Healthy Snacks :0)

So what are some healthy snacks you CAN have?! I am always looking for something because snacking is just want I do naturally. It's a bad habbit, but you have to take the good with the bad and make it into something healthy!! If you want more recipes and advice, remember to make me your FREE TEAMBEACHBODY COACH

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.