Finishing week one of my temporary diet change. The first couple of days really sucked, I have to admit. But, I’m proud to have made it through a week!
I love to snack during the day. I admit that sometimes, I don’t always make the right choices when I go to grab that munchie and I might end up grabbing a cupcake or cookie instead of some carrots. I just can’t help it-I love sweets!
Since I know that’s not the right choice for eating right, but I want that satisfying taste, I set out to find some sweet (but healthly) snacks. Boy, are there more then I thought out there!
Here are 4 healthy snacks that help the sweet tooth that I found:
Tropical Fruit Parfait
In a small glass — or a jar with a lid, if you’re on the go — layer 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice) with 1/4 cup plain low-fat yogurt. Top with 1 tablespoon toasted sliced almonds. Makes 1 serving (100 calories).
Cherry-Berry Tea Smoothies
Ingredients
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries
Directions
- Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
- Puree tea, tofu, and fruit in a blender until smooth, and serve cold.
Vegan Banana Peanut Butter Ice Cream
Ingredients:
2 bananas 1 tbsp. creamy peanut butter
Directions
- Peel the bananas, slice them, and place slices on a plate.
- Freeze for at least two hours.
- Place frozen bananas and peanut butter in a food processor and blend well. Enjoy immediately or freeze in a glass container until solid.
Roasted Mocha Almond Recipe
Makes 2 cups, ¼ cup per serving
2 tablespoons sugar 2 tablespoons cocoa powder 1 tablespoon instant coffee 1 egg white 2 cups almonds
Preheat oven to 325 F. Line a rimmed baking sheet with parchment paper. Mix sugar, cocoa powder and coffee in a small bowl. Beat egg white in another bowl with a fork until frothy. Mix the almonds in the egg white and then in the cocoa powder mixture.
Spread in a single layer on the baking sheet and bake for 15 minutes. Take them out of the oven, stir them around, and bake for another 10 minutes.
Wait until they are cool to consume. May be stored for 2 weeks in the refrigerator.
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