Looking to shrink your waistline or improve your eating habits? Look no further than healthy snacks. It’s a no brainer, enjoying a few small niblets throughout the day will keep you satisfied and your metabolism going strong. To get you moving in the right direction, we’ve gathered up some of our favorite flavor-packed treats that’ll satisfy your taste buds and keep those hunger pangs away.
Healthy Snack Tips
When you’re hungry and between meals think small and low calorie. Try different veggies such as cucumbers or radishes, frozen grapes, baked crackers, light popcorn or dice up a tomato for a quick salad.
If you need something to last you for hours, choose high-fiber snacks that contain some protein and fat. Good options include a few tablespoons of peanut butter with an apple or banana, whole-grain crackers and light string cheese or a small handful of nuts and dried fruit.
Healthy Snack Recipes
1 1/2 pounds uncooked asparagus, trimmed
1 Tbsp reduced-calorie mayonnaise
2 Tbsp fresh lime juice
1/4 cup cilantro, coarsely chopped
2 medium scallions, thinly sliced
1/3 cup red onion, diced
1/2 medium jalapeño pepper, seeds removed, minced
1 medium tomato, diced
2 medium garlic cloves, minced
1/8 Tbsp Worcestershire sauce
1/8 tsp hot pepper sauce
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain. Place the asparagus into a food processor and purée until smooth. Stir in the remaining ingredients and serve. Yields 1/4 cup per serving.
Tips and Variations
Double this recipe if you’re making it for a party or large gathering. Add it as a side to an omelet. Add more Worcestershire and hot pepper sauce for an extra kick. Mix in salsa. For extra “fluff”, add in plain greek yogurt.
1 pound medium shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice
3/4 cup lemon juice
1 cup red onion, finely chopped
1 serrano chile, seeds removed, minced
1 cup cilantro, chopped
1 cucumber (peeled) or 2 ribs of celery, diced
5-6 plum tomatoes, diced
1 avocado, peeled, seed removed, cut into 1/2 inch chunks
In a large pot, bring to a boil 4 quarts of salted water. Add the shrimp and cook for 1 – 2 minutes, depending on the size of shrimp. Promptly remove the shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp and cut each piece in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 30 minutes.
Mix in the red onion, tomato and chile pepper. Refrigerate an additional 30 minutes.
Right before serving, add the cilantro, cucumber or celery, and avocado.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating. You can also add a little more avocado or olive oil and/or a little more salt.
3 small zucchini, trimmed and cut crosswise into 1/2 inch thick slices
1/4 cup crumbled Blue cheese
8-10 cherry tomatoes, each cut into 3 or 4 slices
1/4 cup finely grated Parmesan cheese
Freshly ground black pepper
Handful of small fresh basil leaves
Preheat oven to 350 degrees F. While the oven is heating up, line a large baking sheet with foil. Scoop out some of the flesh from the center of each zucchini slice with a spoon, creating a shell that resembles a shallow bowl.
Place the zucchini slices, bowl sides up, on the prepared baking sheet. Fill each shell with a crumble or two of the blue cheese. Top each with 1 tomato slice. Sprinkle with Parmesan cheese and pepper.
Bake for 5 to 7 minutes or until cheese melts. Garnish with the fresh basil and add additional salt and pepper to taste.
1 head of medium uncooked cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp table salt
1/2 tsp black pepper
1 small container fat free sour cream
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces and place in a large storage bag. Add cumin, chili powder, salt and pepper; toss well to coat.
Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, about 30 minutes, stirring about half way through. Enjoy with fat free sour cream.
Yogurt Dipped Strawberries
1 large container strawberries
2 6oz. cups vanilla Greek yogurt
Dip strawberries in yogurt, place on a sheet pan lined with wax paper and freeze for 2-3 hours.