Easy Healthy Snacks


Raspberry smoothie bliss balls

Ingredients

  • 3/4 cup (105g) slightly thawed frozen raspberries
  • 1 cup (90g) rolled oats
  • 3/4 cup (60g) shredded coconut
  • 1/4 cup (60g) coconut oil
  • 1 tablespoon sunflower seeds

Method

Step 1

Process raspberries, rolled oats, shredded coconut, coconut oil and sunflower seeds in a food processor until almost smooth and well combined.

Step 2

Roll 2-tablespoon portions of the raspberry mixture into balls. Place on a lined tray in the fridge for 1 hour or until set. Store in an airtight container in the fridge for up to 1 week.


Healthier zucchini and feta muffins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 green shallots, trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated lemon rind
  • 2 zucchini, trimmed
  • 320g (2 cups) wholemeal self-raising flour
  • Pinch of cayenne pepper
  • 375ml (1 1/2 cups) buttermilk
  • 125g (1/2 cup) low-fat fresh ricotta
  • 2 eggs
  • 125g reduced-fat feta, crumbled

Method

Step 1

Preheat the oven to 190C/170C fan forced. Lightly grease twelve 80ml (1/3 cup) muffin pans.

Step 2

Combine the oil, shallot and garlic in a small frying pan. Heat gently over low heat until the oil just starts to bubble and the shallot has softened slightly. Transfer to a bowl (with all the oil). Stir in the lemon rind and set aside to cool.

Step 3

Use a julienne peeler to cut the zucchini into long thin strips (or coarsely grate).

Step 4

Place the flour in a large bowl, add the cayenne pepper and season with salt. Make a well in the center. Whisk the buttermilk, ricotta and eggs together in a jug until smooth. Pour the milk mixture and shallot mixture into the well and stir until just combined. Fold in nearly all the zucchini and feta, reserving a little of both to decorate the tops of the muffins.

Step 5

Divide the mixture among the prepared pans (they will be very full) and top with the reserved zucchini and feta. Bake for 30-35 minutes or until the muffins spring back when gently touched. Set aside for 5 minutes to cool slightly. Use a flat-bladed knife to gently loosen each muffin and remove from the pan. Eat warm or at room temperature.

Notes

These muffins are best eaten on the day they are made and are delicious served warm. Try as an accompaniment to soup, rather than bread. Cooled muffins can be frozen. Wrap individually in foil, then place in an airtight snap-lock bag for up to 1 month.

Crispy vegie muffin-pan fritters

Ingredients

  • 1/3 cup light flavoured extra virgin olive oil
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 1/2 cup chopped broccoli
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons finely chopped fresh coriander leaves, plus extra to serve
  • 1/2 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sweet paprika
  • 1 egg
  • 1/4 cup milk
  • 6 cherry tomatoes, halved
  • 2 tablespoons sweet chilli sauce

Method

Step 1

Preheat oven to 220C/200C fan-forced. Place 1 teaspoon oil in each hole of a 12-hole (1/3-cup-capacity) muffin pan. Bake for 10 minutes or until oil is hot.

Step 2

Meanwhile, place zucchini, carrot, broccoli, chives, coriander, flour, baking powder and paprika in a bowl. Season. Stir until well combined. Whisk egg, milk and remaining oil together in a jug. Add to vegetable mixture. Stir to combine.

Step 3

Carefully remove pan from oven. Spoon mixture among pan holes. Top with tomato halves, cut-side up. Return to oven. Bake for 20 to 25 minutes or until golden and crisp.

Step 4

Brush fritters with sweet chilli sauce. Stand in pan for 5 minutes. Using a butter knife, carefully lift fritters from pan. Serve sprinkled with extra coriander.

Smashed pea, avocado, feta and egg crispbreads

Ingredients

  • 2 Free Range Eggs
  • 1/2 cup Frozen Peas
  • 1/2 small ripe avocado, peeled, chopped
  • 2 tablespoons torn mint leaves
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon honey
  • 40g feta, crumbled
  • 4 Vita-Weat crispbreads
  • Mint leaves, extra to serve

Method

Step 1

Boil the eggs in a small saucepan of boiling water for 7 mins. Transfer to a bowl of iced water and set aside for 10 mins to cool. Peel. Cut each egg into 4 slices.

Step 2

Meanwhile, cook the peas in a small saucepan of salted boiling water for 3-4 mins. Drain and refresh under cold running water. Drain. Transfer to a bowl and mash with a fork. Add the avocado, mint, lemon juice, lemon zest, honey, feta and a pinch of salt and gently mash until combined.

Step 3

Spread the pea mixture over the Vita-Weats and top with egg. Grind over cracked black pepper and top with mint leaves to serve.

Chocolate chunk quinoa cookie

Ingredients

  • 100g unsalted butter, softened
  • 85g (1/2 cup) coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 150g (1 cup) white spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 95g (1 cup) quinoa flakes
  • 150g good quality dark chocolate, chopped
  • 40g (1/3 cup) walnuts or pecans, roughly chopped

Method

Step 1

Preheat oven to 180C (conventional), line 2 baking trays with non stick baking paper.

