I am a fan of snacking. When 3 or 4 rolls around, my stomach looks at me and says “Snack time!” A few years ago, this would’ve meant reaching for crackers or chips, maybe a granola bar. Now, the snack game has changed. I try to make sure my snacks (especially the ones I prepare and bring to work) are fruit, vegetables, or nuts. This way I’m always eating something cleaner and healthful.
Sometimes, though, fruits and vegetables aren’t filling by themselves. Since they’re so nutrient dense but calorie low, I would have to eat a lot to feel full. This is great for meals, but, as many of you also know, breaks at an office job are brief. You’ve gotta eat your snack in about 10, 15 minutes and make it count.
To make it count, I try to pair them with other foods packed with healthy fats or protein. This helps keep me fuller longer, and can often help skip any after-snacking energy slump. So, if I brought a piece of fruit, I would eat it with a small handful of almonds or walnuts. If I was really on my snack game, I would bring a small container of organic Greek yogurt (I buy larger tubs, which can help you make your own portions rather than being left with too much in a pre-portioned pack).
When I bring raw veggies, like carrots, zucchini, and cucumbers, I also bring a small container of dip to make it more filling. You’ll get the most bang for bite with bean-based dips, since beans a great sources of protein and are low on the glycemic index. This means they’ll fill you up with out making you sleepy or hangry later.
This Roasted Red Pepper Bean Dip is a perfect dip to snack with because it has beans and almonds, so it gives you protein and some good fats. And it has veggies in the dip itself, so you’re getting double the veggies with snack! A snacking victory!
Want more bell pepper dishes from this series? You can find them here:
Nutrition DL: Bell Peppers
Zucchini Corn Stuffed Bell Pepper with Chimichurri
Ingredients
- 4 medium-large red peppers, cored
- 1 15oz can of low sodium cannellini beans, rinsed and drained
- 3/4 cup unsalted almonds
- 1-2 cloves of garlic
- 1/2 cup olive oil
- 1-2 tsp paprika
- 1 tsp cumin
- 2 tsp chipotle
- juice from 1/2 a lemon
- salt, to taste
Instructions
Set oven to broil. Slice cored bell peppers into fourths or fifths lengthwise (depending on their size) and arrange on a foil-lined baking sheet, skins facing up.
Broil peppers for 20-30 minutes, until skins are completely black. This helps with removing the skins. Once done, transfer to a heatsafe bowl and cover with saran wrap for 5-10 minutes, allowing the peppers to steam. This is a critical key to making it that much easier to remove the skins. Once this is done, allow the peppers to cool enough to handle, then peel off the skins.
Combine roasted peppers, cannelloni beans, almonds, garlic, and spices into a food processor. While the processor is running, pour in olive oil and let run until a smooth dip forms. You can add more olive oil if you want a thinner dip. Add lemon juice and salt. Adjust seasonings to your taste and serve.