Snacking made easy with these energy-giving healthy snack ideas
Looking for a way to look and feel your best this summer? You can’t go wrong with these healthy snack ideas that are full of energy-giving, health-boosting recipes!
Griddled pineapple and coconut
Pineapple contains an enzyme called bromelain, which helps alleviate joint pain and reduce inflammation.
2 handfuls of coconut chips
1 pineapple, peeled and sliced
4 scoops of coconut frozen yoghurt
Preheat the oven to 180°C/gas mark 4. Place the coconut chips on a baking tray and toast in the oven for a few minutes until golden brown.
Heat a griddle pan over a medium-high heat.
Once the pan is hot, add the pineapple and grill for one to two minutes per side.
Serve the pineapple with a scoop of coconut frozen yoghurt, sprinkled with the toasted coconut.
Grilled halloumi and mango slaw with coconut tahini dressing
This summer salad has sweet flavours of mango and fennel mixed with salty halloumi and drizzled with a creamy tahini dressing. It’s a real crowd-pleaser, perfect eaten al fresco on a warm evening.
Coconut oil or butter
1 fennel bulb, thinly sliced, julienned or grated
1 carrot, thinly sliced, julienned or grated
1 mango, thinly sliced, julienned or grated
400g halloumi, cut into 1cm slices
10g basil leaves, to serve
1 red chilli, finely sliced, to serve
For the dressing:
Juice of 1 lime
1tbsp finely grated ginger
1tbsp coconut milk
Heat one teaspoon of coconut oil or butter in a pan, throw in the cashews and stir well to coat. Sprinkle over some salt and keep stirring for a few minutes until the nuts are golden. Tip out onto a plate to cool.
Mix the fennel, carrot, mango and raisins in a bowl. Combine the dressing ingredients, adding one to two tablespoons of water to thin it out.
Heat one tablespoon of coconut oil in a griddle pan or frying pan over a high heat, then griddle or fry the halloumi for one minute on each side until golden. Top the veggies with the cooked halloumi and cashews and drizzle over the dressing. Throw over the basil leaves and chilli to serve.
Coconut macaroons with chocolate dipping sauce
Coconut macaroons and chocolate are a match made in heaven. These are the perfect on-the-go snack and I love popping a few in my bag for that 4pm ‘tea and cake break’ with a twist. Will keep in the fridge for 4 days.
400ml tin coconut milk
2tbsp coconut oil
½tsp ground cinnamon
Grated zest of 1 orange
200g desiccated coconut
4tbsp ground almonds
Pinch of salt
For the dipping chocolate
90g cacao butter or coconut oil
60g raw cacao powder
60g honey or maple syrup
Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking paper
Open the tin of coconut milk and scrape out three tablespoons of the cream that’s settled on the top. Place this in a pan over a low heat with the oil, honey, cinnamon and orange zest. Stir this mixture for a minute or so until the oil has melted, then take the pan off the heat and add in the desiccated coconut, ground almonds and a pinch of salt. Keep stirring for a few minutes, then leave it to
cool for five minutes.
Grab a tablespoon of the mix, form it into a ball and set it on the baking tray. Repeat until you have 16 balls, then bake them in the oven for 10–12 minutes until golden. Take them out and let them cool and harden on the tray while you make the chocolate sauce.
Melt the cacao butter or coconut oil in a pan on a low heat and slowly sift in the cacao powder, then stir in the honey and salt until everything is combined.
Once the balls and chocolate have cooled, spoon one tablespoon of melted chocolate over each coconut macaroon. Place the balls in the fridge to cool until the chocolate hardens.