(ABC) -- Summer beach season is here, and if the thought of lugging a cooler across feet of sand makes you want to head for the pool, have no fear.
Refinery29 Executive Food Editor Elettra Wiedemann appeared today on “Good Morning America” with easy and healthy snack options for the beach.
These "snack hacks" are travel-friendly so you don’t have to worry about sand ruining your snack and you won’t have to carry loads of supplies to and from the beach.
Pack these snacks in the morning and you’ll be ready for a healthy, hydrated and fun day at the beach.
Snack Hack 1: Fruit Slushies
Strawberry, Coconut, Ginger & Lemon Slushie
*Makes enough for two people.
1 cup quartered strawberries
1/2 cup raw coconut water
1/2 teaspoon ground ginger
1/2 lemon, juiced
Place all ingredients in a high powered blender and blend until totally liquefied. Pour contents evenly into two ziplock bags and place in the freezer overnight to freeze. Before heading to the beach, remove the frozen fruit bags from the freezer and throw them in your beach bag. By the time you are ready to consume, they will have turned into fruit slushies!
Snack Hack 2: Cucumber Boats
Cucumber Boat With Egg Salad
Slice a cucumber in half length-wise. Use a spoon to remove the seeds and hollow out the center. Fill with your favorite egg salad or tuna salad!
Snack Hack 3: Frozen Fruit Treats
The World's Easiest Watermelon 'Ice Pops'
*Makes 12 to 16 servings.
1 mini watermelon
Salt, lemon juice, or chili powder, optional
Slice a mini watermelon across the equator, then slice into 1-to-2-inch rounds. Cut the rounds into fourths to make triangle-shaped slices. Spear each slice through the rind with a Popsicle stick. If you want to spice your pops up a bit, sprinkle the slices with salt, lemon juice, and/or chili powder. Cover and freeze until solid, about 4 to 6 hours.
Fruit Ice Cubes:
Add sliced strawberry, sliced kiwi, blueberry, and raspberries to an ice tray. Mix flavors and fruits for different ice treats. Cover with water and freeze.
Snack Hack 4: Disposable Bowls
1 cup cubed watermelon
1 cup of cubed or scooped cantaloupe
1/4 cup of fresh mint leaves, chopped
To make the bowl, cut a small watermelon in half, lengthwise. Scoop out all the flesh, cube it, and set aside. Use a spoon to scrape the inside of the watermelon rind so that it is as “clean” as possible. The cleaned out watermelon halves will be your bowls.
Combine all the ingredients and transfer into the other “watermelon bowl.” Wrap with saran wrap and refrigerate.
1 large yellow, red, orange, or green bell pepper
1 large spoonful of hummus
Slice the top of the pepper off as close to the top as possible to create a little lid or pepper “hat.” Spoon hummus into the bottom of the pepper and then stick in celery and carrot sticks. Cover with the pepper top until ready to eat.