And how to avoid Snack Guilt

Snacking: It’s a great way to refuel, incorporate our daily quota of vitamins and nutrients and tie us over between meals.

However, how such a pleasurable, seemingly inoffensive and routine activity can often be the death of our good intentions to maintain a healthier diet can leave us in quite the proverbial pickle. When hunger strikes between meals and we need something to keep the wolf from the door (without spoiling our appetite for dinner), it’s all too easy to reach for the nearest food source which could be anything between reheating your roommate’s leftover pizza to a Cadbury Cream Egg.

The good news is, it is possible for said snacking phenomenon to be enjoyable AND guilt free. All it takes it a tiny bit of pre planning to have complementary snack ingredients at the ready at home or work, to whip up in a moments notice when you feel that sneaky snack feeling creeping up on you.  It can also be fun to get creative with your snack concoctions too, you may be surprised just how well some flavours are a good accompaniment with one another. (Although it is possible to get overly experimental. Avoid dairy and bacon. Trust us.)

Here are some suggestions of snacks to try as a substitute, and never experience Snack Guilt again!

  • Banana, peanut butter & shredded coconut on crackers.

Dividing evenly, spread 2 multigrain crisp crackers with 1 tablespoon of organic, salt reduced peanut butter. Top with 1 sliced small banana and sprinkle with shredded coconut. Points for those who repost to Instagram!


  • Banana, kale, and almond milk smoothie.

Puree 1 medium banana, 1 cup of chopped kale and 1 cup of almond milk in a blender until smooth. Although a blender may be an apparatus that’s unaccounted for, this is such a quick and easy recipe – not to mention filling – you may want to consider investing in a blender to keep at work or at home. Your co-workers or roommates may even want to pitch in!


  • Ricotta, honey and strawberries on flatbread.

Spread a sheet of multigrain flatbread with 2 tablespoons of fresh ricotta. Top with a 1/3-cup of freshly sliced strawberries, and drizzle with 1 teaspoon of honey or agave nectar. Roll it up and enjoy sandwich-style!


  • Cheery tomatoes with goat cheese

Dividing evenly, top 5 halved large cherry tomatoes with 2 tablespoons fresh goat cheese. Sprinkle with 2 tablespoons of chopped herbs of your choice. We recommend chives, basil or parsley, but this is your chance to use your imagination!


  • Celery sticks with hummus and olives

Not the most inventive of snacks, but an old favourite that we can’t ignore! Top 3 large celery sticks with 3 tablespoons of hummus. Sprinkle half a dozen sliced Kalamata Olives on top for a twist. Don’t like olives? What’s wrong with you? (Kidding!) Try sun-dried tomatoes instead.


  • DIY tropical yoghurt parfait

Top ½ of natural plain yoghurt with 1 cubed kiwi fruit and ½ a chopped mango. Sprinkle with 1 tablespoon of chopped, unsalted roasted cashews.


  • Rice cakes with vegemite, avocado and chilli flakes

An Aussie favourite! Spread 2 wholegrain rice cakes with a layer of vegemite, topped with chunky avocado mash. Sprinkle with chilli flakes for some zest.


  • Sweet potato fries

Peel and slice 2 x sweet potatoes in to 1/4-inch long slices. In a large bowl, toss the sweet potatoes with just enough oil to coat and sprinkle with paprika. Spaciously spread out the strips on a prepared baking sheet, and bake until the sweet potatoes are tender and golden brown, turning occasionally for about 20 minutes.


  • Spicy watermelon with pistachios

Toss 2 cups of cut-up watermelon with 1 tablespoon of fresh lime juice and ½ grated lime zest. Sprinkle with a pinch of cayenne pepper and 2 teaspoons of chopped unsalted roasted pistachios.


  • Whole grain bread with Almond Butter and Peaches

Spread 2 teaspoons of almond butter on 1 slice of toasted whole-grain bread. Top with ½ sliced peach, or substitute for another fruit that’s in season.

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