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This Vegan Meal Won’t Leave You Hungry for Meat


This southern-inspired vegan cassoulet will squelch any hunger pangs

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This vegan cassoulet makes a healthy, filling, and delicious meal.

No meat? No cheese? No dairy whatsoever? Then what do vegans eat? The answer: plenty. Vegan food can be just as a hearty, filling, and satisfying as any meal that includes meat. It’s not all green salads and baby carrots; including the proper amount of plant-based protein is essential for a healthy, balanced diet.

Whether you’ve been living an animal products-free life for years, want to try something new, or are looking to cut back on meat for health reasons, we have the ultimate meal to introduce you to good vegan eating.

Cassoulet might not sound like an obvious choice for a vegan meal, but this delicious traditional French country dish can be made to fit plant-based diets .

For the Vegan Cassoulet recipe you will need textured vegetable protein, this generally refers to a textured soy protein, such as textured tofu. The dish comes together with the addition of fresh, flavorful sautéed vegetables, including peas, carrots, celery, onions, and tomatoes. Then the whole dish is simmered with vegetable stock, white wine, and herbs to meld the flavors together. Once the vegetables are cooked and the liquid reduced, vegan, toasted cornbread crumbles are sprinkled on top and baked to form a crunchy topping.

You will not walk away hungry from this Southern-vegan twist on this classic French country dish.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).


25 Snacks That Won't Leave You Hungry

Salty. Crunchy. Savory. Creamy. Sweet. No matter what kind of tooth you've got, we've got a snack that's guaranteed to hit the spot. Bonus: All of our delicious options are full of filling protein or fiber, under 200 calories, and GMO-free!

Heat 1½ tsp olive oil in saucepan over medium-high heat. Add ½ c rinsed, drained, and dried Eden Organic No Salt Added Chickpeas (thumbs-up for their BPA-free cans). Cook 5 to 7 minutes, flipping frequently. Toss with ½ tsp curry powder and a generous pinch each of cumin, paprika, garlic powder, and sea salt.

Combine 8 broken mini pretzel twists and 1 Tbsp each peanuts, pumpkin seeds, and dried currants.

Pulse 8 pitted kalamata olives, 1 tsp fresh lemon juice, ½ tsp capers, ½ tsp extra virgin olive oil, and a pinch of pepper in blender until nearly smooth. Spread over 2 whole grain crackers.

Combine ⅓ mashed avocado with 2 Tbsp chopped tomato, 1 Tbsp chopped onion, 1 tsp fresh lime juice, and a generous pinch each of garlic powder, chili powder, and sea salt. Serve 1 with 10 Garden of Eatin' Black Bean Tortilla Chips, which we love because they're made from organic corn and black beans (more protein).

Puree ½ c rinsed and drained Eden Organic Cannellini Beans, 1½ Tbsp water, 1 Tbsp grated Parmesan, 1 tsp olive oil, ¼ clove garlic, and a generous pinch each of dried thyme and sea salt in food processor until smooth. Serve with ¼ fennel bulb (or cucumber), cut into matchsticks.

More from Prevention: Low-Cal Chips And Dip Recipes

You have to love a chip that serves up more than 4 times your day&rsquos worth of bone-building vitamin K and 60% of immune-boosting vitamin A.

Warm 2 tsp pure maple syrup, ¼ tsp chili powder, and a generous pinch of sea salt in small skillet over low heat. Add 12 walnut halves. Toss to coat. Heat 1 to 2 minutes longer. Cool before serving.

Pop 2 Tbsp Arrowhead Mills Organic Popcorn kernels. Whisk 1 Tbsp grated Parmesan, 2 tsp extra virgin olive oil, 2 tsp water, 2 generous pinches of garlic powder, and a generous pinch of sea salt in small microwaveable bowl. Microwave 10 seconds. Drizzle over popcorn. Toss well. Sprinkle with 1 Tbsp finely chopped chives.