Step 2

Cream the butter and coconut sugar together until pale and creamy. Add the egg and vanilla and beat until well combined. Sift the flour, baking powder and cinnamon together, add to the butter mixture and beat on a low speed until combined. Add the quinoa flakes, nuts and chocolate, stir until well combined.

Step 3

Roll tablespoons of the mixture and place on baking trays 4cm apart. Flatten balls slightly with a fork dipped in flour. Place one tray in preheated oven and bake for 12 minutes or until golden.

Step 4

Remove from oven, cool on tray for 5 mins, then set aside on a wire rack, to cool completely. Repeat with remaining tray.

Garlic & herb tofu & cashew spread

Ingrediants

  • 1 block (325 g) firm tofu, drained and gently pressed
  • 3/4 cup (112.5 g) raw cashews. Soaked overnight.
  • 3 cloves garlic
  • 4 Tbsp (60 ml) lemon juice (roughly 1 whole small lemon, or 1/2 large lemon)
  • 1 Tbsp (15 ml) apple cider vinegar
  • 2 tsp (10 g) garlic powder
  • 2 tsp (10 g) onion powder
  • 2 tsp (10 g) salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup (8 g) chopped fresh chives
  • 1/3 cup (8 g) chopped fresh dill
  • 3 tbsp (4.5 g) chopped fresh basil

Method

Step 1

Using your hands, press the tofu over the sink to drain some of the water (if you like a thicker spread – more hummus texture – squeeze out more water). Then dab dry using a clean dish cloth.

Step 2

Add to a speed blender with the cashews, lemon juice, vinegar, garlic, and spices. Blend until smooth, stopping to scrape down the sides as needed.

Step 3


Place in an airtight container and fold in the herbs.Once mixed, place the spread in the fridge for at least an hour to set.
Refrigerate in an airtight container for up to 4 days.

A friend of mine inspired me to post a few amazing spreads easy to follow and you can always swap here’s some inspiration for graze spread/platter lovers.

A beautiful party platter is exactly what you’ve been looking for. You put a little of this and little of that all in one place. Your guests can graze all they want and fill up on their favorites.

Ingredients

  • Brie
  • Sweet chilli cream cheese
  • Goat cheese
  • Blue cheese
  • Aged cheddar cheese
  • Baguette, sliced
  • Bread sticks
  • Dried apricots
  • Dried figs
  • Cashews
  • Sesame coated almonds
  • Pistachios
  • Grapes
  • Blackberries
  • Persimmons
  • Pomegranate seeds

Method

Step 1

Arrange the large items first to anchor the platter.

Step 2

Chop the fruits and veggies into bite sized pieces and arrange decoratively around the board along with the remaining ingredients.

Step 3

Contrast is key. Try to place dark foods next to light foods to add variety.

Nut free Platter

This nut-free snack board is perfect to serve as a fun appetizer when you have a family party or friends over

Watching people feel left out because of a food allergy shouldn’t happen. There are so many ways for people with allergys to feel included in healthy treats that everyone can enjoy. Its all about balance and nutrient dense foods that are easy to pick at and munch on.

Ingrediants

  • Red Capsicum Hummus
  • Salsa
  • Granola Butter
  • Guacamole
  • Celery
  • Cucumbers
  • Baby Carrots
  • Apple Slices
  • Romaine Lettuce Spears
  • Feta Cheese
  • Crispy Crunchy Broccoli Florets
  • Pepperoni
  • Dried Persimmons
  • Pepitas
  • Tortilla Chips
  • Rice Snacks
  • Caramel Pop Corn
  • Candy Coated Sunflower Seeds

Method

Step 1

Arrange the large items first to anchor the platter.

Step 2

Chop the fruits and veggies into bite sized pieces and arrange decoratively around the board along with the remaining ingredients.

Step 3

Contrast is key. Try to place dark foods next to light foods to add variety.

Baked Tortilla Chips

These Homemade Baked Tortilla Chips are fast, easy, super crunchy, a great way to use up leftover tortillas, and a great alternative to store bought chips. Serves two.

Ingredients

6 small corn tortillas
1/2 Tbsp canola or vegetable oil
Pinch of salt

Method

Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.

Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they’re all lightly coated. Other herbs and spices can be added at this time, if desired.
Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they’re in a single layer and overlapping as little as possible. Sprinkle lightly with salt.

Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.
Allow the chips to cool before serving. They will crisp even further as they cool down.

Notes: Every oven is a little different, as are brands of tortillas. Watch the chips closely for color change and adjust cooking time as needed.

Coconut Curry Hummus

This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices.

Ingredients

2 15 oz. can chickpeas
2 cloves garlic, minced
1/4 cup tahini
1 lime (2 Tbsp juice, 1/2 tsp zest)
1.5 Tbsp curry powder
1/2 tsp salt
1 cup coconut milk

Method

Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk.
Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.

Taste the hummus and add more salt, lime, or curry powder to taste.

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