We teamed up with nutritionist McKel Hill, MS, RD, LDN from Nutrition Stripped to give us some friendly feedback on how we’re doing in the snack department. Are they good for us? Could they be better? We don’t always know, but McKel does. These are our snacks, attacked.
Our esteemed restaurant and drinks editor, Andrew Knowlton, likes to snack. This man has been known to eat up to five dinners in one night (that’s his record) so he tends to eat on the lighter side during the work day. He’ll mosey down to the kitchen for a little cucumber doused with aleppo pepper, or pour himself an extra-large seltzer with lemon. Lately he’s been rocking a rice cake with hummus, sliced cucumber, and za’atar.
Sounds pretty virtuous if you ask us, but here’s our question, McKel: Are rice cakes really good for you? Or are they just empty calories? Here’s what she had to say:
This is definitely a great crunchy snack, which I love! Try adding some avocado or sunflower seeds on top for additional healthy fat and/or protein. If you love rice cakes, try one that’s made with organic wild rice, or multiple grains in one to boost the fiber; one of my favorites is Hemp-a-licious, it’s slightly sweet yet only has 1g sugar, has a tiny bit of protein which is far better than 0g like most rice cakes. If you get bored of rice cakes, a couple other options could be using sliced vegetables as the base (cucumbers, carrots, bell peppers, zucchini, even nori sheets which are my favorite of all time).
Now, editorial assistant Belle Cushing also likes a rice cake but she dresses hers a little differently. She goes for rice cakes with cream cheese or labneh, scallions, and sea salt.
Not that we need another vehicle for labneh, but I’m not complaining about this idea. On Belle’s snack, McKel has this to say:
Try a sliced hard-boiled egg on top to boost the protein and try this recipe for Classic Cashew Cheese instead of your traditional cream cheese for a boost in both healthy fats, protein, minerals, and B vitamins for energy. It tastes just as creamy sans dairy.
Still on the right track, folks, keep up the good work!
Up next: Is it possible to make a healthy deviled egg?
from Bon Appétit http://www.bonappetit.com/test-kitchen/ingredients/article/rice-cakes-friend-foe