healthy-snack-ideas

With the new year, I know everyone is on the fast track to eating healthier, exercising, losing weight, etc. including myself!

I find it hard to stick to healthy eating, especially when I’m in a rush. Having quick and easy healthy snacks really helps to keep me satisfied and nourished until my next meal. Sometimes it helps to just keep snacks on hand in case you get hungry (an “emergency meal”), otherwise you might experience a blood pressure drop, feel nervous, and overeat at your next meal. 

Here are some healthy snack ideas!:

Fresh Foods (snacks that need refrigeration or should be eaten fresh)

  • baby carrots
  • celery and cheese
  • easy-to-eat fruit with skin like: apples, bananas, peaches, pears
  • no-mess fruits like: grapes, blueberries
  • frozen fruit (peeled and chopped bananas or grapes are great frozen)
  • cheese (cut your own slices, string cheese sticks, or mini-wheels)
  • boiled eggs
  • edamame (high in protein)

Drinks (pour into a bottle or thermos and you’re ready to go!)

  • smoothies (you can freeze chopped fruit for a quick blend and add leafy veggies for fiber and added nutrients)
  • milk (I personally like a small cup of 2% to hold me over between dinner and bedtime)
  • fresh fruit juice
  • tea/water (sometimes when you’re hungry you’re actually just thirsty! Check out my "Why Water is AWESOME" post :) )

Dry Foods

  • nuts (almonds, cashews, pistachio, etc)
  • seeds
  • dry fruit (try to limit because it has a lot of sugar!)
  • rice cakes/crackers
  • dried seaweed
  • kale/spinach/sweet potato chips
  • popcorn

Try not to over-do it on the carbs—but as with everything else, moderation is key :)

Check out Eatmoreof.tumblr.com for more tips on getting healthy foods into your diet!

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For all you foodies out there who, like me, are always hungry and always looking for a snack, 20 Quick & Healthy Snack Ideas from Keep Your Diet Real. Click the link or the photo for the full list!

Thanks to The Realistic Nutritionist (Danielle Hamo) for finding and sharing this

[image by Keep Your Diet Real via The Nutrition Vault]

2

The last of the dinosaur (-sized strawberries): Balsamic and
Black Pepper Roasted Strawberries

Yes, I’m getting obsessed with balsamic. Balsamobsessed. I think it started with this morning’s caprese sandwich with balsamic glaze, but it was so good and I was thinking - how good would the sweetness of strawberries taste, not just roasted, but roasted in the sour-sweetness of balsamic? I had to use up the last of my lovely huge strawberries, and thus was born what today’s ama a a azing (I seriously cannot emphasize enough how much of a must-do this is) roasted strawberries, perfect to top a salad with for dinner or to eat with yogurt for breakfast.

  1. Preheat the oven to 200 degrees celcius
  2. Cut the strawberries into slices and place them in any sort of baking dish, making sure they’re spread out in one even layer
  3. Cover all the strawberries completely with balsamic vinegar, making sure that there is extra balsamic liquid in the baking dish (it gets infused with the liquid from the strawberries and just becomes amazing), and then add an even sprinkling of black pepper
  4. Bake for 5-10 minutes, depending on how many strawberries you have
  5. Take them out and serve warm on a salad or cold the next day with your breakfast, and be sure to drain the strawberry-balsamic juice for further use!

ROASTED CHICKPEAS (omnomnom)

Delicious and nutritious. Preheat your oven to 400 degrees. Rinse them and roll them around to get the skins off. On a foil-covered pan,drizzle them with olive oil (I personally use a spray which does a better job at covering all of them) and roll them around in a spice of your choice. Bake for 20-30 minutes- the longer, the crunchier!

Happy snacking! :)

5

These are my new favorite between class or post workout snacks! I keep a few bags of different kinds of frozen fruit on hand in the freezer so I can whip one of these together quickly and easily! The frozen fruit takes the place of ice making these truly rich, creamy and absolutely amazing! These are some of my favorite varieties but you should absolutely play around with whatever fruits you enjoy! I use Fage fat free Greek yogurt because I think it has the best consistency and taste (and more protein than most other brands) but if you like a different kind or can’t get Fage near you use whatever you have!

There’s more smoothie ideas here, green smoothies here and general snack recipes here!

2

Having my cake and eating it tooEasy raw, No-bake Vegan Blueberry Yogurt Oatmeal Bars with Blueberry chia seed sauce

Following the deliciousness of yesterday’s blueberry banana chia seed smoothie, I was trying to think up some way I could eat just the smoothie for breakfast and still get my fill of carbs and protein as well as vitamins and minerals. And then, I chanced upon this: the perfect, super easy solution to making smoothies even better than they already are.

  1. Blend together cooked oatmeal (I cooked mine in soymilk for extra nutrients and also I just love oats cooked in milk), dates and walnuts for the base. It should form a sticky, chewy texture. Press it into the bottom of a non-stick square baking pan (don’t worry, no baking forthcoming though).
  2. The filling can be any kind of smoothie you like - I used my blueberry banana chia seed smoothie, and just poured it on top of the base. Now freeze this overnight.
  3. Everything should have set when you take it out again, and then you can top it with one layer of soy-yogurt or greek yogurt, and then add blueberry chia seed sauce or any sort of jam/sauce to swirl 
  4. Freeze again for another hour, and then you can enjoy!