Ingredients:

2 large cucumbers
1 8oz container ricotta (drained)
zest and juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp fresh dill

Preparation:

1. Cut the cucumber into 1 inch slices, and carefully hollow out the center (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. Place the ricotta in a medium bowl and mix in the lemon zest, lemon juice, garlic powder, black pepper and dill. Adjust seasoning to taste.
3. Spoon a little seasoned cream into each cucumber cup, about 1 teaspoon per cup.
4. Cut the smoked salmon into 1-inch long thin strips and place one slice of salmon on top of ricotta cream.
5. Keep refrigerated and serve shortly after you assemble them

Brenda

55 Healthy Snacks Under 150 Calories

Eating healthy doesn’t need to be complicated or boring! Here are 55 easy-to-prepare snacks, each under 150 calories, that will keep your taste buds happy. Check out our eating clean recipe page for even more great ideas!

1. Mini tostada

Spread ¼ cup of nonfat refried beans on a small tortilla. Top with shredded lettuce, diced tomato, and a sprinkle of your favorite cheese.

2. Frozen grapes

Freeze 1 cup of grapes and enjoy them as if they’re sorbet.

3. Greek yogurt with honey

Mix one teaspoon of honey into half a cup of plain, nonfat Greek yogurt.

4. Cinnamon apple

Sprinkle an apple with cinnamon for a treat that tastes more decadent than it is.

5. Strawberries and chocolate

Dip 4 or 5 (depending on their size) strawberries into 2 squares of melted dark chocolate.

6. Almost apple pie

Try 1 cup of unsweetened applesauce with a hint of cinnamon.

7. Jicama

Chop one and a half cups of jicama and add a splash of lemon juice and a pinch of salt for a tangy, refreshing treat.

8. Café Au Lait

Enjoy 8 ounces of skim milk with a shot of espresso.

9. Carrots with hummus

Crunch on 9 or 10 baby carrots with a side of 2 tablespoons of hummus.

10. Nuts

A handful of 25 pistachios, 14 almonds, or 16 peanuts makes for a nice “good” fat and protein snack.

11. Eggs with guacamole

Hard boil an egg and replace the yolk with 2 tablespoons of guacamole for a protein-packed snack.

12. Edamame

Boil or steam one-half cup of unshelled edamame with a pinch of salt for a fiber-rich snack.

13. Bitter chocolate

Enjoy 1 large block or 3 small squares of dark chocolate.

14. Mediterranean tomato

Dice one medium tomato and top with 2 tablespoons feta cheese and a pinch of salt.

15. Kale Chips

Make your own kale chips for a fraction of the price with this recipe

16. Bell peppers with balsamic vinegar

Drizzle 2 tablespoons of balsamic vinegar on top of 2 cups of sliced bell peppers.

17. Eggs with spinach

Scramble 3 egg whites with one-half cup of raw spinach and 1 Tbsp. of feta cheese.

18. Corn with garlic

Coat one-half of an ear of corn with a 1 tsp. of olive oil and 1 minced garlic clove. Grill until tender.

19. Santa Fe black beans

Combine one-quarter cup black beans, ¼ teaspoon of salt, and 1 Tbsp. of nonfat Greek yogurt for a hearty snack.

20. Chocolate banana

Dip one-half of a banana into 2 squares of melted dark chocolate.

21. Caprese

Top one ounce of mozzarella cheese with half a cup of cherry tomatoes and 2 teaspoons of balsamic vinegar.

22. Tuna salad

Mix together 2 ounces of water-packed tuna with 1 teaspoon of extra virgin olive oil and 1 teaspoon Dijon mustard.

23. Sweet potato

Enjoy one small baked sweet potato plain or with a pinch of salt.

24. Popcorn

Munch on 2 cups of air popped popcorn.

25. Olives

For a salty snack, enjoy 9 kalamata olives.

26. Greek watermelon

Top 1 cup of watermelon with 2 tablespoons of crumbled feta.

27. Peanut butter

Even on its own, peanut (or almond) butter makes for a treat full of good fats.

28. Cottage cheese and melon

Combine three-quarters of a cup of melon with one-quarter cup of nonfat cottage cheese for a sweet dessert.

29. Strawberry and spinach salad

For a savory and sweet salad, mix together 1 cup of baby spinach with one-half cup of sliced strawberries. Drizzle with 1 tablespoon of balsamic vinegar.

30. Shakeology

Mix one-half serving of your favorite flavor of Shakeology with water.

31. Spiced cottage cheese

Mix ¾ cup nonfat cottage cheese with a pinch of chili powder and a pinch of curry powder. Top with chopped scallions if desired.

32. Shrimp cocktail

Dip eight medium-sized cooked, peeled shrimp in 2 Tbsp. all-natural cocktail sauce.

33. Crisp bread and lox

Top a Wasa whole-grain cracker with 1 ounce of salmon lox, two slices of cucumber, and a pinch of crushed black pepper.

34. Ham-wrapped asparagus

Wrap three slices of lean, nitrate free deli ham around three cooked asparagus spears.

35. Mediterranean rice cake

Spread 1 Tbsp. of hummus on a whole grain rice cake. Top with two cucumber slices.

36. Carrot salad

Mix two grated carrots with one Tbsp. of raisins, one tsp. of raw sunflower seeds, and 2 tsp. balsamic vinegar.

