To snack or not to snack; this is a question that seems to divide expert opinion. As a bona fide snacker, my real issue is not so much whether to snack or not, but rather what foods to snack on. This is where having a ready supply of healthy snacks is really important. In an effort to keep my snack game healthy and nutritious, preparation is key.
Batch toast seeds and nuts once a week and keep them in individual jars so as to have a supply on hand at all times. They are really good for snacks, but also for adding to salads and sprinkling over porridge. Always have a jar of nut butter in the cupboard; I usually make my own, but there are some really good 100% nut butter products available to buy that might suit anyone who is short on time to spend in the kitchen. I have also started to keep some hard boiled eggs in the fridge for a handy snack and also for adding to salads.
Once this prep is done, tasty and healthy snacks take just minutes to throw together and are a much better option that a sugary alternative. Here are my current 'go to' snacks.
Celery sticks topped with nut butter and toasted nuts
Wash a few stalks of celery and chop them into sticks. Top with nut butter and a sprinkling of chopped toasted nuts. I am currently crushing on cashew nut butter and toasted pistachios. If you fancy something a little sweeter, use apple slices instead of celery.
Avocado, with lime juice and toasted seeds
Scoop the flesh of an avocado into a bowl and add the juice of half a lime, a pinch of sea salt, black pepper and toasted seeds. Mash up together and eat with a spoon.
Passionfruit with coconut cream and toasted almonds
Scoop the flesh from the passionfruit and spoon into a bowl. Top with a few scoops of coconut cream and a sprinkling of toasted almonds. This is a delicious snack that can also work as a simple dessert. Coconut cream is really easy to make. Place a tin of full fat coconut milk in the fridge for at least 6 hours. The coconut milk will harden at the top of the tin. Scoop the hardened coconut milk into bowl and whisk it gently into a cream. Keep in the fridge for snacks and also for adding to porridge and curries. Discard the coconut water in the end of the tin or use it in a different recipe.
Hard boiled egg, with black pepper and toasted seeds
Hard boil some eggs and keep them in the fridge. Remove the shells, and place in a bowl with toasted seeds and black pepper. Add a little knob of butter or a drizzle of olive oil, mash well and enjoy.
Smoked paprika roasted chickpeas
Take a can of chickpeas and drain them. Remove the outer translucent skin from the chickpeas. Toss the chickpeas in a tablespoon of olive oil, a teaspoon of sweet smoked paprika and a pinch of sea salt and black pepper. Place in a preheated oven at gas 5/190C for 25 minutes, tossing them half way through. Store at room temperature in a jar for a handy snack. These are also great tossed over a salad.
