While on vacation or winter break there is the temptation to constantly eat whatever sweets and alcoholic beverages are available. Have fun and indulge but keep it in check. Snacking will help you lose weight, keep you energized, and keep that ticker running at full speed. Here are a few of my suggestions for using snacks to stay healthy. Have a Happy Holiday!
1. Snacking Can help you LOSE WEIGHT! small meals throughout the day will keep the metabolism running and manage your food cravings. Keep track of what you eat and how much of it!
2. Snacking FIGHTS FATIGUE! Snacks give your body a steady supply of fuel, so you are at your best physically and mentally throughout the day. Studies have shown that snacking between 2-4pm can improve cognitive skills such as memory, reasoning, reading speed, and attention span.
3. Snacking COMBATS HIGH CHOLESTEROL! Research comparing people who eat six or more mini-meals a day with people who eat the customary three squares has consistently shown lower cholesterol levels.
4. Snacking will PREVENT HEART ATTACKS! A small-meals-plus-snacks eating strategy can help reduce your risk of heart attack by keeping your heart’s workload during digestion to a minimum. (Reference Women’s Fitness)
Basic Quick Snacks
-60 Pepperidge Farm Baby Goldfish Crackers
-25 EatSmart Café Fries
-12 Back to Nature Sesame Ginger Rice Thins
-40 Rold Gold Classic Style Pretzel Sticks
-Celery (great filler food)
-1/2 of an Apple with 1 tablespoon of natural Peanut Butter
-1 Laughing Cow Light Creamy Garlic & Herb cheese wedge and 3 Triscuits
-1 Yoplait Light Smoothie Or Activia
-½ cup low-fat cottage cheese with 5 strawberries
Low Moisture String Cheese
-Campbell’s Soup at Hand Blended Vegetable Medley
-1 hard-boiled egg with 1 slice Melba toast
-4 slices Sara Lee Honey Ham with 2 teaspoons honey mustard, rolled in lettuce leaf
Fruits & veggies
-2 cups raspberries
-1 cup blueberries
-1 cup mango chunks
-½ medium cantaloupe
-15 strawberries dipped in 1⁄4 cup Cool Whip Lite
-45 steamed edamame (green soybeans)
-2 tablespoons each of mashed avocado and chopped tomatoes stuffed in 1⁄2 mini pita
-½ red bell pepper dipped in 3 tablespoons hummus