37. Black bean salad

For a snack with protein and fiber, mix ¼ cup drained black beans, one chopped tomato, half a green bell pepper chopped, and a pinch of chili powder.

38. Roasted red pepper Wasa cracker

Spread 2 Tbsp. hummus on a whole-grain Wasa cracker. Top with one jarred roasted red pepper, sliced.

39. Avocado cracker

Mash ¼ avocado with a squeeze of lime. Spread on a Wasa cracker and top with a pinch of espelette pepper or smoked paprika.

40. Pistachios and cranberries

Combine 16 shelled pistachios with ¼ cup unsweetened dried cranberries.

41. Veggies and ranch dip

Enjoy ranch dressing without the guilt! Dip 10 baby carrots and 8 cherry tomatoes into 2 Tbsp. of our homemade healthier ranch dip.

42. Frozen nutty banana

Roll half a peeled banana in one Tbsp. chopped peanuts, pressing so that nuts stick to the banana. Freeze. Enjoy!

43. Baked Apple Chips 

Bake your own apple chips and you can enjoy them with much less sugar. Here’s the recipe.

44. Cheese and cracker

Top one Wasa cracker with slices of 1 piece of string cheese

45. Italian cucumbers

Cut up 2 cucumbers and enjoy them with a drizzle of balsamic vinegar

46. Seaweed snacks

1 package of roasted seaweed snacks from Trader Joe’s or your local supermarket.

47. Crunch + spice

Cut up 4 celery stalks and enjoy them with ¼ cup salsa.

48. After school snack

Cut up 4 celery stalks and dip them in 1 tbsp. almond butter.

49. Cheesy popcorn

Sprinkle 1 tbsp. nutritional yeast over 2 cups air popped popcorn.

50. Turkey tartine

Top one slice whole grain bread with 2 slices deli turkey and 1 tsp. mustard.

51. PB + J

Top one Wasa cracker with 2 tsp. nut butter and 3 sliced strawberries.

52. Monkey snack

Cut up one half of a banana and dip it in 2 tsp. nut butter and then 1 tbsp. granola.

53. Easy avocado

Mash up one half of an avocado and mix it with 1 tsp. balsamic vinegar.

54. Japanese avocado

Mash up one half of an avocado and combine with with ¼ tsp. soy sauce, ¼ tsp. sesame seeds, and a drizzle of rice wine vinegar.

55. Chips and salsa

Try these corn tortilla chips with 2 tbsp. fresh salsa.

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Brenda

Guilt Free Chocolate No Bake Bars

Course: Dessert

Source: http://www.ihearexercisewillkillyou.com/
Preparation time: 20 mins

Ingredients

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Directions

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the refrigerator.

Enjoy!

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Pepper Power

From Web MD

Peppers have a lot going for them. They're low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.

Peppers come in all sizes and colors. Some pack heat. Others are sweet. You can get them fresh, frozen, dried, or canned.

You've seen bell peppers -- green, orange, yellow, and red -- in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they've been on the vine longest.

Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.

Peppers are very versatile. You can add raw ones to everything from dips and salads to pasta dishes.

Roasting peppers is easy, too. Cut a small slit near the stems. Grill or broil until blackened. Then let them steam by zipping into a plastic bag for about 15 minutes before scraping off the skin and removing the stem, core, and seeds.

Toss red peppers in a stir-fry for a hit of color, too.

When working with hot peppers, remember that they can burn your skin and eyes. Wear rubber gloves while you're handling them, keep your hands away from your face, and wash your hands as soon as you're done. Keep a glass of whole or low-fat milk nearby, too. Capsaicin won't dissolve in water. You need some fat to neutralize it.

What About Weight Loss?

If you've heard the claim that peppers make you lose weight, you may want to take it with a grain of salt.

● Capsaicin: Found in hot peppers (including chilis and cayenne powder), capsaicin has been shown to boost metabolism as well as suppress appetite, at least slightly. Over time, this effect might give you an extra edge when it comes to weight loss. But it won't melt the pounds away.

Research shows that people who don't typically eat spicy foods are most likely to benefit from turning the heat up a notch. Capsaicin seems to affect metabolism by raising body temperature, which uses up more energy.

Baby Bell Peppers are Da Bomb!

Have you tried them? They're a staple in our house. These bite-sized little peps are the perfect snack. They're great to grab and go or you can dip them in hummus or ranch dip or try this - cut a few in half, put a piece of string cheese on top and broil them until the cheese gets bubbly. Yumm!!
Try one of these tasty recipes:

Baby Bell Peppers tossed with Feta & Mint

Course: Side Dish
Categories: Vegetable
Source: Food Network Magazine
Preparation time: 10 mins
Cooking time: 5 mins

Ingredients

1 lb baby bell peppers
3 TB Extra Virgin Olive Oil
Red pepper flakes (to taste)
Fresh mint
Juice of 1/2 lemon
crumbled feta cheese

Directions

Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

Stuffed Mini Bell Peppers

Course: Side Dish
Categories: Vegetable
Source: Trisha Yearwood
Preparation time: 15 mins
Cooking time: 35 mins

Ingredients

12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated

Directions

Preheat the oven to 400 degrees F.

Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.

In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.

In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

Mini Bell Pepper Chicken Nachos

Course: Side Dish
Categories: Vegetable
Source: www.sweetpeeskitchen.com
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

1 teaspoon vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup salsa
salt and pepper to taste
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro

Directions

1. Heat oven to 350 degrees.

2. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.

3. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

4. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.

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