103 Healthy Snack Recipe Ideas
SALTY SNACKS
Boldly flavored
ingredients like briny olives, cured meats and smoky cheeses are perfect when
you're joining for some salt -- and a little goes a long way.
1. Cheesy Kale
Chips: Tear kale leaves into large pieces and
arrange on a baking sheet. Spritz with olive oil and bake in a 350° oven until
crisp. While still warm, sprinkle with grated parmesan.
2.
Tamari-seasoned rice crackers are a salt
lover's vehicle for tuna salad. We like to punch it up with a squeeze of
sriracha chili sauce!
3. Mound chopped
smoked salmon onto lettuce leaves and top with dill.
4. Sprinkle
drained canned artichoke hearts with lemon
zest, capers, chopped fresh basil and olive oil. Eat with toothpicks, as if you
were in Italy.
5. Crumble feta
cheese over cold watermelon cubes; sprinkle with
slivered fresh mint.
6. Munch on
dried nori (seaweed) strips -- they're surprisingly addictive!
7. Stuffed
Mushrooms: Briefly microwave button mushroom caps
until softened. Fill with jarred pesto and a little chopped ham.
8. Smoked Turkey
Pinwheels: Spread a layer of softened cream cheese on
sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut
into 1-inch pieces.
9. You know
what's delicious on baked potato chips? Chopped hard-boiled egg seasoned with lemon, parsley and anchovies (trust
us!).
10. Spruce up a
shot of tomato juice by topping it with finely
chopped cooked shrimp, scallions and crumbled saltines.
11. Pile smoked Gouda
slices and dried cherries on a whole wheat
tortilla and microwave until hot and melty.
12. Whisk
together peanut butter, tamari and a
few drops of water. Use as an Asian-style dip for baby bok choy.
13. Mini Mock
Reubens: Turn pub food into a power snack. Spread
mustard on thin slices of pumpernickel cocktail bread, heap with sauerkraut and
sprinkle with pickle relish and a small amount of shredded Swiss. Pop them
under the broiler.
14. Five-Spice
Pumpkin Seeds: Toss salted pumpkin seeds (also
known as pepitas) with sesame oil and Chinese five-spice powder, then bake at
350° until crisp.
15. Turn
cucumber slices into crackers: Spread them
with olive tapenade and garnish with chopped fresh tarragon.
16. Whole wheat
pretzels are always delicious, but they're flat-out
irresistible when slathered with spicy mustard spiked with ancho chile powder
and sea salt.
17. Buffalo
Popcorn: Toss air-popped popcorn with olive oil, a
little hot sauce and a handful of crumbled blue cheese to season.
18. Combine a
little butter with a lot of chopped chives and dill. Spread on rye crackers and top with sliced red radishes and sea salt.
19. Inside-Out
Hot Dog: Wrap a dill pickle spear in a paper-thin
slice of ham and dip in ballpark mustard.
CRUNCHY SNACKS
These
snacks are made with flavorful and healthy foods (think nuts, fresh veggies,
quick slaws and even frozen foods) that offer the same satisfying crunch as a
bag of chips.
20. Plantain
Chips with Caribbean Salsa: Toss together finely chopped banana, cucumber, jalapeño, bell pepper, red
onion and a good squeeze of lime juice.
21. Tex-Mex
Treat: Dress bagged
coleslaw mix with jarred salsa and roll up in a corn tortilla.
22. Dunk root
veggie chips (such as Terra
chips) into low-fat sour cream seasoned with hot sauce and orange zest.
23. Ants on a
Log: Here's a
grown-up version: Stuff celery sticks with cashew butter and dot with dried
currants.
24. Mix crisp
and spicy jarred corn relish with chopped
tomatoes and cilantro; use it to top crunchy melba toast.
25. Ranch-Style
Popcorn: Spritz
air-popped popcorn with olive oil and dust with buttermilk powder, celery salt
and chopped fresh dill.
26. Stuff
iceberg lettuce leaves with chopped
ripe tomatoes and crumbled smoked tofu.
27. Dip sugar
snap peas into warm goat
cheese (30 seconds in the microwave should do it).
28. Chickpea
Poppers: Thoroughly dry
canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano
and garlic salt and roast at 400° until crisp.
29. Put down the
butter! Spread whole grain
toast with tahini instead. Top with shredded carrots, golden raisins and
alfalfa sprouts.
30.Spread granny
smith apple wedges with chunky
cashew butter and top with toasted sesame seeds.
31. Snack on
frozen edamame right out of
the bag -- it's crunchier (and more refreshing!) than fresh.
32. Fill endive
spears with chopped Bosc
pears and season with balsamic vinegar.
33. No-Chop
Gazpacho: Combine tomato
juice, cucumber, bell peppers and onion in a mini chopper, then pulse just
until chunky. Add a splash of red wine vinegar.
34. Cut jicama
into sticks. Dip in a sauce
of chunky almond butter, lime juice, honey and fresh ginger.
