More cold means more food. If you haven’t decided to lose that extra weight you gained over the holidays it’s time to start thinking about it. To help you with that decision we’ve put together a few healthy snack options that will keep you warm and fulfilled.
By Mariam Elhamy
Sweet Potato Chips
Drop that bag of chips because this is the new upgraded version of chips. Sweet potato chips are healthier, have fewer calories but just as crunchy and satisfying.
- 2 large sweet potatoes (peeled, thinly sliced)
- 1 teaspoon olive oil
- 1/2 teaspoon herbed sea salt
- Lemon zest
- Preheat oven to 220°C and line one large sheet pan with parchment paper.
- In a bowl, put the sweet potato slices and toss with olive oil and herbed sea salt to taste.
- After combined, lay the slices flat on the sheet pan with parchment paper and place in the oven for 25-30 minutes until browned.
- Before serving, toss with fresh lemon zest, fine sea salt, any wild herbs on hand and your favorite dip.
Cumin Spiced Almonds
Almonds are a super snack because they are filled with protein, fiber and healthy fat.
- 4 cups raw unsalted almonds
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp coriander
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp pepper
- 2 tbsps olive oil
- Preheat the oven to 170°C.
- In a bowl, combine almonds, spices, and olive oil. Toss to coat the almonds.
- Spread the almonds in a single layer on a baking sheet with parchment paper or foil.
- Bake for 15 minutes, until fragrant and toasted.
- Remove the pan from the oven and allow the almonds to cool before serving. Store in an airtight container. For an even healthier option serve them raw.
Cheesy Spinach and Zucchini Muffins
For those of us who just can’t resist a muffin, replace the unhealthy ingredients like sugar and butter or oil with veggies for the same consistency and yumminess.
- 2 tbsps olive oil
- 300g young or baby spinach, finely chopped
- 5 small to medium-sized zucchini (200g), grated
- Pinch of nutmeg
- Zest of half a lemon
- Salt & pepper, to taste
- 6 eggs
- 1 teaspoon wholegrain mustard
- 2 tablespoons cream cheese, at room temperature
- 1/2 cup mozzarella, grated
- 1/2 cup parmesan, finely grated
- 100g feta, roughly crumbled
- A handful of pine nuts (can be replaced with any seeds)
- Heat the olive oil in a large based pan. Add the spinach until wilted down, which should only take several minutes. Add the grated zucchini and cook for several more minutes until the water is completely evaporated. Season with nutmeg, lemon zest, salt and black pepper. Set the spinach mixture aside to cool slightly.
- In a large bowl, whisk together the eggs, wholegrain mustard and cream cheese.
- Stir through the mozzarella, parmesan and feta cheese. Add the spinach and zucchini to the egg mixture and fold through.
- Preheat oven to 180º C. Spray muffin tin with cooking spray or use paper cases.
- Pour the spinach mixture and scatter over the pine nuts and bake for 25 minutes until golden and puffed. Allow to cool for several minutes in the muffin tin before removing. Makes 12 muffins.
Lemon Pepper Roasted Chickpeas
With just 5 ingredients you’ll have a healthy and delicious snack before lunch. Bonus! They make a great addition to a salad or soup for a bit of extra crunch.
- 2 15 oz can of chickpeas, rinsed well and drained
- 2 lemons, juice and zest
- 2 tsp olive oil
- Sea salt & pepper, to taste
- Preheat oven to 230°C. Then dry chickpeas completely and roll them between two paper towels to easily remove outer skins.
- In a large bowl combine lemon juice, zest, olive oil and chickpeas and coat well.
- Top with salt and pepper then spread evenly on a baking sheet.
- Bake for 20-25 minutes. Let cool completely on tray. This is when they will crisp up.
- Store in an airtight container (may not stay crispy after a few days).
Sea Salt and Vinegar Kale Chips
If your go-to snack is something salty and crunchy, you’ll love these next-level, four-ingredient kale chips.
- 1 bunch kale
- 2 tbsp vinegar (or apple cider vinegar)
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt, to taste
- Preheat oven to 170°C. Then wash and dry kale leaves.
- Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.
- Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then toss using your hands for 1-2 minutes until it is soft and slightly darker.
- Spread out the kale in a single layer on a parchment-covered baking sheet. Then sprinkle on the remaining salt.
- Bake for 7-10 minutes, or until the kale is crunchy and not soft. Remove and serve immediately, or store in a sealed container for up to 1 week.
Homemade Apple Chips
Chips that are sweet and healthy? Don’t mind if I do! Pop those in the oven any day and they’ll be ready in no time.
- 2-3 apples thinly sliced
- 4 tsp sugar
- 1/2 tsp cinnamon
- Maple syrup or honey
- Preheat oven to 110°C. Lay out the apple slices on parchment-lined baking sheets.
- Mix together the sugar and cinnamon in a small bowl. On one sheet of apples, sprinkle the cinnamon and sugar over the top. On the other baking sheet, spread the apples with maple syrup (or honey).
- Bake for 1 1/2 hours. Flip apples over and continue baking for 1 more hour, until the apples are crispy. Let cool and store in an airtight container.
Baked Green Bean Fries
Fries and diets don’t go well together, but if you’re missing these fries then try this recipe and you’ve got the perfect healthy alternative to fries.
- 1 cup Panko (a Japanese-style breadcrumb that you can find in the Asian section of your local grocery store)
- 1/2 cup grated Parmesan cheese
- Pinch of cayenne pepper
- Kosher salt & freshly ground black pepper, to taste
- 1 1/2 pounds green beans, trimmed
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Preheat oven to 220°C. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve hot.