5 Deliciously Guilt-Free Snacks for 100 Calories

Strawberry sandwiches

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When I was in high school I specifically went to a now-defunct restaurant only to eat a version of this sandwich; its demise doesn’t stop me from enjoying it still. Not to mention, there are bunches of science-backed reasons you should be eating more bread. Simply place three-grain bread on a plate and spread it with farmer cheese. Top evenly with strawberries and drizzle with honey. Add black pepper, if desired.

Peanut butter-banana-apple bites

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Certainly a snack most beloved by children, but most of the adults I know also love these little bites. The flavors and textures cover all the bases: crunchy, creamy, smooth, sweet and tart with a touch of cinnamon spiciness. Plus, the swipe of peanut butter is a great way to sneakily pack more protein into your diet. To make them, spread apple slices with peanut butter. Top with banana and sprinkle on some sugar, cinnamon and, if desired, blueberries.

Chocolate matchsticks

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My childhood friend introduced me to this quintessential salty-sweet combination many years ago, but I have to admit I consider this rendition pure genius! Just see how cool they look! Melt down some chocolate chips (these are the healthiest chocolates ever!), and dip pretzels into the batter. Set aside for four hours to cool at room temperature.

Mini cranberry muffins

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These tiny, tart muffins are for cranberry lovers. You can substitute raspberries or blueberries if you wish, but before you do that, read up on the nine reasons you should be eating more cranberries. If you don’t have mini muffin tins, you can make these in regular muffin tins, but then you can only eat half a muffin. Find the full recipe here.

Apple chips

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These chips bear no relation to those you buy at the market: the intensity of their flavor is much deeper and more apple-y, and their texture is crispy rather than soft. To ensure crispness, slice the apples as thinly as possible. The best part? They require just three ingredients! Find the recipe here.

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Honey Will Stay Fresh Forever If You Do This One Easy Thing

Julia Sudnitskaya/shutterstock Honey isn’t just for tea. Although, it could last for an eterni-tea if you play your cards right. Horrible puns aside, the gooey stuff seems to have more and more health benefits by the day, but its state can get sketchy over time. If stored improperly, it can be overrun by ants, fictional red-shirted bears , or the process of crystallization (although this doesn’t mean that it’s spoiled. ) But there is a simple solution to these issues and if executed properly, the preservation technique could keep your honey fresh for centuries ( no, we’re not kidding, ask the pharaohs.) Three things need to be kept in mind while storing honey; the temperature, the humidity, and the seal. Make sure that your honey is tightly sealed, with as few air pockets as possible. Once all the air is out, take your honey and store it in a cool, dry place. If the seal is not tampered with and the environment remains stable, your honey will stay fresh thousands of years after

OMG, We’ve Been Slicing Bread Wrong This Whole Time

Vladeep/shutterstock If you’ve been placing the flat underside of your loaf on the cutting board and the curved top facing the ceiling, bad news—you’re among the masses of improper bread slicers. Somehow knowing that we’ve been slicing bread wrong for generations means using the phrase “the best thing since sliced bread” seems kind of wrong now too. If you’re wondering how bread can even be improperly sliced, it comes down to what makes slicing easiest and least likely to damage the loaf—and your hands. “It’s easier to slice bread on its side because the crust tends to be harder on the bottom,” shares Kevin Chun, executive chef at The Williamsburg Hotel and Brooklyn Bread Lab. “You want to keep the slice intact, so by carving from the crispier end, it allows for a cleaner cut.” Gasp! Does that mean the heart-shaped ridges at the top aren’t a guiding point for our knives? You bet. If you think Kevin’s advice is unusual, you should know that top chefs across the globe share the side

Scientists Just Created a New Type of Chocolate—and It’s PINK

via barrycallebaut.com There’s white chocolate, dark chocolate, and just plain milk chocolate… and then there’s ruby chocolate, the stuff of Instagram dreams. Yes, you read that right—pink chocolate does exist, and it could hit the market soon. Swiss manufacturer Barry Callebaut just announced that it has invented the very first pink-hued cocoa, called ruby chocolate. Each bite has a fruity, berry-like flavor, thanks to the Ruby cocoa beans the chocolate is made from. The Ruby bean grows in countries like Ecuador, Brazil, and the Ivory Coast; those specific beans, along with a unique manufacturing process, create this one-of-a-kind chocolate. ( These chocolates, on the other hand, have unbelievable health benefits. ) “The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” Barry Callebaut said in a press release . “To create Ruby chocolate, no berries or berry flavor,

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