Guilt-Free Snacking Recipes

Are you looking for guilt-free snacks to serve at your next gathering, or snacks to have on hand when you just can’t find that satisfying something to eat moment? Here are some quick guilt-free snacks you can prepare ahead of time and put out for the crowd, or store to munch on when you have the urge.

 

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Fresh Tomato Salsa

4 Roma tomatoes, seeds removed and ¼ inch diced

2 Jalapenos, ribs and seeds removed, very fine dice

½ Red onion, ¼ inch diced
1 Garlic clove, minced

2 Tbls. Chopped Fresh Cilantro

3 Tbls. Extra Virgin Olive Oil

Juice of ½ Lime

Salt and Pepper to taste

In a medium bowl, combine the all the ingredients. Cover and place in the refrigerator until ready to serve. 

 

This is best made at least 3 hours before serving, giving the ingredients a chance to meld. You can also make it the day before. 

The salsa stores well in the refrigerator for up to 4 days.

Serve with your favorite low fat, salt free tortilla chips.

 

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Black Bean Salsa

2 (15-ounce) Cans Black Beans – Low, or no sodium added; rinsed and drained

½ Medium Red onion, finely chopped (or less depending on your taste)

2 Roma tomatoes, seeds removed, ¼ inch diced

2 Serrano peppers, ribs and seeds removed, very fine dice (can substitute with Jalapenos)

½ Tsp. Chili powder

3 Tbls.  Canola or corn oil

Juice of ½ Lime

1Tbls. Chopped Fresh Cilantro

Salt and Pepper to taste (optional)

Note:  I think the Serrano pepper adds a nice flavor to this salsa, but of course, you can use a jalapeno instead. Serrano peppers also add a heavier layer of heat to the salsa.

Pour the canned beans in a large colander, rinse under cold water until water runs clear. Set aside to drain. 

Transfer the drained beans to a large mixing bowl.  Add the rest of the ingredients and stir to combine.  Cover and store in the refrigerator for 3 hours or overnight.

The salsa stores well in the refrigerator for up to 4 days.

Serve with your favorite low fat, salt free tortilla chips.

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Avocado Dip

2 Ripe avocados, seed removed, peeled and diced

Juice of ½ Lime

1 Roma tomato, seeds removed

¼ of Medium Red onion, finely diced

¼ Tsp. Chili powder

¼ Cup Low fat sour cream

Salt and pepper to taste (optional)

 

In a medium mixing bowl, add the avocados and lime juice, smash lightly with a fork or potato masher. Leave them a bit chunky.

 

Add the rest of the ingredients to the avocado mixture, stir to combine.

 

Cover and store in the refrigerator until ready to serve.

 

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Pita Chips

1 Package Whole Wheat Pita Bread – 6 ½ inch size

Extra Virgin Olive Oil

 

Preheat oven to 375 degrees

Place the pita bread on a cutting board, brush both sides lightly with olive oil.

Stack pita bread on top of each other and cut into 16 equal size wedges.

Separate the wedges; place each wedge on baking sheets, in single layer. 

Bake in oven about 6 – 7 minutes, until crisp and golden.  Take care not to over bake (they bake quickly – so check often) or they will be dry and brittle.

Remove from the oven and immediately sprinkle with your favorite seasoning. Cool chips on a baking rack until completely cooled.  Serve with your favorite salsa or dip.

Seasoning suggestions might be to sprinkle with the following:

• Garlic powder
• Ground sea salt
• Onion powder
• Cinnamon and sugar, combined – or instead of sugar use Splenda

Store chips in an airtight container, or storage bag.

 

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Yogurt and Honey Fruit Dip

2 Cups Fage Total 0% yogurt

1 Tsp. Vanilla extract

3 Tbls. Honey (more if you prefer it sweeter)

Combine all ingredients in a medium mixing bowl, stir until smooth.  Transfer to a covered container and store in the refrigerator until ready to serve.

Serve with fresh fruit, such as sliced fresh apples, pears, or bananas, all sprinkled with fresh lemon juice to prevent browning; fresh pineapple chunks; strawberries; sliced kiwi fruit.