We all love a snack. In fact, more than half of adults in Great Britain (58%; 30.3 million adults) say they often snack between meals.1https://business.yougov.com/content/42601-consumer-trends-preferences-snacking-poll But, if you aren’t mindful about what snacks you choose to go for, you could be damaging your gut health.
Here’s some snack swap inspo to ensure you enjoy your snack break and take good care of your gut bugs:
Instead of crisps, try Veg Peel Crisps
Root vegetable peelings – beetroot, sweet potatoes, carrots and parsnips
3 tbsp olive oil
1 tsp smoked paprika
Salt and pepper
Pat the vegetable peelings dry with a clean kitchen towel or paper towels. Place the peelings in a large bowl and toss with the olive oil, paprika, salt and pepper. Pop the peelings onto a baking tray in a single layer and roast for 25 minutes at 190c/fan 170c. Turn halfway through and watch they don’t burn! Leave to cool and crisp up – enjoy!
Instead of regular ice cream, try Guilt-Free Ice Cream
Refined sugar-free, designed to keep you and your gut bugs happy.
Instead of fruit juice, try fruit-infused water
Simply add citrus fruit, fresh mint, cucumber and/or berries of your choice to cold water and ice.
You can read more about why staying hydrated is important and how much water you should be drinking here.
Instead of white bread, try sprouted bread
We like Ezekiel bread here on the farm – low GI and contains multiple sources of natural fibre.
Instead of biscuits, try Healthy Flapjacks
3-4 ripe bananas
1 tbsp chia seeds
Sprinkle of cinnamon
1 grated apple
Mash the bananas and mix with the oats, chia seeds, cinnamon and apple. Press the mixture into a lined baking dish and pop in the oven at 200c/fan 180c for 20 minutes or until firm and golden. Cool and cut.
Instead of a chocolate bar, try choc-covered stuffed dates
Simply stuff medjool dates with a nut butter (we like almond butter), dip in melted 75% dark chocolate and pop in the fridge until firm.
Instead of jelly sweets, try frozen grapes
Quick, easy and sweet!
Instead of peanuts try Toasted Spiced Seeds
50g pumpkin seeds
50g sunflower seeds
1 tsp cumin seeds
1/2 tsp smoked paprika
1/2 tsp turmeric
Tip all ingredients into a bowl and mix to coat. Spread the mixture out in an even layer onto a lined baking tray. Place into the oven for 20 minutes at 160c/fan 140c til the seeds are dry and golden. Allow to cool. Store any leftovers in a Kilner jar for another day. Also yummy sprinkled on salads and over curries 🙂
For gut-healthy recipes, you can check out the following posts:
Questions? Get in touch with our team of Nutritional Therapists on live chat, weekdays from 8 am to 8 pm.