Snack time is usually when most of us either use it or lose it: We either use our food to help us recover from that intense workout, or we lose all of our gains by reaching for something that satisfies our cravings but isn’t nutritious. Luckily, with a little preparation, our snacks can be both healthy and delicious. Next time you find yourself stuck at snack time, reach for one of these.
Mix three cups whole grain rolled oats with three tablespoons olive oil, two tablespoons honey, a half-teaspoon of cinnamon, a quarter-cup of your favorite seeds and a half-cup of your favorite nuts. Coat a baking sheet with nonstick cooking spray and evenly distribute oat mixture. Bake at 300 degrees for 15 minutes, stirring every five minutes. Granola should be golden brown. Let cool completely. Store in a zip-lock bag for up to a month. Enjoy a quarter- to half-cup at a time with milk, by itself as trail mix or use the recipe below.
Greek Yogurt Parfait
Grab a half-cup nonfat Greek yogurt, a quarter-cup to half-cup high-protein granola or other granola and honey. Mix the Greek yogurt with honey. I like the taste of plain Greek yogurt so I use none. (The less honey you use, the healthier it is.) Place a quarter-cup of the yogurt in the bottom of a shallow glass. Add half the granola. Top with remaining yogurt and granola.
Ham and Pickle Roll-Ups
This one is going to sound weird, but the protein in the ham and cream cheese helps repair muscles, and the sodium from the pickle spear helps prevent cramps… it also tastes yummy, I promise! You’ll need two slices of lean deli ham, two tablespoons of reduced-fat plain cream cheese and two pickle spears. Spread one tablespoon of cream cheese down the center of each slice of ham. Place a pickle spear on top and roll up.
Single-Serve Tuna Salad
You need one pouch of chunk light tuna fish, one tablespoon light Miracle Whip, two teaspoons
Dijon mustard, one chopped green onion, one chopped celery rib. Mix all ingredients together. Add a dash of salt and pepper. Enjoy with your favorite healthy crackers, in a pita pocket or just
by itself with a fork … it’s that good!
In a pan, cook three slices of turkey bacon
according to package directions. Remove from the pan and pat dry with a paper towel to remove excess grease. Toast one slice of whole wheat bread and cut in half. On one half, stack a romaine lettuce leaf, two slices of tomato and the turkey bacon. Place the other half of the bread on top of the sandwich and enjoy.