13 Eerily Easy snacks this Friday 13th

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Ask Anyone, I’m All About Alliteration! So I couldn’t resist using “Eerily Easy” when it’s Friday the 13th.
So while I apologise for my nerdy wordology, I make no apologies for the snack ideas in this blog post.
They really are simple options when you’re on the go, or just looking for something different.

And not a boiled egg nor an avocado in sight 😉

Homemade hummus
2 tins chickpeas (1 drained, 1 not)
3 cloves garlic
Juice 1.5 lemons
1 – 2 tsp cumin (depending on taste)
Blitz all ingredients together until smooth. Serve with your dipping options of choice 

Aldi veggie burst pack

I love these little power packs – great for on the go, and ideal as they are 1 portion per pack.
The one downside is that the packaging is not currently recyclable but hopefully that will change soon.

Banana dog
1 banana
1 wholemeal tortilla
Tsp peanut butter
Butter the tortilla with peanut butter, and place the whole banana at one end.
Roll the tortilla around the banana – either eat whole or slice into bite-sized pieces to share.

FroYo berries

1 punnet fresh blueberries
1 tub plain or blueberry Greek yogurt.
Wash & dry the blueberries, and put on grease-proof paper.
Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is nicely coated with yogurt.
Place on baking sheet and repeat.
Pop in the freezer for at least an hour.

Overnight oats
50g porridge oats
120ml coconut milk (from a carton)
120ml Greek yoghurt
chia seeds
handful of berries
vanilla extract or a squeeze of honey (optional)
Combine all ingredients in a bowl or mason jar and leave overnight.
I don’t put mine in the fridge as I find them really cold in the morning so I keep them in a cool cupboard.
I also buy berries in season and in bulk and freeze them, so I always have berries and never waste them.

Tomato & cannellini bean soup

6 tomatos, quartered
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
1 pint low sodium stock
1 tin cannellini beans
1 tbsp sugar (or sweetener)
1 tsp rapeseed oil
2 tbsp Tomato puree
Put oil in a heavy-based pan and add carrot & onion. Cook until softened (about 10 mins).
Add tomato puree and tomatos and season with salt & pepper. Put on lid and simmer for 10 mins, stirring occasionally.
Finally, add the stock, bring to the boil then cover and simmer for 20 mins. Blitz immediately using a hand blender.
Add the cannellini beans, heat for 5-10 minutes.
Serve with 2 oat cakes

Homemade beans on wholemeal toast
1 tbsp rapeseed oil
1 diced carrot
1 diced celery stalk (optional)
400g tin haricot beans, drained
2 chopped tomatos
1tsp paprika
1 tsp Worcestershire sauce
handful chopped chives
Heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened.
Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy.
• Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
Serve on two slices of wholemeal toast.

Cacao banana smoothie
1 Tbsp cacao powder
1 Tbsp chia seeds
2 Bananas (small)
8-10 Strawberries, trimmed
200ml Almond Milk
Add all ingredients to your blender and mix well until thoroughly processed.
You may add ice cubes to this smoothie if you want to drink it cold, or use frozen strawberries instead of fresh.

Banana, peanut butter & jam on oat cakes
1 banana
2 tbsp pure peanut butter
2 tbsp no added sugar jam
2 oat cakes
Slice the banana.
Butter the oat cakes with peanut butter and jam, and top with banana.

Nakd bars

Another handy snack that you can pick up in most shops now so you’re never caught on the go. They are all natural ingredients, like dried fruit & nuts and they are pressed rather than baked. They have a huge variety of flavours now so check them out.
Again, the packaging is not currently recyclable but hopefully that will change soon. 

70% dark chocolate & nuts
Chocolate + nuts = a marriage made in heaven.
Opt for a good-quality dark chocolate and a small handful of nuts (8-10, unless it’s Brazil nuts) and you’ll beat the 3pm slump.

Parsnip crisps
2 parsnips
1 spoon olive oil
salt/pepper (other condiments can also be added)
Preheat the oven to 160°C.
Peel the parsnips into thin strips using a veg peeler, discarding the skin.
Place into a freezer bag with the olive oil and salt and pepper, and coat the strips.
Spread them out on baking trays so they don’t overlap (you might need 2-3 baking trays) and bake for 15-20 minutes, turning half way, until crispy and golden.

Cucumber, turkey & cream cheese bites with chives

Using cucumber slices like crackers, layer with good-quality sliced turkey & cream cheese & sprinkle with chives.
Ooh la la, fancy pants!

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