To Your Health: The Best Snacks Ever

I am not a nutrition expert, in fact as I am discovering more about healthy choices, it's become clear to me that I have been an obstinate eater. My term, don't you dare steal it :-)

So what exactly is an obstinate eater? It's a person (me) that thinks:

• Age is a number...so what if I'm eating my cheesy, buttery stuff!
• Screw exercise, I didn't do it in my 20's and 30's so why bother now!
• Hearing all the hoopla about diets just sets up an obstinate eater to go in the opposite direction!
• Why should we listen to Aunt Betsy or mom about their 'new healthy eating'? After all, weren't they the one's that passed us the family recipes?

On a personal note...my actions are now speaking louder then words! Mom's 'new healthy eating' is making more sense to me. Ahh, the circle of life!

My new addiction, besides Squidoo of course!

Power Balls
Packed with goodness and they are bite-size!

Potato Chips Without Hips
Simply by taking the time to make these saves you tons, calorie wise.

MORE TO COME!

This happens to be one of my favorite foods. Absolutely yummy and flavorful! A little bit goes a long way and used in lieu of mayonnaise it packs a powerful punch. Enjoy my skinny recipe.

In a blender:

• add a 15 oz can of garbanzo beans (drained and rinsed)
• juice from 1 large or 2 small lemons (about 1/8 to 1/4 cup if using bottled)
• grated peel or zest from one lemon (keep a bit for garnish)
• 1/3 cup roasted tahini
• 2 tablespoons of extra virgin olive oil (EVOO in Rachael Ray's world :)
• 3-4 cloves of garlic
• a pinch of sea salt

While blending add 1/2 cup of water...a tablespoon at a time, until the mixture is the consistency of creamy mashed potatoes. Add more water if it's too thick.

Kick it up a notch or change the flavor by considering these additions:

Try pickled garlic, some brands even offer seasoned cloves. I love using lemon dill flavored.

Use black beans instead of garbanzos.

Add flavor infused EVOO.

Garnish this taste treat with fresh parsley sprigs, toasted pine nuts or sesame seeds, lemon zest, chopped peanuts, or any of your favorites.

Some interesting varieties: Jalapeno & Lime, Thai Basil, and Spicy!

Power Pop

Sometimes I've just got to have a bowl of popcorn. Having this popper on hand makes for a quick and easy snack.

Eaten straight up or with a hint of seasoning it's a better pick then Maui onion kettle chips :)

Kickin' it up a notch?...

• Try butter spray, many varieties now come with flavoring.
• Sprinkle a pinch of grated parmesan cheese on top...while it's hot!
• Make Emeril proud, add some BAM! like cayenne pepper or a shake or two of hot sauce!
• Wanting something a little sweet? Dust with cinnamon sugar, spray on some butter flavoring.

Broiler toasted a small flour tortilla, then added a 1/4th cup of cooked ground turkey mixed with spices, black beans, and canned diced tomatoes (new char-roasted varieties are tasty), topped with 2 heaping tablespoons of fresh medium salsa, shredded a piece of red-leaf lettuce on top, plopped on a dollop of fat-free sour cream and finished it off with a couple of shakes of hot sauce. Song in my head when I took the first bite: Cheek to Cheek sung here by Eva Cassidy.

1 cup of plain yogurt, a healthy drizzle of organic honey, 1 thinly sliced finger banana (those little guys next to the big guys in most produce isles), topped with a sprinkle of Special K with berries. Hello World!

Steamed to tender a package of edamame (soy beans), cooled with tap water, drained, tossed in 3 tablespoons of balsamic vinegar and 1 tablespoon of olive oil. Now that is happiness!

MORE TO COME!

No denying that yogurt is a great snack, however more and more brands have made it almost impossible to reap the benefits because of what they are adding to the mix. Namely highly sugared fruit and foo-foo things like sprinkles and cookie crunches. Try my suggestion above, which is a little tangy, or make your own yogurt by trying this recipe:

• 1 qt milk
• 4 tbsp commercial plain yogurt (Nancy's is my 'best')
• Honey or Agasweet; to add sweetness
• Add your favorite fruit; at serving.

There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer, if you choose.

• Sterilize all equipment in boiling water before using
• Bring milk to a boil over a medium heat, then cool to 100 degrees F
• In a small bowl blend yogurt with 1/4 cup of the warmed milk
• Whisk this back into the rest of the warmed milk
• Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours
• Turn yogurt out into a bowl, set this into a larger bowl filled with ice water, stir to quicken cooling
• Cover and refrigerate for 4 hours, or until thickened
• Sweeten to taste, if desired, and serve with your favorite fruit

Yogurt will keep for 4 to 5 days, covered and refrigerated. Yields about 1 qt. Want to read more? This is a great link: All About Yogurt

Recipe from Essence of Emeril Show

Take a peek at these yogurt making helpers...a set it and forget approach ;-)

Want the skinny on dips? Take the time to read a few store-brand labels and you'll be convinced to go ahead and make your own!

• Opt for veggies and fruits instead of chips for dipping
• Tone down your ingredients from the 'real deal' to light or fat-free...in a mixture no one will even realize the difference
• Use spices for added flavor instead of always going for the instant packaged additions

Home-Deli Skinny Spinach Dip

• 2 cups of fresh spinach, finely chopped or 10oz package of frozen chopped spinach, thawed and well drained (squeeze out excess water)
• 1 bunch of chopped green onions
• 1 8oz can of water chestnuts, drained and coarsely chopped
• 1 package of Knorr Vegetable Soup Mix
• 2 tablespoons of mayonaise
• 1 1/4 cup plain low-fat yogurt

Combine all ingredients and chill in refrigerator for at least 3 hours before serving. Shredded carrots can be added for more color. For party presentation serve in a hollowed out round loaf of rye, pumpernickel, or sourdough bread. Use bread crumbs and crisp veggies for dipping.

Serving Sizes: Approximations to Common Items

Ingredient substitutions: Make the switch for healthier recipes.

One large egg = two egg whites: If baking replace half of the eggs with egg whites (instead of using two eggs, use one egg and two egg whites). You can also use egg substitute (1/4 cup egg substitute = one egg). If a recipe calls for more than 2 eggs, you can use the one egg plus the remainder in egg whites or egg substitute.

Flour substitutes: Substitute 1/4 cup flour in a recipe with barley, oats, brown rice flour, or wheat germ.

Oil Alternatives: If a recipe calls for 1 cup of oil, use 3/4 or 2/3 cup instead. If you're making a sweet bread, cut the oil in half and use pureed plums or prunes, mashed banana, applesauce, or canned pumpkin. Don't do this when you're making yeast breads or pie crusts.

If a recipe calls for mayonnaise cut the amount in 1/2, replace with non-fat plain yogurt.

Resources: Healthy Recipe Substitutions

Who doesn't love a good tortilla?

125 Quick Snacks That Are Fun to Make and to Eat

Brought to You By The Gilroy Garlic Festival

Simple text and photos present treats to eat and enjoy

Thinking ahead is key to making better choices

Cuisipro Garlic Press

Magic Bullet Blender System

Bonsai Chopper

Bamboo and Stainless Steel Spice Rack

Grate Bowl

Bonus link: Database of common and brand foods...gives you calorie, carb, protein content... plus more.

Whole Grains Guide: A great point and click resource on The FoodNetwork.

Broccoli Pesto: A healthy alternative for a quick meal. Make and toss in your favorite hot pasta.

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