Let’s face it – sometimes we just can’t resist a snack attack. They might be small, but these snacks pack a big punch. If you’re looking for a healthy snack that won’t leave you feeling guilty or make your waistline expand, try these seven nutritious bites from around the web.
1/ Avocado Toast with Basil and Red Chili Flakes Recipe: Our Best Bites
Recipe Yields: 2 servings 2 slices whole-grain bread 1 ripe avocado 1 teaspoon lemon juice Salt and pepper to taste Fresh basil leaves (optional) Red chili flakes (optional)
PreparationsToast your bread until golden brown. In a small bowl mash avocado with a fork until fairly smooth scoop avocado onto the toast and spread evenly sprinkle with salt, pepper, and chili flakes if desired top with basil leaves, and serve immediately
Nutritional Info for 1/2 of entire recipe: Calories: 321 Fat: 20g Carbs: 34.5g Fiber 10.1g Protein 9.3g Points+: 7 *This is a great snack because it is so versatile! If you have some leftover ingredients from dinner, add them to your toast instead of the suggested ones above. Want more protein? Add an over-easy egg to your avocado toast!
2/ Buffalo Chicken Dip Recipe: Cooking Light
Cooking Light Ingredients 4 ounces low-fat cream cheese 2 tablespoons hot sauce (recommended: Frank’s RedHot) 3 cups shredded cooked chicken breast (about 8 ounces) 1 cup finely chopped celery 1/2 cup finely shredded carrot 1/4 teaspoon black pepper 2 tablespoons thinly sliced green onion
Preparations Beat cream cheese and hot sauce at medium speed with an electric mixer until smooth. Add chicken, celery, carrot, and pepper; beat until combined. Transfer mixture to a medium bowl; stir in green onions. Cover and chill. Serve with vegetables and whole-grain crackers or pita chips (optional).
Nutritional Info (1/9 of recipe: about 1 cup) Calories: 67 Fat: 3g Carbs: 3g Fiber .3g Protein 8g Points+:2 *Buffalo wings are notorious for not being the most nutritious snack on the block but this version will give you all of the flavors without all of the guilt. For even more protein, add in a cup of your favorite beans!
3/ Crudités and Creamy Roasted Red Pepper Dip Recipe: Skinny Taste
Ingredients 1 large red pepper 1 tsp garlic powder 3 tbsp olive oil salt and pepper to taste 4 ounces reduced-fat cream cheese, softened 1.5 cups shredded part-skim mozzarella (Polly-O) 2 tbsp grated parmesan
Preparations Preheat oven to 400 degrees F. Cut red pepper into fourths lengthwise; remove seeds and membranes. Place on baking sheet sprayed with cooking spray; sprinkle with garlic powder, salt, and pepper. Roast 20 minutes until charred. Remove from oven place in plastic bag 5 minutes then peel off the skin. Heat oven to 350 degrees F. Lightly coat an 8-inch baking dish with cooking spray; set aside. Combine roasted red pepper, cream cheese, mozzarella cheese, and parmesan in a mixing bowl; mix well. Transfer mixture into a baking dish then bakes 20 to 25 minutes or until bubbly and golden brown.
Nutritional Info for the whole recipe: Calories: 455 Fat: 33g Carbs: 14g Fiber 2g Protein 28g Points+: 7 *Instead of a plain bag of vegetables, throw together a platter of your favorite veggies with some creamy hummus or this delicious dip for a healthy party appetizer! Swap out the bagged carrots and celery for sliced bell peppers, colorful baby carrots, and sugar snap peas.
4/ Greek Yogurt Blueberry Parfait Recipe: Cooking Light
Ingredients 3/4 cup light vanilla soymilk 1/2 cup nonfat plain Greek yogurt 2 teaspoons honey 3 cups blueberries 1 tablespoon sliced almonds
Preparations Combine milk and yogurt in a bowl; stir with a whisk. Add honey, stirring until thoroughly combined. Layer half of the yogurt mixture, half of the berries, and half of the almonds into 4 parfait glasses or dessert dishes. Repeat layers once with the remaining ingredients. Serve immediately or refrigerate up to 2 hours before serving.
