5 HEALTHY + PORTABLE SNACK IDEAS

Because this is my last week of recipes I’m a little spoilt for choice as regards what to share next. I couldn’t, and didn’t want to choose, so I’m sharing a medley of my favourite snacks, from simplest to some more interesting options.  There are five in total which I hope will provide something for everyone’s tastes. All are dairy, grain and gluten-free, some are entirely ‘plant-based’. The common denominator is that they are all made from very simple whole-foods.  If you’re having guests you could make a ‘snack platter’…..otherwise just prepare them all as you wish and squirrel them away in your car / handbag / desk drawer / goodie-drawer for those afternoons when you just need a little nibble!

CRUNCHY APPLE WITH CREAMY PB + CINNAMON  (serves 1)

  • 1 apple
  • 1-2 tbsp Meridian peanut or almond butter*
  • A good pinch of ground cinnamon

Instructions: I hardly need to provide instruction but here goes! Slice the apple, dip or spread with peanut butter and sprinkle over the cinnamon. Simple.

Good For: Peanut butter provides protein. Apple provides pectin (fibre) for gut health and cinnamon can help to balance blood sugar.

HARD BOILED EGGS, SUMAC + AVOCADO (serves 1)

  • 2 eggs, hard boiled
  • 1/3 tsp sumac (a citrus spice made from red berries of the sumac shrub)
  • 1 small (or 1/2 medium) avocado
  • Pinch of sea salt

Instructions: Boil eggs in a pan of water for 5-7 minutes. Allow to cool before peeling off the shell. Store in a small lunch box or lunch bag. To serve slice open, sprinkle with sumac. Half the avocado, sprinkle with sea salt and pile scoops onto your egg.

Good For: Low carbohydrate (sugar) option. High protein + fat keeps you full. Egg provides essential minerals and amino acids. Avocado is rich in fibre, folate, potassium and vitamin E.

TAMARI ROAST NUTS + SEEDS (makes 10-12 1oz servings)

  • 5 cups of mixed raw nuts (brazil, pecan, almond, walnut, macadamia)
  • 1/4 cup of seeds (sunflower / pumpkin)
  • 1 tbsp Optima raw virgin coconut oil*
  • 1 tbsp tamari (gluten free, GMO-free soy sauce)

Instructions: Preheat oven to 180C. Melt the coconut oil with the tamari in a saucepan over a medium heat. Dump in the nuts and seeds and combine well. Spread onto a roasting tray and place in the oven for 10 minutes. Leave to cool and crisp before decanting into a glass airtight jar.

Good For: Nuts and seeds are some of the most nutrient dense foods in existence. Low carbohydrate but high in essential fats, protein and antioxidant nutrients Vitamin E, selenium and zinc. Consuming a handful of nuts daily is associated with lower body fat and BMI.

DARK CHOCOLATE + CHILLI MANGO (makes 4-6 servings)

  • 50g 85% cacao dark chocolate, melted
  • 100g organic dried mango (no added sugars, sulphites, preservatives)
  • 1 tsp dried red chilli flakes
  • A pinch of sea salt flakes

Instructions: Dip the mango into the melted dark chocolate (half-way) and set each piece onto a tray lined with greaseproof paper. Sprinkle the chocolate end with chilli flakes and sea salt and allow to set. Transfer to a jar.

Good For:  A quick energy boost. Mango (especially dried variety) is higher in simple sugars that your body can absorb and utilise quickly. Good for athletes pre- and post-training (if post training, add a hard boiled egg or a protein shake to optimise tissue repair and muscle growth).

CHOCOLATE NUT + GOJI BERRY BRITTLE (makes about 10-12 cupped handfuls)

  • 100g mixed nuts
  • 1 heaping handful of Nua naturals goji berries*
  • 1 handful Nua naturals cacao nibs* (optional)
  • 80g dark chocolate (85% cacao content or above)
  • Pinch of sea salt flakes
  • 1 Tbsp Nua naturals raw cacao powder*

Instructions: Bring a saucepan of water to the boil, reduce the heat and place a pyrex bowl on top. Break the dark chocolate into chunks and melt. When the chocolate is melted tip the nuts, gogi berries, cacao nibs and sea salt into the bowl with the chocolate and mix well to combine. Spread onto a baking tray lined with greaseproof paper and refrigerate for 30 minutes until almost set. Remove from the fridge and dust with cacao powder. Place back in the fridge for 10 minutes. Break up the chunks of brittle and transfer to a large glass container. Store in the fridge.

