If you’ve pledged to eat better this year, don’t think your beloved snack breaks have to consist of rice cakes and sliced carrots. Here are five healthy snack choices that are way more delicious and creative.
Makes 1 serving
1. Pop plain corn kernels in an air popper or in the microwave using a brown paper lunch bag. (For the microwave method, put a quarter cup of kernels into a bag, fold the top over a few times and cook on high for two to four minutes, listening for popping to slow.)
2. Spray cooked popcorn lightly with olive oil spray and season to taste. Experiment with different flavor combinations such as rosemary, garlic and grated Parmesan; or cumin, paprika, lime zest and oregano.
This hikers’ favorite is both customizable and portable. And it’s healthy, too, as long as you skip the sugary mix-ins like chocolate chips and marshmallows. Along with expected ingredients like nuts, dried fruit, high-fiber cereal and pumpkin seeds, you can also try spicing up your recipe with flavor boosters such as wasabi peas, slices of artisanal jerky (such as Krave) or crystallized ginger.
Makes about 2 cups
1. Thaw one bag of frozen shelled edamame in the refrigerator (or by running beans under lukewarm water).
2. Pat beans dry before tossing with 1 teaspoon of olive oil and the juice of half a lemon.
3. Roast edamame on a cookie sheet lined with foil at 375 degrees F for about 40 minutes, or until brown and crispy. Sprinkle with sea salt or nutritional yeast before serving.
If you’re a wannabe healthy eater, here’s why you should embrace food on a stick: The presentation isn’t just pretty; it also forces you to enjoy bites slowly. You can load up on the tomatoes, but be sure to only use about an ounce of cheese (which has roughly 100 calories) for each serving. Depending on the season, you can swap in fruit such as strawberries or grapes.
Makes 1 serving
1. Preheat oven to 200 degrees F.
2. Using a mandoline, cut the apple into very thin slices (about a sixteenth of an inch wide) and arrange them on a baking sheet lined with a silicone mat or parchment paper.
3. Bake for one hour, flip slices over, and bake for another hour. Remove from oven and cool on a wire rack.