Last Updated on 25 November 2020 by Ray Plumlee
I love snacking. As a child, I look forward to afternoon snacks as much as I look forward to morning cartoons, going to state fairs, Disneyland and go fishing with my dad in a lake. Snacking accounts for 10% – 15% of kids’ daily calorie needs but for adults of any age, the resistance to grab a hamburger at 4:00pm or 12:00mn makes a huge difference in our health. Here are some benefits of healthy snacking:
Snacking Controls Your Appetite
For some reason, we still feel hungry (about 2 hours or so) after lunch. If this happens to you occasionally, I’d say it’s normal and snacking is okay but if you experience this everyday, I’d probably think you switched to a new diet and you are still in the adjustment stage or to put it bluntly, your diet isn’t working for you and you need to go back to your menu board. Eating snack between meals prevents you from getting so hungry, you’d overeat at the next meal.
Increase Nutrient Intake
Snacking is a wonderful opportunity to improve our diet. Feel like your missing on Vitamin A? Chop up some fresh carrots and dip them in yogurt. Need more fiber? Munch on a banana, apple or nuts like almonds, pecans and walnuts!
Snacking Provides Extra Energy
Pretend that you are a car and think of food as fuel. Now, you wouldn’t go that far if you don’t have enough fuel, right? Sugary snacks like candy bars might give you energy but it’s followed by a sudden crash that will leave you hungry. Opt for healthy snacks that is made up of complex carbohydrates, healthy fats and protein as they are stable sources of energy for your body to work on that afternoon chore.
Zucchini Chips Recipe
What You Need:
- Fresh zucchini
- Olive Oil
- Salt and pepper
- Herbs and spices (optional)
- Slice your zucchini to desired thinness. About 1/4 to 1/8 of an inch. The thinner, the crispier.
- Remove cat sitting on top of the oven and preheat oven to 110C or 225F.
- Remove extra moisture from the zucchini using kitchen papers or paper towels by applying a gentle pressure on top. This is important because if your zucchini is too wet, it will be boiled in the oven and won’t crisp up, and that is just sad because some things in life are better when crispy… and zucchini is one of them.
- Lay out a parchment paper or cookie sheet on a pan.
- Lay out your chipped zucchini in one layer, don’t overlap them.
- Drizzle some olive oil on top.
- Add salt and pepper to taste. Herbs, spices and other seasonings are also encouraged!
- Bake for 30 – 35 minutes and enjoy!
- When oven is completely cooled, return cat on top of the oven. I like to put things back where they used to be.
10 chips will provide:
- around 100 calories
- 2g fat
- 340mg sodium
- 14g total carbs
- 2g dietary fiber
- 6g protein (yay!)
Zucchini contains lutein and zeaxanthin. These are phytonutrients that filters sunlight which in turn, keeps our eyes healthy. Vitamin C is also abundant in zucchini. This powerful antioxidant gets rid of free radicals which damage our healthy cells. Great excuses to eat chips everyday! 🙂
Baked zucchini has a really subtle taste and the flavor will depend on what you put on it. This opens a world of experimentation. A friend added jerky seasoning, my cousin added cinnamon (ikr?!) and one guy added a combination of nutmeg and cumin. Sounds weird to me but I’m always open to new things, I might give it a try! How about you? Any uncommonly combined seasoning you can think of? Share them in the comments section below! Till next time! Eat well, be well, farewell!
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