This post has been sponsored by Light + Fit. All thoughts and opinions are my own.
Sometimes we forget that what we eat plays a part in our overall wellbeing. With the daily stress of life, it’s so easy to look at food as comfort or a burden. But the great thing about food is that it’s something we can control and it plays a big role in how our bodies look, feel and operate.
I recently sampled the new Light + Fit Collagen & Antioxidants yogurt because, like most people, I find that getting a wide variety of nutrients every single day can be hard. Grab-and-go foods I can do—and with the help of Light + Fit Collagen & Antioxidants it seems just a little less daunting, thanks to 15 grams of total protein, including 2 grams of collagen, per serving.
You truly can never have too many good-for-you foods at your fingertips, so here are 3 nourishing snack combinations that make getting more collagen and antioxidants a walk in the park.
3 Good-for-You Snacks
The great thing about food is that it’s something we can control and it plays a big role in how our bodies look, feel and operate. Just adding a few nutrients to your diet can do wonders for your wellness.
But if you’re anything like me, getting these nutrients can be a struggle. Luckily, Light + Fit Collagen & Antioxidants Nonfat Yogurt combines the following nutrients—vitamins A and E* and a good source of calcium—in each single serving container. Plus, I love that unlike many other yogurts, it has 6g of total sugar for 0g added sugar** per serving, so it’s not overly sweet. And did I mention it includes 15g of protein, including 2g of collagen protein? Click here to find a store carrying Light + Fit near you!
As the first yogurt of its kind with collagen protein, Light + Fit Collagen & Antioxidants Nonfat Yogurt helps provide a delicious, nutritious and easy way to add some collagen into your routine. Pair it with other vitamin-packed foods, like roasted grapefruit, granola clusters and spiced apple chips, for a quick breakfast or a grab-and-go snack you can eat on the run.
(When you’re ready to stock up, just click here to save $0.75 off 1 Light + Fit Collagen & Antioxidants Yogurt!)
Dried Apples with Black Currant and Cardamom Yogurt Dip
Whenever I get hungry, I always raid the pantry for something crunchy, like chips or mixed nuts. But dried apple chips make a good substitute. Combine ‘em with cherry black currant yogurt for antioxidants and a sprinkle of cardamom. Then top with bee pollen (or turmeric powder in a pinch) for a little extra color.
Ingredients
- 2-3 organic apples
- 1 teaspoon ground cinnamon
- 5.3-ounce container Light + Fit Collagen & Antioxidants cherry black currant nonfat yogurt
- ½ teaspoon ground cardamom
- 1 teaspoon bee pollen (substitute turmeric if you prefer)
- Parchment paper
Instructions
- Preheat oven to 225 degrees F and line a baking sheet with parchment paper.
- Wash and dry apples. Using a sharp knife or mandolin, slice apples as thinly as possible (about 1/8” thick). Then place on a baking sheet in a single layer so they’re not touching.
- Sprinkle evenly with cinnamon.
- Bake for approximately 2 hours, turning halfway through. If they’re not yet crispy after 2 hours, continue baking until they start to crisp up. Allow to cool.
- Make the yogurt dip by combining yogurt and cardamom in a small bowl. Stir well, then sprinkle with bee pollen or turmeric.
- The apple chips only stay crisp for 24 hours or so, so it’s best eaten the same day.
Roasted Grapefruit with Whipped Raspberry Yogurt
Grapefruit is another source of Vitamin C. I like to pair mine with Light + Fight Collagen raspberry lime yogurt, but feel free to choose whichever flavor (mango kiwi, cherry black currant or tangerine grapefruit) you like.
Beetroot powder adds a pop of color, but if you don’t have any, feel free to substitute with ground cinnamon. And a bit of whipping cream gives it that light airy texture, but again, leave it out and just use straight yogurt if you’d prefer.
Ingredients
- 5.3-ounce container Light + Fit Collagen & Antioxidants raspberry lime nonfat yogurt
- 3 ounces whipping cream
- ¼ teaspoon vanilla extract
- ½ teaspoon beetroot powder (or use a pinch of cinnamon instead)
- 1 grapefruit
- Fresh thyme and honey for garnish
Instructions
- Preheat broiler to high. Cut grapefruit in half and place face up on a parchment-lined baking sheet. Broil for 3-5 minutes, checking regularly, until grapefruit is slightly toasted and bubbly. Let rest.
- Combine the yogurt, cream, vanilla extract and beetroot powder in a medium bowl. Using an electric mixer, beat on high for 2-3 minutes until it starts to form soft peaks (note: it won’t be as stiff as whipped cream, for that you’ll need to add more cream.)
- Once grapefruit has cooled somewhat, place it in a bowl and spoon the whipped yogurt mixture over top. Garnish with fresh thyme and a drizzle of honey.
