First I would like to share some tips on healthy snacking:
Serving size is important – calories can add up easily
Try to include protein – dairy, nuts, beans, etc
Cook and freeze a big batch of beans so they are readily available
If you are still hungry after the snack – munch on raw veggies
Eat a healthy snack between your lunch and dinner, so you don’t over eat at dinner time
cherries
2 low-fat string cheese (50 kcals each) and 1 cup of fresh fruit
¼ cup hummus and veggies (carrot/celery sticks)
Low-fat yogurt with 1 cup of fresh fruit
A small apple with 1 Tbsp of nut butter
½ cup of chickpeas mixed with 1 cup of plain non-fat yogurt
1 whole wheat bread with 1 Tbsp of nut butter
Non-fat Greek yogurt (6 oz) with 6 almonds
½ cup non-fat cottage cheese with 1 cup of fresh fruit
1 cup of kidney beans topped with chopped onions, tomatoes, cilantro, lemon juice, and salt
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