yogurt dip
Coach Sonia C.
Watermelon, mint, feta, pine nut salad
Cut, mix and serve.
Coach Taylor S.
Carrots and hummus
Coach Tracy M.
Baked zucchini chips
Slice zucchini into thin chip-like discs (about ¼ inch thick). Dip into a beaten egg, and then into a mixture of whole wheat breadcrumbs (or almond flour) mixed with parmesan. Bake at 450 F for 15-20 minutes, or until crispy and browned.
Coach Trish T.
Greek yogurt topped with grapes, strawberries, and oats n’ honey granola