100 Calories or Less Snacks
Dippy Egg: One over easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!)
Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce
Smoked Beef Jerky: About 1 ounce— look for low sodium versions!
Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf
Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox
Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper
Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes
Rosemary Potatoes: ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary
Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese
“Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!
Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries
Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese
Pretzels & Cream Cheese: 15 mini pretzel sticks with 2 tablespoons fat-free cream cheese.
Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt
Goldfish: About 40 fishies…try the cheddar kind!
Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa
Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic
Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar
Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar
Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar
Antipasto Plate: One Pepperoncini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive
Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice
Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus
Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice
Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce
Wasabi Peas: About ⅓ cup of these green treats
Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons basalmic reduction
Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°
Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup raw spinach and 1 tbsp. feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).
Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender
FRUITS & YOGURT
Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping
Oats n’ Berries: ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup fresh berries
Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey
Cinnamon Applesauce: 1 cup unsweetened applesauce (like Motts)
Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!
Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender
Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi
Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff
FRUITS & CHEESES
Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped
Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese
Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety)
Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon
Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon
Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt
Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more)
GOTTA HAVE CHOCOLATE…or use Nutella!
Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella
Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins
Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!
Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate
Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate
Dark Chocolate: One block, or three squares
Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate
PEANUT BUTTER or ALMOND BUTTER…or use Nutella!
Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter
Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter
PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter
Cinnamon Graham Crackers & Peanut butter: Twograham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon
Mini PB&F: One fig Newton with 1 teaspoon peanut butter
Café Latte: 8 ounces steamed skim milk with 1 shot espresso
Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!)
Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup