Easy & Nutritious Snack Options While Working From Home
As we’re spending more time at home, it can be very easy to chow down bowl after bowl of cheesy pasta, munch your way through a family bag of crisps, and dip an entire pack of chocolate chip cookies into your morning brew. It’s the perfect time for comfort food after all! However, it’s important that you find a balance of sweet and heavy indulgence and immunity-boosting food choices.
Below, we list our favourite snack ideas when you’re in the mood to graze - try them out and don’t forget, One4all Gift Cards are accepted in great food retailers where you can stock up on all the ingredients.
Maple & Cinnamon Roasted Chickpeas
Recipe via Tesco
- 2 x 400g tins chickpeas
- 1 tablespoon olive oil
- 4 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Preheat the oven to gas 200°C. Drain and rinse the chickpeas. Dry in a tea towel, rubbing gently to remove the papery outer layer.
- Tip into a large, shallow tin and bake for 10 minutes. Remove from the oven and toss with the olive oil, maple syrup and ground cinnamon. Bake for 10-15 minutes more, or until golden. Turn of the oven, pull the door ajar and leave to cool for 15 minutes.
Peanut Butter Stuffed Dates
Recipe via Healthy Little Foodies
- 6 Medjool Dates
- 6 teaspoons Peanut Butter
- Carefully remove the pits from the dates. Be careful to keep one side of the date intact. You want to add a slit to hold the peanut butter rather than splitting the date in half.
- Add a teaspoon of peanut butter to each date.
Sweet ‘n’ Spicy Nuts
Recipe via Delish
- 3 cups raw almonds
- 1/3 cup quinoa
- 2 tablespoons honey
- 1 egg white
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- Kosher salt
- Preheat oven to 300°C and line a baking sheet with parchment paper. In a large bowl, mix almonds, quinoa, honey, egg white, cayenne, and ginger and season generously with salt.
- Pour mixture onto prepared baking sheet and bake until toasted, 12 to 15 minutes.
Vegan Sausage Rolls
Recipe via Natural Born Feeder
- 1 x tin chickpeas rinsed and drained
- ½ large onion peeled and grated
- 1 large clove of garlic crushed
- ½ an apple grated skin on is fine
- 1 sprig rosemary leaves removed and diced discard sprig
- 1 sprig thyme remove leaves discard the sprig
- 1 teaspoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoons tamari
- 2 tablespoons nutritional yeast (optional)
- 50g pecans
- 50g whole almonds
- 1 sheet PUFF pastry
- Handful sesame seeds
- Drizzle of oil
- Preheat oven to 180°C.
- In a food processor, add the chickpeas and blend until smooth-ish. There will still be some chickpea halves visible (it will be like a very thick lumpy paste). Spoon this mix into a bowl.
- Add the pecans and almonds into the blender or Nutri Bullet and mill into a chunky flour. Place to one side until needed again.
- In a frying pan over a med-high heat add the olive oil until sizzling, toss in the onion, apple and garlic and cook for 2 minutes.
- Add the herbs and cook for a further 1-2 minutes until golden and wilted.
- Toss this mix into the bowl with the chickpea and stir to combine.
- Add the tamari, nutritional yeast, milled nuts and tomato paste and stir again into a tick dough (it will be a tiny bit wet but still easy to roll with your hands).
- Prepare a board to roll out the pastry. Roll out the pastry sheet and make a long sausage from the filling down along the middle. Tightly pack the pastry ends together to cover the fillings and slice into mini sausage rolls.
- Lift carefully on to a tray and drizzle with olive and a sprinkle of sesame. Set to the oven for 25 minutes until golden around the edges.
Recipe via The Healthy Foodie
- 4 cups grated zucchini (about 2 medium-large)
- ¼ cup whole wheat flour
- 3 tablespoons freshly grated Parmesan Cheese
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper g
- ¼ teaspoon chili pepper flakes
- 2 – 3 tablespoons olive oil
- Place the grated zucchini in a clean dish towel or better yet, a nut bag, and squeeze to remove as much excess water as you can; put this in a medium bowl along with the flour and grated Parmesan cheese.
- In a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using) and beat until the egg is slightly frothy. Pour over the zucchini and stir delicately until well combined.
- Heat about a tablespoon of olive oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tablespoon of batter per fritter. You will want to cook 3 to 4 fritters at a time, depending on the size of your pan, and fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
- Transfer the cooked fritters to a plate lined with paper towels and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
Nutty Superfood Bites
Recipe via Real Simple
- 2½ cups raw, unsalted almonds
- ¾ cup pepitas
- ¾ cup uncooked quinoa
- ¾ cup goji berries
- ¾ cup dried blueberries
- ¾ cup chopped pistachios
- ½ cup + 2 tablespoons brown rice syrup
- ¼ cup honey
- ¼ teaspoon sea salt
- ¼ cup chopped dark chocolate, for drizzle (optional)
- Line a 9x13-inch baking pan with parchment paper, spray with cooking spray, and set aside.
- Preheat oven to 325°C. Spread the almonds, pepitas, and quinoa onto a rimmed baking sheet and bake for until lightly brown and toasted, about 15 minutes. Transfer to a large mixing bowl. Add the goji berries, blueberries, and pistachios.
- In a medium saucepan, bring the brown rice syrup, honey, and salt to a boil, whisking to combine. Let boil for until it turns deep amber in colour and looks frothy, about 3 minutes.
- Immediately pour the syrup into the mixing bowl and, moving quickly, stir until nuts and seeds are evenly coated. Press the mixture into the prepared pan. Let cool completely (about 20 minutes), then slice into 30 squares.
Tropical Creamsicle Smoothie
Recipe via Real Simple
- 2 cups frozen mango
- 2 medium carrots, chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh lime juice
- 2 teaspoons raw honey
- 1½ cup light coconut milk, well-shaken
- Place mango, carrots, vinegar, lime juice, honey, and 1 cup water in a blender.
- Blend until smooth, about 1 minute, stopping to scrape down sides as needed. Divide coconut milk between 2 glasses and top with smoothie.
Cheesy Cauliflower Bread
Recipe via The Merry Maker Sisters
- 300 g grated cauliflower
- 1 cup grated cheddar cheese
- ½ cup almond meal
- ½ cup butter softened
- 7 eggs whisked
- 1 teaspoon salt
- Preheat oven to 180°C and line a 20 x 10 cm loaf tin with baking paper.
- In a large bowl add the grated cauliflower and season with 1/2 tsp. salt. Allow to sit for a couple minutes.
- Then squeeze out any extra liquid with a tea towel (do not skip this step).
- Once this is done, add the cauliflower and all other ingredients to your blender and whiz on slow until smooth.
- Transfer the batter into the loaf tin and shake out to even out the top, then if you like (we like) sprinkle with some extra grated cheese!
- Place into the oven for 40 minutes or until completely cooked through.
- Allow to cool before turning out and slicing.