Chasing Meals Adventures: Recipes provide a more healthy option to snack

0
469

Archer Layton

If my youngest son had his way, he’d be snacking all day.

Regular meals are sometimes too boring for him. If they contain something he doesn’t like, like eggs, pasta, or fish, we can forget ever seeing him at the dinner table.

That’s why we always try to have a generous amount of semi-healthy snacks in the house.

Healthy snacking during the day or in the evening provides an additional energy boost and distributes calories and carbohydrates throughout the day.

Snacking can also boost your brain performance, according to the Mercy Health Network. Choose focus foods like avocados, blueberries, and dark chocolate. They can help you stay alert and committed to the task at hand.

Snacking also has the potential to help you lose weight. If you snack during the day, it will keep you from getting cravings. You are more likely to have a healthier snack than the sugary treat that is closest to you. You are also less likely to overeat your main meals, which saves calories, says Mercy Health.

A mid-morning and afternoon snack can also boost your metabolism. If you eat every few hours, your body is processing food on a regular basis. This will keep your metabolism busy burning calories throughout the day. Snacks can also help balance your blood sugar levels so you don’t experience insulin spikes.

Snacking can also be unhealthy if done in extreme quantities. Mercy Health says snacks should be kept to around 150 to 200 calories per mini meal. Also, make sure you eat every three to five hours. Treat yourself to a snack between breakfast and lunch and one between lunch and dinner.

If you feel hungry a few hours before bedtime, that’s when you can opt for a snack as well. Mercy Health recommends drinking a glass of water with every snack to keep you feeling full.

At home, it’s hard to monitor snacking while the kids are busy after school and on weekends. We’re trying to put foods like chips or popcorn in a serving bowl instead of letting people eat straight out of the bag. That forces us to stand up when we want more. Sometimes a show like my current favorite Ted Lasso is too entertaining to want to stand up for seconds.

We also have plenty of fruit and vegetables with matching sauces ready – apples with peanut butter, carrots with ranch dressing, etc.

Calbee North America’s Harvest Snaps are plant-based snack chips. Courtesy photo

We recently tried some Harvest Snaps from Calbee North America. Made from green peas, black beans, or red lentils, these plant-based snack chips come in a variety of flavors and can be found in local grocery stores near the grocery department.

As a side effect, they are certified gluten-free and free from artificial flavors, cholesterol and the usual allergens such as soy, nuts, peanuts, wheat and eggs.

My kids enjoy the flavors of toasted parmesan garlic and caesar. I have to admit, it’s hard to eat just one serving of these chips. They remind me of the old cheeses I had as a kid – light and airy and pretty good.

Below are a few healthy half-snack recipes – Greek Dip and Chocolate Truffle.

When preparing the truffles, keep in mind that roasting will bring out the flavor of the pecans. To roast pecans, sprinkle them in an ungreased heavy pan. Cook over medium heat for 5 to 7 minutes, stirring frequently until the nuts turn brown, then stirring constantly until the nuts are light brown.

Also, use a cookie dough or ice cream scoop when preparing the truffles to ensure consistency. The chocolate melts in your hand when you touch it, so I use an extra set of spoons or forks to coat the truffle in the crushed cereal mixture. If you have plastic gloves, you can use those too. For a special touch of elegance and to separate them from each other, place each truffle in a paper candy cup.

SKINNY GREEK LAYERED DIP
ingredients
2 whole grain pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz.) Of hummus
1 container (6 oz.) Of non-fat plain Greek yogurt
1 tablespoon of chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium Roma tomato, pitted, chopped
1/3 cup pitted Kalamata olives, quartered
1/3 cup finely chopped pitted cucumber
½ cup of crumbled feta cheese (2 ounces)
¼ cup chopped green onions (4 medium)
1 teaspoon of olive oil
½ medium-sized cucumber, sliced
1 medium-sized green or red pepper, cut into strips

Directions
■ Preheat the oven to 350 degrees. Divide each flatbread horizontally to make two rounds. Cut into six to eight wedges each round. Arrange the wedges on a large ungreased baking sheet, rough surface facing up. Spray with cooking spray (approx. 5 seconds).
■ Bake for 8 to 10 minutes or until golden brown and crispy. Let the pita chips cool down.
■ While the chips are baking, spread the hummus on a flat platter or in a cake platter. Mix the lemon juice, yogurt, parsley and pepper in a small bowl. Spread evenly on the hummus. Top with olives, chopped cucumber, tomatoes, feta and onions. Drizzle with olive oil.

These dark chocolate truffles are an indulgent but semi-healthy sweet treat. Courtesy photo

SKINNY DARK CHOCOLATE TRUFFLES
ingredients
4 oz. bittersweet baking chocolate, chopped
4 oz. semi-sweet baking chocolate, chopped
½ cup half and half
2 tbsp hazelnut liqueur
½ cup of crushed Chocolate Cheerios ™ granola
Finely chopped toasted pecans or coconut flakes

Directions
■ In a heavy saucepan, heat both pralines over low heat, stirring constantly, until they are melted and smooth. Take off the stove; Stir in half and half and liqueur. Place in the refrigerator for about 2 hours, stirring once, until the mixture is thick enough to hold a shape.
■ Combine muesli, pecans or coconut flakes on a sheet of waxed paper. Drip the chocolate mixture onto the coating using rounded teaspoons; Roll lightly to coat (truffles don’t have to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for 15 minutes before serving.