SIMPLE SNACKS YOU CAN MAKE AT HOME

There is nothing wrong with snack when you are feeling a little hungry. Dietary experts say that if we take care about their calorific value simple snacks give us that needed energy boost to keep going and are better for our bodies than is feeling hungry. Snacking can even be a dietary aid when we are trying to lose weight. Here are some really simple snacks that you can make at home. Save pounds and pounds by getting your food in bulk too, it will help reduce the trips to the supermarket where you end up overbuying.

BAKED SWEET POTATO
Sweet potatoes are delicious and are very good for you. They provide you with vitamin A and Vitamin C along with plenty of fiber. Just was and scrub the skin thoroughly and prick the skin all over with a fork. Place a sheet of kitchen towel on the plate in your microwave oven and cook it on full power for about 3 minutes. Turn the sweet potato over and cook for another three minutes. Gently thump it once to mush up the potato, slit open the skin, and sprinkle with a little cinnamon before eating with a fork or a spoon.

CHICKEN OR TURKEY TORTILLA
This is a great way to use up any leftover chicken or turkey, or you can buy a few slices at your local deli. Simply fill a tortilla with the meat and add some sliced tomato and avocado. Serve with a few grapes for a really tasty and health snack.

SUMMER FRUITS AND GREEK YOGHURT
Summer fruits and seasonal berries are a perfect accompaniment to Greek Yoghurt. You can use individual fruits or ideally mixture of many of them including blackcurrants, blueberries, redcurrants, blackberries, raspberries, loganberries, bilberries and strawberries (the tastiest ones can be found for free in the hedgerows). Greek yoghurt contains over twice as much protein as ordinary yoghurt, which with the fructose from the fruit making this the ideal energy fueling snack.

CHEESE ON TOAST
There are many different ways of making cheese on toast ranging from the simple to the sublime. Here are two different takes on this popular snack, conventional cheese on toast and the variant from Wales known as Welsh rarebit that uses real ale.

ORDINARY CHEESE ON TOAST
Pop the bread in the toaster and while it is cooking slice some cheese, cheddar is fine though you can use most cheeses. Alternatively use some cheese slices. When the toast is ready spread it generously with butter, add the cheese (and possibly some sliced tomato) and put it under the grill until the cheese bubbles, remove and eat. Why this tastes so good remains a mystery to science; scientists know only that they like it.

WELSH RAREBIT
Although this is somewhat less simple than conventional cheese on toast, it is worth the extra effort if you have time. This is a very simple version and takes only minutes, while some of the more sophisticated recipes can take an hour or more, so try this one first.
Grate some cheese (mature cheddar or Wensleydale), add some finely chopped onion, a splash of beer (preferably real ale), a little mustard, a dash or Worcester sauce, and a little English mustard; mix together well with a fork. The exact quantities don’t matter so you can be quite creative depending on how you feel.
Next toast your bread under the grill or in a toaster and then spread on the mixed ingredients. Sprinkle some cayenne pepper on top and grill until everything is bubbling and beginning to turn golden brown; eat immediately.

RED PEPPER HUMMUS DIP
You can buy many different kinds of dips at the supermarket, but they are very easy to make and once you get the knack you can wring the changes and invent your own. Here is an example recipe for a red pepper hummus to get you started. This is a very health snack too.
Drain a can of chickpeas (alternatively use dried chickpeas and soak overnight) and put into a food blender. Add two sundried tomatoes, and a red pepper that you had previously roasted for around thirty minutes in an oven and coarsely chop together. Add two cloves of garlic, crushed, two tablespoons of olive oil, juice from a lemon, a couple of tablespoons of sesame seed paste (tahini) and blend until the mixture is fairly smooth in texture. Season with salt, pepper and lemon juice and serve with warm pitta bread.

 

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