BETTER-FOR-YOU SUMMER TREATS
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.