## 25 PERFECT SNACKS TO LOSE WEİGHT ##

Do you wanna lose wait ? You dont have to really

Eat so much sugar and so on.

You can stiil eat wonderful snacks and healty

Lose weight and stay healthy by choosing snacks that nourish your body with nutrients and energy. Say “See ya!” to junk food and try these 25 clean snacks under 150 calories.

1. Pumpkin Spice Smoothie
   Ditch the processed pumpkin drinks and snacks, and treat yourself to this delish option instead.

Yields: 2 servings | Serving Size: 1 cup | Calories: 138 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 9 mg | Sodium: 69 mg | Carbohydrates: 25 g | Dietary Fiber: 2 g | Sugars: 18 g | Protein: 5 g | SmartPoints: 6

Ingredients

½ cup [pumpkin puree, fresh or canned
1 frozen banana
1 cup almond milk, optional soy, lite coconut or skim milk
1 tablespoon pure maple syrup, more or less to taste
¼ tsp vanilla
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
½ cup ice

Directions

Puree all ingredients in a blender until smooth

1. Baked Apple Chips
   Simple. Sweet. Super low-cal. Yeah, you need to try these

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 32 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Carbohydrates: 8.5 g | Dietary Fiber: 1.6 g | Sugars: 6.3 g | Protein: 0 g | SmartPoints: 0 |

Ingredients

2 apples, cored and thinly sliced
Cinnamon to taste

Directions

Preheat oven to 275 degrees.
Line a cookie sheet with parchment paper and place the pieces of sliced apple on top.
Sprinkle with cinnamon (to taste).
Bake at 275 degrees for two hours. After 60 minutes, turn them over so they bake evenly. You should check on them after 60 minutes and every 30 minutes after that because oven cook times vary and you don’t want to burn them. Once they look nice and crispy remove them from the oven and allow to cool.

Directions

1. Bell Pepper Candy
   With just 12 calories per serving, you’ll burn more calories chewing and metabolizing these strips.

Yields: 6 | Serving Size: 5 strips | Calories: 12 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 | Carbohydrates: 3 g | Sodium: 4 mg | Dietary Fiber: 0 g | Sugars: 2 g | Protein: 0 g | SmartPoints: 1 |

Ingredients

2 red bell peppers, remove seeds, core and membrane
1 tablespoon pure maple syrup (less to taste)

Directions

Rinse peppers and pat dry with a paper towel.
Slice bell peppers into 1/2" strips, add to a mixing bowl, drizzle with maple syrup and toss to coat all sides. Cover bowl and refrigerate for 1 to 2 hours.
Place pepper strips on dehydrator shelves without touching. Turn dehydrator to 125 F, and dehydrate approximately 24 hours or until bell peppers are crispy and brittle. Some strips may get crispy earlier than others, remove as they crisp.
Allow to cool completely and place in an ziplock bag until ready to munch.
Oven Directions: Preheat oven to 150 degrees F. Slice the peppers into 1/2" pieces, drizzle with maple syrup and toss to coat. Place a wire rack on top of a cookie sheet, cover wire rack with parchment paper. Place peppers on parchment covered rack, making sure they don't touch. Place the cookie sheet on the middle oven rack, leave the oven door ajar, about 4 inches. Allow peppers to dehydrate until crispy enough to snap in half, approximately 8 hours to 10 hours (depending on individual ovens.
The dehydrator used for this recipe and all of our crunchy dried treats, NESCO American Snackmaster Encore Dehydrator.

1. Southwestern Kale Chips
   Power up with superfood kale in low-calorie snacks like these chips

Ingredients

1 bunch kale, rinse and thoroughly dry, remove center stem and discard
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon garlic powder
Kosher or sea salt to taste
2 tablespoons olive oil
2 teaspoons apple cider vinegar

Directions

Preheat oven to 275 degrees.
Cut or tear kale leaves and into 1 1/2" to 2" inch pieces. In a large mixing bowl, combine all ingredients, except kale. Add kale pieces and toss to coat both sides. It's easier to use your hands rather than a spoon.
Lay kale pieces individually on a large cookie sheet, turn the leaves over after 10 minutes. Bake until pieces are crispy, approximately 20 minutes.
Remove chips, spread on a paper towel and cool to room temperature. Store in an airtight container or ziplock bag.

