Prevention (USA) - - PULSE -

It’s pic­nic and bar­be­cue sea­son, and all those snacks and sweets can be tempt­ing. Next time you want to in­dulge, try these smart swaps from Ja­clyn Lon­don, M.S., R.D., nu­tri­tion direc­tor at the Good House­keep­ing In­sti­tute.

SNACKS: Ditch potato chips for ones made from veg­gies like kale, car­rots, beets, and sweet potato (a veg­etable should be the first in­gre­di­ent). Reach for pop­corn, which tends to be lower in calo­ries and has fiber. In­stead of corn tor­tilla chips, look for ones made of beans for a bit of ex­tra protein. Try: Bean­fields, Bare Snacks, Rhythm Su­per­foods, Angie’s Boom­chick­apop, Skin­nyPop, Smart­food Delight.

DIPS: If you can’t find low-sodium salsa, skip the salty store-bought kind and make your own; this lets you mon­i­tor how much salt goes in and load it up with veg­gies! For creamy dips, swap in Greek yo­gurt for sour cream and mayo. Hum­mus is an­other smart pick. Try: GoodFoods plant-based dips, Hope Foods hum­mus, Sim­ply Bal­anced or­ganic hum­mus, Lilly’s hum­mus and sal­sas.

SWEETS: Our fa­vorite sum­mer desserts are of­ten loaded with fat and su­gar.

For a more health­ful op­tion, make ice pops with fresh fruit and yo­gurt (see our recipe on page 72), or run fruit like ba­nanas (frozen) through a juicer for an ice cream–like delight. Grilled fruit is an­other sweet and nu­tri­tious op­tion. For some­thing more con­ve­nient, look for a bet­ter-for-you frozen treat. Try: GoodPop, Chloe’s Fruit, Ruby Rock­ets, Diana’s Ba­nanas.

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