Easy Low-Carb SnacksEasy Low-Carb Snacks

Source: MyFoodDiary.com

Easy Low-Carb Snacks Baba Ganoush Recipe

Low-carb snacks are often higher in protein and lower in calories and sugar than high-carbohydrate snacks. This combination of nutrients allows you to control hunger and maintain energy without gaining weight.

While there is no specific definition for labeling a food “low-carb,” these snacks get the majority of their calories from lean protein, dietary fiber and heart-healthy fat. Prep these easy low-carb snacks so you can grab one quickly when hunger hits.

  • ¼ cup of part-skim ricotta topped with ¼ of a chopped avocado and a pinch of salt and pepper. Carbohydrates: 6.9 grams

  • ¼ cup chickpeas mixed with 1 sliced green onion and 1 tablespoon of celery. Drizzle with lemon juice. Carbohydrates: 17.1 grams

  • ½ cup plain yogurt blended with 1 tablespoon of unsweetened peanut butter, 1 teaspoon of cocoa powder and few drops of vanilla extract. Carbohydrates: 13 grams

  • ¼ cup cucumber slices with one serving of tuna salad (Try our tuna salad from this recipe). Carbohydrates: 2.8 grams

  • ¼ cup Baba Ganoush with 3 ounces baby carrots. Carbohydrates: 16 grams

  • ½ cup shredded cabbage topped with 1 serving low-sodium honey and mustard dressing and 1 teaspoon chopped unsalted cashews. Carbohydrates: 9 grams

  • ¼ cup black beans mixed with 2 tablespoons bell pepper, 1 tablespoon red onion and 1 tablespoon lime juice. Carbohydrates: 12.8 grams

Grilled Romaine Salad RecipeGrilled Romaine Salad

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Grilling romaine lettuce is a great way to make summer salads more creative while keeping them nutritious and low in calories. This is a quick and easy side dish you can add to the menu any time you are grilling.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat 1g
0%Saturated Fat 0g
Trans Fat 0g
Cholesterol 1mg
Sodium 100mg
Total Carbohydrate 3.6g
Dietary Fiber 0.8g
Sugars 2.2g
Protein 1.4g
Vitamin C 33%Vitamin A 31%
Iron 4%Calcium 4%
* Percent Daily Values are based on a 2,000 calorie diet.

Yield: 4 servings

Preparation time: 10 minutes

Grilling time: 5 minutes


  • 3 tbsp fresh lemon juice
  • 2 tbsp non-fat plain Greek yogurt
  • 1 tbsp olive oil mayonnaise or low-fat mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1/8 tsp garlic powder
  • 1/8 tsp fine ground sea salt
  • 1 large head romaine lettuce
  • Optional toppings: croutons, shaved Parmesan cheese


  1. Add the lemon juice, yogurt and mayonnaise to the cup of a single-serving blender or small food processor. Pulse for 10 to 15 seconds until blended. Add the dill, chives, garlic powder and salt. Pulse again until all ingredients are mixed together into a smooth dressing.
  2. Place the head of lettuce on a grill that has been heated to 375 to 400 degrees Fahrenheit. Use tongs to constantly flip the lettuce to get even wilting on all sides. Grill for 3 to 5 minutes, until the outer leaves have wilted and start to show signs of blackening.
  3. Transfer the head of lettuce to a cutting board. Remove the stem end and chop the leaves into bite-size pieces. The outer leaves will be warm and wilted and the inner leaves will still be crisp and cool.
  4. Put the lettuce in a large bowl. Pour in the dressing and toss with tongs until all the lettuce is evenly coated in dressing. Serve with croutons and shaved Parmesan, if desired.

Sun Safety TipsSun Safety Tips

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Sun Safety Tips

Proper sun safety is essential whether you are exercising or relaxing in the sun. Protecting yourself from harmful rays prevents painful sunburns and reduces your risk for skin cancer.

Gather your summer supplies.

Start by selecting a high quality sunscreen that is made for your type of activity. The American Cancer Society states that sunscreens can no longer be labeled with confusing terms like “waterproof” or “sweatproof.” Instead, look for “water resistant” sunscreens if you will be exercising or swimming. Read labels to ensure the sunscreen protects against UVA and UVB rays (listed as “broad spectrum”) and that it has a sun protection factor (SPF) of 30 or higher. Your lips are also vulnerable to the sun, so use a lip balm that contains sunscreen. Pay special attention to expiration dates. Most sunscreens last 2 to 3 years. Also note how your sunscreens are stored. Prolonged exposure to heat, like in a car trunk or in a pool house, can reduce its effectiveness.