Nutritional Info for the whole recipe: Calories: 235 Fat: 3g Carbs 47g Fiber 7g Protein 13g Points+:5 *This one is as pretty as your guests! While the recipe calls for blueberries, throw in any berries you have on hand or even use sliced strawberries and kiwi. For a little crunch, add some granola to the bottom of each glass before layering.
5/ Tomato Basil Frittata Recipe: Cooking Light
Ingredients 1 tablespoon olive oil 1 small onion, chopped 2 large garlic cloves, minced 8 large eggs 3 tablespoons water 1/4 teaspoon salt 1/4 teaspoon black pepper 2 plum tomatoes, seeded and cut into 8 wedges (about 2 cups) 3/4 cup crumbled feta cheese (about 3 ounces) 10 fresh basil leaves, thinly sliced Directions Preheat broiler.
Preparations: Heat oil in a large ovenproof nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Whisk together eggs, water, salt, and pepper in a bowl; pour egg mixture over onion mixture. Cook over medium-low heat (about 2 minutes). As the egg mixture begins to set around the edge, lift cooked portions with a spatula so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is almost set (the surface will be moist). Arrange tomato wedges on top of egg mixture; sprinkle with feta cheese. Place skillet under broiler about 4 inches from heat for 1 minute or until cheese is well browned (watch carefully as broiler element heats skillet handle). Cut into wedges. Sprinkle with basil.
Nutritional Info for the whole recipe: Calories: 246 Fat: 16g Carbs: 6g Fiber 1g Protein 20g Points+: 6 *This is the perfect brunch dish to make when you have guests! If tomatoes aren’t in season, try using sauteed mushrooms or even some sliced zucchini instead. You can also replace the feta cheese with goat cheese, blue cheese, or any other favorite shredded cheese.
6/ White Bean Dip Recipe: Skinny Taste
Ingredients 2 cans (15 oz) cannellini beans, drained & rinsed 1/4 cup chopped fresh parsley 3 cloves garlic, minced from 1 lemon (~2 tablespoons) 3 tablespoons extra virgin olive oil 1/2 teaspoon sea salt 1/4 teaspoon ground pepper
Preparations In a food processor: combine beans, parsley, garlic, lemon juice, olive oil, salt, and pepper. Process until smooth. Transfer to a serving bowl and serve with pita chips or vegetables for dipping.
Nutritional Info for the whole recipe: Calories: 210 Fat: 8g Carbs: 25g Fiber 7g Protein 9g Points+: 2 *Canned white beans may be high in sodium but you can rinse them before using to remove some of the salt! If you’re not into this tasty veggie dip, try making hummus instead. You’ll get that same great flavor taking in slightly more fiber and far less fat.
7/ Loaded Omelet Muffins Recipe:
Ingredients 6 eggs 1 cup chopped veggies (onions, peppers, mushrooms, etc.) 3/4 cup low-fat cheese 12 tablespoons salsa shredded cheese for topping optional cilantro for garnish
Preparations: Heat oven to 400 degrees F. Spray a muffin tin with cooking spray or use silicone baking cups as I did here if you have them! Mix together the 6 whole eggs with 1 cup of your favorite chopped vegetables and pour evenly into each muffin well in the tin. Bake at 400 degrees F for 20 minutes while you prepare the filling. While the eggs are baking, crumble 2 reduced-fat cheese sticks into a large bowl along with 12 tablespoons of salsa. Once the eggs are done, sprinkle the cheese mixture over the top of each omelet in its well. Put them back in the oven for an additional 10 minutes or until melted and golden brown on top. Top with shredded cheese and fresh cilantro if desired!
Nutritional Info per muffin: Calories: 200 Fat: 12g Carbs: 6g Fiber 3g Protein 18g Points+: 4 *Throw in any extra veggies you have on hand to mix it up! This is also a great way to use up vegetables before they go bad. You can even prep the filling ahead of time so all you’ll have to do is mix together when you’re ready to bake your muffins!
