SMART SNACKING
March 4th, 2009Snacking can derail your weight loss plans or it can help you achieve a healthy, balanced diet. You can include a wide variety of snacks in your diet and still continue to lose weight. The most important thing to remember is that snacks are not meals they should be 100 to 150 calories. It is also important to plan your snacks. If you have healthy lower calorie snacks on hand, it can help prevent trips to the vending machine or rides through McDonald’s drive through. If you always walk into your house after work ravenous, plan to have a bowl of fruit available to snack from. This will save you a lot of calories and fat and will satisfy your hunger. You can also add a little protein to your snack to help satisfy hunger. For example, add some sliced almonds to your fruit.
Many people snack because they crave sweets, crunchy foods or cold foods. Figure out what you usually crave and find a substitute. For example, if you like crunchy foods, skip the chips and try crisp vegetables with low fat dip. If you like cold foods, skip the ice cream and try a low fat frozen yogurt bar. Individually portioned foods often make for good snacks because the calories are controlled. It is also ok to satisfy cravings ONCE IN A WHILE. If you always crave chocolate, give in once in a while and get yourself ONE chocolate bar or ONE chocolate cupcake, etc.
When you do snack, make sure that is all you are doing. If you snack while watching TV or working on the computer, you will often lose track of how much you have had and will end up over snacking. If you are a nighttime snacker, make sure you designate a place for your snacks. Snack only in the kitchen or at the dining room table. This will stop you from snacking mindlessly. With evening snacks, try to recognize if you are hungry or if your snacking is purely recreational!
3 Main Tips to Successful Snacking:
1. Schedule your snacks 30 minutes to an hour before your hunger usually hits.
2. Control wide swings in blood sugar and stay satisfied by combining foods that contain a little protein, fat, or fiber with other snack foods.
3. Treat snacks like a mini-meal, with a beginning and an end. Back and forth snacking will get you in trouble every time.
Create healthy snacks by combining foods from the following categories:
Protein-rich Foods
Bean spreads or dips, bean soups, soy foods, nuts and nut butters, tuna, salmon, yogurt, milk or soymilk, string cheese or other low-fat cheese, low-fat cottage cheese, eggs, edamame (green soybeans in the pod)
Carb-rich Foods
Whole grain crackers, instant oatmeals, whole grain cereals, healthy tortillas, whole grain bread, rice/ popcorn cakes, energy bars, popcorn, low-fat granola bars
Fruits & Vegetables
Baby carrots, celery, cut up apple slices, cut up bell pepper slices, cherry tomatoes, sliced cucumbers, dried fruits, whole fruits, applesauce, salsa, other fruits & veggies
Healthy-Fat Foods
Nuts and Nut Butters, Olive, canola, walnut, grape seed, flaxseed oils, olives, olive spread, avocado
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Nicole Andrews, RD, LD/
Nutrition Therapist & Lifestyle Educator
Website: http://www.livingfresh.org
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