Ok, here goes. There are some duplicates on my list (what you guys have already said, that is), but it's easier for me to rattle them off this way. :)
cheese, nuts, sugar-free yogurt, raw broccoli and cauliflower, radishes, slices of cucumbers, olives, cheese puffs (from the Bernstein's book), hard-boiled eggs, celery with cream cheese (Kraft 1/3 Less Fat has fewer carbs that all their other neufchatel or cream cheese), celery with PB, boiled shrimp... and dill pickles (probably better to eat the pickles with lunch!)
In our house, we eat both the regular almonds and the Marcona. They're almost like different nuts but both are great. Don't forget walnuts, too. In fact, mix up some walnuts, almonds and others. (Costco has cans of Marcona almonds.)
I think the key for most snacks for us is the "ready" factor. If you don't have them ready to eat, you may end up eating what you shouldn't, so: keep baggies of nuts in acceptable portions, keep baggies of broccoli and cauliflower in the freezer so you can grab them when you need them or you're leaving for work, boil several eggs and keep them in a bowl for the week, cut up cubes of hard cheese and keep them in baggies for the week (I did that on Sunday night. I had baggies for the whole week then.), keep about 5 or 6 boiled, cleaned, etc. and seasoned shrimp in baggies in the freezer (they'll stay cold at work or school). If we're prepared, then the vending machine doesn't beckon.
As always, you've got to test to see how you react to any food. For instance, I can't eat a whole container of yogurt, so I'll eat half of one and put it back in the refrigerator for later. Of course now some yogurt comes in smaller containers, but you still have to test to know how much you can eat of the different kinds.
forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds