As promised, here’s a collection of my favorite snacks that you can make at home.
Fruit and yoghurt. Have one serve of fruit with a 200g tub of yoghurt. You can also serve separately.
Raisin toast, ricotta and fruit. Spread raisin toast with ricotta and top with strawberries. Also delicious with ricotta and fruit served on the side of the toast.
Peanut butter and banana on toast. I know it sounds weird, but trust me on this! Spread toast with butter and top with sliced banana. Sprinkle with cinnamon. Delicious!
Small takeaway milky coffee. A small plain cappuccino, latte or flat white is fine for a snack. Hold off on sugar, syrups and choosing skim or low fat milk will make this a winning choice. It’s important to remember that the coffee is your snack, not whatever goes with it. Stick to having a coffee as part of a meal or as a snack, not in between eating episodes (eg between breakfast and morning tea) and remember that no-one needs a large coffee.
Homemade nut bar. My current favorite does contain dried fruit and nuts, so it’s important to watch your portions. I have adapted this recipe, my version posted below.
Bliss balls. Again, you do have to be careful on which recipe you follow as some can contain quite a few kilojoules. I’m a fan of this recipe from Healthy Stories.
Dip and vegetable sticks. Cut up any vegetables that you have lying around. Carrot, capsicum, celery, cucumber are all great options. Serve with a small amount of dip. Check out Susie Burrel’s post for some of the better dips out there, or alternatively you can make your own.
Tuna on crackers. use big corn cakes or small crackers. Top crackers with a small can on tuna in spring water and slices of cucumber.
1 small bag natural popcorn. Air popped popcorn can be a good choice nutritionally, check the sodium levels.
Macadamia and Cranberry Nut Bars
- ½ cup unsalted cashews
- ¾ cup unsalted macadamias
- 1 cup pitted medjool dates
- ½ cup dried cranberries
- ¾ cup coconut flakes
- 2 tblsp coconut oil, melted
Combine nuts, dates cranberries in a food processor. Process until finely chopped. Add coconut oil, process again. You want to make sure that the mixture will stick together at this point, so a small piece. Add the coconut flakes and pulse, so everything is combined.
Place in a tray and refrigerate for several hours. Cut and store in the fridge.
As you can see from the photo I (accidentally) made these pretty thin. Usually I would make them thicker, because I prefer it that way. Check out the original recipe for some prettier photos.
Obviously this isn’t an exhaustive list, but it should be enough of a starting point if your struggling with snack ideas. And always remember to listen to your hunger cues! If you have two snacks planned out for the day but don’t feel hungry for one, then don’t eat it. It’s perfectly fine to put it aside until later.
Now tell me, what are your favorite snacks?