Have you noticed a difference in your appetite since starting Phentermine, the fast weight loss solution currently gaining popularity in Los Angeles? An appetite suppressant, taking Phentermine for weight loss allows the stomach to shrink so you eat less even after you stop using the miracle pill.

Regardless of a decrease in appetite, it’s still essential to eat healthfully! Check out a few healthy snack ideas to keep you satiated:

Beet Chips With Curried Yogurt

From Real Simple:

Mix together 2 tablespoons plain low-fat Greek yogurt and ⅛ to ¼ teaspoon curry powder. Serve with 1 cup beet chips.

Gorp (nut and dried fruit mixture)

From Eating Well:

Ingredients

1/2 ounce whole shelled (unpeeled) almonds

1/4 ounce unsalted dry-roasted peanuts

1/4 ounce dried cranberries

1 tablespoon chopped pitted dates

1 1/2 teaspoons chocolate chips (optional)

Directions

Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.

Cheesy Kale Chips

From Rachel Ray Magazine

Tear kale leaves into large pieces and arrange on a baking sheet. Spritz with olive oil and bake in a 350° oven until crisp. While still warm, sprinkle with grated parmesan.

Banana, Kale, and Almond Smoothie

From Real Simple:

In a blender, puree 1 medium banana, 1 cup chopped kale, and 1 cup almond milk until smooth.

Stuffed Mushrooms

From Rachel Ray:

Briefly microwave button mushroom caps until softened. Fill with jarred pesto and a little chopped ham.

Fajita-Style Quesadillas

From Better Homes and Gardens:

Ingredients

½ medium red or green sweet pepper, seeded and cut into bite-size strips

½ medium onion, halved and thinly sliced

1 fresh serrano pepper, halved, seeded, and cut into thin strips*

2 teaspoons vegetable oil

4 6-inch white corn tortillas

Nonstick cooking spray

½ cup shredded Monterey Jack cheese (2 ounces)

2 thin slices tomato, halved crosswise

1 tablespoon snipped fresh cilantro

Light dairy sour cream (optional)

Cilantro and lime wedges (optional)

Directions

In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

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