Anyone else sitting there hovering over the ‘buy now’ button on a bulk load of chocolate from a well known online shop? No – Just us? The urge to snack as a source to cure boredom is hard to resist and whilst you shouldn’t be feeling guilty about eating anything that gives you joy, chocolate and biscuits perhaps don’t always hit the spot and fill you up. Here are some healthy snacking options to keep you fuller for longer, fighting fit and ready to take on the Tough Mudder course as soon we’re allowed.
EGG AND SALMON MUFFINS
This savoury protein packed snack from our friends at Lidl will keep you feeling fuller for longer. If you don’t like fish feel free to mix it up with an alternative like ready cooked chicken.
100g smoked salmon
2 tsp parsley, finely chopped
Seasoning to taste
- Preheat the oven to 190˚C, grease a muffin tin with oil, placing baking parchment paper in the base of each. Portion out 100g of smoked salmon among the 6 muffin holes.
- 2. Beat 8 eggs and 150ml milk together with 2 tsp of finely chopped parsley, salt and black pepper to taste in a jug. Pour the egg mixture into the muffin tray until the moulds are ¾ full.
- 3. Bake in the oven for 15-20 minutes until golden.
NUTTY CHICKEN SATAY STRIPS
These nutty chicken satay strips are perfect to keep in the fridge for when you get peckish. If you close your eyes and really concentrate, they might also fill that cheeky takeaway taste void.
2 tbsp chunky peanut butter
1 clove garlic, finely grated
1 tsp madras curry powder
Few shakes soy sauce
2 tsp lime juice
2 skinless chicken breast fillets, cut into thick strips
- Heat the oven to 180˚C and line a baking tray with non-stick paper.
- Mix the peanut butter with the garlic, curry powder, soy sauce and lime juice in a bowl. If it’s a bit thick add a dash of boiling water to get a good coating consistency.
- Add the chicken and mix well. Arrange on the baking tray and bake in the oven for 8-10 minutes, until cooked through but still juicy.
- Enjoy these warm, or cold. They can be kept in the fridge for up to 2 days. Serve with sweet chilli sauce and cucumber fingers to mix it up.
Source: Chicken Satay Strips
CINNAMON BREAKFAST MUFFIN
Another tasty treat from our friends at Lidl, these muffins are designed to be a delicious breakfast alternative, but they can also be used to keep the craving for something sweet at bay.
2 large eggs
150ml plain yoghurt
100g apple sauce
1 banana, very ripe
2 tbsp maple syrup
3 tbsp rapeseed oil
1 tsp vanilla extract
6 dates chopped
3 tbsp dried cranberries
200g plain flour
3 tbsp mixed seeds, plus extra for sprinkling
1.5 tsp baking powder
1.5 tsp ground cinnamon
1 tsp bicarbonate of soda
- Preheat the oven to 180°C. Line a 12-hole muffin tray with muffin papers.
- In a bowl, whisk the eggs, yogurt, apple sauce, banana, maple syrup, oil and vanilla together until well combined. Stir in the dates and cranberries.
- In another bowl, mix the flour, oats, baking powder, bicarbonate of soda, cinnamon and seeds. Gently stir the wet ingredients into the dry. Don’t beat the mixture but ensure there are no streaks of flour.
- Spoon the batter into the muffin tray to ¾ full. Sprinkle the tops with the extra seeds. Bake for 25 minutes or until risen and golden and an inserted skewer comes out clean. Allow to cool on a wire rack.
NO BAKE BIRTHDAY CAKE ENERGY BALLS
Now we’re talking. Who doesn’t want to enjoy the scrummy taste of Birthday cake but without all the naughties. PhD Nutrition has come up with these little goodies for you to enjoy as a healthy snacking energy boost or a great post workout pick me up.
1 scoop PhD Birthday Cake Diet Whey protein powder
1 cup of oats
3 tbsp peanut butter
1 tbsp flaxseeds
Pink sprinkles (optional)
- Add all the ingredients into a bowl and prepare to get your hands messy
- Combine together with a spoon then take chunks of the mixture, roll and mould into 6 medium-sized balls with your hands.
- Pop into a tupperware box and transfer to the fridge for 30 minutes. This will slightly harden the mixture.
- Remove from the fridge and reshape if needed. Top with the sprinkles for decoration and enjoy.
- Leave in an airtight container and enjoy over the next few days.
If you enjoyed this recipe, try PhD Nutrition’s salted caramel and nut butter version
BANANA NICE CREAM
This non-dairy “nice” cream is just what your body needs to fuel-up and satisfy your sweet-tooth. It’s also a perfect healthy snacking treat to dig into while lounging on the sofa watching that film you’ve just downloaded.
2 ripe bananas
Flavourings (optional) such as cinnamon, mint, small pieces of fruit, nut butter or anything that takes your fancy.
½ scoop of PhD’s Smart Protein or for a vegan option Smart Protein Plant.
- Cut 2 bananas into coin size slices. Freeze for at least 3-4 hours, or until hard.
- Add bananas to the food processor and blend. Scrape down the sides, add in any additional flavourings and blend again. You may need to repeat the scraping and blending process a few times.
- Once smooth, add in ½ scoop of protein powder and mix in. scoop into a bowl and enjoy immediately as a soft serve.
- For firmer ice cream, please in an airtight freezer-safe container and freeze for an hour.
If you’re looking for more recipe inspiration check out the Tough Mudder blog. It has plenty of nutritious and simple ideas to keep you going. Enjoy the healthy snacking.