HEALTHY SNACKS I

 

IMPORTANT TIPS

o   Choose snacks that are balanced and include a mix of protein, carbohydrates, and healthy fats to help keep you full and satisfied.       

o   Keep your snacks portion-controlled and balanced with protein, carbohydrates, and healthy fats.

o   Choose snacks that are easy to prepare, portable, and satisfying to help you stay on track with your healthy eating goals.

o   Vary your snack options and try new things to prevent boredom and keep your taste buds interested.

Here is a list of snacks that you may enjoy all or some of, knowing that you can add any veggies, fruits, meat, eggs, fish, or dairy products you prefer to them. You can choose the amount of salt and spices you want, or they can be forced upon you. I suggest wholemeal bread for the bread.

 

THE FIRST GROUP OF SNACKS

 

•         Hard-boiled eggs.
•        Greek yogurt with fresh berries.
•        Raw veggies (carrots, cucumber, bell pepper) with hummus or tzatziki dip.
•        Baked zucchini or eggplant chips with a sprinkle of nutritional yeast or Parmesan cheese.
•        Apple slices with almond butter or peanut butter.
•        Trail mix (a mix of nuts, seeds, dried fruit, and a sprinkle of dark chocolate chips).
•        Air-popped popcorn sprinkled with nutritional yeast or a sprinkle of sea salt.
•        Roasted chickpeas (seasoned with salt, paprika, garlic powder, or other spices).
•        Fruit salad (mix your favorite fruits together).
•        Edamame (lightly salted or seasoned with a dash of soy sauce).
•        Rice cakes with avocado spread and sliced cherry tomatoes on top.
•        Cottage cheese with fresh fruit (such as pineapple or strawberries).

 

THE SECOND GROUP OF SNACKS

•        Sliced cucumber topped with smoked salmon or tuna and a dollop of Greek yogurt.
•        Homemade smoothies with fresh fruits, Greek yogurt, and almond milk.
•        Quinoa salad with diced vegetables, avocado, and a light dressing.
•        Crispy kale /baked with olive oil and salt/.
•        Sliced bell pepper with guacamole or salsa.
•        Baked sweet potato fries with a sprinkle of cinnamon or paprika.
•        Low-fat string cheese with whole-grain crackers.
•        Tuna salad made with canned tuna, avocado, and diced vegetables (such as celery and bell pepper).
•        Roasted nuts (such as almonds or cashews) with a sprinkle of sea salt.
•        Apples, bananas, oranges, grapes, or any other fresh fruit.
•        Whole-grain crackers with hummus or avocado spread.
•        Raw veggies (such as cherry tomatoes, sugar snap peas, or celery) with low-fat cottage cheese or Greek yogurt dip.
•        Low-sugar granola with almond milk or yogurt.

THE THIRD GROUP OF SNACKS
 

•        Hard-boiled egg with whole-grain toast.
•        Baked apple slices with cinnamon and a dollop of Greek yogurt.
•        Turkey or chicken slices with whole-grain crackers and sliced cucumber.
•        Frozen grapes or frozen banana slices (great for hot days).
•        Homemade vegetable soup or chicken soup.
•        Low-fat cheese with whole-grain crackers and sliced apple.
•        Sea salt sprinkled on roasted pumpkin seeds.
•        Greek yogurt with chopped nuts and honey.
•        Fruit smoothie bowl topped with granola and fresh berries.
•        Homemade fruit popsicles made with fresh fruit and yogurt.
•        Tuna or salmon salad on cucumber slices or rice cakes.
•        Frozen yogurt bark with fresh berries and sliced almonds.
•        Whole-grain English muffin with sliced turkey, avocado, and tomato.
•        Apple slices with almond butter and chia seeds.

I WISH YOU HEALTH

AND WELLNESS