Are you a snacker? I definitely am. I’m not talking mindless snacking…..standing in the kitchen at the counter with a bag full of chips or at the fridge with the freezer door open, ice cream carton in one hand and spoon in the other. Okay, I’ll be honest sometimes that’s me too! 😉
If you make the most out your snacks, they can be tasty and good for you too. If you choose your snacks wisely; they can fill nutritional gaps, help you keep your energy up, and rev up your metabolism.
A few of my favorite quick & easy snacks are:
- yogurt with fruit, granola, cereal, or chopped nuts
- cottage cheese with fruit
- 1/2 of a sweet potato with cottage cheese and almond butter or PB2
- carrot sticks & broccoli dipped in hummus
- 100% whole wheat toast w/ almond butter or PB2 and banana slices
- apple slices w/ almond butter or PB2
- slice of a healthy quick bread like this one with almond butter or raw honey
Beet hummus is another snack that tops my list and it is definitely one of Brad’s favs. He can seriously eat this stuff by the gallons! 😉 Which is totally okay….check out these nutritional stats.
- 3 large beets, roasted, peeled and chopped
- 1 (15 oz) can of garbanzo beans, rinsed and drained
- 6 tbsp tahini sauce
- 5 tbsp lemon juice
- 2 cloves of garlic
- 2 tsp cumin
- 1 tbsp lemon zest
- 1 tsp salt, more if desired to taste
- ¼ tsp pepper or to taste
- 2 tbsp extra virgin olive oil
- To roast beets, clean them, wrap them in foil and roast at 350 degrees for about 1 hr and 20 mins. The longer they cook, the easier they are to peel and chop.
- Place all ingredients except olive oil into a food processor and puree.
- Last gradually puree the olive oil into the mixture.
I’ve got lots of great ideas for healthy, kid-friendly and picky eater approved snacks, which I plan to post in a series of back-to-school posts in August. So, stay tuned!
What’s one of your favorite snacks?
If you are a snacker, what time of day do you find yourself wanting one?