On the go:

   Whole grain crackers (Kashi Original Seven Grain TLC) with reduced fat Cabot Cheddar
   Seapoint farms edamame packets
   Santa Cruz apple sauce
   Stoneyfield Farm Smoothie
   Glenny’s Soy Crisps
   Health Valley snack bar
   Tribe hummus snackers with baby carrots
   Cut up fresh fruit

For Home:

   Mini Pizzas: Top mini whole wheat pita bread or whole wheat English muffin with marinara sauce (Colavita Enriched) and reduced fat mozzarella cheese. Microwave until melted.

   Apple fries with yogurt dip: Cut apples into thin slices (“fries”). Serve with plain low fat yogurt mixed with All Fruit or peanut butter.

   Fruit kabobs: Alternate pieces of cut up seasonal fruits and place on skewer. Drizzle with some wild honey.

   Veggies and dip: Mix salsa with 2 slices of avocado and 1 oz. low fat cheese. Heat until cheese melts. Serve with baby carrots and other fresh veggies.

   Small cup of soup (vegetable, chicken or black bean) served with whole wheat crackers (Kashi TLC).

   Whole wheat tortilla topped with turkey, mustard and veggies. Roll up and cut into slices (“sandwich sushi”).

   Trail mix: ¾ cup whole grain cereal (i.e. Barbara’s Puffins), 2 chopped dried apricots and ½ oz. chopped dark chocolate.

   Home made cheese puffs: 1 slice of whole wheat bread with 1 slice of low fat cheese. Toast until crispy. Cut into fun shapes with a cookie cutter!

   Banana ice cream: Freeze ripe, peeled bananas. When slightly frozen puree into “ice cream” and top with chopped nuts.

   Baked sweet potato chips: Slice sweet potato into thin, round circles. Place on baking sheet and sprinkle with olive oil and sea salt. Bake until crispy.