If you start the day early, train regularly or have a family of hungry, growing little people you will be very familiar with the struggle of finding tasty and nutritious snacks on the run. While there are some nutritionally sound packaged options around, if your dietary preference is to make you own snacks, I thought it was a perfect time of year to share with you some of my favourite homemade bites and balls that are not only easy to make but a rich source of good fats, protein and fibre to help keep you and the little ones full for at least a couple of hours. While there are some of us who cannot have nuts at home, for those who can don’t forget that nuts and seeds are extremely nutritious and as such including them in the diet regularly is a great addition to our overall nutritional intake.
When it comes to the difference between morning and afternoon snacks, in general I aim for morning snacks to be slightly higher in carbohydrates – think crackers, homemade energy balls and banana bread while in the afternoon I focus on more good fat and protein to keep you satisfied throughout the afternoon. Here are 5 healthy snack recipes to try.
gluten-free | vegetarian | vegan | dairy-free | egg-free
Serves 6 – per serve: 175 cals | 12g fat | 5g protein | 13g carbs | 4g fibre
vegetarian | vegan | dairy-free | egg-free
Serves 6 – per serve: 190 cals | 13g fat | 8g protein | 11g carbs | 3g fibre
1. Put all ingredients in a food processor and mix together.
2. Place the extra coconut on a plate then take 2 tablespoon scoops of the mix and roll into a ball. Roll in the extra coconut then place on a separate plate or tray. Repeat for the remaining mix.
3. Place in the fridge until firm.
gluten-free | vegetarian | vegan | dairy-free | nut-free | egg-free | wheat-free
Serves 4 – per serve: 100 cals | 4g fat | 3g protein | 3g carbs | 3g fibre
2 cups frozen peas
1 tbsp. tahini
1 garlic clove
1/4 tbsp. cumin
1 tbsp. mint
Juice of 1 lemon
Pinch of salt, to taste
4 cups of your preferred vegetables for serving (such as carrots, cucumber, green beans, red capsicum etc), cut into sticks.
1. In a saucepan of boiling water, blanch the peas.
2. Place the peas and all remaining ingredients into a food processor or blender and blend until smooth.
3. Serve a quarter of the hummus along with one cup of vegetables for an afternoon snack.
*Susie is currently in partnership with Mayver’s, however the content above is based on Susie’s professional opinion of these products and is not sponsored.