The best snacks are the ones that are easy to make, taste great, and fill you upp without weighing you down. But instead of eating the same old thing every afternoon (anyone else have an almond obsession?), get creative with these fresh ideas
Cheesy Jalapeño Pretzel Bites
Whether you’re making these pretzel bites as an after-school snack or party appetizer, they’re the perfect amount of savory and spicy.
Healthy Oven-Baked Chips
Replace greasy, fried potato chips with this healthy alternative, which is made by breading sliced zucchini and baking it in the oven. A dip in fat-free milk helps the breadcrumb coating stick, and Parmesan cheese gives the chips a deliciously crispy texture. Consider serving alongside hummus, carrots, or other crudité.
Cherry-Ginger Hermit Bars
Instead of chowing down on sugary cookies, try making these bars made from molasses, dried cherries, and candied ginger.
All-Natural Multigrain Waffle
Van’s All-Natural Multigrain Waffle with fruit preserves (or honey or fresh berries)….
For a sweet boost to your afternoon yogurt, just add jam. Mix 1 Tbsp jam with 1 container nonfat plain Greek yogurt.
One-inch cube of hard cheese (like aged Gouda), plus four to six dried apricot halves.
Frozen Tropical Fruit Kebabs
A healthy alternative to popsicles, these fruit kebabs feature pieces of frozen mango and pineapple. For extra sweetness, add a drizzle of white chocolate on top.
We know it’s not real sushi but we love it just the same.
Hummus Deviled Eggs
There’s a reason this snack is a classic. Cut 2 hard-boiled eggs in half and discard the yolks. Add 2 tsp hummus to each half + a sprinkle of hot paprika, if desired.
It’s like the best of hummus and guacamole combined.
Sprinkle a pinch of Asian 5-spice seasoning on 1 cup steamed edamame.
Cut 1 banana lengthwise, spread 1 tsp natural peanut butter on each side, sandwich together, wrap in plastic wrap and freeze for 4 hours.
Cool Ranch Crisps
Make your own cool ranch Doritos.
Heat oven to 450° F. In a bowl, combine 1 cup whole-wheat panko bread crumbs + 1 cup freshly grated Parmesan + ½ tsp garlic powder + 1¼ tsp kosher salt + ½ tsp black pepper + 1 Tbsp olive oil. Cut 1 medium eggplant into 3-in.-long sticks (about ½-in. thick). Coat the sticks in ½ cup whole-wheat flour, then 3 large beaten egg whites (let the excess drip off), then the panko mixture, pressing gently to adhere. Transfer to nonstick foil–lined baking sheets and bake until golden brown and tender, about 20 minutes.
Get your chopsticks ready!
Celery with Cream Cheese
Spread 1 Tbsp reduced-fat cream cheese on each of 4 celery stalks.