SIMPLE SNACK IDEAS - When Craving SALTY Foods!

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Simple Snack Ideas-Craving Salty

I get asked ALL of the time “What are some snacks that I can have ?”. Besides the obvious handful of almonds, not many people have any clue what to eat to satisfy a craving, yet keep the calorie count below 150. Over the next couple of days I will be posting snack ideas that will address cravings for both salty and sweet. I hope you enjoy these recipes as much as I do. ENJOY!!

One-Minute Antipasto Plate

Roll a thin slice of prosciutto or ham around a part-skim mozzarella string cheese. Eat with a few olives and/or grapes, add roasted bell peppers (from a jar)  drizzled with balsamic vinegar. 

Pineapple and Pistachios

Combine about ¼ cup dried pineapple pieces with about 25 pistachio nuts. (For a treat, use chile-lime pistachio nuts, available at specialty stores.) Other winning dried-fruit-and-nut combos: raisins and peanuts, apricots and almonds, cherries and hazelnuts. 

Cottage Cheese and Apples

Slice an apple, such as Fuji or Granny Smith, and top with ½ cup of low-fat cottage cheese (look for 4-ounce four-packs from Breakstone). Sprinkle with cinnamon for a sweet snack or salt for a savory. 

Parmesan Pita Crisps

Sprinkle 2 tablespoons of grated Parmesan evenly over a 4-inch whole-wheat pita. Dust pita with ¼ teaspoon dried oregano and broil until the cheese browns. Cut into quarters. 

Creamy Feta-Walnut Dip

Place 2 cups plain nonfat yogurt in a bowl lined with a coffee filter. Let stand in the refrigerator for 1 hour or overnight. Discard the liquid and spoon the thickened yogurt into a small bowl. Add ¾ cup (3 ounces) crumbled Feta cheese, 2 cloves minced garlic, 2 tablespoons finely chopped toasted walnuts, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon hot sauce. Mix well. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend. 

Pair Feta-Walnut Dip with cherry tomatoes, a whole-wheat pita, or baby carrots. 

Edamame

Grab a handful of frozen shelled soybeans and run them under steaming-hot water for a quick thaw. For a tangy twist, add a spritz of lemon. Top with Himalayan Salt.

Spiced Chickpea “Nuts”

Drain and rinse a can of chickpeas. Blot chickpeas dry and toss in a bowl with 1 tbsp olive oil, 2 tsp cumin, 1 tsp marjoram,1/4 tsp allspice and a pinch of salt. Spread on a rimmed baking sheet. Bake at 450, stirring once or twice, until browned and crunchy, 25 to 30 minutes.