Being stuck at home means more time spent in close proximity to the kitchen. For most of us, this means snacking is a bigger issue than ever before. Of course, at this time where our normal routine has disappeared, maintaining a 3 healthy meal per day structure is what we should all be aiming to do. However, as so many of us are snacking right now I thought I’d share with you some of my all-time favourite healthy snacks.
Apple & Peanut Butter
An apple a day may not keep the doctor away but it can crush your cravings, satisfy a sweet tooth and keep you full in between meals. Slice up a whole apple and drizzle with a tablespoon of peanut butter. Choose a PB that doesn’t have any added ingredients, my go-to brand is Pics.
Full-fat Greek yoghurt is protein-rich, low in sugar and a great source of probiotics. Add some sweetness with berries for an antioxidant hit.
Not just for the movies, homemade popcorn is an epic snack. Popping your own kernels at home means you’re getting a whole grain, fibre rich snack and you’re in complete control of how much butter and salt is used.
Rice Cakes with Hummus & Tomato
A couple of rice cakes with a spread of hummus and some sliced tomato on top is a savoury satisfier. Don’t forget to season with salt and pepper.
A post shared by Sirena Tuna (@sirenatuna) on Dec 26, 2018 at 5:12pm PST
Sometimes you can’t go wrong with a tin of tuna. These are also great post-workout for a protein hit. If a tin of tuna on its own isn’t your thing, pop it on a rice cake with a little bit of avocado. Sirena chilli tuna is my current favourite.
BYO Egg Cups
These are a 28 recipe and a great one way to have in the freezer. I make a big batch of these and keep some at the office and some at home for when the afternoon hunger kicks in. Ingredients
12 free-range egg(s)
1 portobello mushroom (portobello)
12 sundried tomatoes (1 for each egg cup)
1/2 red capsicum
2 tablespoons chives (finely chopped)
200 g feta cheese (1 cube per cup)
salt & pepper (to taste)
1 teaspoon coconut oil (extra virgin)
Preheat oven to 180°C.
Whisk eggs in a large bowl and season to taste.
Pour into lightly greased muffins tins until three-quarters full.
Finely chop your fillings and add a handful to each muffin tin. If using feta/ricotta, add a small cube to each cup.
Bake for 10 minutes or until cooked throughout. Your egg cups should increase in size and then settle once removed from the open and allowed to cool.