35. Its upscale
finger food: Scatter grated
pecorino-Romano cheese and lemon zest over blanched asparagus spears.
36. Combine
finely chopped broccoli, multicolored
bell peppers and scallions with Greek yogurt and a dash of prepared
horseradish. Keep a bag of baby carrots close by.
37. 1-2-3 Thai
Slaw: Open a bag of
shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil,
honey and a dash of cayenne pepper. Toss in chopped salted peanuts.
38. Shred
iceberg lettuce into tuna salad
and eat on thick-cut bread-and-butter pickles.
39. Stir chopped
fresh pineapple into prepared
salsa; season with ground cumin. Nosh with baked blue corn tortilla chips.
SWEET SNACKS
We're
hardwired to love sugar -- but you can indulge without reaching for a candy
bar. These good-for-you snacks take advantage of the subtle sweetness found in
whole foods like berries, cinnamon, fresh ricotta and, yes, even dark
chocolate.
40. Fold smashed
ripe nectarines into low-fat
cottage cheese and spoon onto gingersnaps.
41. Are you a
fan of chocolate-covered pretzels? Try tamari-seasoned rice cakes dipped in
melted bittersweet chocolate.
42. Thread
alternating chunks of pineapple, papaya and naturally fat-free angel food cake onto bamboo skewers.
43. Spoon-Worthy
Slushie: Puree frozen
lemonade with loads of frozen cherries.
44. Slather a
store-bought crepe with creamy
almond butter and roll up with fresh blueberries inside.
45. Mini Coffee
Pops: Spike vanilla
rice milk with brewed espresso, then pour into an ice cube tray and freeze,
using cinnamon sticks as handles.
46. Minimalist,
yet amazingly delicious: Sprinkle cocoa
nibs on canned pears.
47. Make berry
gelatin with
pomegranate juice instead of water. Float in fruit cocktail.
48. Whip up a
pudding: Blend equal
amounts fresh raspberries and silken tofu. Add vanilla and honey to taste. Top
with more berries, of course.
49. Peanut
Butter & Coconut Bars: Combine puffed whole grain cereal with just enough peanut butter and
marshmallow cream to hold it together. Stir in shredded coconut and dried
blueberries. Press into a pan, chill and cut into bite-size portions.
50. Jazz up
ordinary apple slices with a
faux-caramel topping: Simply boil a cup of apple cider down to a syrup and stir
in chopped walnuts; drizzle away!
51. Who says you
need a party to nibble on something fancy? Stuff pitted prunes with Neufchatel cheese
and chopped almonds, then sprinkle with ground cardamom.
52. Sweet and
Spicy Citrus: Dip tangerine
segments into honey and dust with chili powder-spiked cocoa.
53. When it
feels like banana cream pie would really hit the spot, try this: Grab some graham crackers; spread them
with vanilla Greek yogurt and top with a handful of banana slices and a
sprinkling of ground flaxseed.
54. Frosty Melon
Drink: Puree ripe
honeydew with vanilla yogurt and ice.
55. Stir mini
bittersweet chocolate chips into part-skim ricotta and sprinkle with chopped toasted
pistachios. Dream of cannolis.
56. Cut
crosshatches into a pitted mango half and turn inside out to expose the fruit.
Season with lime juice and cayenne and take a big, juicy bite.
57. Make
one-ingredient sorbet: Puree seedless
watermelon in the blender, spread in a metal pan and freeze, stirring every 20
minutes, until it has the icy texture of a granita.
58. Break out
the machine or hit your local juice bar for fresh carrot-beet juice. It tastes
like candy. Seriously.
59. No-Bake
Fruit Crisp: Sprinkle fresh
blackberries with your favorite type of granola and microwave until warm.
60. Toast mini
whole wheat waffles and top with a
smear of apple butter and a sprinkling of walnut pieces.
61. Transform a
simple grapefruit into something
more like crème brûe;lée: Halve it, drizzle it with dark honey and broil until
bubbly.
62. Virgin
Tropical Treat: In a blender,
combine frozen peaches, unsweetened coconut milk and honey. Sprinkle with
chopped salted macadamia nuts. Eat with a spoon.
63. Chewy
Chocolate Clusters: Melt
bittersweet chocolate and stir in chopped dried apricots, rolled oats and
sunflower seeds. Drop spoonful’s onto wax paper, then let chill.
64. Freeze green
and red grapes until firm and
eat them while still icy (they taste like little sorbet bites).
CREAMY SNACKS
Plenty of
healthy foods can taste rich and buttery when made into spreads and dips. But
we also played around with sweet potatoes, silken tofu and slow-roasted
peppers.
65. Give rich
and addictive southern pimiento cheese a makeover: Combine equal parts shredded cheddar and low-fat cottage cheese, and then
fold in chopped pimientos. Spread on thinly sliced whole wheat bread.
66. Puree
cucumber and mint with buttermilk for a tangy
herbal shooter.
