“My meals are healthy, it’s my snacks that are the problem!”
…this is what I hear most often when talking about daily food intake with both friends and clients. Half the time this is simply because people don’t know what to snack on or don’t prepare and then just end up grabbing whatever is available. I decided to share two of my favourite snacks – one sweet and one savoury. The cannellini beans are a good source of protein and fibre, both of which help you feel fuller for longer. The nuts are also high in protein, the oils are great for your skin and the cacao powder is rich in antioxidants, a good source of iron, fibre and potassium. Try whipping these up over the weekend ready for that 3pm hunger pang on Monday.
Choco-Mint Balls
Serves: 8 balls
Ingredients:
1/2 cup almonds
1/2 cup pecans
6 medjool dates
1 tbsp coconut oil
1 tbsp peanut butter
1/4 cup + 1 tsp. cacao powder
1 tsp mint extract
1 – 2 tbsp water
Raw cacao nibs for rolling
Method:
Blend the nuts to a flour consistency (I used a spice grinder for this as my processor doesn’t break them down enough)
Combine the nuts and dates in a food processor until well broken down
Add the coconut oil, peanut butter, cacao powder and mint, blending until well combined and starting to clump
With the food processor running slowly add the water 1 tablespoon at a time until it starts to ball together
Roll the mixture into small balls with your hands and then roll over the cacao nibs to coat
Place them in a container in the freezer to set
Best enjoyed straight from the freezer for a nice chewy texture!
Note: This recipe is easy to adapt – play around with different nuts or boost the protein content with a couple of scoops of pea or brown rice protein
Sun-Dried Tomato Cannellini Dip
Serves: 3-4
Ingredients:
I can Cannellini beans, drained
4-5 Sun-dried tomatoes (mine were in oil)
1 lemon, juiced
1/2 tsp paprika
1 garlic clove, crushed
1 tbsp extra virgin olive oil
Sprinkle smoked paprika (to serve)
Method:
Place all of the ingredients except for the smoked paprika in a food processor and blend until smooth
Serve with a sprinkle of smoked paprika and vegetable sticks or toasted rye
