This weeks Snack Prep
I find snacking the hardest part of maintaining a balanced diet! My meals are generally well balanced and healthy, but if I don't have anything prepared to snack on during the day that's where my whole diet falls apart.
So in the interest of being prepared, this week I spent some time in the kitchen making some snacks that I wanted to share with you.
"So, what sort of things can I make to help beat my snacking cravings?"
Dark chocolate protein spiders
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These are delicious and really easy to make, I love them as a snack after the gym.
Keep in mind, everything is fine in moderation, it’s hard not to eat the entire batch of these all at once but try and limit to one a day haha.
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Ingredients (makes 24 spiders)
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4 tbsp Crunchy Peanut Butter
2 packets Chang's Fried Noodles
400g Dark Chocolate
2 scoops Protein Powder of choice (I used choc peanut butter flavour).
Method
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Melt the chocolate and peanut butter together in a bowl over a pot of boiling water.
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Mix in the protein powder until the mixture is smooth.
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Mix in the noodles and stir well.
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Scoop on to a tray to set, approximately 1 tbsp at a time.
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Leave in the fridge for a couple of hours.
Choc top protein bars​
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Also love these as a post-workout snack, they’re high in protein and they taste amazing.
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Ingredients (makes 12 servings)
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Base
½ cup dates
½ cup shredded coconut
1 ½ cup raw almonds
1 tsp vanilla extract
Filling
1 can coconut cream
5 scoops Protein Powder of choice (I used choc brownie flavour)
4 tbsp melted coconut oil
Top:
125g dark chocolate
50ml milk
Method:
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In a food processor, whizz all the base ingredients until ground up and sticky.
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Press into a slice tin lined with cling wrap and place in the freezer.
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Add all filling ingredients to a blender and whizz until it is combined and becomes thickened.
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Pour on top of base and place back in the freezer.
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While slice is setting, melt chocolate and milk together over a double boiler.
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Pour chocolate over filling and spread evenly.
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Once set, slice into 12 even portions with a warm knife and store in the fridge.
I don't have a photos of the finished product as it did not set to plan, it did taste delicious though! It just turned out to be possibly the ugliest slice in the world lol.
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Cauliflower fried rice
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I LOVE fried rice, and often make my own fried rice at home with brown rice. But sometimes when you want to cut down on carbs, swapping rice for cauliflower makes a great alternative as well as being a fantastic way to add an extra serve of veges to your diet.
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So, how do you turn cauliflower into rice?
Ingredients:
1 medium head of cauliflower, rinsed
1 tbsp coconut oil
4 spring onions, finely sliced
1/2 cup corn kernels
½ cup grated carrot
2 garlic cloves, minced
3cm ginger finely grated
2 birds eye chillies, finely sliced
Pepper and paprika to season
Method:
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Remove the core and let the cauliflower dry completely.
Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
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Heat the coconut oil in a large pan or wok over medium heat.
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Add the garlic, ginger, spring onions and chillies and cook until fragrant.
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Add the cauliflower “rice” to the pan along with the corn and carrot. Season with black pepper and paprika. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
These are three of my favourite snacks and I really hope you enjoy them too.
Happy cooking!
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- Ash
xx