Good For: Premenstrual symptoms such as low mood, anxiety and sugar or chocolate cravings. Cacao is a natural mood elevator and is an excellent source of iron, magnesium, zinc and B vitamins which are all particularly important for menstrual health. Nuts provide satiating essential fats, antioxidant vitamin E and selenium and zinc which are essential for male and female reproductive health.

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Available in LloydsPharmacy Stores

‘CHIA-LOVE’ BREAKFAST BOWLS – BREAKFAST

Everyone says they don’t “do” St. Valentines Day but secretly we all kind of buy-in to it, if not only to indulge in a little self love. Its not V-Day for another week yet,  but it’s good to be prepared so Im sharing this shamelessly pink breakfast recipe with you in advance.

Truthfully, only after I put the ingredients together did I realise that pomegranate fruit and maca powder are considered in many cultures as natural aphrodisiacs, and have been associated with hormonal health and fertility.  In the interest of science, there is some evidence that can attest to pomegranate juice increasing salivary testosterone levels in men by about 24%; whilst the ingestion of Maca root appears to increase libido in both genders, with three notable studies showing fairly consistent results.

A 30g serving of chia seeds contains 11 grams of fibre, 4g of protein and 5g of omega-3 fatty acid as well as providing almost a third of the recommended daily intake magnesium, manganese and phosphorous. This is particularly impressive when you consider just 30g has only 140 calories, making chia seeds highly nutrient dense.

This fibre and protein rich recipe is an ideal breakfast option and will provide sustained energy and keep you satisfied well into the day whilst the antioxidants and phytonutrients found in raspberries and pomegranate support the immune system and help to repair cell and tissue damage caused by free radicals.

RECIPE

(makes 2 breakfast servings or 4 small, snack-size servings)

  • 2 cups (475 ml) of unsweetened almond or coconut milk (I use Ecomil or Oatly brands)
  • 1/2 cup (6 level tbsp) whole chia seeds*
  • 1 heaped teaspoon of maca powder*
  • 1/2 teaspoon vanilla powder (optional)
  • 1 teaspoon of ashwagandha powder*
  • 1 cup (about 125g) raspberries (fresh or frozen)
  • 1/2 cup pomegranate seeds (about 4 tbsp)
  • 1 Tbsp light tahini (I use Meridian)

To serve

  • 1 Tbsp unsweetened desiccated coconut
  • A few raspberries and some pomegranate seeds

Instructions:

  1. Put the chia seeds, milk, maca, vanilla and ashwagandha (if you’re using it) into a jar with a lid and shake vigorously, ensuring the chia seeds are well combined. Leave aside either overnight or for 10-20 minutes until the mixture thickens (it will look like frog spawn!).
  2. Transfer most of the raspberries and pomegranate to a blender cup (reserve some of the fruit for a topping). Add the tahini and a splash of water. Pulse the fruit until completely mixed.  It will be quite thick which is fine. If you don’t have a blender you could mash the fruit and tahini together with a fork or use a hand-held blender.
  3. When the chia seeds thick and gloopy, combine them with the fruit mixture and stir well.
  4. Transfer to bowls or airtight glass jars (for portability) and top with coconut and fruit. Enjoy!
NUTRITION INFORMATION
Servings Calories Fat Protein Carbs Sugars Fibre
Per half portion 420 29g 11g 42g 14g 21g
Per quarter portion 105 7.25g 2.75g 10.5g 3.5g 5.3g

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

PEANUT BUTTER CINNAMON PROTEIN BALLS – SNACK

I’ve been trying out a new protein supplement from Galway based company ‘Diamond Nutrition’ and I think I’ve found a new favourite! The Vanilla-Cinnamon Slim Lite+ Smoothie is delicious shaken with water or almond milk. Formulated using whey protein derived from the milk of grass fed, free-range cows it gets a major thumbs up from yours truly.  Protein supplements can be a really effective way of promoting muscle growth and encouraging fat loss, and whey protein is particularly beneficial.

Some benefits of whey protein:

  • Absorbed rapidly compared to casein or pea proteins making it an ideal pre- and post-workout supplement. Casein protein on the other hand is a good idea before bed as it provides slow releasing protein to support muscle repair during the night.
  • Contains calcium, potassium, sodium, phosphorous and vitamins A, C, folate and B12.
  • It contains high levels of the Branched-Chain Amino Acids or BCAA’s which promote muscle growth and prevent fatigue during and after training.
  • Ingestion of a whey protein supplement before your workout boosts your metabolic rate and facilitates body fat loss.