Line 8" × 8" baking pan with wax paper. Combine 1 c rolled oats, 1 c Barbara's Organic Brown Rice Crisps cereal, ½ c roughly chopped peanuts, 1½ c tart dried cherries, and ½ tsp sea salt. Melt 3 Tbsp unsalted butter with 6 Tbsp brown sugar and 3 Tbsp honey in saucepan. Stir well. Bring to a boil. Reduce heat and simmer 2 minutes. Stir into granola mixture. Fold in ½ c 60% organic dark chocolate chips. Transfer to pan. Cover with wax paper and press into pan. Chill ½ hour. Cut into 12 bars (2" × 2 2/3"). Serves 12. (Prefer peanut butter? See this Flat Belly Diet peanut butter bar recipe!)

Halve 1 hard-boiled egg. Remove yolk and mash with 1 Tbsp Fage 2% plain Greek-style yogurt, ½ tsp Dijon mustard, and a pinch of sea salt. Spoon into egg halves. Top with ¼ sliced scallion.

With 5 to 7 grams of fiber per pod, these are a delicious way to sneak in some roughage.

Toss ¼ c Wild Planet Wild Albacore Tuna with ¼ c diced cucumber, 1 tsp fresh lemon juice, 1 tsp extra virgin olive oil, ½ tsp capers, and a dash of pepper. Serve in 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla.

Heat 1 Food for Life Ezekiel 4:9 Taco Size Whole Grain Tortilla in skillet over medium heat 4 minutes, flipping halfway through. Microwave ¼ c Amy's Organic Vegetarian Refried Beans 30 seconds. Spread on tortilla. Top with ¼ c romaine, ¼ c tomatoes, ½ scallion, 2 Tbsp reduced-fat Cheddar, and 2 Tbsp Trader Joe's Salsa Verde.

Toast 1 Kashi 7-Grain Waffle. Top with ¼ c part-skim ricotta mixed with 1 tsp lemon zest and 1 Tbsp chopped mixed herbs such as parsley, oregano, and tarragon.

WHY IT'S SMART: Ricotta packs whey protein, which curbs appetite naturally.

Whip ¾ c 1% low-salt cottage cheese, 1 tsp lemon zest, and 1 tsp honey in blender until smooth. Drizzle with ½ tsp honey.

Blend ½ c canned pure pumpkin, ½ c low-fat plain kefir, ¼ c orange juice, 1 tsp agave nectar, ⅛ tsp pumpkin pie spice, and ⅓ c crushed ice in blender until smooth.

More from Prevention: 20 Super-Healthy Smoothies

These deliver 16 grams of protein plus 6 grams of fiber for 180 calories. Need we say more?

Whisk ⅓ c 2% plain Greek-style yogurt, 2 Tbsp reduced-fat sour cream, ¼ c shredded cucumber, 1½ tsp lemon juice, and ¼ tsp garlic. Serve with 1 organic whole grain pita.

Top 1 container (7 oz) Fage 2% plain Greek-style yogurt with ½ c fresh blueberries, blackberries, strawberries, and/or raspberries. (Leftovers? Consider these 25 Things You Can Do With Yogurt.)

WHY IT'S SMART: Water-packed foods like fruit and yogurt fill you up for fewer calories.

Coat 1 quartered Bosc pear with olive oil spray. Bake in 425°F oven until tender, 20 minutes. Cool slightly. Top with ¼ c Fage 2% plain Greek-style yogurt whisked with ½ tsp agave nectar and a generous pinch of cinnamon.

Heat oven to 350°F Line muffin pan. Whisk ¾ c 1% milk, 3 Tbsp Whole Foods 365 Expeller Pressed Canola Oil, 1 egg, zest of 1 lemon, and 1 tsp vanilla extract in large bowl. In separate bowl, whisk 1¾ c flour, ⅔ c sugar, 1½ tsp baking powder, and 1 tsp salt. Stir into wet ingredients. Fold in 1 c cooked quinoa and ⅓ c chopped dried apricots. Divide in muffin pan. Bake 30 minutes. Serves 12.

Microwave 3 Tbsp 60% organic dark chocolate chips 10 seconds at a time, stirring until melted. Serve with 1 sliced banana.

Mix 1 Tbsp dried cranberries, 2 tsp brown sugar, and ½ tsp cinnamon. Sprinkle over 1 halved, cored apple. Cover and microwave until tender, 4 minutes. Cool slightly. Sprinkle with 1 Tbsp sliced almonds.

The ultimate combo of sweet and salty, this bar is packed with 9 grams of satifying protein.

These bars pack as much fiber as a slice of whole wheat bread (and way more flavor).