Sunday, September 8, 2013

5 Snack “Hacks” to use this week

Hello again! I hope your weekend was a great one! Football season is back in full swing and my Saints won so I am feeling pretty awesome! If you are like me, football season means tailgating, parties, food, food, and more food. Today's post is from a guest writer and she will give you 5 great ways to snack a little healthier. 
Ms. Caitlin contacted me a few weeks back and told me that she was interested in writing guest posts for the site. Wow, I couldn't believe someone would actually want to write for little ol Haha, I am elated to have her working with us and look forward to many more posts from her in the future. So without taking up too much more time.... -----------------------------------------------Here's CAITLIN!!! ----------------------------------------------
Hi all, I'm Caitlin Hudson, a full-time SAHM, nature lover, writer, and health nut! I am in the process of starting my own blog, but in the meantime, Mark has been kind enough to have me as a guest on his awesome blog. Today, I'd like to share with you some of my favorite "Snack Hacks" I like to call them! If you have any questions feel free to email me!

5 Snack “Hacks” to use this week

1. Chobani Substitutes
The Hack: Greek Yogurt
Greek yogurt is a great substitute for sour cream, butter, mayo, and cream cheese; not only is it good for you, but it also and
helps you maintain a healthy weight by providing plenty of protein to keep you full & satisfied longer.

**Bonus! Check out this list of  83 healthy recipes substitutes via**

2. Slow Cooker Cheesy Potato Soup
The Hack: Reynolds slow cooker liners ( No mess, no fuss!)

Reynolds™ Slow Cooker Liners
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)


1. Place slow cooker liners (I use these) inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2. In lined slow cooker, mix potatoes, onion, celery, broth and water.
3. Cover; cook on Low heat setting 6 to 8 hours.
4. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High.
5. Cover; cook 20 to 30 minutes or until mixture thickens.
6. Stir in cheese until melted.
7. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

3. Vanilla Protein Pomegranate Pancakes

The Hack: Whey protein

·         1 table spoon of chia seeds
·         1 egg
·         1 scoop of vanilla protein (I use this whey protein)
·         ¼ cup of almond milk
·         ¼ cup of whole wheat flour
·         1 teaspoon of baking powder
·         ½ teaspoon of baking soda
·         1 table spoon of pomegranate seeds


1. In a medium bowl mix all dry ingredients
2. Mix in egg and almond milk. Continue mixing for 30-45 seconds for a smooth consistency
3. Pour the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes.
4. Turn over and cook on the other side until golden.  (Should make 3 medium size pancakes.)

4. Healthy Veggie Dip
The Hack: Light Mayo


·         1 package (10 oz./300 g) frozen chopped spinach, cooked, cooled and squeezed dry
·         1 container (16 oz.) sour cream
·         1 cup Hellmann's® light mayonnaise
·         1 package Knorr® vegetable recipe mix
·         1 can (8 oz.) water chestnuts, drained and chopped (optional)
·         3 green onions, chopped (optional)


1.        Combine all ingredients in medium bowl. Chill, if desired. Serve with your favorite dippers.

5. Low Calorie Blueberry Muffins
The Hack: Unsweetened Applesauce

·         1 3/4 cups rolled oats
·         1/2 cup oat bran
·         3/4 tsp baking soda
·         1/2 tsp cinnamon
·         3/4 cup unsweetened applesauce
·         1/2 cup honey
·         1 tsp vanilla essence
·         1/2 cup nonfat milk
·         3 egg whites (lightly beaten)
·         1 cup blueberries


1. Pulse rolled oats & oat bran in food processor (if handy) for 10 secs. Reserve 2 TBSP oat mixture.
2. In medium bowl, combine remaining oat mixture, baking soda, & cinnamon. Mix well & set aside.
3. In small bowl, combine apple sauce, honey, vanilla and milk. Pour into oat mixture. Stir until just blended.
4. Gently mix in egg whites
5. Dust well-drained blueberries with 2 TBSP reserved oat mixture. Gently fold the blueberries into batter.
6. Divide mixture evenly into greased muffin pans and bake at 180°C for 20-25 minutes.

Personally, I think these recipes are awesome and can't wait to try them. Let us know which one's you try or are looking forward to trying. Lastly, I want to personally thank Caitlin for reaching out to me and sharing your ideas with my audience. Your hard work is greatly appreciated, so on behalf of myself and the Beaucoupfit family, THANKS!!!


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