Gather all kitchen tools and ingredients on a clean workspace.
Wash hands for at least 20 seconds before handling any food.
Rinse carrots, apples, cucumbers, and berries under cold water.
Peel and cut carrots, apples, and cucumbers into bite-sized sticks.
Combine Greek yogurt and berries in a bowl and gently stir.
Spoon the yogurt mixture into mason jars or storage containers.
Measure raw almonds and divide into single-serve portions.
Spread natural peanut butter on whole grain crackers laid out on a baking sheet.
Scoop hummus into small cups and place carrot sticks upright in each cup.
Add cottage cheese to a blender with fruit and ice, then blend until smooth with the lid secured.
Pour the smoothie into reusable bottles or mason jars.
Seal and label all containers with dates to track freshness.
Store prepared snacks in the refrigerator at or below 40°F.
Clean and dry all tools, cutting boards, and bowls after use.
