It’s picnic and barbecue season, and all those snacks and sweets can be tempting. Next time you want to indulge, try these smart swaps from Jaclyn London, M.S., R.D., nutrition director at the Good Housekeeping Institute.
• SNACKS: Ditch potato chips for ones made from veggies like kale, carrots, beets, and sweet potato (a vegetable should be the first ingredient). Reach for popcorn, which tends to be lower in calories and has fiber. Instead of corn tortilla chips, look for ones made of beans for a bit of extra protein. Try: Beanfields, Bare Snacks, Rhythm Superfoods, Angie’s Boomchickapop, SkinnyPop, Smartfood Delight.
• DIPS: If you can’t find low-sodium salsa, skip the salty store-bought kind and make your own; this lets you monitor how much salt goes in and load it…