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Low Fat Snacks

I think the recent research, that proved Snacking is good and 4-5 small meals a day are better than 2-3 large meals, has been the damnation of a lot of people. Obesity levels keep rising and people use scientific jargon to justify constant binging on Junk food. While its true that Snacking is not ‘bad’, yet fact remains that it is only so if you exercise moderation in quality and quantity of the food you eat. One way of staying healthy is eating Low Fat Snacks.
I’ll admit that most ready to eat Low Fat Snacks available in the supermarkets are just plain boring and tasteless. But fret not, you can create your own Low Fat Snacks at home in less than no time. For instance, cut half an apple in small pieces, put it in a bowl with low fat vanilla yogurt, add some Cinnamon and mix it all up. It tastes delicious and is extremely healthy too. If you crave crunchy snacks then keep baby carrot around, makes for a great finger food. Here are some interesting Low Fat Snacks Recipes.

This irresistible Middle-Eastern inspired dip makes a great appetizer. Serve with pita triangles, whole grain crackers or a plate of raw vegetables.

  • 1 15-ounce can of chickpeas (garbanzo beans), drained
  • 1 tbsp of tahini (ground sesame seed paste); oddly, peanut butter is a great substitute
  • 2 cloves of garlic
  • 3 tbsp fresh lemon juice
  • 3 tbsp fresh parsley
  • ½ tsp cumin
  • ½ tsp salt
  • In a blender or food processor, puree all the ingredients. Stop and scrape down the sides if necessary. Add in a tablespoon or two of fat free plain yogurt if the dip needs thinning.

Low Fat Chicken Nuggets
Yes, I can see all of you rolling your eyes and thinking how can nuggets be Low fat, the secret to these chicken nuggets is that they're baked, not fried. Crispy on the outside yet succulent on the inside, these white meat chicken nuggets make a healthy fast-food alternative. Serve with ketchup, barbecue sauce or a fat free ranch dressing.

  • 1 pound boneless, skinless chicken breasts
  • ¼ cup flour
  • ¼ tsp paprika
  • ¼ tsp freshly ground black pepper
  • 1 egg white
  • ¼ cup low fat buttermilk
  • 1 cup cornflakes, crushed
  • Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
  • Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
  • Cut chicken breasts into 1 to 1 1/2-inch pieces.
  • Empty chicken pieces into bowl and roll in flour mixture. Then, piece-by-piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
  • Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through