3 healthy snacks
We share three healthy snack recipes so you don't go hungry and feel good during your diet or lifestyle.
Just because we are on a diet or want to eat better, does not mean that we have to leave behind everything we like. On the contrary, it is about finding alternatives. And for this, I leave you the recipes for my favorite healthy snacks. Sweet Potato Chips Ingredients 2 medium sweet potatoes, peeled, sliced into julienne strips (use a potato cutter) 1 tablespoon extra virgin olive oil 1/2 teaspoon chili powder 1/2 teaspoon cumin Kosher or sea salt to taste 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper Instructions Preheat oven to 218 degrees. Combine spices in a small bowl. Add the potatoes, spices and olive oil to a large mixing bowl, tossing to coat all the potato slices. Place the potatoes in a single layer on a baking sheet lightly sprayed with cooking spray, or use a nonstick baking sheet. Bake for 30 minutes or until tender on the inside and crispy on the outside. Flip the potatoes after 15 minutes. NOTE: Feel free to add more spices or different ones altogether. Creamy Three Cheese Pasta Filling Ingredients ½ kilo low-fat ricotta cheese, in a bowl 226g grated, part-skim mozzarella cheese ½ kilo fat-free cottage cheese 2 teaspoons dried oregano 1/2 teaspoon black pepper Instructions Combine all ingredients in a medium bowl. Refrigerate the pasta filling until ready to use. Note: Fill your favorite cooked pasta with filling, add marinara sauce, bake at 375 degrees until cheese is hot and bubbly. Plus, it can be frozen in a container for up to three months. Defrost a in the refrigerator until ready to bake. Oven-Baked Zucchini Chips Ingredients 1 zucchini, sliced 1/3 cup whole-wheat breadcrumbs 1/4 cup finely grated, reduced-fat Parmesan cheese 1/4 teaspoon black pepper Kosher or sea salt to taste 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper 3 tablespoons low-fat milk Instructions Preheat oven to 425 degrees. Combine breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder and cayenne pepper in a small bowl. Dip the zucchini slices in the milk and then in breadcrumbs to coat both sides. Note: You may need to press to ensure crumbs stick. Place zucchini on a nonstick baking sheet and lightly spray with cooking spray. Bake for 15 minutes, flip, and continue baking until golden brown, about 10 to 15 minutes (being careful not to burn them). Let them cool to room temperature before storing in an airtight container. TIP: The zucchini chips will stay crispier as they cool.
