So often, I hear that snacking in between meals is not a good thing. That it makes you ‘fat’. And that it should be avoided. Let me tell you what works much better for me than not snacking. Planned snacking. Actually, I don’t only have a meal plan for my kids’ school lunches, snacks and dinners but also for myself. It just gives me a better overview of what we eat during the week.
If I don’t plan my snacks I start grabbing the first thing I see as soon as I get hungry in between meals. I will literally eat anything that is in front of my eyes. And don’t even realise that I ate it. And as my brain doesn’t realise I am eating, I continue to feel hungry, go back to the cupboard and take the next thing that is in there. And so on. If I plan my snacks however, I won't be grabbing just anything but eat the healthy snack I have prepared in the morning. That way, I also make sure I don't overeat without realising it.
A small banana, an apple with some nut butter, a piece of dark chocolate, half a guava with some salt, some celery, cucumber and carrot sticks with hummus, and a handful of nuts are some healthy snack options. These small banana muffins are another fav' morning snack of mine. Here’s the recipe. They are free from refined sugar, gluten, eggs and dairy. Enjoy and let me know how you like them.
Ingredients: • 1 tbsp flaxseed meal • 1 tbsp chia seed • 6 tbsp water • 3 large ripe bananas • 2 cups gluten free flour (what works best for me is 1 cup of buckwheat flour, 3/4 cup of millet flour, 1/4 cup of coconut flour) • 3 maple syrup or honey (I usually use half half and even less if the bananas are very ripe) • 1⁄2 cup coconut oil melted • 1 tsp vanilla extract • 1 tsp baking soda • 1 pinch sea salt * a bit of sparkling water Method: • Preheat your oven to 175C / 350F. • Prepare egg replacer: mix the flaxseed meal, chia seeds and 6 tablespoons of water together in a small bowl and set aside for 10-15 minutes to thicken. • In a food processor, combine the bananas, maple syrup or honey, coconut oil, vanilla, and the now the thick flaxseed/chia mixture and mix on medium for a minute until well combined and smooth.
• Once combined, add in the flour, baking soda and salt to the wet ingredients and combine using the food processor. • Add a tiny bit of sparkling water (I feel it helps the muffins rise) • Spoon the mixture into the muffin tray. • Place in the centre of the oven and bake for around 30 minutes or until cooked through. • Remove from oven and allow to cool.