A nurse once told me that letting yourself be hungry all the time is discouraging, and you will eventually drop your healthy eating habits all together or indulge too much at some point throughout the day. You’ll slow your metabolism, bloat and feel agitated everyday if you don’t eat enough and that is certainly no way to live!

What to do? I’ve told you before that it’s the little things that
count. When I talked about that, I was referring to nibbling on unhealthy snacks all day or underestimating how many calories are in a food choice- but the little things count in the reverse too! Planning a snack between lunch and dinner can satisfy you so that you don’t over eat when it’s time for your meal. Some people eat six small meals a day, to keep their metabolism moving and to keep themselves from feeling hungry. That doesn’t work with my work schedule, but I plan a snack or two in my day so that I’m not grouchy and starving! 

Here are a few snack ideas that are less than 200 calories
(provided by www.wholeliving.com): 
 
Tropical Fruit Parfait;
½ cup of fruit (kiwis, mangos, pineapples), ¼ cup of low-fat yogurt, 1 tablespoon of toasted/sliced almonds.
100 calories!

Chickpea Dip;
1 cup of cooked chickpeas with salt, pepper and 2 tablespoons of olive oil. Add 3 tablespoons of fresh cilantro. This yields 4 servings (131 calories each) so enjoy with friends or save for later (and add in a couple of crackers)! 
 
Dark Chocolate and Ginger Biscotti; yields 30 bars that are 84 calories each.  I want to make these for my Dad!! 
 
1 cup all-purpose flour, spooned and levelled

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder
 
1/4 teaspoon salt

1 large egg, plus 1 large egg yolK

1/2 cup sugar

1 teaspoon vanilla extract

1/4 cup canola oil

1/2 cup walnuts, coarsely chopped
 
3 ounces dark chocolate, coarsely chopped (1/2 cup)

1/4 cup finely chopped crystallized ginger

Directions:
1.  Preheat oven to 350 degrees. Line a large baking
sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set
aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar
until light and fluffy; beat in the vanilla and oil until well
combined.

3. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger
with a rubber spatula (dough will be stiff).

4. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven
temperature to 325 degrees.

5. Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2 inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Peanut Butter and Pretzel Sticks;
 ½ ounce of whole-grain pretzel sticks (about 11 of them for 65 calories) and 1 teaspoon of peanut butter (30 calories). This keeps you really full too! Pretzels are high on the glycaemic index though, so make sure your paying attention to your blood sugars with this snack, if you are a diabetic. 
 
Frozen Grapes and Kiwi;
MY FAVORITE. 1 cup of grams and 1 kiwi cut into cubes. It literally tastes like candy.

I know it seems like it will take a while, but try the biscotti! I’ve realized that if I’m putting so much time and effort into running, I should put just as much effort into learning how to cook healthy.

If you need help with a recipe, let me know! My sister Cait and her future husband Jon are also fabulous cooks. They experiment with a lot of different recipes and are always mixing creatvity and health into fabulous dishes. If you want any ideas from them, leave them a comment here! 

Have a wonderful day.

 
 
 



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    Kris Fergus is training to run Red White and Blue 26.2 in Findlay, Ohio on October 7th, 2012. Though this is not her first marathon, it is the first race in which she will run after being diagnosed with Type 1 Diabetes. Training began on Monday, June 18th, and Kris will be keeping a blog to bring you with her on her journey and she will be raising money for Lakewood Hospital during the process.

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