These are the snacks good for diet
1. Sliced Tomato with a sprinkle of Feta and Olive Oil
Lunch left something to be desired? This savory dish will make your taste buds happy.
2. Banana
Naturally prepackaged goodness you can take anywhere, with the added benefit of cramp-preventing potassium.
3. 1/2 c edamame (measured shelled)
Eating this protein-packed pick-me-up out of the shell will help make the snack last longer.
4. 3 c Air-Popped Popcorn
Go ahead, nibble mindlessly as you zone out in front of Bravo. Even if you're watching trash, you won't be eating it.
5. Yoplait Light Yogurt (fruit flavors)
This bone-building goodie provides 20 percent of your RDA for calcium and vitamin D.
6. 8 Shrimp and 4 Tbsp Cocktail Sauce
The perfect appetizer—and no one at the table will know you're counting calories.
7. 1 c Baby Carrots with 2 Tbsp Hummus
The crunchy texture keeps choppers busy, and tangy hummus feeds your need for comfort food.
8. 1 1/4 oz Turkey Jerky
When you must have meat, chew on this low-cal, low-fat power snack.
9. 1/2 Cantaloupe
Like most fruit, melon contains a lot of water. So you get a lot of food—and beta-carotene—for not a lot of calories.
10. About 1/2 c Frozen Yogurt
When you crave a cool treat, dip into smooth and yummy fro-yo—it's nowhere near as high-calorie as ice cream.
source:http://www.womenshealthmag.com/
snacks good for diet
One of healthy Recipe for Diet is Seared Salmon with Braised Broccoli
INGREDIENTS
1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
1 teaspoon salt, divided
2 heads broccoli (1-1 1/2 pounds), trimmed
1 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
3 tablespoons raisins
2 tablespoons pine nuts
1/2 cup water
PREPARATION
1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
TIPS & NOTES
Tip: Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
NUTRITION
Per serving: 311 calories; 14 g fat ( 2 g sat , 7 g mono ); 66 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 32 g protein; 5 g fiber; 699 mg sodium; 960 mg potassium.
Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (40% dv), Potassium (28% dv), Magnesium (20% dv), omega-3s
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 4 lean meat
source:http://www.eatingwell.com/
healthy Recipe for Diet
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