Here are recipes for tasty treats and a list of healthy foods to snack on during exercise.
Snacks for Exercising
6-12 crackers 1 cup of cereal 1 fruit roll-up
4-8 oz. of juice 14 Ritz bits 1 small bagel
1 granola bar 1 orange 12 oz. Gatorade
1 small soft pretzel 1 Kid's size yogurt 1 banana
3-6 vanilla wafers 1 slice raisin bread 15-20 thin pretzels
3 graham cracker
squares
Gingersnap Cookies
Ingredients:
2 1/2 cups of flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoons ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons margarine
1/2 cup apple sauce
1/4 cup Molasses
Instructions:
1. Preheat oven 375 degrees.
2. In small bowl sift together flour, ginger, baking soda, allspice and salt.
3. In large bowl beat sugar and margarine with an electric mixer at medium speed until blended. Whisk in apple sauce and molasses.
4. Add flour mixture to apple sauce mixture and stir until blended.
5. Drop rounded tablespoonfuls of dough onto prepared cookie sheets.
6. Bake 12 to 15 minutes or until firm. Cool on wire rack.
7. Eat and Enjoy!
Strawberry Banana Smoothie
Ingredients:
1 cup nonfat yogurt
1 cup nonfat milk
2 cups sliced banana
2 cups sliced strawberries
2 cups ice cubes
Instructions:
1. Mix yogurt, milk, banana and strawberries in blender until smooth.
2. Then add ice cubes, mix until thick and smooth.
3. Then pour into glass and enjoy.
Chocolate Marshmallows
Ingredients:
1 bag marshmallows
1bag of chocolate chips
Instructions:
1. Pore all chocolate chips into microwave safe bowl.
2. Put in microwave for 1 to 2 minutes.
3. After chocolate chips are melted take a fork or spoon and use that to dip the marshmallows into chocolate.
4. Then put chocolate marshmallow on plate to dry.
5. Then put in fridge for half an hour.
6. After that enjoy a tasty treat.
Orange Julius
Ingredients:
1/3 C. Orange Juice Concentrate
1/4 C. Sugar
1/2 C. Water
1 C. Ice cubes (9 medium cubes)
1/2 C. Milk
1/2 tsp. Vanilla
Instructions:
1. Get blender ready.
2. Measure Orange Juice, Milk, and Water. Pour into blender.
3. Measure Sugar, add to blender
4.Measure Vanilla and Ice cubes. Add to blender.
5. Place lid on blender container and blend on high speed until frothy.
Flourless Chocolate Cake
Ingredients:
Butter-flavored cooking spray
5 egg whites
4 oz. semisweet chocolate, chopped
3 Tbsp. unsweetened cocoa
1/2 cup ground walnuts, almonds, or hazelnuts
1/2 cup SPLENDA Granular
1/2 cup reduced-fat sour cream
1/2 cup egg substitute
1/2 tsp. vanilla extract
Instructions:
1) Preheat oven 350 degrees.
2) Coat a 9-inch springform pan with butter-flavored cooking spray.
3) In a bowl of electric mixer, beat egg whites on high until stiff glossy peaks form.
4) Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth.
5) Scrape into a mixing bowl. Stir in cocoa, nuts, SPLENDA Granular, sour cream, egg substitute, and vanilla extract. With spatula, fold in egg whites.
6) Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
7) Loosen edges of pan and remove cake. Cake will deflate. Serve with scoop of ice cream if desired.
Nutritional Information (does not include ice cream):
Per Serving:
153 Calories; 1
3.7g Total Carbohydrate;
10.5g Total Fat;
2.7g Saturated Fat;
5.9mgCholesterol;
6.7gProtein;
70mg sodium.
Dietary Exchanges:
1 Bread, 2 Fat.
Key Lime Pie
Ingredients:
1/4 cup of hot water
1 small box of sugar free lime jello
Store package gram cracker crust
1 8-ounce container of cool whip
2 8-ounce containers of light key lime yogurt
Instructions:
1. Mix cool whip and yogurt together in bowl
2. Mix jello into hot water and add to cool whip mix
3. Blend well
4. Pour into prepared crust
5. Refrigerate for 3 hours
6. When you cut it cut it into 8 slices
Nutrition facts:
About 25 grams of carbohydrate per slice
Chocolate Chip Cookies
Ingredients:
1 cup of butter
1/2 cup of sugar
1/2 cup of light brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups of flour
1 to 2 cups chocolate chips
Instructions:
1. Preheat oven to 375 degrees
2. Cream together first 7 ingredients
3. Mix in remaining ingredients
4. Drop by teaspoonful, 2 inches apart, onto greased cookie sheets
5. Bake at 375 degrees for 12-15 minutes, or until lightly brown
6. Makes approximately 5 dozen cookies.