67. Instant
California Roll: Quarter a ripe avocado and remove
the pit. Stuff with wasabi-spiked imitation crab and drizzle with soy sauce.
68. Microwave a
small sweet potato, split it open and mash a little OJ
into it. Eat right out of the jacket.
69. Make
strawberries just a bit decadent: Halve them and
spread the cut sides with softened goat cheese.
70. Raid the
supermarket antipasto bar for some
lusciously creamy slow-roasted red peppers. Eat with a bocconcini or two.
71. Butternut
Dip: In a food processor, pulse thawed frozen
butternut squash, dried apricots and roasted cashews; scoop up with sweet
potato chips.
72. Melt a
sliver of brie and top with chopped cherries. Eat
with a fork.
73. Pumpkin
Spread: Stir together tahini, canned pumpkin puree
and a little apple juice and cinnamon. Spread on toasted whole grain cornbread.
74. Baby red
potatoes become blissfully creamy when you
microwave them for 3 to 5 minutes (leave the skin on for nutrients). Sprinkle
with pepper and sea salt and pop them in your mouth.
75. Curried
Hummus: Combine pureed chickpeas with lemon juice,
garlic, curry powder, garam masala and olive oil.
76. Here's a
cheesy topping for broccoli that only tastes indulgent: Whisk together equal parts prepared cheddar cheese spread and low-sodium
chicken broth and stir in chopped pickled jalapeños.
77. Dress up
store-bought baba ghanoush with fresh
chopped dill and parsley. Serve with whole wheat pita.
78. Combine
low-fat ricotta and plain yogurt. Stir in chopped
seedless cucumbers and fresh basil. Eat with a spoon.
79. Banana Soft
Serve: Freeze some bananas, then pulse in a food
processor with roasted peanuts and a splash of almond milk.
80. Mash canned
white beans with olive oil and chopped fresh rosemary.
Pile onto radicchio leaves.
81. Mini Polenta
Melts: Slice a few thin rounds of store-bought
polenta and slather with roasted red pepper spread. Sprinkle with parmesan and
warm in the microwave.
82. Float cubes
of silken tofu in a warm cup of instant miso soup.
83. Treat
yourself to the most sublimely simple protein-packed treat: a soft-scrambled egg.
SUPERFOOD SNACKS
These
eats aren't just healthy -- they're supercharged! We packed them with
ingredients that will boost your energy and mood.
84. Cereal is
everyone's default snack of choice. Make it healthier by sprinkling your
bowlful with dried goji berries and slivered almonds.
85. File this
under "sounds weird but tastes amazing": Spread crisp pear slices with a thin layer
of canned sweet potato puree and drizzle with balsamic vinegar.
86. Green
Deviled Eggs: Replace mayo
with Greek yogurt to make deviled eggs. Fold a handful of finely chopped
watercress and a pinch of Old Bay seasoning into the yolks.
87. Stuffed
Figs: Split plump
dried figs and stuff with toasted hazelnuts. Who says health food can't taste
decadent?
88. Half a cup
of cherry tomatoes and drizzle
them with olive oil. It's that simple.
89. Flake a can
of sardines with a fork and
mound onto whole grain crackers.
90. Kiwi Stacks: Crown kiwi slices with dollops of
honey-sweetened sour cream and scatter chopped pistachios on top.
91. A scoop of
vanilla low-fat frozen yogurt tastes richer -- and looks prettier -- when sprinkled with green tea
powder.
92. Munch on dark-chocolate-covered espresso beans.
93. Spinach-Miso
Dip: Thaw a box of
chopped spinach and squeeze it dry. Stir in enough yogurt to make a dip and
season with powdered miso soup mix.
94. Sneak some
finely chopped Swiss chard into your pesto, then spoon onto garlic pita chips.
95. Wrap smoked
salmon around a whole
wheat pretzel rod.
96. If you love
chocolate milk, whip up this
healthy version: Blend kefir with frozen acai and cocoa powder.
97. Stir chopped
cherries into low-fat
cream cheese and smear on shredded-wheat crackers. Top with walnuts.
98. Rub thinly
shredded Tuscan kale with lemon
juice and olive oil (an Old Italian trick for making it tender and juicy!),
then stuff into a whole wheat pita.
99.
Indian-Spiced Cashews: Toss raw
cashews in coconut oil and curry powder; roast at 400° until golden.
100. Sushi
Stick: Roll up sliced
avocado, cucumber spears and brown rice in a nori sheet (it won't look perfect,
but who cares?) and eat with pickled ginger.
101. Punch up
plain yogurt with fragrant
grapefruit zest and honey, then peel the fruit and dunk the segments into it.
102. Up the
antioxidant levels in your
guacamole -- and give it a sweet-tart kick -- by stirring in some pomegranate
seeds and diced tomatoes.
103. Easy
Blueberry Compote: Toss blueberries
with olive oil and cinnamon and pan-fry until they're on the brink of bursting,
then gobble up while warm.