1. Skinny Berry Parfait
   Who says clean snacks need to be boring? Satisfy your snack tooth and your sweet tooth with this super tasty treat

Ingredients

1 cup old-fashioned oats
1/2 cup almonds with skins, sliced
1/2 teaspoon cinnamon
3 tablespoons unrefined coconut oil
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
2 cups raspberry yogurt (here's the recipe, just change out strawberry spread for raspberry)

Directions

Preheat oven to 350 degrees.
In a medium bowl, combine oats, almonds and cinnamon. Stir in melted coconut oil to combine with other ingredients. Line a cookie sheet with parchment, spread oats evenly and bake approximately 20 minutes or until golden. Stir after 10 minutes. Allow to cool completely.
You'll likely have leftover granola. This granola is a wonderful snack or topping. Try adding rasins or other dried fruit without added sweeteners.
Alternate yogurt, granola and berries in parfait glasses.
Choose other berries if you prefer.

1. Slow Cooker Skinny Applesauce
   Low-calorie snacks, like this healthy applesauce, are a sweet way to snack happy.

Ingredients

6 Granny Smith apples, peeled and cored
6 sweet apples, peeled and cored (good choices are gala, honey crisp, pink lady, or red delicious)
1 tablespoon water
1 teaspoon cinnamon
pinch of nutmeg

Directions

Add all the above ingredients to the slow cooker, cover and cook on low 6-8 hours. Serve warm or chilled. We used a 5 quart slow cooker for this recipe but 4 or 6 quart will work.

7)Sweet Potato Chips

Get the crunch you want without the junk—or the excess calories

Ingredients

1 medium organic sweet potato
1 tablespoon extra virgin olive oil
1/2 teaspoon curry powder
Salt to taste

Directions

Preheat oven to 275 degrees.
Since the peeling has a lot of nutritional benefits, it’s recommended to leave it on. Scrub the potatoes, remove blemishes and pat dry. Using a mandolin or knife, slice into 1/16” to 1/8” round pieces…depending on the thickness preferred.
In a large mixing bowl, add sliced potatoes and oil, toss to coat.
Line a rimmed cookie sheet with non-stick foil, place potato slices next to each other until the cookie sheet is filled. More than one cookie sheet may be needed, if so, place sheets on the middle and bottom racks, switch positions after the first 40 minutes. If using only one cookie sheet bake on the middle rack.
Bake for 40 minutes, turn potatoes over and bake an additional 40 minutes. If the edges are crispy remove from oven, if not, bake an additional 2-3 minutes or until lightly browned and crispy around the edges. Sprinkle with curry powder or your favorite spices.
NOTE: The potatoes shrink quite a lot; regardless the taste is pure delight and the nutrients are many.
Allow potatoes to cool at room temperature. Chips will continue to get crispier as they cool. Store in an airtight container for up to 3 days.

1. Baked Onion Rings
   Clean snacks with under 115 calories per serving never tasted so good—try this take on the classic snack food

Ingredients

1 large sweet or red onion, thinly sliced into rings
1/2 cup gluten-free Panko, or whole grain bread crumbs (bread crumb recipe)
1/2 cup flour, optional gluten free flour
1/2 teaspoon baking power
1/4 teaspoon black pepper
Kosher or sea salt to taste
1 egg white
3/4 cup low-fat milk or low-fat buttermilk

Directions

Preheat oven to 400 degrees.
In a medium mixing, combine panko or whole wheat bread crumbs, flour, salt, pepper and baking powder. Separate the onion slices into individual rings and add to the flour mixture, gently toss and make sure all the rings are coated. Remove onions and set aside.
Whisk together milk and egg white, add to the leftover flour mixture and stir to combine. Dip onion rings into batter, allow excess to drip off and place on a non-stick cookie sheet. Lightly spray or drizzle extra-virgin olive oil on the onion rings. Flip onion rings after 10 minutes. Continue baking until golden and crispy, 10 to 15 additional minutes.
Note: If using this recipe for Green Bean Casserole, reduce cooking time by 5 minutes as the onion rings will continue to brown while on top of the casserole.
Check out our recipe for Green Bean Casserole.

1. Spicy Pumpkin Hummus
   Dunk fresh apple slices into this healthy pumpkin recipe
   Ingredients

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
4 cloves garlic, minced
1/3 cup freshly chopped cilantro
1/4 cup Tahini (sesame seed paste or sesame butter), stir before using
1/4 cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon allspice
2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
Kosher salt to taste

Directions

Combine all ingredients in a food processor and pulse until well blended. Pour into a glass bowl, cover and refrigerate 2 to 8 hours before serving. If desired, drizzle with additional extra-virgin olive oil before serving.
Serve with toasted whole wheat pita bread wedges, as a veggie dip, or with whole wheat crackers.

