Note: This is our first guest post! Many thanks to pro food writer smallsoprano for sharing these easy and awesome snacks! – AMD
Rather than hit the chips and crackers aisle at the grocery store, reach for fresh produce to make your snacks. Fresh fruits and vegetables are far more nutritious *and* less calorically dense than traditional packaged snack foods, so they’ll fill you up and make you feel good, too. Use some of your favorite fall produce to make things extra festive!
Endive Boats with Pomegranate Seeds
A healthier take on the usual endive appetizers, which tend to be piled high with cheese. These use just a dab of Laughing Cow® cheese, which has only 35 calories per wedge.
Break off the leaves of a whole head of endive and arrange them on a plate. Add a smear of Laughing Cow® cheese to each leaf, then sprinkle a tablespoon of pomegranate seeds on top of the cheese.
Turkey Cranberry Roll-Ups
An easy afternoon protein pick-me-up. You’ll love the contrast of chewy dried cranberries and crunchy bits of celery in these roll-ups.
On a cutting board or other flat surface, lay out four slices of reduced sodium turkey breast cold cuts. Spread a tablespoon of hummus onto each slice of turkey, then sprinkle with chopped dried cranberries and finely diced celery. Roll up the turkey slices, then cut them into 1 1/2-inch thick spirals, securing with toothpicks.
Roasted Butternut Squash Coins
Choose a butternut squash with a long neck if you can. This will mean you get lots of snack-sized coins of squash.
Preheat the oven to 375ºF and line a baking sheet with parchment paper. Cut off the bottom of the squash and save it for later use. Peel the neck of the squash, then slice it into 1/4-inch thick coins.
Arrange the squash coins in a single layer on the baking sheet, then sprinkle them with 1/4 teaspoon of sea salt and 1/8 teaspoon nutmeg. Spray very lightly with cooking spray and bake until brown, about 40 minutes.
Brussels Sprout Chips
If you have two cookie sheets, you can make these at the same time as the butternut squash snack!
Preheat the oven to 375ºF and line a baking sheet with parchment paper. Remove the leaves from a pound of brussels sprouts, cutting off the bottom of the stem as you go so that the inner leaves will come loose. Spread out the leaves on the baking sheet, then spray lightly with cooking spray and sprinkle with 1/4 teaspoon of sea salt and 1/8 teaspoon of poultry seasoning. Roast the leaves until they’re crisp and brown, removing them from the oven to stir every five minutes or so.
Apple Slices with Cinnamon Dip
Slice your apple nice and thin. You can use a mandolin slicer (with a cut-proof glove of course), or a chef’s knife if you’re really good at making even slices by hand.
Cut an apple into thin slices. In a small bowl, mix up a 1/2 cup non-fat Greek yogurt with 1/4 teaspoon cinnamon and 2 teaspoons of honey. Dip the apples and enjoy!