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
![The Unusual Healthy Snacks That This Fitness Trainer Snacks On](https://i0.wp.com/amodrn.com/wp-content/uploads/2020/06/tania-melnyczuk-ck31Q2LHgVc-unsplash.jpg?resize=600%2C342&ssl=1)
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.
Greek Yoghurt and Berries
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.
Popcorn
![The Unusual Healthy Snacks That This Fitness Trainer Snacks On](https://i0.wp.com/amodrn.com/wp-content/uploads/2020/06/annie-spratt-lgZua7pnMQ-unsplash.jpg?resize=600%2C399&ssl=1)
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.
Tin of Tuna
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)
Method
- 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.