20 Plantain Chips with Caribbean Salsa: Toss
together finely chopped banana,
cucumber, jalapeño, bell pepper,
red onion and a good squeeze
of lime juice.
25 Ranch-Style Popcorn: Spritz air-popped popcorn
with olive oil and dust with
buttermilk powder, celery salt
and chopped fresh dill.
Spread granny smith apple wedges
with chunky cashew butter and top
with toasted sesame seeds. 30
31 Snack on frozen edamame right out of the bag—
it’s crunchier (and more
refreshing!) than fresh.
33 No-Chop Gazpacho: Combine tomato juice,
cucumber, bell peppers and
onion in a mini chopper, then
pulse just until chunky. Add a
spash of red wine vinegar.
26 Stuff iceberg lettuce leaves with chopped ripe tomatoes and crumbled smoked tofu.
21 Tex-Mex Treat: Dress bagged coleslaw
mix with jarred salsa and
roll up in a corn tortilla.
32 Fill endive spears with chopped bosc pears and
season with balsamic vinegar.
34 Cut jicama into sticks. Dip in a sauce of chunky
almond butter, lime juice,
honey and fresh ginger.
35 It’s upscale finger food: Scatter grated pecorino-romano cheese and lemon zest
over blanched asparagus spears.
you gotta have it:
CRUNCHY
These snacks are made with flavorful and healthy foods
(think nuts, fresh veggies, quick slaws and even frozen foods)
that offer the same satisfying crunch as a bag of chips.
36 Combine finely chopped broccoli, multicolored
bell peppers and scallions with
greek yogurt and a dash of
prepared horseradish. Keep a
bag of baby carrots close by.
22 Dunk root veggie chips (such as Terra chips) into
low-fat sour cream seasoned
with hot sauce and orange zest.
23 Ants on a Log: Here’s a grown-up version: Stuff
celery sticks with cashew butter
and dot with dried currants.
24 Mix crisp and spicy jarred corn relish with chopped
tomatoes and cilantro; use it to
top crunchy melba toast.
27 Dip sugar snap eas into warm
goat cheese ( 30 seconds in
the microwave should do it).
28 Chickpea Poppers: Thoroughly dry canned
chickpeas. Spritz with extra-virgin olive oil, season with
dried oregano and garlic salt
and roast at 400° until crisp.
29 Put down the butter! Spread whole grain toast
with tahini instead. Top with
shredded carrots, golden
raisins and alfalfa sprouts.
37 1-2-3 Thai Slaw: Open a bag of shredded carrots;
dress lightly with toasted sesame
oil, lime juice, olive oil, honey and
a dash of cayenne pepper. Toss in
chopped salted peanuts.
38 Shred iceberg lettuce into tuna salad and eat on thick-cut bread-and-butter pickles.
39 Stir chopped fresh pineapple into prepared
salsa; season with ground
cumin. Nosh with baked blue
corn tortilla chips.
