As we spend more time at home, whether you’re working or staying at home with the kids, it can be difficult to snack in a smart way. You may be used to grabbing healthy offerings in your company’s canteen or heading to your favourite coffee-shop for elevenses…but now you need to adjust to making your own morning boosters and brewing your go-to caffeine fix. We’ve searched the wide web and found snacks ideas that are super easy to make and will get you through the day without running to the sugar cupboard.
Here are our favourite recipes - 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.
1 head cauliflower, chopped into bite-size florets
1/3 cup honey
1/3 cup soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tablespoon sriracha
¼ cup water
2 teaspoons corn starch
¼ cup sliced scallions
Preheat oven to 400°F and line a large baking sheet with foil.
In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a prepared baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat, and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.
Preheat oven to 325°F and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper.
Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.
Line a large baking sheet with parchment paper. In a large bowl, stir oats, chocolate chips, coconut, chia, flax, cinnamon, and salt until combined. Stir in peanut butter, honey, and vanilla. Mixture should be slightly crumbly. If it’s too dry, gradually stir in milk.
Roll mixture into balls then place on prepared baking sheet. Refrigerate until chilled, about 30 minutes.