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SNACKS

Healthy foods to snack on:


- Coconut Nut Balls
- Fresh whole wheat bread
- Salsa (the healthy version) and whole wheat crackers
- Zucchini bread or muffins ok to substitute carrot
- Hummus and whole wheat pita
- Mexican bean dip (either purchase or make it)
- Guacamole
- Rice cakes, pumpkin seeds, nuts (especially almonds)
- Baked tofu on crackers
- Lowfat sour cream/vegetable dips

- Mini pizzas with healthier toppings: low fat cheese, refried beans, veggies, fresh onion and garlic. (Keep whole wheat pita or English muffins in the freezer)

Coconut Nut Balls (great source of soy protein that few can resist)

Almond butter (or Peanut Butter) - 1 cup
Rolled oats - 1 cup
Protein Powder (nonfat soy) - 1 cup
Honey (or maple syrup) - -1 cup
Vanilla extract - 1-2 tsp.
Coconut - enough to roll the nut balls in
Mix first 5 ingredients – Form into 1" diameter balls. Roll in coconut. Freeze.

Zucchini Muffins – 1 dozen (Not really lowfat, but still healthy for you)

2 eggs cup oil or 1 stick butter
- 1 cup Sucanat 1 tsp. Vanilla extract
1 tsp. grated lemon rind
2 cups flour (either 2 whole wheat pastry or 1 cup whole wheat or spelt and 1 cup white)
1 tsp. Baking powder tsp. Baking soda
tsp. Salt 1 tsp. Cinnamon, tsp. allspice
2 cups grated Zucchini cup chopped walnuts or pecans

Directions:

Preheat oven to 350 F. Mix together the eggs, oil, Sucanat, and vanilla. Stir in the zucchini. Mix all the dry ingredients together and gently combine with the wet. Spray oil your muffin tins. Bake for 10 to 15 minutes.

 

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About the Doctor



Dr. Suzanne C. Lawton
11825 SW Greenburg Road,
Suite A2
Tigard, OR 97223
503-443-2332