Apply sun protection correctly.

If you don’t apply enough sunscreen and apply it evenly, you may not get the protection you are expecting. Most adults need 1 ounce (a small shot glass full) to cover the arms, legs, neck and face. Reapply at least every 2 hours. Wiping your skin with a towel can remove sunscreen. When exercising or swimming, you may need to reapply more often.

Wear the right clothing.

Clothing won’t block all UV rays, but it can add an extra layer of protection. Choose sleeved shirts with tightly woven fabrics. Consider investing in clothing that has a UV protection factor (UPF). This clothing is made for outdoor activities and can protect you from the sun while also being lightweight and comfortable in the heat. A hat with a 2 to 3 inch brim will help protect the upper face, scalp, ears and eyes. Sunglasses that block UV rays not only shield the skin around the eyes, but also protect the eyes from diseases caused by extended sun exposure.

Practice healthy sun exposure habits.

Monitor the time you spend in the sun. Experts recommend avoiding direct sun between 10:00 am and 4:00 pm when the UV rays are the strongest. Seek shade whenever possible. Set timers for when to reapply your sunscreen. UV rays can penetrate clouds and windows, so practice sun safety regardless of your environment.

Hosting Healthy Outdoor Meals Hosting Healthy Outdoor Meals

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Healthy Outdoor Meals

Picnic and cookout season is here! When it comes to healthy outdoor meals, how you prepare and store your foods is just as important as what you serve. These tips will help you host an outdoor gathering that will keep everyone healthy and happy.

Give your guests options.

Help guests stick to their eating plans by providing a variety of options. Large leaves of romaine lettuce can be used to make wraps for those who want to enjoy their burgers without a bun. Marinate vegetable kabobs or mushrooms to grill for guests who don’t want meat. Vegetable sticks with a bean dip are a good option for those who want to avoid munching on potato chips.

Keep track of the time.

Foods can spoil quickly in summer temperatures, so keep track of how long they have been sitting on the serving table. Don’t keep them out of refrigeration for longer than 2 hours. If the temperature outside is above 90 degrees Fahrenheit, then this time limit drops to 1 hour. Don’t allow the temperature of foods to fall in the danger zone between 40 degrees and 140 degrees Fahrenheit. Bacteria can grow rapidly in this temperature range. Keep hot foods hot and cold foods cold by using warming trays, slow cookers, ice packs and coolers.

Make food swaps.

Mayonnaise and cream don’t hold up well in warm temperatures. By swapping them out for other ingredients, you can also make your favorite picnic foods healthier. Choose oil and vinegar based dressings for potato salads. Get creative with fresh salads and skip cream-based baked casseroles. If you can’t do without with your favorite dishes, try recipes that reduce the amount of mayonnaise used like this Pasta Salad with Grapes and Pecans.

Take advantage of the season.

There is no better time of year for fresh foods than picnic season. Leave the cookies and cakes for the holidays, and make fruit your dessert. Grill fruits for a special treat. You can also turn fresh fruit purees into frozen yogurt or popsicles.

Dill Salmon Spread RecipeDill Salmon Spread

Source: MyFoodDiary.com

Dill Salmon Spread Recipe

Salmon is rich in heart-healthy omega-3 fatty acids. This recipe provides a great way to use leftover salmon for a nutritious, protein-rich snack. Serve this spread as an appetizer with whole grain crackers, or use it as a filling for wraps and sandwiches.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat 5.4g
3%Saturated Fat 0.6g
Trans Fat 0g
Cholesterol 33mg
Sodium 142mg
Total Carbohydrate 1.4g
Dietary Fiber 0.2g
Sugars 0.7g
Protein 11g
Vitamin C 5%Vitamin A 5%
Iron 3%Calcium 1%
* Percent Daily Values are based on a 2,000 calorie diet.

Yield: 4 servings

Preparation time: 10 minutes


  • 6 oz. chopped cooked and cooled salmon (about 1 cup)
  • 2 green onions, sliced
  • 2 tbsp olive oil mayonnaise or low-fat mayonnaise
  • ½ tbsp chopped fresh dill
  • 1 tsp non-fat Greek yogurt
  • ¼ tsp lemon zest
  • 1/8 tsp fine ground sea salt


  1. Place the salmon in a medium bowl. Reserve 1 tablespoon of the green portion of the onions. Add the remaining onions to the bowl with the salmon.
  2. Add the mayonnaise, dill, yogurt, lemon zest and salt. Stir well to combine all ingredients.
  3. Garnish with the reserved green onions. Refrigerate for 15 minutes before serving.
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