Enough with the raw celery and carrots. These choices are heartier and (hallelujah!) tastier.
But as you’re about to see, snacking doesn’t have to mean indiscriminate feeding. “Use between-meal eating to deliver nutrients you’re not getting otherwise,” says New York City-based registered dietitian Willow Jarosh.
Here, 15 delicious snacks to tame your midday hunger beast, whether you're craving something salty, crunchy, savory, creamy, or a little sweet:
1. SALTY SNACKS
Curry Roasted Chickpeas: Heat 1 1/2 tsp olive oil in saucepan over medium-high heat. Add 1/2 cup rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with 1/2 tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt. (Psst! Here are 9 misleading food labels you should avoid.)
Chips & Guacamole: Combine 1/3 mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve with 10 Garden of Eatin’ Black Bean Tortilla Chips ($33 for a pack of 12 bags, amazon.com), which we love because they’re made from organic corn and black beans (that means more protein for staying full).2. CRUNCHY SNACKS
Parmesan-Chive Popcorn: Pop 2 Tbsp Arrowhead Mills Organic Popcorn Kernels ($13 for 2 bags, amazon.com). Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.
No-Bake Granola Bars: Line 8" x 8" baking pan with wax paper. Combine 1 cup rolled oats, 1 cup Barbara’s Organic Brown Rice Crisps Cereal, 1/2 cup roughly chopped peanuts, 1/2 cup tart dried cherries, and 1/2 tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in 1/2 cup organic dark chocolate chips (60% cacao). Transfer to pan. Cover with wax paper and press into pan. Chill 30 minutes. Cut into 12 bars (2" x 2 2/3"). (Makes 12 servings).
3. SAVORY SNACKS
Whole Grain Waffle With Lemon-Herb Ricotta: Toast 1 Kashi 7-Grain Waffle. Top with 1/4 cup part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.
Egg, Avocado & Salmon Wrap: Spread 2 Tbsp mashed avocado onto an 8"-diameter whole grain tortilla; top with 1 oz smoked salmon and 1 sliced hard-boiled egg.
4. CREAMY SNACKS
Tzatziki With Whole Wheat Pita Wedges: Whisk 1/3 cup 2% Greek yogurt, 2 Tbsp reduced-fat sour cream, 1/4 cup shredded cucumber, 1 1/2 tsp fresh lemon juice, and 1/4 tsp minced garlic. Serve with 1 organic whole grain pita cut into bite-size wedges. (For more yummy low-sugar recipes like this, plus help nixing your sweet tooth, get Prevention's Sugar Detox Made Easy.)
Chocolate, PB & Banana Shake: Blend 1 cup plain low-fat yogurt, 1 banana, 2 tsp peanut butter, 2 tsp cocoa powder, and a handful of ice.
5. SWEET SNACKS
Lemony Quinoa-Apricot Muffins: Heat oven to 350°F. Whisk 3/4 cup 1% milk, 3 Tbsp expeller pressed canola oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1 3/4 cup flour, 2/3 cup sugar, 1 1/2 tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 cup cooked quinoa and 1/3 cup chopped dried apricots (try Anna and Sarah Dried Turkish Apricots, $11, amazon.com). Divide in lined muffin pan. Bake 30 minutes. (Makes 12 servings).
Creamy Blueberry-Almond Smoothie: Blend 1 1/2 cups fortified milk, 1/2 cup fortified orange juice, 1 Tbsp almond butter, 1/2 cup frozen blueberries, 1/2 banana, and 1/2 cup crushed ice.