1. Skinny Peanut Butter-Yogurt Dip
   Enjoy this 40-calorie-per-serving dip with your favorite sliced fruit.

Ingredients

1/2 cup Greek yogurt, fat free, plain
1/4 cup natural peanut butter, crunchy recommended

Directions

Combine all the ingredients in a small bowl, refrigerate until ready to eat.
Serve with your favorite fruit or veggie...my favorite is organic apple wedges

1. Refreshing Lemon-Lime Popsicles
   Low-calorie snacks like these are a delicious way to satisfy snack cravings

Ingredients

1/2 cup agave nectar or 2-1/2 teaspoons liquid stevia
2 large lemons, juiced
3 medium limes, juiced
2-1/2 cups of apple juice or white grape juice

Directions

Whisk well to combine the citrus juice and sweetener and pour into popsicle molds or plastic cups, inserting in popsicle sticks. Let freeze for 4 hours. To remove the popsicle from the molds or the cups, run them under hot water.

1. Skinny Mini Quinoa Almond Joy Bars
   Packed with superfoods, this treats your mouth to the taste you want—with only 94 calories per bar.

Ingredients

1/3 cup (dry) quinoa
2/3 cup water
12 whole dates, no sugar added
1/2 cup whole almonds with skins (optional 1/2 coarse almond meal)
1/2 cup finely grated coconut
2 - 3 teaspoons water
1/4 cup semi-sweet chocolate chips, (for gluten-free chips we used Enjoy LIfe)

Directions

Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours...overnight will work. One cup cooked quinoa can be used if already made.
Add dates, almonds, coconut, and cooked quinoa to the food processor and pulse until ingredients are well combined and a ball forms. Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together. Shape into 14 - mini bars.
In a small saucepan, add chocolate chips and melt over low-heat or in a double-boiler. Drizzle warm chocolate over each bar. Refrigerator and allow chocolate to harden. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish.

1. Avocado Dip
   A dip with less than 60 calories per serving is always a snack food winner.

Ingredients

2 avocados, peeled, seeded
Juice of 1/2 lime
1 small tomato, diced
1 jalapeno pepper, seeded & deveined, diced
1 clove garlic, minced
2 tablespoons freshly chopped cilantro
1/4 cup plain Greek yogurt, low fat or fat free
½ teaspoon cumin
1/2 teaspoon black pepper
Sea or Kosher Salt to taste

Directions

Add avocados and lime juice to a medium mixing bowl, mash with a potato masher or fork. Add remaining ingredients, stir until combined and a smooth consistency. Refrigerate until ready to eat.
NOTE: This dip also makes a nice spread

1. Lush Lemon Frozen Yogurt
   Scoop this sweet frozen snack into your bowl—yum!

Ingredients

3 cups plain low-fat or full fat Greek yogurt (do not use nonfat)
2 teaspoons finely grated lemon zest
3/4 cup raw honey
3/4 cup freshly squeezed lemon juice (about 5 lemons)

Directions

In a medium saucepan over medium heat, whisk together the honey, lemon juice, and zest, and bring to a simmer, stirring, for about 3 to 5 minutes, just until the honey is dissolved into the lemon juice to make a syrup. Place the syrup in an uncovered, shallow container and refrigerate until completely chilled, about half hour, stirring occasionally to speed up the cooling process.
Whisk the honey lemon syrup into the yogurt until completely combined.
Method 1:Prepare your ice cream/frozen yogurt maker according to manufacturers directions. Churn in the frozen yogurt/ice cream maker for 20- 25 minutes or until the yogurt has a soft serve consistency.
Yogurt can be eaten as is (simply scoop into a dish or put in a pastry bag and pipe out), or for a harder texture, place it in a sealable container. Apply wax paper or plastic wrap so that it is covering the surface of the frozen yogurt to store, then add the lid. This will prevent ice crystals from forming on the surface of the frozen yogurt. Soft-serve frozen yogurt will harden in about an hour in the freezer.
Method 2: To make frozen yogurt without an ice cream/frozen yogurt maker, simply pour the mixture in a shallow container. Remove from the freezer every hour, 2- 3 times, and stir and scrape the yogurt with a fork. After 3 hours or so, your frozen yogurt should be ready to eat. Cover with plastic wrap or wax paper and the lid if storing in the freezer.
Note: Lemon frozen yogurt can be served in a dish or in the fruit (by slicing off the top of a lemon, scraping out the insides, and scooping/piping the yogurt into the shell).
Top with our clean eating Whipped Topping, if desired.

