Snacks

Chia puddings are great to make ahead. Mix together in two seconds and pop in the fridge overnight so it is handy as a morning snack. Chia seeds are a good source of omega-3 fatty acids and also support healthy digestion as they are rich in soluble fibre.

1/4 cup chia seeds

3/4 cup almond milk

1 heaped tsp raw cacao powder

1 tsp vanilla bean (powder)

• In a bowl, mix chia seeds with milk, cacao and vanilla.
• Leave to soak for 30minutes or overnight to allow the chia seeds to swell up.
• Stir again and add more liquid if needed.
• To serve stir in fresh fruit or chopped nuts or enjoy plain.

Use coconut cream for an even creamier version. Make your chia pudding in a recycled glass jar and take to work as afternoon snack (combine all ingredients in a jar, close the lid, shake, let it soak, ready!).

Very indulgence, sugar-free snack that kills any sweet cravings.

3 tbsp coconut yoghurt (plain)

A handful of fresh or frozen raspberries

1 tbsp raw cacao nibs

1 tsp maca powder

1 tsp vanilla bean (powder or natural essence)

2 tbsp coconut flakes (unsweetened)

• Mix all ingredients together and enjoy!

Add a teaspoon of raw cacao powder to make it a chocolate-raspberry bowl. Replace raspberries with fresh or frozen blueberries or strawberries.

Nuts and nut butters make great snacks due to their protein and complex carbohydrate content. Nut butters are a little easier to digest for those with a sensitive digestive system. Raw organic nuts provide the best flavour. To make ABC spread, choose a mix of almonds, cashews and brazil nuts. Or make single nuts butters such as pure almond butter.

500g raw nuts (almond, cashew and brazil is my favourite)

• Preheat the oven to 150C.
• Place the nuts on a baking tray and spread out evenly.
• Roast nuts for 15 minutes. This light dry-roasting of the nuts will make them easier to digest (similar to soaking nuts) and also bring out their oils to make a creamy butter.
• Remove from oven and let cool down.
• Place nuts in a paper bag or bowl and place in the fridge for 30min (or longer) to completely cool.
• Place the nuts into a food processor or Thermomix and process until you get a paste-like, creamy consistency. It will turn into nut meal first but then transform into a paste, then runny ‘butter’.
• Store in recycled glass jars and keep in the fridge.

Spread on apple slices.
Spread on rice crackers or corn cakes.
Dip in veggie sticks (carrot, fennel, celery, capsicum).
Spread on GF toast or sourdough.
Just have a spoonful straight from the jar.

These little power protein balls are perfect when you feel a little peckish between meals. They are quite filling and taste fantastic while being completely sugar-free. Always have a box of them in the fridge to have a healthy snack handy if you need one.

500g ABC mix (almonds, Brazil nut and cashews)

2 tbsp coconut flour

40g vanilla protein powder (rice, pea or grass-fed WPI)

1 tbsp maca powder

2 tsp vanilla bean (powder or natural essence)

1 tsp ground cinnamon

30g raw cacao nibs

120ml filtered water

1/2 cup desiccated coconut

• Preheat the oven to 150C.
• Spread nuts on a baking tray and roast for 12min.
• Remove from oven and pop into the fridge for 10min to cool down.
• Place 100g of nuts into a food processor and chop coarsely using the pulse button. Then set aside
• Process the remaining 400g of nuts into nut butter by blending them to a paste in a food processor (it should be a moist paste but doesn’t have to be a completely smooth, runny butter).
• Add chopped nuts and all other ingredients to the food processor and mix until combined.
• Take the blade out and mix with a spatula until well combined (or transfer into a larger bowl if that’s easier).
• Add a little more water to adjust consistency if needed. The mixture will be somewhat dry but moist enough to stick together when kneaded.
• Shape into little balls and roll in desiccated coconut.
• Store in airtight container or glass jars and keep in the fridge.

Replace the water with therapeutic Aloe Vera juice or licorice tea which adds sweetness.

Finally a healthy cookie! Made only from whole foods, these cookies are sugar and grain free yet sweet and utterly addictive. Very handy to have in the fridge for the afternoon pick-me-up or after-school snack.

3 large green apples (with skin)

2 cups macadamia nuts

2 tsp ground cinnamon

2 tsp vanilla essence (natural)

1 cup shredded coconut (unsweetened)

A pinch of sea salt

3 large organic eggs (lightly beaten)

• Preheat oven to 175C.
• Grate the apples and place into a large bowl.
• Place macadamias into a food processor and process into a rough crumble, then add to the bowl.
• Add cinnamon, vanilla, coconut, salt and eggs and mix well until combined.
• Shape into little round patties and place on a tray lined with baking paper.
• Bake for 25-30minutes or until golden and the edges have turned brown.
• Allow to cool down, then store in the fridge.

Hommus is a great protein-rich snack. Serve with veggie sticks instead of crackers to up the vegetable intake and reduce the daily grain load. Due to its protein content and low calories it is a great snack for a weight loss program. The secret to a really good hommus is using good quality organic chickpeas and, most important, the best quality organic extra virgin olive oil – makes all the difference!

1 can organic chickpeas (400g)

1/3 cup hulled tahini

1 glove of garlic

40ml filtered water

Squeeze of lemon juice

1/4 cup extra-virgin olive oil

To taste: rock salt

To taste: cracked black pepper

To serve: fresh parsley (chopped finely)

• Drain chickpeas and rinse thoroughly under running water until all ‘foam’ is washed off.
• Combine chickpeas, tahini, garlic, lemon juice, water, salt and pepper in a food processor and mix until combined.
• Add the olive oil slowly while processing until smooth.
• Add extra water or olive oil to adjust consistency if needed.
• Season to taste with rock salt and cracked black pepper.
• Spoon into a bowl or glass jar, drizzle with extra olive oil, and sprinkle over chopped parsley.
• Serve with veggies sticks, such as carrot, fennel, cucumber, capsicum, celery.
• Store in a sealed glass jar in the fridge for up to 5 days.

Toss in a handful of fresh herbs: dill, basil, parsley and chives work well.