Monday, August 1, 2011
Seven Stupendous Snack Food Swaps
I prefer to buy them whole and peel then cut to desired size, but will opt for the bagged baby carrots when necessary. Carrots satisfy the need for something crunchy and are great for dipping in mustard, peanut butter, cottage cheese, or yogurt.
2. Plain, Non-Fat Greek/Regular Yogurt
For those used to a lot of sugar, it might be hard to make the change, but you eventually get used to and enjoy the plain flavor. I know because I’m a convert myself; make a healthier sweet treat by adding honey or agave, fresh or frozen fruit, and vanilla extract to the plain yogurt. My favorite way to enjoy is with sliced bananas, natural peanut butter, and a drizzle of honey; add dry-roasted nuts for a great crunch.
I mentioned in a previous post how I like cutting apples into small cubes to use as a healthy “cereal” option; apples are also great just sliced and paired with low fat cheese or natural peanut butter. One of my favorites is having apple slices with low-fat cheddar and peanut butter together; the flavor is outstanding!
4. Homemade Sweet Potato Sticks/Chips
You’ll never turn back to French fries with baked sweet potato chips or sticks. Simply cut sweet potatoes into a fry or chip shape, toss with a light coating of olive oil, salt, and pepper, and roast in a 400 degree oven for 20 – 30 minutes. This would be good with regular potatoes too, they are both healthy options when little oil is used; it’s the “frying” that makes anything unhealthy.
5. Grape Tomatoes
No need for refrigeration makes for a great snack food to keep at work when the cravings hit. Buy a nice pint-sized container, rinse and leave in a drawer at work. These are a prep-free way to be healthy and snack at the same time; add in a serving of part-skim mozzarella for healthy protein.
6. Low-Fat Cheese
Buy a block of low-fat cheese like part-skim mozzarella and cut it into 1 inch cubes to place several in a separate baggie. Store the baggies in the fridge at home or work for a quick grab and go snack to keep the bag of chips at bay. Cheese sticks are another great option, but buying a block and cutting your own “sticks” will save some cash.
The traditional hummus is made with garbanzo beans (chickpeas), tahini, olive oil, garlic, salt, and pepper. Hummus is an awesome swap over typical sour cream based dips; use celery, carrot sticks, raw mushrooms, baked whole grain pita bread, or brown rice cakes for a tasty combination. You can make hummus with any bean either white or red with great success. I tend to use less oil than is usually called for since you get plenty of healthy fat from the tahini. Red pepper and cayenne (duh) are my favorite add-ins for hummus. Click here to read more about hummus and other dips from a previous post.
These choices are in no way the only available options, I just chose “seven” because it made for a good title for words starting with “s.” As I have said before and will say many times in the future, stick to foods out of the package and away from those with giant-lettered health claims on the. Hope you enjoyed the post, happy eating!