1. Curry Greek-Style Yogurt Dip
   Add fresh veggies, like bell peppers, for a low-calorie snack packed with tastiness

Ingredients

1/2 cup plain, nonfat Greek-style yogurt
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon honey
Salt to taste

Directions

Blend everything together using a whisk, and serve with whole-grain crackers or vegetables.
This recipe is featured in our new cookbook, Skinny Ms. Superfoods.

1. Skinny Strawberry Yogurt
   You won’t find added refined sugar in this recipe, which offers fewer than 110 calories per serving.

Ingredients

1 cup Greek yogurt, plain, non-fat
3/4 cup strawberry fruit spread or jam, no sweeteners added (I use "Polaner all Fruit Spread")
Directions

Mix ingredients and store in the refrigerator until ready to eat. For an added treat add sliced strawberries. Any flavor fruit spread or jam can be used...raspberry, pineapple, grape, etc..
Note: The ingredients label should read something like this: strawberries, white grape juice, sugar free pectin, citric acid

1. Skinny Fruit & Yogurt Salad
   Love your body with this superfood-loaded alternative to junk food snacks

Ingredients

1/2 cup plain Greek Yogurt, fat-free
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
2 pears, cored, peeled, and cut into 1/2-inch cubes
1 cup sliced strawberries
2 apples, cored, and cut into 1/2-inch cubes
1 cup seedless grapes, sliced in half lengthwise
1/4 cups raisins
1/4 cup diced celery

Directions

In a small bowl, combine yogurt, lemon juice and honey. Cover yogurt mixture and refrigerate while preparing fruit.
Combine all fruit in a large salad bowl. Add yogurt dressing and lightly toss to coat. Refrigerate until ready to serve. For best results, serve salad within 1-2 hours of preparing.

1. Snack Pretzel Stack
   Indulge your inner kid with these fun low-calorie snacks.

Ingredients

Whole Wheat pretzel twists
SunButter (great product for those with possible peanut allergies)
Banana slices
Mini dark chocolate chips

Directions

Stack small pretzel twists, peanut butter, banana slices and top with mini chocolate chips.

1. Superfoods Smoothie
   With fewer than 135 calories and lots of superfood goodness, this smoothie will fuel you up the right way.

Ingredients

1 cup baby spinach loosely packed (organic)
1 sm frozen banana, slice before freezing
1 cup frozen berries, unsweetened (blueberries were used in the photo)
Fresh ginger root (1/2″ slice)
1/2 cup Kefir or Greek Yogurt, plain, low-fat
1 cup chilled green tea (unsweetened)…home brewed is best.
1/2 cup pure pomegranate juice
1 cup crushed ice

Directions

Toss all ingredients in the blender and blend until smooth. The blender will be filled to the top with loads of super foods, so be sure the lid is on securely before blending. It will take a minute or so for all the ingredients to blend completely.
For a thinner smoothie, add more green tea.
Enjoy and reap the benefits!!!

1. Skinny Mini Banana Pudding
   Treat your body to bananas, milk, and almonds in this healthier snack option
   Ingredients

10 whole almonds
2 tablespoons cornstarch
Dash of Kosher or sea salt
3 tablespoons coconut palm sugar
1 egg yolk, slightly beaten
3/4 cup milk, 1 or 2% is recommended, (optional canned lite coconut milk)
1/2 teaspoon vanilla
2 bananas, thinly sliced
6 (4 ounce) dessert dishes

Directions

Preheat oven to 325 degrees f. Roast almonds 12 minutes and allow to cool while preparing pudding. After cooled, mince almonds in a food processor or use a knife.
In a saucepan, combine cornstarch, salt and sugar. Add egg yolk to dry ingredients. Gradually stir in milk and continue stirring until well combined. Turn to medium heat and cook while stirring constantly. Continue cooking until a pudding like consistency.
Remove from heat, stir in vanilla. While still warm, alternate pudding with bananas in dessert dishes. Sprinkle minced almonds on top of pudding. Top with whipped topping if desired. Click here for our clean eating Whipped Topping recipe.

