Snack Smarter

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Mindless snacking can always be difficult but it becomes even hard this time of year with all of the holiday parties with friends, families or coworkers. Focusing on being more mindful with our meals, our snacks and our portion sizes can really help us maintain our weight. Oftentimes, we go and get a snack and we are not really hungry. We are just bored so it is important to determine your hunger level. Getting a glass of water can also help fill you up or distracting yourself by doing a little physical activity can also help. If you are hungry enough for a snack, beware of your portion size. Instead of eating out of the chip bag or box, put a serving size amount of the snack in a bowl or a baggie if you need a snack for when you are on the go. Also, it is extremely important not to skip meals because it causes you to overeat and affects your blood sugar and metabolism.

Our January Lunch N’ Learn will be held in-person on Tuesday, January 11 at 12 p.m. at the Person County Office Building and again virtually on Tuesday, January 25 at 12 p.m. on Zoom. The workshop will focus on “Disaster Preparedness and Recovery”. We will provide information to help you understand how to prepare for a natural disaster in your community, discover what foods to stock up on and best practices on keeping food at a safe temperature, learn how to prepare meals without safe water and/or power, and determine during disaster recovery, which foods are safe to keep and what you should discard. Register online.

Here is a recipe is from the NC Eat Smart Move More program at For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Sweet Potato Nacho Fries

2 Tbsp extra-virgin olive oil

2 medium sweet potatoes, cut into sticks about ¼ inch thick

¼ tsp salt plus a pinch, divided

2 Tbsp reduced-fat sour cream

1 Tbsp lime juice

1 cup corn kernels, fresh or frozen

½ cup shredded cheddar cheese

1/3 cup black beans, rinsed

½ cup cherry tomatoes, halved or quartered

2 scallions, sliced

1 avocado, chopped

2 Tbsp chopped cilantro (optional)

Preheat oven to 425 degrees. Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and ¼ tsp salt. Cook, stirring occasionally, until beginning to brown., 5-7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15-20 minutes. Combine sour cream, lime juice and the remaining pinch of salt in a small bowl. Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture.

“NC State University and N.C. A&T State University are collectively committed to positive action to secure equal opportunity and prohibit discrimination and harassment regardless of age, color, disability, family and marital status, gender identity, genetic information, national origin, political beliefs, race, religion, sex (including pregnancy), sexual orientation and veteran status. NC State, N.C. A&T, U.S. Department of Agriculture, and local governments cooperating.”