Snacking isn’t “bad” if you do it in moderation and make healthy choices. Healthy, good-for-you snacks can be a part of a healthy diet – which you need to do to live healthfully.
To snack the sensible way, choose nutrient-rich snacks like those listed below:
• Carrot and celery sticks
• Green pepper sticks
• Zucchini circles
• Broccoli spears
• Unsalted rice cakes
• Unsweetened juices
• Low-sodium tomato or mixed vegetable juice
• Unsalted sunflower seeds
• Whole-grain breads or toast
• Cherry or grape tomatoes
• Low-fat string cheese
• Plain, low-fat or fat-free yogurt
• Unsalted almonds, walnuts and other nuts
• Unsweetened canned fruit
• Thin slice of angel food cake
• Baked apple
• Dried fruit gelatin gems
• Frozen bananas
• Frozen grapes
• Fresh fruit
• Low-fat or fat-free unsweetened fruit yogurt
• Clear soups, such as homemade or low-sodium canned vegetable or tomato soup
1. Vegetables dipped in hummus.
Fresh vegetables are low in calories and have many antioxidants, and many have no fat with plenty of fiber to satiate you. Fiber has also been shown to lower cholesterol. Hummus, made from chick peas, is a great alternative protein without saturated fat.
2. Fruit skewered on a stick with a little dark chocolate for dipping.
Fruit has a variety of antioxidants to fight cancer and heart disease. Dark chocolate has a high concentration of flavinols, a type of antioxidant, to fight heart disease.
3. Half of a cantaloupe filled with fat free cottage cheese, a dash of cinnamon and some berries.
The cantaloupe and berries have antioxidants, and the fat-free cottage cheese fulfills a serving of dairy without the saturated fat.
4. Fat-free yogurt with fruit and a sprinkle of nuts.
Get another serving of dairy without saturated fat as well as antioxidants from fruit and unsaturated fat from the nuts.
5. Smoothies with silken tofu and berries plus a dash of grape juice or pomegranate juice.
Tofu is a great alternative protein source without saturated fat. Berries, grape juice and pomegranate juice have a high concentration of antioxidants.
Sources: Ivillage and heart.org
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