CHARLOTTE – The year is fresh and new, and maybe you’ve committed to a clean start, too. And why not? With a few more months of cold weather remaining, and COVID-19 still limiting activities, this is the perfect time to practice a little self-care and reboot your healthy-eating plans.

If better nutrition is your goal, you’ve probably gathered some recipes for nourishing meals. But have you considered snacks? Planning what you’ll nosh on when between-meal hunger strikes is a smart move, according to Jennifer Anderson Logan, registered dietitian at Novant Health Heart & Vascular Institute in Charlotte. It also makes staying on track much easier.

To that end, Logan offered a slew of snack options to help you stock your pantry with healthy goodies. Keep this list on hand — maybe print it out and post it in your kitchen — and you may never again find yourself in front of an open fridge wondering what to eat!

Delicious, lower-calorie snacks (100 calories)

• Half an apple with 2 teaspoons nut butter.
• One orange with four to six dry-roasted nuts. Try eating them mindfully — they’re surprisingly satisfying!
• 1 cup melon and 1/4 cup low-fat ricotta cheese.
•  1/2 cup fresh fruit with 4 to 6 ounces of plain low-fat yogurt
• 1 ounce 2% cheddar cheese with half pear. Sweet and salty is always a great combo.
• 1/2 cup unsweetened applesauce and 1 slice whole-grain bread.
• Half a small avocado.
• 1/3 cup mixed raw vegetables with 1/4 cup fat-free ranch dressing.
• 1 cup original unsweetened Cheerios. Without milk — they make great finger food.
• 1/4 cup low-fat cottage cheese with three whole-grain crackers
• One boiled egg and four whole-grain crackers.
• 3 cups 94% fat-free unbuttered popcorn, a wonderful substitute for chips.
• Three reduced-fat Triscuits with 1 1/2 teaspoons nut butter.
• One string cheese (made with 2% milk) with two whole-grain crackers.
• Eight tortilla chips with 2 tablespoons guacamole.
• One Lundberg Brown Rice Cake with 1 tablespoon hummus.
• 13 cashews or almonds.
• 2 ounces lean turkey, chicken, or fish.
• 1 1/2 cups tossed salad with tomato, cucumber, and 2 tablespoons reduced-fat dressing.

Healthy, higher-calorie snacks

• PB&J sandwich made with whole-grain bread; 1 tablespoon natural peanut butter; 1 tablespoon low-sugar jelly.
• Mini pizza made with 100% whole wheat English muffin, 2 tablespoons tomato sauce, and 1/4 cup 2% mozzarella cheese, baked in the oven until cheese melts.
• Turkey breast slices rolled around one piece of 2% string cheese.
• Celery sticks spread with natural peanut butter or light cream cheese.
• Fresh fruit with nut butter, 1% cottage cheese, or low-fat/nonfat yogurt.
• A mix of raw veggies with hummus, light pimento cheese or light/fat-free cream cheese.
• Reduced-fat string cheese (2% or skim-milk varieties).
• 1 cup of 1% cottage cheese.
• Whole-grain cereal with 1% milk. Try using an 8-ounce coffee mug for portion control.
• Whole-grain crackers with hummus, low-fat cheese, or tuna salad made with light mayo.
• 100-calorie cup of prepared guacamole with 1 serving whole-grain tortilla chips.
• 1/4 cup serving of homemade trail mix made with whole-grain dry cereal, nuts, no-sugar-added dried fruit, and whole-grain pretzels. Get creative with a variety of fruits, nuts, and seeds!
• 1/4 cup of walnuts, almonds, peanuts, or soy nuts.
• Half a banana, sliced and frozen, with nut butter or 2 tablespoons of nuts.
• Apple slices with cinnamon, cooked in the microwave.
• Toasted whole wheat English muffin spread with 1 teaspoon low-sugar jelly, topped with 1/4 cup low-fat ricotta cheese and a sprinkle of cinnamon.
• 1/2 cup dry old-fashioned oats (prepared as directed) with half a banana and 1 tablespoon of peanut butter.
• One small baked sweet potato with a dash of paprika and 2 tablespoons fat-free sour cream.
• Millennials, you can stop here. You already know about this next one. Avocado toast: one slice of whole-wheat toast with half of a medium avocado spread on it.