Granola Clusters with Yogurt Drizzle
When coupled with yogurt, this granola makes for the tastiest sweet and salty snack.
Ingredients
For the granola
- 2 cups rolled oats
- 1/2 cup pumpkin seeds, chopped
- 2 tablespoons chia seeds
- ¼ cup flax seeds
- ¼ cup coconut flakes
- 1/3 cup dried fruit (I used dried mango, but cranberries, apples, etc will work)
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
For the yogurt drizzle
- ¼ cup Light + Fit Collagen & Antioxidants tangerine grapefruit nonfat yogurt
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine all granola ingredients in a medium bowl and mix well.
- Pour the granola onto the line baking sheet and spread in an even layer.
- Bake 20-25 minutes, stirring halfway, until lightly golden. Remove from oven and let cool completely.
- Meanwhile, make the yogurt drizzle by whisking yogurt and powdered sugar in a small bowl. Add 1 teaspoon water if you prefer a smoother consistency.
- Once the granola has cooled, use your hands to break it into bite sized clusters.
- Drizzle all over the clusters and chill for 30 minutes before serving.
*The antioxidant values per 5.3 oz serving are formulated with 20% DV Vitamin A and Vitamin E.
**Not a low calorie food.
3 Quick Snacks for Busy Days
Equipment
- Parchment paper
- Baking sheet
- Medium size bowl
Ingredients
Dried Apples with Black Currant and Cardamom Yogurt Dip
- 2-3 organic apples
- 1 teaspoon ground cinnamon
- 5.3 ounce container Light + Fit Collagen & Antioxidants cherry black currant nonfat yogurt
- ½ teaspoon ground cardamom
- 1 teaspoon bee pollen substitute turmeric if you prefer
Roasted Grapefruit with Whipped Raspberry Yogurt
- 5.3 ounce container Light + Fit Collagen & Antioxidants raspberry lime nonfat yogurt
- 3 ounces whipping cream
- ¼ teaspoon vanilla extract
- ½ teaspoon beetroot powder or use a pinch of cinnamon instead
- 1 grapefruit
- Fresh thyme and honey for garnish
Granola Clusters with Yogurt Drizzle
- 2 cups rolled oats
- ½ cup pumpkin seeds finely chopped
- 2 tablespoons chia seeds
- ¼ cup flax seeds
- ¼ cup coconut flakes
- 1/3 cup dried fruit I used dried mango, but cranberries, apples, etc will work
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ cup coconut oil melted
- 3 tablespoons maple syrup
- 1/4 cup Light + Fit Collagen & Antioxidants tangerine grapefruit nonfat yogurt
- 2 tablespoons powdered sugar
Instructions
Dried Apples with Black Currant and Cardamom Yogurt Dip
- Preheat oven to 225 degrees F and line a baking sheet with parchment paper.
- Wash and dry apples. Using a sharp knife or mandolin, slice apples as thinly as possible (about 1/8” thick). Then place on a baking sheet in a single layer so they’re not touching.
- Sprinkle evenly with cinnamon.
- Bake for approximately 2 hours, turning halfway through. If they’re not yet crispy after 2 hours, continue baking until they start to crisp up. Allow to cool.
- Make the yogurt dip by combining yogurt and cardamom in a small bowl. Stir well, then sprinkle with bee pollen or turmeric.
- The apple chips only stay crisp for 24 hours or so, so it’s best eaten the same day.
Roasted Grapefruit with Whipped Raspberry Yogurt
- Preheat broiler to high. Cut grapefruit in half and place face up on a parchment-lined baking sheet. Broil for 3-5 minutes, checking regularly, until grapefruit is slightly toasted and bubbly. Let rest.
- Combine the yogurt, cream, vanilla extract and beetroot powder in a medium bowl. Using an electric mixer, beat on high for 2-3 minutes until it starts to form soft peaks (note: it won’t be as stiff as whipped cream, for that you’ll need to add more cream.)
- Once grapefruit has cooled somewhat, place it in a bowl and spoon the whipped yogurt mixture over top. Garnish with fresh thyme and a drizzle of honey.
Granola Clusters with Yogurt Drizzle
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine all granola ingredients in a medium bowl and mix well.
- Pour the granola onto the line baking sheet and spread in an even layer.
- Bake 20-25 minutes, stirring halfway, until lightly golden. Remove from oven and let cool completely.
- Meanwhile, make the yogurt drizzle by whisking yogurt and powdered sugar in a small bowl. Add 1 teaspoon water if you prefer a smoother consistency.
- Once the granola has cooled, use your hands to break it into bite sized clusters.
- Drizzle all over the clusters and chill for 30 minutes before serving.
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