Every Bite Counts With Healthy Snacking

Every Bite Counts With Healthy Snacking

Adding fruits and veggies to diet are key in eating healthy.

In addition to sampling Safa Nooromid’s recipes, attendees at Hadassah’s Every Bite Counts event brought an array of healthy snacks.
In addition to sampling Safa Nooromid’s recipes, attendees at Hadassah’s Every Bite Counts event brought an array of healthy snacks.

In conjunction with national Hadassah’s initiative for heart health with the nutrition program Every Bite Counts, Hadassah Greater Atlanta’s Ketura Group brought innovative recipes, practical tips and heart-healthy cooking to an event on healthy snacking May 17 at the Wellness Community of Atlanta in the Pill Hill area of Sandy Springs.

Marni Hoffman, the vice president of advocacy for Hadassah’s Southeastern Region, introduced the new Hadassah nutrition program.

Safa Nooromid, a registered dietitian and the owner of Nooromid Nutrition, featured healthy snacks in her interactive presentation. She prepared three recipes and discussed healthy snacking and alternatives in the recipes.

(From left) Debra Sharker, Ketura Hadassah’s programming vice president; Safa Nooromid; and Southeastern Region Vice President Marni Hoffman enjoy the evening.

Nooromid stressed the benefit of eating fresh ingredients and not processed or packaged foods.

“Recipes you make for snacking should have no more than five to six ingredients,” she said. “We should all add more fruits and veggies to our diets, and it’s easy to do if you just add one a week and get used to eating and preparing it. Then it becomes a natural thing on our plates.”

Avocado Dip With Fage Total

3 avocados, peeled and diced

1¼ cups Fage Total, Fage Total 2% or Fage Total 0%

1 red onion, finely chopped

1 garlic clove, finely chopped

½ lemon, juiced

½ bunch fresh cilantro

2 tablespoons extra-virgin olive oil

Pinch salt

Combine all the ingredients in a blender and mix until smooth. Refrigerate for about an hour. Serve with assorted raw vegetables or corn chips.

Greek Yogurt Veggie Dip

Makes 8 servings

1 cup plain nonfat Greek yogurt

½ teaspoon lemon juice, if desired

1 tablespoon basil

1 tablespoon Italian seasoning

1 teaspoon black pepper

Mix all the ingredients and enjoy. Keep the dip in the refrigerator until your guests arrive or until you are ready to go for it. Serve with assorted raw vegetables or corn chips, or use as salad dressing.

The entire dip recipe has only 140 calories, with no fat, 95 milligrams of sodium, 10 grams of carbohydrates, 24 grams of protein and 25 percent of the daily requirement for calcium. A 2-tablespoon serving has 17.5 calories.

Peanut Butter/Almond Butter Protein Bars

1 cup natural peanut butter or almond butter

3 tablespoons honey or to taste

1 cup chocolate whey protein powder

1 cup uncooked oats

1 tablespoon unsweetened cocoa

6-8 tablespoons water, more if needed

Mix the peanut butter and honey in a bowl. Microwave for 30 seconds. Add the rest of the ingredients and mix. The mixture should be crumbly and slightly moist. Press hard into a 9-by-9-inch tray and refrigerate for 20 minutes. Cut into 12 equal bars. You also can roll the mixture into balls, about 1-inch diameter each. Refrigerate leftover bars in an airtight container for up to a week.

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