Search Sparkle*Shelf
Healthy, Yummy Snacks
By lauracarsonmiller Posted on November 28, 2008 - 3:14pm
Now that Turkey Day is over this means we are headed on into the real meat, so to speak, of the holiday season. This usually means lots of sweets and alcohol and rich foods that are so delicious but oh so calorie laden. As a big lover of sweets I have to be careful all year round, but at holiday time I really try to keep a lot of healthy snacks available to help balance my cookie, candy, cake, pie and ice cream intake.
These are some of the things I like to snack on:
1. Granny Smith (or green) apples with natural peanut butter.
Why it’s healthy and delicious: Apples are crunchy and juicy and provide fiber and many nutrients. They are also low on the glycemic index for fruit so they don’t trigger your body to produce a lot of insulin. Peanut butter is full of protein for energy. Get the natural version; you can find it sweetened with honey – it’s delicious.
2. The Laughing Cow Light spreadable cheese with celery sticks.
Why it’s healthy and delicious: This cheese has a creamy texture and tastes like a full fat variety. You will really feel like you are indulging when you eat this snack. Celery sticks provide vitamins and minerals and are a good source of nutritious fiber.
3. Strawberries dipped in dark chocolate.
Why it’s healthy and delicious: Strawberries are full of vitamin C and numerous phytonutrients. Dark chocolate contains antioxidants that fight off free radicals. It can also help lower high blood pressure. Another snack you will enjoy while feeling like you are really treating yourself!
4. Nuts.
Why it’s healthy and delicious: Nuts are full of protein and healthy fats. Almonds and pistachios (15 almonds and 30 pistachios) make a great, filling snack and their flavor is earthy and satisfying. Studies show almonds can help lower elevated LDL cholesterol levels, too. I just heard Food Network’s Ellie Krieger say that nuts are fine as a snack; just eat about a handful.
What are your favorite snacks? I really dig Sour Patch Kids, but I can’t let myself eat those as often as I’d like. As in about twice a day.
Follow us on Twitter!
Sparkle*Shelf RSS Feeds
friendfeed/sparkleshelf
Recent activity
- Sparkle Diva said I agree with the brighter about New Olay Pro-X Line Hits Drugstores in 2009: Is it Worth the Price Point?
- Sparkle Diva said Try about What are some good online boutiques to frequent?
- Sparkle Diva said You should look into online about What are some good online boutiques to frequent?
- karijensen said Thanks for your comment, about Image Makers
- Sparkle Diva said The haut couture is about Image Makers
- mrswhite072895 is vacation bound, you punks! No, just kidding. About the punk part.
Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper. Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally, about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan. Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan. Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes.
Post new comment