Small steps food series
Sugar Free Snacks
I don’t know about you, but when I feel like a snack - I think EASY, QUICK and DELICIOUS.
And usually either sweet or salty.
There are so many ways we can make snacking on sugar-free and dare I say it - nutritious foods - a reality.
Today it’s all about exploring what you can have on hand to munch on that won’t give you a sugar spike (and come down…!) and will actually satiate you.
Because so many times the snacks we eat are nutrient void and not even filling. What a waste of perfectly good eating time.
Enjoy some of these ideas below and perhaps write on your fridge three ideas of foods that you have on standby to gobble if the moment calls you.
Recipes to try
There are a few different types of kale but this is the one with the curly leaves. You can get darker, smoother leaved kale too. If you’re wondering why it’s such a ‘buzz ingredient’ at the moment, here’s why: it is anti-inflammatory, it builds immunity, is a detoxifier and aids weight loss, assist in relieving joint pain – THE LIST GOES ON! The biggest benefit for me is as an energy booster.
OK, so how to make kale chips.
A bunch of kale
Enough olive oil to coat the leaves
1. Pre-heat your oven to 180 degrees (fan forced).
2. Break up the kale into smaller pieces by removing the leaves from the stem (if you need to, wash the kale first and dry in a tea towel). Place on a baking tray and line with baking paper if you like (I’d run out).
3. Drizzle oil over leaves and use your hands to make sure they are well coated. You don’t want it dripping in oil but we need good coverage. Next, generously sprinkle with sea salt.
4. Pop the tray into the oven and wait and watch. There is no magic number for how long it takes but I’d say around 8-10 minutes they are starting to crisp up. You want them crispy and brittle. If they are still chewy then put them back in for a few minutes longer. You’ll know when you’ve got it right because they’ll taste awesome and will break apart easily.
Popping your own corn is so satisfying! A brilliant snack for all the family.
1 cup organic popcorn
100 grams butter (or coconut oil for dairy free)
1. Heat butter in a saucepan on high heat
2. Add the popcorn once the butter is bubbling and the pan is hot and place a lid on – keep the temperature on high.
3. When you start to hear the popping stop, take the pot off the heat
Add any desired toppings (butter and salt, melted chocolate!?)
Dips with veggie sticks:
Try my Pesto or White Bean Dip or make a simple guacamole with crushed garlic, avocado, lemon juice and salt all smashed together
Snack on Cold meat
A boiled egg (slice in half and top with guac or cream cheese)
Corn on the cob
A handful of nuts or seeds (I love tamari almonds)
Cherry tomatoes halved and mixed with olives and fetta
Grilled haloumi with lemon juice #savingthebesttillast!
A short watch
PLEASE WATCH THE VID if you ever: 'fall off the wagon', give in to cravings, talk down to yourself for food choices, eat on autopilot or if want to know how long it REALLY takes to create new habits.
Kirri White is a life coach who specialises in helping women become their own best friend. She is so knowledgeable about the 'mind stuff' around food, and much more, as you’ll see.
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