Fruit.

Yogurt.

Wholemeal bread and low fat cheese spread.

Veggie sticks.

Slide of ham rolled up with some low fat cream cheese......

Olives. I'm also avoiding sugar, and discovered that olives with a cup of tea is great. You eat an olive or two between every sip of tea. This is even tastier than putting sugar in your tea IMO.

Grapes. No messy peeling, small portions, tastes both sweet and tart, low calories, easy to eat - no plate needed.

I make granola with maple syrup (you could use honey) and mix it with unsweetened applesauce or non fat greek yogurt for snacks or desert!

• · 4 cups old-fashioned
  rolled oats , I use extra thick cut oats
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract

1. Heat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
3. Cool and store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

I usually rely on raw almonds or string cheese for a quick pick-me-up, along w/ some fresh fruit, but generally, I do not snack very much. I understand it's better for your waistline and general health to go longer than 2 hours between meals/snacks, unless there is a medical reason to do otherwise.

I also avoid sweet snacks (except fresh fruit), since the burst of energy tends to rebound and leave me feeling more run down and hungrier, once its effect wears off.

FWIW, I believe protein that contains some fat will keep you from feeling hungry far longer than carbs/sugars.

I also drink green tea, which has been shown to help keep your appetite in check.

I just made the most wonderful dip for a party that was great with veggies to scoop or crackers. It would also make a wonderful sandwich spread. The recipe called for peas, but I substituted shelled edamame. People went wild for it:

Adapted from the Green Pea Wasabi dip recipe by Paige Grandjean May 2017 Cooking Light.

This blend is a zippy alternative to hummus; serve
with crudités or crackers.

Ingredients:

• 2 cups frozen shelled edamame cooked with a little salt, per package directions (I think 5 min) drained and rinsed in cold water to stop the cooking process
• 1/2 cup firmly packed fresh flat-leaf parsley leaves
• 1/3 cup extra-virgin olive oil (I used less)
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice (about 1 lime)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon wasabi paste (use paste not powder)
• 1/2 teaspoon sesame seeds

Place edamame, parsley, oil, rind, juice,
salt, and wasabi in a food processor; process for 1 minute, stopping to
scrape down the sides as needed, until almost smooth. Place in a serving
bowl; sprinkle with sesame seeds (I used black sesame seeds).

• Calories 110
• Fat 9.6g
• Sat. fat 1.4g
• Monofat 6.7g
• Polyfat 1.4g
• Protein 2g
• Carbohydrate 5g
• Fiber 2g
• Cholesterol 0.0mg
• Iron 1mg
• Sodium 225mg
• Calcium 15mg
• Sugars 2g
• Est. added sugars 0g