10 Healthy Snack Recipies
10 Healthy Snack Recipies
Banana With Peanut Butter
- 1 medium banana
- 1 tbsp peanut butter
Lemon Parm Popcorn
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon lemon pepper
- Pinch of salt
- 3 cups air-popped popcorn
- 1 tablespoon freshly grated Parmesan cheese
- Whisk oil, lemon pepper and salt in a small bowl. Drizzle over popcorn and toss to coat. Sprinkle with Parmesan and serve immediately.
Waffle With Berries and Honey (140 cal)
- Nutri-grain low-fat whole grain waffle
- ¼ cup of blueberries
- ¼ cup of strawberries
- 1 tablespoons sugar free maple syrup
- Cook waffle in toaster or grill till lightly brown
- Add berries and drizzle maple syrup then serve
- Tip: you can also add a dollop of sugar free whipped cream.
Salted Caramel Yogurt Dip
- 1 Tbsp. cream cheese
- 75g low fat Greek yogurt
- 1 tsp caramel topping
- 1 pinch of coarse salt
- 1 apple, sliced
- In a medium bowl, beat cream cheese with fork until smooth. Stir in yogurt until well combined
- Spoon mixture into serving bowl. Top with caramel topping, sprinkle with salt. Serve immediately with apple slices for dipping.
Tuna Pitta (250cal)
- 6-ounce can chunk light tuna, drained.
- 5 cherry tomatoes, quartered
- 2 scallions, trimmed and sliced
- 1 tablespoons extra-virgin olive oil
- 1 tablespoons lemon juice
- pinch of salt
- Freshly ground pepper, to taste
- 1 pitta
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve into pitta half.
Carrots With Hummus
Hummus is a great source of healthy fat and fibre, pair this with the vitamin A that carrots provide makes this a great combination for a healthy snack any time of the day.
- 1 Whole Carrot Chopped
- 2 Tbsp Hummus
Hard Boiled Eggs (70 cal each)
Hard boiled eggs are such a simple convenient and nutritious snacks and are great for snacking on the go. They are full of vitamins, protein and iron, plus considering there size they really satisfy those lunch time cravings.
- Fill a saucepan with water and add your eggs
- Place on a high heat and bring the water to boiling point
- When the water reaches boiling point turn down heat to simmer, 6 minutes if you like them slightly squidgy in the middle or 7 minutes if you like them cooked through.
- As soon as they are cooked, drain the water then add cold to cool them off.
- After a couple minutes peel and eat.
Greek Yogurt With Honey and Walnuts
- 3 Ounces walnut halves (about ¾ cup
- 1 cup of good-quality honey
- 24 ounces’ plain low fat Greek yogurt.
- Preheat oven to 350 degrees and place walnuts on a baking tray and toast for 7 – 8 minutes until golden brown.
- While still warm, place walnuts in a small bowl, pour honey and stir into walnuts.
- Divide yogurt into 5-6 dessert bowls, and spoon honey mixture over each. Serve immediately.
Greek Salad (130 cal)
- 50g cucumber, halved and sliced
- 25g red onion, thinly sliced
- 1 tomato, cut into wedges
- 3 black olives in brine, drained
- 50g feta cheese, diced
- 3 cos lettuce leaves, sliced
- 1 tbsp. of low fat French dressing
- Mix together the cucumber, onion, tomato and season
- Now add the olives, feta cheese and lettuce
- Combine with the dressing
- 1 (6 inch) flour tortillas
- 2 teaspoons finely chopped yellow onion
- 2 teaspoons vegetable oil
- 1 medium size tomato
- Chop tomato into quarter pieces and remove seeds
- Then chop into half inch chunks
- Place tomato pieces into bowl and sprinkle with salt
- Add remaining ingredients and mix well with a fork or spoon
- Cut tortillas into wedges
- Put salsa into a small bowl and serve