Our third instalment of snack related chat, are a couple of recipes that will inspire you to snack more healthily.
One sweet, one savoury – they are both extremely satisfying and delicious boosts for your mid-morning or mid-afternoon munching moment. Remember snacks are not two extra meals, so keep an eye on portions!
Both of these will be served at our healthy Chana Tea-Cember on 17th December so make sure you come along to sample all our goodies and gain lots of happy snacking ideas!
Please send us any great snack ideas you have so we can share with our ace ladies.
Pulse 230g of almonds into a coarse flour in the food processor. Throw in all the remaining ingredients.
Add 70g of chopped almonds to the food processor and pulse a few times.
Spread the mixture into your brownie pan and leave in the fridge for 2-3 hours. Cut up and enjoy!
These are easy and nutritious – high in protein and low in calories (less than 20 per muffin) and extremely adaptable with whatever veg you have available. Suitable for freezing and take hardly any time to defrost.
Preheat oven to 180 degrees (160 fan). Sautée chopped onions in a teaspoon of coconut oil until soft and transparent. Add chopped peppers and cook until soft.
Add spinach, tomatoes and asparagus for a couple of minutes until vegetables begin to soften. Separate eggs and stir in sautéed vegetables to the whites. Fill each muffin tin with the mixture and cook at 180. Don’t fill containers to the top as they will rise.
Bake for 20-25 minutes. To check if they are fully cooked stick a toothpick in the centre and make sure it comes out clean.
We would love you to join us for our healthy Chana Tea-cember – please email email@example.com for more information
For loads more recipe ideas visit our recipes page
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