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Shake Up Your Snacks: 7 Fun Ideas

  • Peter Ardito

    Lemony Chickpea Salad

    Whisk together 1 teaspoon olive oil, 2 teaspoons lemon juice, 1/2 teaspoon lemon zest, 1/8 teaspoon Dijon mustard, and 2 teaspoons chopped fresh chives. Toss with 1/2 cup drained and rinsed canned chickpeas.

  • Peter Ardito

    Cinnamon Dippers

    Cut a 6-inch corn tortilla into wedges, brush with 1 teaspoon melted low-fat butter, and sprinkle with a pinch of cinnamon. Bake in a 350-degree oven for 10 minutes. Dip cooled chips in 1/3 cup nonfat vanilla yogurt.

  • Peter Ardito

    Avocado Hummus

    Puree 1/4 avocado, 2 tablespoons store-bought hummus, and 1/2 teaspoon lemon juice in a food processor. Stir in 1 teaspoon chopped fresh chives. Serve as a dip with 1 sliced red or yellow bell pepper.

  • Peter Ardito

    Plum Bruschetta

    Mix 2 tablespoons nonfat ricotta cheese with a pinch of ground nutmeg. Spread over whole wheat toast. Top with 1 sliced plum and drizzle with 1/2 teaspoon honey.

  • Peter Ardito

    Sweet Basil Berries

    Toss 1 cup sliced fresh strawberries with 1 teaspoon chopped fresh basil. Drizzle with 1/2 teaspoon agave nectar.

  • Peter Ardito

    Trail Mix 2.0

    Combine 2 tablespoons tart dried cherries, 1 tablespoon chocolate chips, and 2 teaspoons slivered almonds.

  • Peter Ardito

    Cocoa-Nutty Banana

    Slice 1/2 banana lengthwise. Spread 1 teaspoon almond butter on the flat side of each half; press into 2 teaspoons unsweetened shredded coconut. Freeze 1 to 3 hours. Dust with a pinch of unsweetened cocoa powder.

    Originally published in FITNESS magazine, July/August 2012.