The Countdown to the new school year is on!
Children and snacks appear to be synonymous. Their constant requests are the theme tune to summer holidays. Whilst it can be tempting to allow your children (and you) to simply grab a bag of crisps, or a bar of chocolate, there are so many quick and healthy recipes that you can whip up in no time to stave off those hunger pangs until supper.
You will need peanut butter, rolled oats and honey for this recipe. Blitz all three ingredients in a food processor until smooth, divide into balls and form uniform balls with your hands. Place on baking parchment and firm up in the fridge. Either keep in the fridge or in an airtight container ready for when hunger strikes!
Have any leftover porridge? Simply stir through a mashed banana and a spoonful of jam then spread onto a baking tray lined with baking parchment and bake in the oven until the mixture is set but still soft. Remove from the oven and slice into squares.
Hummus is a great option to have in the fridge – protein rich and packed full of good fats, you can use it as a dip for pitta bread, chopped up veg or even tortilla chips. You will need 200g canned chickpeas, 2 tbsp lemon juice, 2 garlic cloves (crushed), 1 tsp cumin, salt, 1 tbsp tahini, 4 tbsp water, 2 tbsp olive oil and 1 tsp paprika. Drain the chickpeas and rinse. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and sprinkle the paprika on top. Voila!
Courgette Fries with Aioli:
If you’re after a savoury snack hit, these could be for you. You will need courgettes, breadcrumbs, parmesan, Italian herbs, salt and pepper and eggs. Preheat the oven to 220°C. Line a baking tray with foil and lightly spray with oil spray. Cut the courgette into sticks that resemble thick fries. Place the breadcrumbs, cheese and herbs in a small bowl and mix until well combined. Dip each courgette stick in the beaten egg and then press into the breadcrumbs to coat. Transfer to the tray and season with salt and pepper. Bake in the oven for 20-25 minutes or until golden brown and cooked through.
To make the yoghurt aioli, mix the Greek style plain yoghurt, garlic, lemon juice and salt in a small bowl and mix well to combine. Enjoy with hot fries, fresh from the oven!
Snacks are an important part of daily nutrition and are essential, especially when you’re active. Try to choose snacks which offer a mixture of fats, carbs and protein to satisfy you and keep you full.
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