Snack attack

Snacks keep you from overeating at mealtime. Anytime you overeat, your body turns into a fat-storing machine. Snacking also will supply your body with the fuel it needs to keep calories on a steady burn.

It can, however, get risky if you don’t choose the right snack foods. Eating fatty or salty snacks all the time will not be healthy for you. They need to be taken in moderation.

I prefer to choose snacks that are healthy, full of nutrients, rich in fiber and are low in fat and calorie content.

Here are some of my favorites and my children’s, too.

• Blue Skies Multigrain Cracker. This I’ve recently discovered when I was at the grocery. From what I have gathered from First Choice Food Corp., its makers, it is the first multigrain cracker made in the Philippines. It is made from premium grade enriched whole wheat flour, wheat bran and freshly roasted sesame seeds.

I love the taste! I always bring it with me especially during a shoot. It’s perfect for a snack. It satisfies my appetite; it’s full of flavor and very healthy. I also enjoy Blue Skies Spring Onion Cracker.

• Nestle Fitnesse Cereal. The low-fat, whole-wheat cereal. I take this for breakfast and for a snack as well. It’s great with cold milk. I sometimes add slices of banana. This cereal is slim in calories, has no cholesterol and is low in fat. It is high in fiber and contains folic acid and calcium which is good for our teeth and bones.

• I keep slices of oranges, apples and singkamas in the ref. Anytime I want a snack, the come in handy especially when they are crunchy and cold.

• My kids enjoy ice cream sandwiches. Spread slightly softened non-fat frozen yogurt between two low-fat oatmeal cookies or Graham crackers. Store them in freezer bags in the freezer. I love this!

• If you have leftover pasta, put a bit of olive oil to avoid clumping then store it in a freezer bag in the fridge. You can make instant pasta by putting non-fat dressing on it or anything you have. You can add veggies, too.

• Non-fat frozen yogurt or vanilla yogurt with chopped bananas or whatever fruit you want is perfect for summer.

• Bake extra potatoes and put them in the fridge. When you’re ready to eat them, halve the potatoes and scoop out the insides with a spoon and leave the flesh.

You may opt to sprinkle it with shredded low-fat cheddar cheese and minced chives. Broil about five inches from the heat until the potatoes are warmed through and the cheese has melted for about four minutes. This is so yummy! My kids and I love it!

• If you want a dip you can eat with fresh veggies or reduced-fat-whole wheat crackers, combine non-fat ricotta and non-fat yogurt. Stir in one to two teaspoons of your favorite herbs. I use basil, dill or tarragon. This snack is also great when you entertain your guests at home.

• If you are craving for salty snack like potato chips, opt for pretzels or try any snack that is low in fat. Just always remember to have it in moderation.

• I love cottage cheese. I spread this with cucumber slices on whole wheat bread or crackers. I sometimes put tuna mixed with calamansi, too.

• I’ve always loved peanut butter as a child. I still do to this day. I take a slice of whole wheat bread and spread peanut butter with a bit of honey on it. Try Toby’s all natural peanut butter. They also have it in chocolate flavor and with cashew bits.

Make it healthy by choosing the right snack food. Be creative. Ask your children to help out. It’ll be fun!

Happy healthy snacking!

(Congratulations to Plains and Prints store. They are opening their new branch at Mall of Asia today.)

(E-mail the author at babyjackster@yahoo.com or visit www.jackielou.com)