Healthy (but delicious) snacks for school, work or just because – Foodie Friday!

Welcome to the second post of Foodie Friday’s! I hope you enjoyed my first post and gave it a go! Today it’s all about healthy snacks! I received a message from the beautiful founder of this blog, asking me if I had any ideas for her now she’s back at work. Ideas?! I have ideas galore so I have decided to share a few simple, healthy and super yummy snack ideas for work, school lunch boxes or just to have at home.

Best ever hummus

Makes one large dip
Recipe adapted from Yotam Ottolenghi’s ‘Jerusalem’ cookbook

 I admit it. I am a hummus snob. Ever since we visited some Mediterranean and Middle Eastern countries where they do it so well EVERYWHERE, I am now a huge hummus snob. Only the best will do, and I have the BEST recipe for you right here.

Best ever hummus_Amica blog

Best homemade hummus ever! I may be biased though… Image @lifelovetravelfood

What you’ll need…

* 1 tin chickpeas
* ½ cup light tahini paste, depending on taste
* juice of one lemon
* 2 garlic cloves, crushed
* 50ml ice cold water
* 1 teaspoon cumin powder
* salt

How it’s done…

Drain and rinse the chickpeas and place in a high power food processor with the tahini, lemon juice, garlic, cumin and salt. Blend until smooth, scraping down the sides of the food processor regularly. Taste, and check whether you need more of anything (I often add more tahini, garlic or lemon because I love them all!) Slowly drizzle in the water until you get the consistency and smoothness you like. You may not need the whole 50ml or, you may need more.

If storing in the fridge, add a touch of olive oil to the top – mix through when you get it out to smooth it out a bit, and if you can wait, allow it to warm slightly as it has a better consistency.

Serve with chopped vege sticks to up your five a day intake. Take it along to your next work morning tea or party for a delicious and healthy snack that you know you can eat in abundance without the guilt! I decorated mine with a touch of smoked paprika, mixed Italian herbs and some sea salt but that was really just for photographic purposes!!

Tip. If you don’t have a super amazing food processor or blender and want AMAZINGLY smooth hummus, here’s a tip my Mum gave me. It’s extra time and effort, but because I’ve said that this is the best ever hummus, I wanted you ALL to have the chance to make your best batch yet!

A tip from Dan’s Mum

I used 200g dried chickpeas, soak them overnight then boiled for 1½ hours. Drain and reserve about 1 tablespoon of the cooking liquid. Rinse with cold water then peel them. Peeling the chickpeas is a bit time-consuming but makes the hummus MUCH smoother. After that I just use the above recipe, putting the cooking liquid in as part of your ice cold water.

Lime and coconut bliss balls

Makes 20+ balls, depending on how big you make them
Recipe adapted from Pintrest

These are super zesty and really good. Be warned, they can be very addictive! Sorry there’s no pic for this one. I  clearly made and enjoyed them so much that I forgot  to take a photo! And from an avid foodie photographer/instagrammer, THAT’S saying something!!

What you’ll need…

* ½ cup almonds
* ½ cup raw cashews (you can substitute either nut for any nut you like)
* 1 ½ cups Medjool dates, pitted OR dried dates
* Zest and juice from 3 limes
* ½ cup unsweetened shredded or desiccated coconut 

How it’s done…

If using dried dates, soak in boiling water for around 10 minutes until soft. Place the almonds and cashews into your food processor and pulse until the nuts are finely chopped. Drain your dates then add them to the food processor along with the lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape mixture into balls, roll in coconut and you’re done!

Store in the fridge if eating straight away or, to keep for longer, store in the freezer. Don’t leave these out of the fridge or freezer for too long as they get a tad soft!

 Made up muesli bars

Makes 12 slices
Recipe adapted from ‘Clean Eating’ cookbook by movenourishbelieve – Lorna Jane

Yep, the name says it all. I really did just make these up one afternoon so I hope the quantities are right!

Made up muesli bars_Amica blog

Super delish, can be made from whatever you’ve got in the pantry and EASY! Image @lifelovetravelfood

 What you’ll need…

* 1 cup of mixed nuts and seeds – I used chia seeds, sunflower seeds, pepitas (pumpkin seeds), almonds and cashews. The best thing about this recipe is you can use whatever’s in your pantry
* ½ cup dried dates, soaked in boiling water for 10 minutes
* 1 cup oats (or use almond meal or regular flour)
* 1 tablespoon rice malt syrup (or use maple syrup or honey)
* 1 tablespoon nut butter (peanut butter is fine, but make sure it’s the one with JUST peanuts in it. There’s no need for anything else to be in there)
* 1 teaspoon vanilla
* 1 tablespoon coconut oil (or melted, cooled pure butter)
* 2 eggs
* ¼ cup desiccated or shredded coconut
* ¼ cup dried fruit – I used goji berries but you could use cranberries, chopped dried apricots, sultanas, whatever you have!

How it’s done…

Using your food processor, chop nuts until fine but so they still have texture. Drain the dates and add along with oats, syrup, nut butter, vanilla, oil and eggs and pulse until it all comes together. Move to a bowl and mix in your coconut and dried fruit. If the mixture is really wet, add a little more oats.

Press into a greased, lined baking tin about 2cm thick, and cook for around 15 minutes or until golden brown on top. Check it after 10minutes, I burnt mine a little!

Once cooled, slice into bars and it will keep in the fridge for one week. If you have leftovers, pop it in the freezer and it will keep for ages! Either wrap individually in plastic wrap or place a piece of baking paper between them in a bag/container in the freezer so they don’t stick together. Try to keep your bars in the fridge before you eat them as they may go soft if you leave them for out too long.

Tip:  I find this quite funny. The first time I made these, I didn’t use the eggs and made them as bliss balls (rolled up the mixture into balls) and my husband didn’t want to eat them. The second time, I made it into a slice and he loved it. Just goes to show you should try a few different methods before giving up on the healthy eating ; )

Chocolate nut delights

Makes around 20+ balls, depending on how big you make them
Recipe adapted from one my Mum found somewhere!

If you want a chocolate treat without the guilt to banish those 3pm cravings, THIS is the recipe for you. Super simple, choc full of goodness and they taste like chocolate. Deeelish! These even get my Dad’s tick of approval!! 

Choc nut delights_amica blog

3pm chocolate cravings be gone! Image @lifelovetravelfood

What you need…

* 12 medjool dates, seeds removed or ½ cup dried dates
* 2 tablespoons cacao powder or pure cocoa
* 1 cup desiccated or shredded coconut
* ½ cup natural peanut butter (or other nut butter of your choice. Make sure it’s made with ONLY nuts)
* ½ teaspoon vanilla extract
* pinch salt

How it’s done…

If using dried dates, soak in boiling water for around 10minutes. Drain, then place all ingredients into blender and process till well combined. Roll into balls and refrigerate. Simple! I keep mine in the freezer so they last longer. As with most of these recipes, don’t leave them out of the fridge or freezer for too long as they get a tad soft!

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As always, let me know what you think of these recipes or if you have any questions (or recipe requests!)

Happy cooking!

Dan xx

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lifelovetravelfood

*love to cook *yoga addict *newbie clean eater *adore travelling the world *aussie living in London *love life * LifeLoveTravelFood

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