Getting back to eating healthy snacks
Hello to all you lovelies. This week seems to have been all about healthy snacks in my house. As we try to get back on the straight and narrow after taking onboard rather a lot of ice creams, drinks and other sugary naughties over the summer, its super hard not to pound the chocolate on a daily basis right now.
Added to which, as the kids are also back at school I found I was, once again, in the snack aisle at the supermarket looking for healthy alternatives to buy. It is a mine field in that aisle, crammed with a multitude of bars and vacum packed good bags looking enticing and claiming to be “organic”, “free-from” “healthy” and generally super good for us, and then there’s the ingredients on the back… oh dear it is very hard to navigate isn’t it.
After all that information overload of sugars, saturated fats, calories etc.. on all those different ingredients labels I found it impossible to decifer what snacks actually were good for me in real terms so I frog-marched myself out of there and back home to my kitchen. When all is said and done I am always drawn back to the basics that yell out at me from my kitchen cupboards that sticking to simple, whole foods and natural ingredients works best for all of us and at the very least we then know exactly what is in what we are eating – always a great starting point !!
So I hope you enjoy this new healthy snacks recipe below, my take on a chocolate rice crispy cluster/peanut butter cup combo which is packed with protein, good fats, a bit of natural sugar I admit but a better choice than a chocolate bar or packet of biscuits at tea time.
And, if you are looking for other healthy snacks to try then head over to my recipe section here for loads of other free recipes which are low in sugar and nasties and high in all the good fats and proteins – perfect for all the family.?
Your Recipe
Puffed Buckwheat and Peanut Butter Cups
This simple snack makes a great energy boost full of natural fats and wholesome ingredients, it can be stored in the fridge or freezer so it is ready and waiting for you to munch on when every the snack attack urge hits you.
Firstly pop the dates, softened peanut butter and softened coconut oil into your blender and give it a blitz. If the peanut butter and coconut oil are not softened then give them a zap in the microwave first or warm until melted on the hob first then add them in with the dates to your blender. Scrape down the sides of your blender with a spoon to make sure everything is being mixed together.
Secondly add in your cacao powder and blend it in until it is thoroughly incorporated.
Thirdly stir in the final ingredients by hand and don't over do it as you still want the crunch and puff from the two types of buckwheat.
Pop the mixture into cupcake cases or a silicone muffin tin or flatten the mixture out on a baking tray.
Put them in the freezer for a minimum of 1 hour to firm up. Take them out shortly before you want to eat them. I like eating them straight out of the freezer but take care with your teeth !
If you make yours in a baking tray, once they are firm you can break them down into pieces, bag them up and keep them in the freezer.
Most of the ingredients in this recipe are quite easy to find these days so don't be put off by them and they are handy to have around too. Quinoa flakes make a delicious porridge with coconut milk if you don't eat gluten and buckwheat adds crunch to granola for example. But, if you are unsure where to buy any ingredients click on the links below to see where I buy some of mine from.
These are a handy pudding to have in the freezer or to enjoy as a snack as they are full of protein and good fats but only as a treat as the dates make them quite high in fructose. So yummy. xo
Ingredients
Directions
Firstly pop the dates, softened peanut butter and softened coconut oil into your blender and give it a blitz. If the peanut butter and coconut oil are not softened then give them a zap in the microwave first or warm until melted on the hob first then add them in with the dates to your blender. Scrape down the sides of your blender with a spoon to make sure everything is being mixed together.
Secondly add in your cacao powder and blend it in until it is thoroughly incorporated.
Thirdly stir in the final ingredients by hand and don't over do it as you still want the crunch and puff from the two types of buckwheat.
Pop the mixture into cupcake cases or a silicone muffin tin or flatten the mixture out on a baking tray.
Put them in the freezer for a minimum of 1 hour to firm up. Take them out shortly before you want to eat them. I like eating them straight out of the freezer but take care with your teeth !
If you make yours in a baking tray, once they are firm you can break them down into pieces, bag them up and keep them in the freezer.
Most of the ingredients in this recipe are quite easy to find these days so don't be put off by them and they are handy to have around too. Quinoa flakes make a delicious porridge with coconut milk if you don't eat gluten and buckwheat adds crunch to granola for example. But, if you are unsure where to buy any ingredients click on the links below to see where I buy some of mine from.
These are a handy pudding to have in the freezer or to enjoy as a snack as they are full of protein and good fats but only as a treat as the dates make them quite high in fructose. So yummy. xo
love your body
and
teach your mind to
respect it
SIGN UP TO MY NEWSLETTER
we respect your privacy
0 Comments