Everyone wants to enjoy foods they can feel good about eating, and snacks are no different. While carrot sticks and crackers with cheese are great go-to options, it’s important to mix things up. Snacking should be tasty and combine an interesting medley of flavors, as well as include whole grains and vitamin-rich ingredients, resulting in a savory, nutritious nibble.
When deciding between your favorite snacks, there’s no need to sacrifice flavors and seasonings often reserved for main course dishes. Instead, look to combine different food groups to create unique, delicious snack mixes. A mix can not only pack a lot of flavor but also can be full of nutrient-rich vitamins and whole grains.
The perfect snack mix combines flavors, textures, seasonings and tastes.
* Whole grain crackers add heartiness to your snack leaving you deliciously satisfied.
* Adding vegetables such as leafy greens adds vitamins and minerals – a perfect low-calorie addition.
* For extra crunch, popcorn or nuts are flavorful ingredients to add to your mix for a wholesome, appetizing snack.
Chef Rocco DiSpirito, known for his best-selling healthy comfort foods series Now Eat This!, created Brown Rice Triscuit Sea Salt & Black Pepper Crumbled Snack Mix, a tasty mix of popcorn, kale and the new Brown Rice Triscuit, which is baked with 100 percent whole grain brown rice. This snack mix is one great way to reap the benefits of whole grains in a distinctive new way.
Brown Rice Triscuit Sea Salt & Black Pepper Crumbled Snack Mix (Yield: 9 servings, about 1 cup each, Prep time: about 10 minutes, Processing time: about 10 minutes)
Olive oil cooking spray
3 tablespoons popping corn kernels
1/8 teaspoon each salt and crushed red pepper flakes
1 bunch of Tuscan kale (about 15 leaves), or 4 loosely packed cups of leaves only (remove tough center stem with knife or kitchen shears)
20 Brown Rice Triscuit Sea Salt & Black Pepper Crackers, quartered
1. Spray a medium-sized saucepot with 1 second of cooking spray; add the popcorn kernels and place over medium high heat. Cook, covered, shaking occasionally until the kernels have popped, about 2 minutes. Turn off heat; place popcorn in large bowl and season with salt and crushed red pepper flakes.
2. Lay the kale out in batches in single layer on microwave-safe plates. Spray each plate with 1 second of cooking spray and microwave on high for 1 minute. Flip the leaves, then microwave on high until the leaves are dried and crisp, about 1 minute. Continue microwaving, if needed, turning every minute until crisp. Repeat with remaining kale.
3. Break the kale crisps into bite-size pieces. Toss with the crackers and popcorn and serve.
Nutrition Information Per Serving: 80 calories, 2g total fat, 0.5g saturated fat, 0mg cholesterol, 90mg sodium, 14g carbohydrate, 2g dietary fiber, 0g sugars, 2g protein