This recipe has some old favourites…Meridian Peanut Butter as it has no additives and is naturally high in protein (but mostly because it’s so delicious), chia seeds, dates and Irish rolled oats provide omega-3 fatty acids, fibre and iron in that order.

The only drawback of making these protein balls is the painstaking challenge of trying NOT to eat half the dough out of the blender bowl while rolling out the balls…..good luck with that!

(makes 16 balls)

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup Meridian Crunchy Peanut Butter*
  • 1/2 cup (about 1.5 scoops) Platinum Nutrition Diamond Smoothie Lite Vanilla-Cinnamon flavour*
  • 1 Tbsp Chia Bia Whole chia seeds*
  • 1/2 cup pitted dates
  • 2-3 Tbsp water

Topping:

  • Finely chopped raw peanuts or almonds

Instructions:

  1. Line a baking tray with parchment and set aside.
  2. Put all ingredients except the water into a blender bowl and pulse until well combined. Add 2 tablespoons of water, pulse again and check consistency. If the dough feels too dry, add another tablespoon of water and pulse. The dough should stick together when pressed between fingers, but it shouldn’t be too wet.
  3. Roll tablespoon-size portions of dough between the palms of your hands to form balls. The mixture makes about 16 balls (assuming you’ve managed to avoid eating most of it out of the bowl!)
  4. Scatter the raw chopped nuts onto a plate and gently toss the protein balls into the nuts so they are lightly coated.
  5. Place the balls onto the parchment and refrigerate. Once hardened transfer to an airtight container and store in the fridge for up to 3 weeks or in the freezer for up to 6 weeks.
NUTRITION INFORMATION per protein ball
Calories Fat Protein Carbs Sugars Fibre
118 6g 7g 9g 4g 2g

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Ingredients available in LloydsPharmacy Stores

ROAST BEETROOT (NEON PINK) HUMMUS -SNACK

This neon pink hummus gives that same cheerful boost a bright new lipstick gives you (sorry guys…I cant think of a male equivalent!).

Chickpeas are a wonderfully cheap and versatile legume. Legumes are rich in protein, fibre and folic acid and are ranked 4th place in the top 10 most most nutrient dense foods.  Hummus is a great snack as its healthy fats keep you satisfied between meals. Meridian Light Tahini (sesame seed butter) is a rich source of lignans, a cancer-fighting phytonutrient and is also delicious on its own spread on some sliced apple.

The vibrant colour of this recipe is provided by beetroot – an athlete’s secret weapon!  If you’re a regular exerciser, especially if you partake in endurance sports (marathons and triathlons), beetroot should absolutely be a regular part of your diet.  Nitrates in beetroot boost energy and performance by helping to oxygenate the blood, whilst anti-inflammatory compounds facilitate post-exercise muscle recovery.

You don’t have to roast the beets before hand – you could lightly steam them or use raw beets if you want.  As a snack I’m serving this hummus on a slice of toasted rye bread (I use Biona 100% Rye bread) with a few slivers of avocado and a sprinkle if Nua Naturals hulled hemp seeds.

(makes about 6 servings)

Ingredients

  • 2 medium-sized beetroot, peeled.
  • 1 can chickpeas, drained
  • 2 cloves of garlic, peeled
  • Juice of half a lemon
  • 1 Tbsp Meridian Light Tahini*
  • 3 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • Extra olive oil for serving
  • Nua naturals hemp seeds for garnish (optional)*

To roast the beetroot:

Preheat oven to 220 celsius. Individually wrap the beetroot in aluminium foil and place onto the oven rack. Roast for about 50 minutes. Remove and allow to cool fully before preparing the hummus.

Prepare the hummus:

In a food processor pulse the beetroot a few times on its own before adding the chickpeas, garlic, lemon juice, and tahini.  Pulse a few more times and then slowly add the olive oil whilst continuing to blend. Season and pulse again one last time until smooth. Transfer to a bowl, drizzle over some olive oil and a sprinkling of hulled hemp seeds. Store in an airtight container in the fridge for up to a week.

NUTRITION INFORMATION BEETROOT HUMMUS PER 1/6th of recipe
Calories Fat Protein Carbs Sugar Fibre
143 10g 4.1g 13.6g 3.3g 4g
A source of protein, fiber, folic acid, manganese, potassium and essential fatty acids. 

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Ingredients available in LloydsPharmacy Stores