I’ve been in a snack slump, as it were. Yogurt, fruit, blah blah boring.
But I just had goat cheese stuffed into pepperocinis (I misread the recipe, which says peppadew) but dear sweet Og were these terrific. The creamyness of the goat cheese was cut by the hotness of the pepper. It was terrific, and terribly filing.
So what are your semi-interesting and definitely healthy snacks?
Light Laughing Cow cheese and an apple or any kind of stuffed olives.
Quinoa or amaranth boiled in chicken broth. One of the few things I can “cook” from scratch at the office’s breakroom.
Slices of apple with peanut butter.
I don’t want to be too much of a killjoy, but I’m not sure that goat cheese is exactly “healthy.” One ounce has 8g of saturated fat, which is around 1/3 of the recommended daily maximum.
It is delicious, though.
1/2 cup lowfat cottage cheese with 2 tsp Splenda and some cinnamon
Apple and peanut butter or a bit of good cheese
A slice of Canadian bacon and a slice of fresh mozzarella
10 whole cashews or almonds
A no-sugar-added fudgsicle 
The saturated fat recommendations are coming under fire recently, and there have been several new studies which exonerate them.
Just recently, in the journal Nutrion, the DAGC (dietary guidelines advisory committee) was taken to task for their advice to limit saturated fats based on “an incomplete body of relevant science”:
http://download.journals.elsevierhealth.com/pdfs/journals/0899-9007/PIIS0899900710002893.pdf
Mmm. Olives and marinated garlic. Olives are fatty of course, so I limit my intake, but the oil in olives is one of the better ones. Marinated garlic is completely healthy, but … there are social issues. You tend to smell garlicky the next day if you eat too many.
Roasted, unsalted soy nuts also very good.
Whoops, I got reduced-fat goat cheese. I’m on auto-pilot with milk, cheese, and yogurt - I automatically buy the lowfat or reduced fat varieties. Forgot to add that tidbit. Carry on!
gallows and evil captor, those are all fantastic recommendations, exactly what I was looking for! I’m not a fan of black olives, but I feel I should give green ones a try.
Baby carrots, and when I’m in a sweets mood, dip them in splenda.
Celery stuffed with peanut butter or neufchatel cheese
Sugar-free popscicles
1 oz. peanuts or tree nuts
An apple (right now, the Braeburns are on. YUM!) sliced up and dipped in peanut butter
Five whole grain crackers with no sugar added jam or preserves
Half cup cottage cheese with half a sliced tomato and cracked black pepper
Half an avocado with a pinch of kosher salt, cracked black pepper, garlic and onion powder
Slices of cucumber, zucchini or yellow squash dipped in vinaigrette
Now I’m hungry.
raw veggies with hummus is pretty much my absolute favorite snack ever. I prefer cauliflower and celery, and carrots but they can be high in carbs for me.
olives and a bit of cheese with some spelt crackers to crunch [or some wasa crispbread, or the quarter round swedish stuff from ikea], for cheese it varies from brie, to extra sharp cheddar to homemade farmers cheese.
cucumber with the seeds removed and stuffed with some tuna salad then cut into discs. I like to dice fresh tomato and cuke and sort of combine them all with a traditional tuna salad made with diced onion, celery and pickle and hellmans lite mayo. a couple discs is a snack, the whole cuke is a lunch.
the same stuff stuffed into a hollowed out tomato. cherry sized for snack, full sized for lunch.
i will also snack on a quarter head of iceberg lettuce, no dressing.
Such a cool idea!
So many new ideas to try, guys. Thanks!
After years of tinkering I finally found a hummus recipe I like better than store-bought hummus. The trick was to NOT use tehini.
2 14.5-oz cans chickpeas, drained and rinsed
1/2 cup plain yogurt
Juice of 1 lemon
1/4 t cumin
large pinch salt
Put all ingredients in food processor, and turn it on. Pour in olive oil until the mixture is loose enough to blend easily. Let blend for 3-5 minutes, until mixture is light and fluffy.
I eat it with low-fat Triscuits. I am tracking my nutrition, and this snack is VERY valuable both from a micronutrient and from a fiber standpoint.
I make crispy kale “chips” which I really like. I get a head of kale and rip it down the middle “seams” (which are the most bitter part, so I avoid that part). I shred up the leaves into little pieces, spray a cooking pan with PAM, lay down the leaves, spray a little PAM on top, sprinkle salt then bake at 400 for about 12 minutes (flipping the leaves halfway through). They crisp up nicely, so they are salty and crunchy. I get a big bowl for 150 calories or so.
(I have low blood pressure normally and my doctor has encouraged me to eat more salt!)
I’ve got more of a sweet tooth, so I mix craisins and Chex cereal, nuts too, if you wish.
awww=( I like the sesame flavor, so I tend to put in extra tahini [and try chinese toasted sesame oil in place of the olive sometime] You can also blenderize in drained marinated artichoke hearts, or fire roasted red peppers, or kalamata olives and roasted garlic, or just roasted garlic. Hummus is a fantastic dip base, you can puree lots of different stuff into it.
I love the Philippine brand dried mangoes my wife gets at Costco. Love them.
I keep a small canister of cashew halves/pieces in my desk drawer- they have some sat fat though.
My wife also gets this trail mix-type container at Costco- I think it has dried soybeans, sunflower seeds, almonds, dried cranberries, and a few other things. A few handfuls of that and I can skip lunch.
Blech, no, sesame flavor isn’t one of my favorite things at all. I’ve tried recipes with sesame oil and didn’t like them at all. Adding veg, though, that could be nice.
I totally need to try kale chips soon.
I’m always a wee bit disappointed every time I encounter a place that serves hummus without tahini. Yes, there are variations without it (what you have there is pretty much a recipe for a Palestinian dip called laban ma’ hummus (yogurt with chickpeas), but I look forward so much to that perfect marriage of chickpeas, olive oil, and sesame flavors. Then again, I did grow up with sesame-based halva and sesame crackers, so I am predisposed to love the stuff.
What do you do with the other half? 
(Can I please have it?)
I was coming in to mention hummus, particularly with red peppers. I should have mentioned it in Drain Bead’s kid-veg thread. My own sprout loves hummus. I put a lot of lemon juice in mine.
Try fruit with Key Lime Pie flavored yogurt. I make little parfaits with it for dinner, but dipping would make a great snack.