Healthy snacks for on-the-go
One wrong snack could destroy your healthy diet. Our Naturopath suggests a few snack options for on-the-go. Paleo and sugar-free, make them over the weekend ready to grab and go!
PALEO ALMOND CRACKERS
200 g / 2 cups almond flour or ground almonds
2 medium eggs 1 egg only if using ground almonds
optional: 40g / 1/2 lightly packed cup grated parmesan
1. Preheat the oven to 180 Celsius / 350 Fahrenheit. Pulse the almond flour and 2 eggs / ground almonds and 1 egg plus pepper and salt in your food processor until a dough forms. You could also use a stick blender to do this.
2. Roll out the dough THINLY between 2 pieces of parchment/baking paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.
3. Remove the top paper.
4. Use a small glass or cookie cutter to cut the dough into shapes. I used a ca 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with baking paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, you leave the dough on the same baking paper you have rolled it out on.
5. If using parmesan, grate 1/2 lightly packed cup or 40g and sprinkle over the crackers.
6. If making without parmesan, sprinkle over some extra sea salt and cracked black pepper.
7. Bake at 180 Celsius/350 Fahrenheit for 12 minutes or until lightly browned.
8. Remove from the oven and leave to cool down.
Recipe from Sugarfreelondoner
PARMESAN TOMATO CHIPS
- cooking spray, for cooling rack
- 15 assorted tomatoes, sliced 1/3″ thick
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 2 tbsp. Italian seasoning
- 1/2 c. freshly grated Parmesan
1. Preheat oven to 275º and grease a cooling rack with cooking spray, then place on top of a large baking sheet.
2. On a large, paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press out juices. Place tomatoes on cooling rack and lightly drizzle with olive oil, then season generously with salt, pepper and Italian seasoning.
3. Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3 hours.
4. Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty, 1 to 2 minutes.
5. Let cool, then remove from cooling rack. Garnish with additional salt, pepper and Italian seasoning, if desired, and serve.
Recipe from Delish
PALEO CARROT ENERGY BITES
- 1 cup finely shredded carrots
- 3/4 cup pecans
- 1 egg white
- 1/4 teaspoon cinnamon
- 1 tablespoon raw honey
- 2 tablespoons + 2 teaspoons coconut flour
- 2 tablespoons ground flaxseed
1. Preheat oven to 350 degrees.
2. Shred the baby carrots and pecans in a food processor or blender, and pour into a medium bowl.
3. Whisk egg white until frothy then add to bowl.
4. Add the cinnamon, raw honey, coconut flour, and ground flaxseed.
5. Mix well until thoroughly combined.
6. Line a large baking sheet with parchment paper.
7. Using your hands, take a small amount of the mixture (about 1 1/2 – 2 tablespoons) and condense the mix. Then gently roll into a ball form.
8. Bake the balls for 12-15 minutes.
Recipe from Physical Kitchness
Finally, a really easy snack is a hard boiled egg. 2 hard-boiled eggs give you a sufficient amount of protein and healthy serving of fat. Make sure they stay cold.
For more recipe ideas click HERE.