Snack-a-doodle-do: Healthy Snacks for You (Part 2 of 2)

Snack-a-doodle-do: Healthy Snacks for You (Part 2 of 2)

As discussed in the previous post, healthy snacks can be simple or creative. One important thing to understand when it comes to diet is variety. Oftentimes we get stuck in a cycle or have “staples” in terms of snacks and meals – eating the same snacks or meals day after day. When we limit the diet to only a few choices, we are limiting a variety of vitamins, minerals, and other nutrients necessary for our bodies.

If you hesitate to venture out beyond your choices, start off small. Once or twice a week, make it a goal to choose a new snack or variation to your snacks. For example, it could be as simple as swapping your banana for a cup of strawberries. While the banana is a great choice, strawberries supply additional fiber as well as antioxidants that the banana could not provide.  If you like low-fat yogurt, try Greek yogurt — by this simple swap you will get an additional boost of protein into your diet.

Snacks (part 2):

  • Kale chips + hummus (to dip) or parmesan.  Wanna make your own? Tear kale leaves into large pieces and arrange on a baking sheet. Spritz with olive oil and bake in a 350° oven until crisp. While still warm, sprinkle with parmesan
  • Toss bagged coleslaw mix with a cup (or however much salsa you like) salsa and roll up in a whole-wheat tortilla.  Add black beans if desired.
  • Fresh or frozen edamame with sea salt (Seapoint Farms is my favorite)
  • Microwave a sweet potato, split it open and drizzle a small splash of OJ into it
  • Quick CARB fix pre-workout: tangerine slices dipped in honey
  • Cottage cheese + apple butter
  • Cottage cheese + Splenda + sliced apples
  • Frozen banana (1-2), pulse in a food processor with roasted peanuts and a splash of almond milk
  • In Blender: kefir with frozen açaí and cocoa powder
  • Lettuce wraps: lean turkey or ham and hummus or low-fat aioli wrapped inside a lettuce leaf
  • Spiced Cashews: Toss raw cashews in coconut oil and curry powder; roast at 400° until golden
  • 2 oz turkey jerky and ¼ cup dried cranberries
  • 1 Lean Pocket
  • Place smoked gouda slices and dried cherries on a whole wheat tortilla and microwave until hot and melted
  • Low-fat chocolate milk and banana (or other fruit)
  • Low-fat microwavable popcorn with olive oil or Olivio Butter spray, a dash of hot sauce and a handful of crumbled blue cheese (kind of like a “Buffalo” style popcorn)
  • Wasa crackers (alone or with apple butter, or peanut butter, or hummus, or cheese)
  • 1 sliced apple, spread with almond butter and topped with pumpkin seeds and cinnamon
  • 1 sliced Granny Smith apple with cashew butter and dried cranberries on top
  • Plantain Chips and salsa (I prefer Whole Foods fresh Mango & Black bean Salsa)
  • 1 cup plain Greek yogurt, pumpkin, sesame, and flax seeds, and cinnamon
  • Low-fat cottage cheese with ¼ cup canned pumpkin and Splenda (mix together)
  • Sliced seedless cucumbers and guacamole
  • 2 multi grain Wasa crackers topped with salmon, cottage cheese OR add chopped smoked salmon onto lettuce leaves and top with dill
  • 2-3 hard-boiled eggs and fruit
  • Roasted chickpeas (make your own by roasting drained canned beans on baking sheet, drizzled with olive oil, at 400F for 10 minutes).  Add paprika if desired.
  • For those with an espresso machine:  Mini Coffee Pops –  Add brewed espresso to vanilla rice milk or vanilla almond milk, pour into an ice cube tray and freeze, using cinnamon sticks as handles
  • Hummus and raw veggies OR dip with: babaganoush or tatziki
  • Crumble feta cheese over cold watermelon cubes; sprinkle with fresh mint
  • Spread a layer of softened cream cheese on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and eat.
  • Toss fresh blackberries and raspberries with granola and microwave until warm (drizzle with honey and brown sugar if desired)