7 Nov 2011
What do you think of when you think of savory snacks? If I had to choose, I’d choose savory over sweet any day. But savory doesn’t have to mean bad fats and salt overload. I find that most unhealthy ingredients can be easily substituted with healthy ingredients. My kids are always my taste testers, and I know they will be painfully truthful. Most meals and snacks have to pass their test since my goal is to get them to eat as healthy as possible. After-school snacks are a big part of their day, so trying to come up with ideas that can be grabbed quickly and munched while finishing up their homework is a big plus.
Recipes that are quick and simple with minimal ingredients are perfect for this non-cooking type fitness girl. I find that by using fewer ingredients, it’s easier to add a personal twist with some extra healthy ingredients that I choose instead of what a box says. To make sure I have choices available at all times, I keep the pantry stocked with a variety of healthy foods, so throwing together a savory snack is much easier to do. I find we save money by working off of some basics and then weekly adding on as needed. We don’t always eat at home, but I try to make what’s in the house something I feel good about my kids eating. I know that when they’re away from home, they don’t always make the best food choices.
The Encrusted Chicken Breast recipe from the Attune Foods Simple Healthy Recipes section is one of my favorites. Using the Uncle Sam Original Cereal, I crushed the cereal to be a bit finer (more kid friendly) and cut the breasts into strips instead of keeping them whole. This makes them easy to dip in the Greek Ranch Red Pepper Dip. The kids can dip their chicken strips while they work and I know that they’re eating something good for them. Finish it off with some fruit and they’re set and momma’s happy!
Here’s a great dip idea that I’ve made my own by substituting the buttermilk and regular mayonnaise. As you can see it’s a basic recipe that you could add to in number of ways
Greek Ranch Red Pepper Dip
- 2/3 cup nonfat Greek style yogurt
- 3 tablespoons Vegenaise
- 1 teaspoon (or to taste) lemon juice
- 1 teaspoon Dijon type mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped red pepper
*Vegenaise is my substitute for mayo. It’s vegan, gluten-free, dairy-free, and delicious.
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