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What do I snack on between meal?  I am frequently asked this question during the Q & A period following my presentations.   I do eat between meals 2 - 3 times each day.

Here are some of my favorite snacks:

  • Dry roasted soy nuts (~ 2 Tbsp.)  I do measure these because they are sooo good that it is easy to get carried away!
  • A few almonds (5 - 6)
  • A few Brazil nuts (1 - 2) -- a good source of the anti-oxidant mineral selenium and a food plant source of omega-3 fatty acids
  • Soynut butter (~ 1 Tbsp.) on some whole grain crackers or an apple half
  • Hummus (~2 Tbsp.) on some whole grain crackers or as a dip with some fresh veggies like red pepper strips, baby carrots, cauliflower or broccoli florets
  • Fresh fruit -- any kind
  • Dried fruit -- raisins, peaches, pears, figs, dates, apples, pineapples, cherries, cranberries, blueberries, prunes
  • Vanilla yogurt on Top of frozen raspberries, blackberries, or blueberries -- Top with ~1 Tbsp. of flaxmeal
  • Air-popped popcorn -- or the microwave variety that is the most reduced in fat content
  • Pretzels -- fat-free
  • Guiltless Gourmet™ baked chips with salsa or bean dip -- I love these!
  • Quaker Oat Squares -- no milk -- I eat them plain for a slightly sweet crunchy snack
  • And my favorite snack because even I NEED some chocolate now and then -- frozen bing cherries, blackberries, or raspberries in a bowl drizzled (not drenched!) with Hershey's chocolate syrup (this is entirely fat-free and only a few calories from the chocolate syrup)

 

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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