1. Skinny Nutella Spread
   You read that correctly – our version has just 54 calories per serving. Dip a few fresh apple slices into it for clean snacks you’ll enjoy.
   Ingredients

1 cup hazelnuts, skinned
3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
3/4 cup lite coconut milk, canned (almond or regular milk will work)
1 1/2 tablespoons mild honey
Pinch of Kosher or sea salt

Directions

Preheat oven to 275 degrees. Evenly spread hazelnuts on a cookie sheet and roast approximately 15 minutes. Remove and wrap hot hazelnuts in a kitchen towel and allow to cool 10 minutes. Remove skins by rubbing with the kitchen towel. Discard skins.
In a medium saucepan, add chocolate chips, milk, honey and salt, turn to low heat and heat until chips are completely melted. Remove from heat and allow to cool slightly while preparing hazelnuts.
Add hazelnuts to a food processor and pulse until a butter like consistency...about 5 minutes. The nuts will have a slightly grainy consistency and that's okay, a little is fine. Add chocolate mixture to food processor and pulse until well combined with hazelnut butter.
Add nutella to a glass container, allow to cool completely, cover and refrigerate. Nutella will thicken after being refrigerated. This recipe makes approximately one pint.
NOTE: The fats in this recipe are healthy fats which come from the hazelnuts and coconut milk...both are superfoods that are packed with health benefits.
Homemade Nutella makes wonderful gifts for the holidays. Add Nutella to 1/2 pint sized canning jars, tie a bow around the lid and you've got your gifts!

1. Oven-Baked Zucchini Chips
   Avoid processed, fatty chips and try easy-prep clean snacks like this instead.

Ingredients

1 (large) zucchini, cut into 1/8" - 1/4" slices
1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions

Preheat oven to 425 degrees.
Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.
TIP: Zucchini Chips will continue to get crispier while cooling.
NOTE: For gluten free chips, use gluten-free bread crumbs.

1. Clean-Eating Almond Butter and Jelly
   Add a sg of this tasty spread to a slice of whole wheat bread for a clean low-calorie snack option.

Ingredients

2 cups almonds, peels on
1/4 to 1/2 teaspoon salt
1-1/2 tablespoons almond, peanut, or olive oil (not virgin or extra virgin varieties)
1 tablespoon honey or other natural sweetener such as maple syrup or agave nectar (optional)
1 cup homemade or store-bought fruit- sweetened preserves, jam, or jelly of choice,

Directions

Toast the almonds in a medium sized skillet or heavy bottom saute pan over medium heat for 5 minutes or until fragrant, stirring constantly.
Add the warm nuts, 1/4 teaspoon salt, and 1 tablespoon of the oil to a food processor or blender and puree on high speed for one to two minutes. Add more oil if necessary to achieve a smooth consistency. Taste and add more salt and the sweetener if using. Puree for 30 seconds more to combine.
Spoon one layer of almond butter into containers or jars, and spread, followed by a spoonful of jelly and spread, repeating to form layers. Refrigerate for up to 3 weeks. This recipe makes about 3 cups.

1. SkinnyMs. Ranch Dip
   Grab your favorite fresh veggies and dip them into this clean-eating recipe, which delivers only 30 calories per serving

Ingredients

1 cup Greek Yogurt, plain, fat-free
1/2 cup reduced-fat sour cream
2 tablespoons Skinny Ms. Ranch Seasoning

Directions

Combine ingredients in a medium bowl, store in an airtight container in the refrigerator. Allow dip to set overnight in the refrigerator before serving,

1. Tzatziki Yogurt Sauce
   Superfood Greek yogurt is the base for this delish veggie dip.

Ingredients

1 medium cucumber, peeled, sliced in half lengthwise
1 tablespoon fresh dill, removed from stem
½ teaspoon black pepper
¼ teaspoon sea or kosher salt
¼ teaspoon paprika
1/2 teaspoon crushed red pepper flakes, more or less to taste
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 cup Greek yogurt, fat free, plain
Kosher or sea salt to taste

Directions

Remove seeds from the center of each cucumber by scooping out with a spoon. Finely dice, peeled and seeded, cucumber and lay pieces on a paper towel to drain, sprinkle with salt.
After 30 minutes, combine diced cucumbers and the remaining ingredients in a mixing bowl. Refrigerate at least two hours before serving to allow flavors time to marry. Pour Tzatziki into a serving dish and enjoy! Garnish with additional diced cucumber and dill.
Tzatziki tastes great served with meats or as a dip or spread, perfect on baked potatoes.

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