Stephanie Karpinske, R.D. is the Lehman family’s nutrition coach for the Healthy Family Challenge.
When you get home from a busy day, it’s tempting to grab that bag of chips in the pantry to munch on while making dinner. But doing so can quickly pack on the pounds! That’s why I always keep veggies and dip in the fridge. For the veggies, I usually have a bag of baby carrots or some sliced green peppers. For the dip, I mix a container of low-fat sour cream with a packet of Ranch dip mix.
I shared this tip with Tiffany and she tried making the dip with plain Greek yogurt instead of sour cream. This was a great switch because the yogurt has more protein than the sour cream, making the veggie/dip combo a more filling snack. Tiffany makes the dip all the time now and loves it.
So whether you need something to munch on while making dinner or just want a quick snack for the kids, keep your fridge stocked with veggies and dip. In addition to baby carrots and peppers, other good dippers include jicama slices, celery sticks, radishes, fresh cauliflower or broccoli florets, summer squash slices and grape tomatoes.
What do you snack on while making dinner? Post a comment and tell me!
Through her Des Moines-based nutrition company, SK Health Communications, registered dietitian Stephanie Karpinske writes and develops recipes for magazines, books, supermarkets and food companies. She is the author of Read Before Dieting: Your 4-Step Plan for Diet Success and writes a blog about healthy eating, foodnuti.com. She’s coaching the Lehman family through the six-month Healthy Family Challenge.