Saturday, December 13, 2014

Clean Eating Snacks

Snacking is essential to keep your body fueled and brain focused.  I eat about 6 times per day because I love to snack.  I usually have a snack between each meal.  Keeps from from going overboard with portions at an actual meal.  

Check out these rules and the recipes below!!!  

1 box 5oz of tabbouleh
2 tbsp olive oil
1 cup diced cucumber
1 cup diced and seeded tomato
2 tbsp lemon juice
1/2 tsp salt
1/4 c fresh parsley chopped
2 10oz containers of hummus ( I like the Sabra Brand)
8 oz crumbled feta cheese
Food should taste good tortilla chips
Make Tabbouleh according to the package directions.
Add olive oil, cucumber, tomato, lemon juice, salt and parsley and fluff with a fork.
Spread hummus into the bottom of a 9x13 dish, scatter half of the feta cheese on top.
Layer on Tabbouleh mixture and sprinkle remaining feta cheese on top and refrigerate.

10 rice crackers with ¼ c salsa (100 cals) 

½ sliced apple with 2 tsp peanut butter  (100 cals)

Yogurt and nut butter smoothie
½ c water
½ c plain nonfat greek yogurt
½ scoop Shakeology, any flavor
1 ½ tsp all-natural cashew butter
½ cup ice
Blend all together and enjoy! 

3/4 c cubed pineapple and string cheese

1 c. sliced strawberries with 1/2c 1-2% cottage cheese

1c watermelon and 1/2 c low-fat plain yogurt (men: 1c. yogurt) 

1/2 c blueberries topped with 2 tbsp slivered almonds. 

Carrots and celery sticks w 2 tbsp. hummus for dipping

½ c edamame in pods (apprx. 45) 

Salsa boats @ 151 calories
 2 large hard-boiled eggs
1 tsp. Dijon mustard
2 tsp. fresh salsa
Directions: Cut eggs in ½.  Remove yolks. Combine egg yolks with mustard in a small bowl; mix well.  Spoon into egg white halves.  Top each with salsa. 

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