"Food" for Thought

30 Healthy Snacks for different cravings:

Here are 30 great snacks for different taste buds, to satisify your snack attack...

Craving salty?
•5 olives (any kind) (45 calories)
•1 small Martin's pretzel (50 calories)
•2 oz Applegate Honey and Maple Turkey Breast wrapped around 2 bread-and-butter pickles (80 calories)
•1/4 cup hummus, 3 carrot sticks (80 calories)
•1 Laughing Cow Light Swiss Original wedge, 3 pieces Kavli Crispy Thin (85 calories)
•One 1-oz package tuna jerky (90 calories)
•1 oz buffalo mozzarella, 1/2 cup cherry or grape tomatoes (94 calories)
•1 bag Baked! Cheetos 100 Calorie Mini Bites (100 calories)
•15 Eden's Nori Maki Crackers rice crackers (110 calories)
•1 cup unshelled edamame (120 calories)
•50 Eden's Vegetable Chips (130 calories)
•One 1-oz package of Planters NUT-trition almonds (130 calories)
•1/4 cup Trader Joe's Chili con Queso, 18 baked tortilla chips (140 calories)
•1/2 cup pumpkin seeds in shell (143 calories)
•2 pieces (30 grams) prosciutto, 4 dried figs (154 calories)
•1 Subway Turkey Breast Wrap (190 calories)

Craving sweet?
•1 package Original Apple Nature Valley Fruit Crisps (50 calories)
•1 packet O'Coco's Mocha cookies (90 calories)
•1 Jelly Belly 100-calorie pack (100 calories)
•One 100-calorie pack Trader Joe's Chocolate Graham Toucan Cookies (100 calories)
•One 100-calorie Balance Bar (100 calories)
•1 Starbucks Mocha Frappuccino bar (120 calories)
•1 package Back to Nature Honey Graham Sticks (120 calories)
•1/2 banana rolled in 1 tbsp frozen semisweet chocolate chips (123 calories)
•2 tbsp Better 'n Peanut Butter, 4 stalks celery (124 calories)
•1 bag Orville Redenbacher's Smart Pop Butter Mini Bags topped with a spritz of butter spray and 1 tsp sugar (126 calories)
•24 Annie's Chocolate Chip Bunny Graham cookies (140 calories)
•Half of a 1.08-oz container of M&M's Minis mixed with 1/3 cup lowfat granola (145 calories)
•1 McDonald's Fruit 'n Yogurt Parfait (160 calories)
•1 container Fage Greek Total 2% fat yogurt, 2 tsp honey (173 calories)

Whatever your craving, try to use one of these healthier options to satisfy the "Junk Food Monster!"


Walking Curves™ is teaming up with Crunch Time Cooking to bring you healthy and budget friendly food choices, to help you incorporate healthier choices into your lifestyle. We're going to offer you great step by step recipes to try at home and enjoy.
(Some receipes will be from other sources)

Shrimp and Chicken Gumbo
-2 cups chopped okra

-4 tablespoons sesame oil

-1 large onion, chopped

-2 stalks celery, chopped

-½ sweet green pepper, chopped

-½ bunch parsley (with stems), chopped (1 cup)

-8 to 10 scallions, chopped

-4 cloves garlic, crushed and minced

-1 cup roux (see recipe below)

-2 quarts water

-1 4-pound chicken, cut up

-¼ teaspoon cayenne pepper

-4 bay leaves

-½ teaspoon dried thyme

-¾ pound shelled shrimp

Sauté the okra in 2 tablespoons oil until the soft and ropy texture is gone, 10 to 15 minutes. Set it aside.

In a large saucepan heat the remaining oil and sauté the onions, celery, sweet green pepper, parsley, scallions, and garlic until wilted and softened, about 7 minutes.

Add the roux and water. Bring the mixture to a boil, stirring constantly, then add the okra, chicken, cayenne, bay leaves, and thyme. Lower the heat and simmer the mixture for at least 1 hour. Fifteen minutes before serving, add the shrimp. Remove the bay leaves and serve the gumbo over brown rice.

Nutrient analysis is for 1/8 of recipe:

Calories: 450 ⁄ Protein: 34 g ⁄ Carbohydrate: 15 g ⁄ Fiber: 3 g ⁄ Sodium: 150 mg
Saturated fat: 6 g ⁄ Polyunsaturated fat: 10 g ⁄ Monounsaturated fat: 11 g
Trans fat: 0 g ⁄ Cholesterol: 135 mg

Roux is a basic ingredient in Louisiana Cajun cooking. Usually it's made with shortening, but Susan Guillory's version uses sesame oil.

-Makes 2¾ cups

-1 cup sesame oil

-2 to 2¼ cups whole wheat pastry flour

-Stir the oil and flour together in a large, heavy saucepan. Cook over very low heat, stirring constantly, for 25 minutes. The roux will turn a dark golden brown and have the consistency of heavy cream.

-Cool the roux and store in a tightly covered jar in the refrigerator, where it will keep in good condition for several months.

~Courtesy of Susan Guillory~


  1. Has anyone every used wheat pastry flour? If so, could you tell the difference between white flour and wheat flour?

  2. I've never tasted it before, but I could imagine, the taste is the same as well as the consistency of the mix. By the way, what is flour made out of anyway?