Quick Healthy Snacks On the Go
Coming up with lunchbox suitable snacks on the daily can become a challenge over time, especially if you aren’t a creature of habit and are always on the look out for new snacks. To make this less of a chore and help you mix up your snack choice, here are some quick healthy snacks on the go. Great for work or school, and prepared in next to no time, there's no reason to fall back on junk food.
Kale Hummus
A yummy dip rich in protein and healthy fats, suitable for the whole family. Serve this dip with freshly cut vegetables or crackers. This recipe is from my Falling in Love with Food cookbook.
Serves: 6-8
Pre: 5 minutes
Cooking: 5 minutes
Ingredients:
1 x can chickpeas, rinsed and drained
¼ cup finely chopped kale
2-3 tbsp. tahini
1-2 garlic cloves
2 tbsp. Extra Virgin olive oil
1 tsp. fennel seeds, cumin seeds or similar spices to add flavour
Salt and pepper, to taste
Seasonal vegetables, chopped
Method
In a blender, place the chickpeas, kale, garlic, tahini, olive oil and spices. Blend until soft but slightly nutty in texture. Add a little of the boiling water to make the mixture smoother, if needed.
Place the kale hummus in a bowl and season to taste. Serve with seasonal fresh chopped vegetables.
Rhubarb and Cashew Muffins
If you have a sweet tooth and want to be in charge of making your own treats, these rhubarb and cashew muffins are a must try. This recipe is from my Falling in Love with Food Program.
Serves: 6
Pre: 10 minutes
Cook: 25-30 minutes
Ingredients:
1 cup rhubarb, finely chopped
¼ cup cashews, blended into a coarse consistency
¼ cup of honey or maple syrup
1 tbsp. baking powder
½ tsp. cinnamon, ground
¼ extra virgin olive oil or melted virgin coconut oil
½ cup milk of your choice
1 egg
1 cup spelt flour or wholemeal flour
Method
Pre-heat the oven to 180C.
In a small saucepan, add the rhubarb and honey and stew for 3-5 minutes.
Leave to cool.
In a large mixing bowl, combine milk, egg and oil. Add the rest of the ingredients and mix until combined.
Spoon the mixture into a greased muffin tin and cook for 25-30 minutes.
Store in an airtight container in the fridge for a few days.
No Time to Cook?
If on the hunt for some quick options which can be prepped and ready to go in no time, here are a few ideas:
• Roasted seaweed sheets
• Popcorn
• High protein yoghurt tubs + fresh fruit
• Leftover smoothie from breakfast
• Wholegrain or seed crackers topped with
• Avocado, tomato and feta
• Hummus, grated carrot and alfalfa
• Tzatziki and tuna/salmon
• Peanut butter or almond butter
• Boiled eggs + chopped vegetables
• Mini roasted vegetable frittatas topped with hemp seeds
• Nut/seed bar or bites
• Mix of raw nuts and seeds
• Roasted chickpeas
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