9 Easy Snack Recipes for People on Weight Loss Medications

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish.

Place all ingredients in a mixing bowl and stir thoroughly to evenly coat.

Pour mixture into prepared baking dish and press it down to an even thickness using a spatula or the back of a spoon.

Bake until center is cooked through, about 15–17 minutes. Let cool completely before cutting into 10 bars.

Slice eggs in half lengthwise and remove yolks. Arrange egg whites on a serving plate and add 3 yolks to a bowl. Reserve or discard remaining yolks.

Using a fork, mash together yolks, hummus, and spices until fully combined and smooth.

Spoon yolk mixture into the holes in each egg white or place filling in a piping bag and neatly pipe it into each hole. Garnish with a pinch of paprika. Refrigerate until serving.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Place drained, rinsed chickpeas on a towel and gently rub them with a second towel to remove most of the chickpea skins.

Pour chickpeas into a medium bowl and drizzle with oil. Toss to evenly coat. Season with spices and salt and toss once more to coat.

Pour chickpeas onto the prepared baking sheet and spread in a single layer. Bake until they are dried and very crispy, about 50 to 60 minutes, shaking or stirring every 15 minutes. Toward the end of cooking, watch chickpeas closely to make sure they don’t become too dark and hard. Keep in mind that chickpeas will become crispier as they cool.

Cool completely before serving. Store in an airtight container for up to a week.

Place cottage cheese, lemon juice, salt, pepper, and garlic in a blender or food processor. Blend until smooth, about 1 minute.

Add dill, chives, and milk and pulse until herbs are well chopped?but not completely blended in, about five times. Serve alongside your favorite veggies.

In a mixing bowl, combine all ingredients and mix thoroughly. Cover and refrigerate for 1 to 2 hours.

Roll the chilled mixture into balls about 1 inch in diameter. Enjoy immediately or refrigerate for up to 1 week. Makes 20.

Lightly salt both sides of eggplant slices and place them in a colander. Allow to sit for 15 minutes to drain excess moisture, then rinse each slice thoroughly with water and squeeze dry between two clean towels.

Preheat broiler. Line a baking sheet with parchment paper.

Place eggplant and potato slices in a bowl and drizzle with olive oil. Arrange in a single layer on prepared baking sheet. Place under broiler for 4 to 5 minutes per side. Watch carefully, as broiler temperatures vary.

Remove eggplant and potato from the oven and wrap tightly in aluminum foil. Let sit for 10 to 15 minutes to steam, then slide the skin off each slice of eggplant.

Transfer eggplant and potato to a blender or food processor. Add soy milk, nutritional yeast, garlic powder, onion powder, cumin, and chile?powder, and ? teaspoon salt. Puree thoroughly until smooth. Add hot sauce to taste, and stir in tomato and green chile?mix. Serve warm with veggie slices or whole-wheat pita.

Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.

In a large mixing bowl, combine almond flour, baking powder, and salt. In a separate bowl, whisk together eggs, honey, olive oil, almond extract, and orange zest.

Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Fold in cranberries and pistachios until evenly distributed.

On a clean, flat, lightly floured surface, form dough into a loaf about 5 inches wide and ?-inch high. Transfer to the prepared baking sheet and bake until golden brown around the edges, about 20 minutes. Remove from oven and cool for 15 minutes. Lower oven temperature to 250 degrees F.

On a clean cutting board, cut loaf into even ?-inch-thick slices. Transfer slices back to the baking sheet and bake until the edges are golden brown and the cookies feel cooked through and dry, about 20 minutes more.

Roughly mash avocados with a fork and add lime juice, salt, and pepper. Stir to combine and then add remaining ingredients. Stir gently to combine. Serve immediately.

Place cottage cheese in a blender or food processor and blend until completely smooth, about 1 minute.

Transfer cottage cheese to a mixing bowl and add almond flour, cocoa powder, maple syrup, vanilla extract, and protein powder, if using. Stir until well combined. Top with chocolate chips before serving.