5 Healthy Snacks For Busy People

Posted March 2017
2017-04
Busy lives, healthy snacks, gluten free, CORN THINS, non GMO

We all know to have a balanced healthy diet we need three main meals -  breakfast, lunch and dinner, and at least two healthy snacks in between. These snacks help to stabilise blood sugar levels and provides enough energy for you to get through a busy day, especially when taking care of the kids or with a busy lifestyle.

When you are on the go it’s pretty easy to grab junk food to try and keep your energy up. However this type of so-called food works in reverse leaving your energy levels to sink down to an all time low.

To break the vicious junk food cycle, it's a good idea to eat healthy snacks to nourish your body, stablise blood sugar levels and leave you feeling fuller for much longer.

Last month, we gave you some tips on how you can REDUCE STRESS WITH 3 HEALTHY OPTIONS  to get through deadlines with a balanced mind and healthy body. This month we’re looking at what best to eat when life is busy. Eating healthy is pretty simple but when you’re busy it’s almost impossible to eat three meals and find snacks that are delicious and nutritious.

 

Healthy Snacks to Keep You Fuller for Longer

The bonus is you don’t need to visit a health food store to make healthy snacks. The natural ingredients are probably already in your pantry, or easily available from your local store. All you need is a few minutes to prepare these 5 healthy snacks to keep your energy levels up during peak busy times:

 

Beetroot & Carrot

 

 

#1 Carrot Tahini Hummus with CORN THINS™ Slices

This delicious hummus will keep for 2-3 days if kept refrigerated in an airtight container. Layer your Carrot Tahnini Hummus onto CORN THINS™ slices.

Ingredients

3 carrots (peeled and roughly chopped)
3 cloves garlic
1 can Organic Chickpeas (rinsed and drained)
juice of 1 lemon
2 tablespoons Organic Sesame Seeds
Pepper
⅓ cup Olive Oil 

 

Prepare

Cook carrots in salted, boiling water for 10 minutes, or until tender. Drain and cool. Puree garlic, chickpeas and carrots in a food processor. Add lemon juice and sesame seeds. Season. With the motor running, drizzle in olive oil to form a smooth but firm paste. Transfer to a glass container.

 

 

#2 WARM SPROUT AND MUNG BEAN SALAD

This warm sprout and mung bean salad can be eaten hot or cold. Make sure you layer the salad lightly with CORN THINS™ slices.

Ingredients

4 cups Brussels sprouts, sliced
1 cup sprouted lentils
1 cup sprouted mung beans
1 cup sango (radish) sprouts
1 lemon
2 tablespoons Organic Olive Oil
1 tablespoon Ground Cumin

 

Prepare

Preheat your oven to 165°C. Wash and dry the brussel sprouts, slice into thirds and coat with mixture of olive oil, lemon juice, cumin seeds and salt. Bake in the oven for 20 minutes or until sprouts are slightly browned. Add the brussel sprouts, mung beans, sango and lentil sprouts in a bowl and toss to combine. Squeeze juice of one lemon over the salad and layer on CORN THINS™ slices.

 

 

 

#3 Peanut Butter on CORN THINS™ Slices

Just reach for your jar of Peanut butter and layer on to CORN THINS™ slices. Always check to make sure the peanut butter does not contain sugar or added oils. If you feel inspired why not grab 500g of your favourite nuts and soak them overnight in water. Drain them and put them in to a food processor and drizzle enough olive oil until it becomes a smooth paste.

 

 

 

#4 Roasted Beetroot Dip on CORN THINS™ Slices

This dip will keep up to a week in the fridge and is a great source of healthy nutrients when you need it. Serve on top of CORN THINS™ slices.

Ingredients

2 medium sized fresh beetroot
2 cans Organic Chickpeas (drained)
¼ cup  Organic Tahini
2 tablespoons Organic Cashew butter
1 tablespoon brown rice unpasteurised white miso
juice of 1 large lemon
⅓  cup water
⅓ cup olive oil

sea salt & black pepper, to taste

 

Prepare

Preheat oven to 200°C. Place beetroot on a baking tray to roast for 45 minutes, or until soft. Once cool peel off skins. Add chickpeas, tahini, cashew butter, miso paste, lemon juice and water to a high speed blender and process until smooth. Add the roasted beetroot, and with the blender running, pour in the olive oil, processing until smooth and creamy. Season to taste.

 

 

 

#5 SPINACH AND COCONUT DIP on CORN THINS™ slices

This dip is delicious and refreshing any time of the day. Serve it cold and accompanied with CORN THINS™ slices.

 

Ingredients

2 cups spinach, roughly chopped

⅓ cup Coconut

¼ cup Organic Coconut Cream

½ cup Organic Sunflower Sees (soak in water for 2 hours, or overnight, then drain)

1 orange, peeled and sliced

5 Raw pitted dates (roughly chopped)

¼ teaspoon chilli flakes

Natural sea salt 

 

Prepare

Blend all ingredients, except spinach, in a food processor. Gradually add chopped spinach, and pulse to mix after each addition. Adjust seasoning to taste.

 

 

 

HAVE YOU MADE ANY OF THESE SNACKS? WHAT HEALTHY SNACK RECIPES CAN YOU SHARE WITH US?

We’d love to hear how they turned out. Please send us an email email@realfoods.com.au or visit our Facebook page Real Foods Corn Thins™ to leave a comment.

 

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