Sometimes, looking for a new meal or snack idea can be a bit of struggle. You might be sick of the chicken/broccoli/sweet potato meal or rice cakes with nut butter that you #preppedlikeaboss earlier in the week.
So here are a few ideas for snacks that have no added sugar, plenty of protein & good fats (and not an avocado in sight 😉 ) and are easy to prepare and have to hand in case of a “snacking emergency”!
A Personal Training client gave me this unbelievably simple and tasty recipe for hummus that is packed with fibre and tastes fab. It stores well for 5 days in the fridge. I haven’t tried freezing it (it doesn’t last that long in my house).
• Drain 400g tin of chickpeas, keeping the juice to one side.
• Add the drained chickpeas, 2-3 cloves of garlic, tsp lemon juice, ½ tsp cumin and about 1/3 of the juices from the chickpeas to a food processor and blitz until smooth.
• Taste and adjust seasoning as needed.
I adjusted this recipe from a recipe I got during my Unislim days – it’s so, so simple and adaptable – if you don’t like dates, you can use raisins or apricots or fresh berries. If you’re feeling bold, you could use cacao nibs or dark chocolate chips. There are lots of things you can try with it.
• 1 x125g tub ricotta (or cottage cheese)
• Same tub filled with ground almonds
• Handful porridge oats
• Handful dates (chopped)
• Handful raisins
• Good squeeze honey
• Tsp cinnamon
• Bowl desicated coconut
1. Mix all ingredients (except desiccated coconut) well in a bowl
2. Roll mixture into around 20 balls
3. Coat in dedicated coconut
4. Leave to chill in the fridge for a few hours (you can also seal and freeze for a few weeks)
Seasoned Nuts & Seeds
This is a great way to use up odds & ends of nuts and seeds that you might have left over at home. I’m not great with measurements for this one – it’s a handful of this, a sprinkle of that… but it all tastes good!
Keep in a sealed container, they should last 2 weeks or more.
I use almonds, sunflower seeds & pumpkin seeds – to flavor, I use garlic granules, a sprinkle of onion salt, mild chilli powder and reduced-salt soya sauce (or tamari sauce).
- Heat a dry frying pan on high heat.
- Add a small cup of each of the nuts & seeds and heat for a few minutes.
- Add a few teaspoons of soya sauce, and a sprinkle of each of the seasonings above.
- Keep on the heat for another minute or so.
- Remove from the heat, but leave in the pan until cooled.
- Put in a sealed container.
Sugar-Free Carrot Cupcakes
This one takes a bit more effort, but is a great option if you’re having visitors. It’s also handy to bring to kids parties – the kids might turn their noses up at it (though some love these cupcakes), but it will keep you away from the Rice Krispie buns or double-choco-loco-with-extra-icing-in-the-shape-of-a-Paw-Patrol-character birthday cake…
- 4 large carrots (shredded)
8 pitted dried dates (Aldi do a great dried fruit range)
50g coconut oil, melted (and cooled)
1 tsp vanilla essence
50g coconut flour (you can get it in the health food store, or Dunnes have a good brand too)
2 tsp cinnamon
1 tsp baking powder
½ tub low-fat cream cheese
tbsp. maple syrup
tsp vanilla essence
(optional) crushed walnuts
- Preheat oven to 180 degrees C.
- Shred the carrots and then chop the dates .Set aside the shredded carrots for later.
- Add your chopped dates, eggs, coconut oil and vanilla into a bowl. Beat mixture well. Add coconut flour, cinnamon, salt and baking powder and stir until combined.
- Fold in the shredded carrots.
- Fill cupcake batter to the top of each cupcake lined (or well oiled) muffin pan and bake for 25-28 minutes or until inserted toothpick comes out clean. Let cool then frost with icing. Store frosted cupcakes in the refrigerator until ready to eat.
- For icing, fold the vanilla and maple syrup into the cream cheese and top onto cooled cupcakes.