Snack Attack

This is the time of year when a lot of us are trying to trim some of those holiday pounds. But come mid-day, we’re often wishing for something to munch on that will satisfy a hunger craving without also contributing a lot of calories. Something interesting. Something to inhabit the fridge that’s satisfying but won’t induce guilt and bloat. Indeed, some of my readers have been asking for ideas for low-cal, more nutritious snacks without all the preservatives. You know – the un-potato chip.

As for me, I’ve been snacking on the pickled vegetables that I featured last week. They’re great on a cracker with some cream cheese mixed with a dab of horseradish-mayo mix or mustard. And I’m often prone to lunching on apple goobers, my childhood go-to: sliced apples smeared with peanut butter. But the queries encouraged me to think about and seek out some other ideas for lo-cal snack variety, so here goes.

They fall into various categories – mostly fruit and vegetables.  I tried to select ideas that used produce that’s readily available at local farmers’ markets and food stores. Some require a little preparation – but they could be made in bulk for a week’s worth. At this point, I’m beginning to think about adding to the variety in my own fridge over the next few weeks.

Something to crunch on

As for fruit, you could take my apple goobers and amplify them a bit with some dried fruit or nuts atop the peanut butter. You could also bake the apples but leave out or cut back on the butter and sugar that are often part of the recipe. Got some overripe bananas? Mash them in a bowl until smooth, then stir in a little oatmeal, pumpkin seeds, dried cranberries, and peanut butter. Then shape them into small balls and chill them. Less than 75 calories per ball. Some fruit snacks are easier – frozen grapes, frozen fruit cups, melon wrapped with prosciutto, sliced banana and sour cream or yogurt, or just cottage cheese and sliced pears.

Some vegetable snacks are easy – a cucumber slice topped with salmon, tuna, or cream cheese mixed with mayo and ranch dressing or horseradish. For the same benefit of a good, filling snack plus nutrition, other vegetable recipes require a little more preparation by precooking. How about baked veggie cups? Cook eggplant, onion, red pepper, zucchini, and garlic in salad dressing for about 10 minutes, and mix in Parmesan cheese and chopped tomato. Scoop the mixture onto three-inch tortillas and bake for about 5 to 7 minutes until the tortillas are crisp and the cheese is melted. You could freeze a few for later.

On the other hand, you could bake half a potato in the microwave, then fill it with fresh salsa from your local farmer’s market and a little grated Cheddar cheese. Or you could slice zucchinis lengthwise, then smear them with a little bottled marinara sauce, top with some pepperoni and grated cheese, then slip them in the oven and finish with the broiler. Or slice a large carrot diagonally and cover the slices with a tuna-mayo mixture.

If it’s easy, quick, and a little salty you’re looking for, think edamame, giant pretzels, or popcorn. How about roasting chickpeas coated with vinegar, salt, and cayenne in the oven for half an hour? A crunchy snack that’s good for you.

Of course, there are the old standbys – deviled eggs, lightly salted nuts, cheese and crackers. Or you could just buy some frozen potstickers, spring rolls, or mini-bites at the grocery store, but what’s the fun in that? I’m interested in your ideas. What kind of snacks do you make this time of year to satisfy your guilty pleasures?

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