Fight Hunger with Healthy Snacks

In a perfect healthy-snacking world, office candy bowls would be filled with fresh fruits, veggies, and nuts, and no one would need the willpower of Gandhi to pass over the cupcakes your boss brought in for a birthday, or the 12 dozen cookies someone baked because it’s Friday (I’m sure there’s someone at your work who brings in treats for reasons even less legitimate than the end of a work week). So until my envisioned ideal snacking environment exists for everyone, you need to be prepared with an arsenal of healthy and filling treats to keep you full and your health on track.

 

It’s important to eat well-rounded foods: carb+protein, or carb+healthy fat+protein. Trying to satisfy those 3 o’clock hunger pains with a tiny carb-laden granola bar won’t cut it, so here are some snacking options that will stay with you to dinner, and won’t make you feel guilty for eating them:

 

Snack Options

• Trail mix: dark chocolate chips, almonds, and dried cherries
• Part skim mozzarella cheese stick and a small orange
• Greek plain yogurt with fresh or frozen berries
  
• Hummus and veggies (baby carrots, celery, sliced peppers)
• Low fat, whole grain Eggo waffle with 1 Tbsp nut butter
• 1/2 cup tuna salad on toast
  
• Medium banana and 1 Tbsp nut butter
• 1/2 cup cottage cheese and fruit (try peaches or strawberries)
• Low fat chocolate milk
• Hard-boiled egg and fresh fruit
• Parfait made with yogurt, fresh fruit, and nuts
• 1/2 of an English muffin with sliced banana and peanut butter
• Laughing Cow light creamy swiss cheese and grapes
• Fat free cream cheese mixed with cinnamon on an apple
• Protein bars – Luna protein, KIND protein, Honey Stinger protein, Balance Bar, Kashi Go Lean Fiber & Protein

 

Or try these crispy chickpeas…

 

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{Sweet & Salty Roasted Chickpeas}

Chickpeas (garbanzo beans) are a good source of protein and a great source of fiber. These beans are mild tasting, and when baked get nice and crispy like popcorn. You could even make a savory version with garlic or cayenne instead of cinnamon & sugar.

 

Adapted from: Cupcake Project, Sweet and Salty Roasted Chickpeas

Servings: 3

 

Ingredients

1 can (14oz) chickpeas, drained and rinsed

1 tsp oil

1/4 tsp vanilla

1 1/2 tsp brown sugar

1 tsp cinnamon

1/2 tsp salt

 

Directions

1. Spread chickpeas on a small baking sheet, and bake at 450 F for 30 minutes, or until nice and crispy. I flipped a larger baking sheet upside down over the small baking sheet, because as the chickpeas got crispy they started to pop right off the cookie sheet and onto the bottom of my oven!

2. Add oil and vanilla to a bowl, mix in roasted chickpeas

3. Add brown sugar, cinnamon and salt, mix until combined.

4. Enjoy right away or store in an air-tight container for 1 day. They tend to lose their crispness after a day, but they are still perfectly safe to eat!

 

Nutrition info per serving: 155 calories, 4 g fat (0 g sat fat), 7 g protein, 24 g carb, 7 g fiber

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What are some of your favorite healthy snacks?