Try one of these quick and tasty snacks to ease between-meal hunger.
Guacamole. Yum!1. Spicy edamame guacamole:
Per serving (1/2 cup): 110 calories, 6.3g fat, 5.3g fiber, 6.8g protein
Pack some more protein into this summer party food by adding in edamame. Serve it with fresh, crunchy veggies like sliced peppers, carrots, celery, or cucumber to stay keep it under 200 calories .
1 medium ripe avocado
1 cup shelled frozen edamame
2 cloves of garlic
1 jalapeno pepper, washed and seeded
juice of 1 lime
2 tbsp fresh cilantro leaves (approx 5-6 sprigs)
1 tsp chili powder
1/2 tsp sea salt
1 tsp black pepper
In a medium saucepan, boil the frozen edamame for 4-5minutes, until bright green. Drain and set aside to cool (you can skip thisstep if you decide to use fresh edamame instead). In a food processor, combine garlic cloves, cilantro, jalapeno and lime juice and puree. Add cooled edamame and puree until smooth. In a mixing bowl, add avocado flesh to the edamame mixture and mash to combine thoroughly. Serve chilled with freshveggies.
Makes 4 servings
Recipe provided by Dara Reppucci of Generation Y Foodie
2. Watermelon salad:
Per serving (1 cup): 70 calories, 1g fat, 13g carbohydrates, 1g fiber, 10g sugar, 3g protein
This refreshing, sweet, and savory salad makes a great between-meal bite (especially after you've been at the beach all day!).
10 cups watermelon (reserving ¼ cup of its natural juices )
¼ cup white balsamic vinegar
1½ tsp olive oil
¼ cup reserved watermelon juices
2 tbsp fresh mint, chopped
1 tbsp fresh stevia leaves, chopped
1 cup vidalia onion, thinly sliced (can use red onion is desired)
3 oz (¾ cup) fat-free feta cheese
6 mint leaves (for garnish)
salt and pepper (to taste)
Cut the watermelon into bite-sized pieces, removing and discarding the seeds; and set aside. In a small bowl, combine the vinegar, salt and pepper and whisk until salt is dissolved. Slowly whisk in the olive oil and the reserved watermelon juices. Add in the chopped mint and stevia leaves. In a large bowl, combine the melon, onion and feta. Pour the dressing over the watermelon mixture and toss gently until everything is coated and even;y mixed. Garnish with mint springs and serve.
Makes 10 servings
Recipe provided by Kim Bensen of KimBensen.com
Mini caprese salad...delicious! 3. Mini caprese salad:
Per serving: 141 calories, 6.4g fat (3.5g saturated), 11.8g carbohydrates, 2.5g fiber, 7.8g sugar, 9g protein
This delicious mini-meal is super easy to make. Serve it up anytime you have a snack attack or as a healthy appetizer at your next summer soiree.
1 cup halved cherry tomatoes (about 12)
1 ounce sliced fresh mozzarella cheese
1 tbsp chopped fresh basil
1 tbsp balsamic vinegar
Mix all ingredients together in a bowl, and serve!
Makes 1 serving
Recipe provided by Meme Inge, RD for TheDeliciousDietitian.com