Published November 10, 2015

Fit Recipe: Healthy Chip Alternatives

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Snacking doesn’t have to be a guilty pleasure, it can actually be extremely beneficial to your health and FHITness goals. Whether you are mindlessly watching TV or strolling the streets of NYC, snacking on these healthy alternatives will boost your energy and leave you satisfied.

Spicy Beet Chips
Beets are low in calories and high in sugar, which make them a great source of energy- especially before a workout.

Ingredients:
2-3 medium beets (red, golden or a mix of both)
1 teaspoon EVOO
2-3 pinches cayenne pepper

1. Preheat oven to 360
2. Peel and slice sweet potato into about 1/16 inch slices
3. In a medium size bowl toss beets, EVOO, cayenne pepper
4. Place onto greased pan and bake for about 35-40 minutes. Flip chips over 20 minutes into cooking.

For a sweeter tasting chip just toss beets with a drizzle of EVOO. The natural sweetness of the beets will take it from there.

Slightly Spicy Baked Sweet Potato Chips
Sweet potatoes should be a staple in any FHITness enthusiast diet - especially as a post workout snack. In addition to the fiber and carotenoids it provides, sweet potatoes contain copper which increases the production of connective tissue and therefore will aid in the maintenance of muscle repair.

Ingredients:
1 large sweet potato
1 teaspoon EVOO
Sprinkling of cayenne pepper
Pinch of salt & fresh pepper

1. Preheat oven to 360
2. Peel and slice sweet potato into about 1/6 inch slices
3. In a medium size bowl toss sweet potatoes, EVOO, salt, and pepper
4. Place onto greased pan and bake for about 25 minutes. Flip chips over halfway through.

Experiment with the ingredients by using lime juice and cinnamon. Homemade sweet potato fries are delish too!

Lemony Brussels Sprout Chips
These green, round immunity boosters will keep you healthy and on track with your health and fitness goals. Nothing beats munching on these vitamin C packed "chips."

Ingredients:
1 bundle of fresh brussels sprouts
1 teaspoon EVOO olive oil
2-3 pinches of sea salt
1 lemon

1. Preheat oven to 400
2. Separate each leaf. Slice the core of the brussel sprout in half.
3. Lightly coat the leaves in EVOO and spread out on a greased pan.
4. Bake for about 10 minutes. Be sure to keep your eye on them- they burn easily.
5. While cooling off sprinkle with sea salt and fresh lemon juice.

RESERVE YOUR SPOT Buy Classes