Convenient Snack Options for On-the-Go South Beach Dieters

Finally, this last chapter of recipes will offer information on how to prepare quick snacks that are delicious when you’re on the South Beach Diet. Remember, you’re supposed to eat two snacks daily in addition to your three-meal intake for most of the South Beach Diet. If you don’t know what types of convenient snacks you can create for yourself while on the diet, you will get frustrated and likely bored. Read and implement the recipes in this chapter to combat these feelings. 

South Beach Diet Snack Recipe 1: Guacamole and Cucumber Mini Bites

• 1 cucumber, sliced into thick rounds 
• 1 cup of purchased guacamole from your local grocery store 
• Chili powder, as needed 

Directions for Guacamole and Cucumber Mini Bites 

For this recipe, we assume you don’t have much time on your hands. This is why it’s suggested that you buy your guacamole pre-made; however, you can make your own guacamole if you have the time to do so. Once you’ve cut the cucumbers, remove the seeds in the centre so there is a hole in the centre. Fill this hole with your guacamole. If you’re using chilli powder, finish off this recipe by sprinkling your cucumber rounds with chilli powder. 

Nutritional Information Per 4 Guacamole Cucumber Rounds 

•   Calories 76.4
•   Total Fat 6.7 grams
•   Protein 1.0 grams
•   Carbohydrates 4.7 grams

 South Beach Diet Snack Recipe 2: Greek Yogurt Dip 

• 1 cup of Greek yogurt 
• 1 cup of cottage cheese, low-fat 
• 2 teaspoons of onion powder 
• 2 teaspoons of dill weed, dried 

Directions: 

Take your cottage cheese and put it into a blender. Process the cottage cheese for about a minute. It should be blended but could be more smooth. Next, add the dill, the onion powder, and the yoghurt. Pulse for approximately one additional minute, ensuring the cottage cheese is mostly blended. Place in the refrigerator for one hour before serving with some vegetables so it’s cold when consumed. 

Nutritional Information Per 2 Tablespoons of Dip 

•   Calories 25
•   Total Fat 1 gram
•   Protein 2 grams
•   Carbohydrates 2 grams

 South Beach Diet Snack Recipe 3: Roast Beef Lettuce Wraps 

• 1 teaspoon of mayonnaise, low-fat 
• 1 teaspoon of horseradish 
• 2 slices of roast beef 
• Watercress to garnish 
• 1 piece of lettuce 

Directions for Roast Beef Lettuce Wraps 

Begin by mixing the mayonnaise and the horseradish. Once it’s been thoroughly mixed, take your crisp lettuce leaf and spread this mixture over it. Layer your pieces of roast beef onto the piece of lettuce, and garnish with your watercress. Finally, roll all these ingredients into the work of lettuce and enjoy a quick and easy wrap. 

Nutritional Information Per 1 Lettuce Wrap

•   Calories 256.1
•   Total Fat 12.7 grams
•   Protein 25.3 grams
•   Carbohydrates 5.6 grams

 Snack Beach Diet Snack Recipe 4: Oat Bars with Apricot 

• 2 cups of rolled oats 
• ½ cup of walnuts, chopped 
• 2/3 cups of dried apricots, chopped 
• ¼ cup of stevia 
• 3 egg whites 
• ¼ cup water 
• ½ peanut butter, no sugar added 
• 1 teaspoon of vanilla extract 

Directions of Oat Bars with Apricot 

Heat your oven to 350 degrees. Find a 9 by 9 baking pan. Line this with parchment paper. Next, mix the peanut butter, the vanilla extract, and the water in a mixing bowl. Once mixed, add the egg. Whisked until these ingredients are blended. Next, mix the rest of the ingredients until everything is combined. Finally, put this mixture into the 9 by 9 pan and spread until the combination is entirely even in the pan. Put the pan into the oven for fifteen minutes. When finished, cut into twelve bars. You can store these in an airtight container, which will be suitable for about a week, or you can wrap them individually and put them into the freezer. If you do this, they will last for around three months. 

Nutritional Information Per 1 Apricot and Oat Bar

•   Calories 154
•   Total Fat 9 grams
•   Protein 7 grams
•   Carbohydrates 12 grams

 South Beach Diet Snack Recipe 5: Hummus Dip with Vegetables 

• 1 can of chickpeas (garbanzo beans) 
• ½ cup of tomatoes, slow-roasted 
• 2 tablespoons of garlic 
• ¼ cup of tahini sauce 
• 3 tablespoons of the juice of 1 lemon 
• 2 tablespoons of olive oil, and more to drizzle on top 
• ¼ cup of water 
• ½ teaspoon salt 

Directions for Hummus Dip with Vegetables 

This recipe requires a food processor. If you don’t have one, you can try using a blender, but you may struggle to combine all the ingredients. Begin by draining your garbanzo beans. Please put them in a colander in the sink and allow them to drain while you do other things for the recipe. Next, fill your food processor with the roasted tomatoes and garlic. Pulse this mixture together for about thirty seconds. If you’re using sun-dried tomatoes, you may have to pulse longer than thirty seconds. Next, add chickpeas to the food processor and beat this mixture for one to two minutes. Next, add the lemon juice, the olive oil, the tahini sauce, and 1/8 of the cup of water. Pulse this once more, making sure to taste the mixture when finished. Add more lemon and salt if need be. Place in the refrigerator with a tight lid. Eat with vegetables. 

Nutritional Information Per Two Tablespoons of Hummus

•   Calories 70
•   Total Fat 6 grams
•   Protein 2 grams
•   Carbohydrates 4 grams

 South Beach Diet Snack Recipe 6: Roasted Brussel Sprouts

• 1 and ½ pounds Brussel sprouts 
• 2 tablespoons of Sriracha 
• ¼ cup of honey 
• ¼ cup of rice wine vinegar 
• ½ cup olive oil 

Directions for Roasted Brussels sprouts 

Start by preheating your oven to 400 degrees. Cut each Brussels sprout in half, discard the base of the Brussels grow and clean it for any dirt and residue on it. After you’ve trimmed and cut them, combine the olive oil, the vinegar, the honey and the Sriracha until mixed thoroughly. Coat the Brussels sprouts with this mixture and season with salt and pepper. Next, place the Brussels sprouts onto a baking sheet. If you have any of the sauce mix left over, make sure that you pour this over the baking sheet. Tilt the pan so the oil can coat everything evenly before placing the pan into the oven. Bake the Brussels sprouts for between twenty to thirty minutes. The Brussels sprouts should look toasted and golden. Eat the Brussels sprouts immediately after they’ve cooled.