Monday, June 24, 2013

Getting Healthy on Snacks

Veggie Yogurt Dip

1. Cheesy kale chips Tear kale leaves into large pieces and arrange on a baking sheet. Spritz with olive oil and bake in a 350°F oven until crisp. While still warm, sprinkle with a little grated Parmesan cheese.

2. Tamari-seasoned rice crackers
 A salt lover’s best choice for scooping up low-fat tuna salad or another healthy dip; punch them up with a squeeze of chili sauce. (Read the label to make sure you stick to one serving of crackers.

3. Mediterranean artichoke hearts
 Drain canned artichoke hearts and sprinkle with lemon zest, capers, chopped fresh basil, and olive oil.

4. Five-spice pumpkin seeds Toss salted pumpkin seeds with sesame oil and Chinese five-spice powder; bake at 350°F until crisp.

5. Buffalo popcorn Toss air-popped popcorn with olive oil, chili powder, and a sprinkle of Parmesan cheese.

6. Spicy wheat pretzels
 Whole wheat pretzels (which boast 4 grams of fiber compared with 1 gram in the regular kind) become irresistible when slathered with spicy mustard (only 5 calories per teaspoon). Add a couple of low-fat cheese cubes to make this snack extra filling.
7. Chickpea poppers Drain and rinse canned chickpeas, then dry them with a paper towel. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt, and roast at 400°F until crisp.

8. Veggie chips with tangy yogurt Dunk root veggie chips (such as Terra chips) into plain low-fat yogurt seasoned with hot sauce and orange zest.

9. Cheesy dip Dunk sugar snap peas into 1/4 cup fat-free ricotta cheese.
10. Easy salsa Chop up tomatoes, cucumber, bell peppers, beans, and onions in a mini food processor, then scoop on melba toast.

11. Tangy pear boats Fill endive spears with chopped pears and season with a dash of balsamic vinegar. Add 12 almonds for extra crunch and some heart-healthy unsaturated fat.

12. Veggie yogurt dip Combine finely chopped broccoli, multicolored bell peppers, and scallions with fat-free Greek yogurt and onion flakes. Use it as a dip for baby carrots.

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