(Closed) Healthy snacks

posted 5 years ago in Fitness
Post # 3
Member
4525 posts
Honey bee

Dried fruit, just make sure there isn’t any added sugar. Nuts are a good one too. 

Post # 4
Member
677 posts
Busy bee
  • Wedding: July 2011

Kind bars or apples. some kashi go lean crisp in yogurt or kefir always does the trick too. The trick is making sure you are getting something with either a lot of water content, a lot of protein, or a lot of fiber. They will fill you up. Kind bars would probably be the easiest to eat while you are at work, they are super delicious!

Post # 5
Member
403 posts
Helper bee
  • Wedding: May 2013

Also, if chips are your thing you could pick a healthier option. I love sweet potato chips, and apple or banana chips are also good. Plus, with fruit chips you can dip them in some peanut butter, which has protein to make you feel full.

Post # 6
Member
650 posts
Busy bee

Ok here are a few

nuts

rice cakes

low calorie chips like sweet potato, plantain, banana, corn but not the doritos type just plain

fruit 

yogurt

low fat icecream

wheat crackers

Post # 7
Member
5429 posts
Bee Keeper

How about mini greek pizza muffins?

2 dozen mini muffins

Active Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped red bell pepper
  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 1/3 cup crumbled feta cheese
  • 1 large egg, well beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped kalamata olives

PREPARATION

  1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
  4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
  5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

TIPS & NOTES

  • Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

Post # 8
Member
2623 posts
Sugar bee
  • Wedding: November 1999

a hard boiled egg?

veggies dipped in hummus, 

celery spread with PB, cut them in bite size chunks and store in a tuppeware.

Just make a wrap and take a bit when you have time. they are low mess

 

Post # 9
Member
1308 posts
Bumble bee
  • Wedding: August 2012

I never have time to eat a whole meal, so I snack at work and school aa lot. Here are my usuals…

Greek yogurt with granola on top

Fresh fruit or fruit salad

Dried fruit

Crackers with peanut butter

100 cal packs (usually the cookie ones for a treat!)

Dry cereal

Cliff bars (found in the nutrition section at the store)

Trail mix

Smoothies (bring with you and eat when you get there)

Post # 11
Member
3176 posts
Sugar bee
  • Wedding: May 2012

I love carrots/celery dipped in guacamole, raw nuts and cheese & lunchmeat roll ups.

Post # 12
Member
757 posts
Busy bee
  • Wedding: June 2013

hummus and anything really

salsa and chips with no added salt

the most delicious avocado and a spoon and if you’re feeling fancy (add nutritional yeast)

almonds mixed with raisins or cranberries

yogurt and granola

boiled egg or two

spoonful of almond butter with raisins sprinkled on top

 

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