Although we’re constantly snooping for our next quick snack to fill our insatiable thirst for energy during lockdown, this doesn’t necessarily mean we have to resort to overly processed and unhealthy foods. Leading dietitian Susie Burrell shares her top tips for incorporating nutritious and fulfilling recipe snacks during the week, as well as three delicious and nutrition-packed recipes to boost energy levels – especially during lockdown period!
Get the balance right
“To get your snacking on track, think of a snack as a mini meal or a mix of foods that offer both key nutrients and are filling so you are kept full and satisfied until your next meal. Foods that are a good source of protein, dietary fibre and good quality carbs such as fruit, wholegrain crackers, dairy or nuts and 100% nut spreads like Mayver’s 100% Natural Peanut Butter are all tasty, appealing options.”
Make your snacks exciting
“One of the reasons we are snacking a lot more at the moment is that we are a little bored. For this reason, making new, exciting snacks is an easy way to help relieve your boredom but to also boost your nutrition and help you get excited about your food again. Try out some new muffins using Mayver’s 100% Natural Peanut Butter which taste as good as they look.”
Take time to enjoy your snacks
“One of the benefits of working at home is that you can actually take a few minutes to prepare your snacks and even sit outside to enjoy them. Here, plating up some colourful snacks like chopped fruit and veggies, crackers, seeds, nuts and dips like hummus and Mayver’s 100% Natural Peanut Butter creates a special snacking occasion to break up the work day, so you can enjoy and savour some delicious fresh food rather than mindlessly munching in front of the computer.”
Susie’s Brain Boosting Bars
By Susie Burrell
Prep time: 15 minutes | Cook time: 35-40 minutes | Serves: 9-12 bars
2 cups raw oats 3/4 cup Mayver's Omega 3 Super PB 1 cup wholemeal SR flour (si ed) 1 tsp. baking powder 1 cup milk 1/3 cup maple or golden syrup 1 egg, beaten Vanilla drops 1 large banana Coconut flakes for topping
1. Preheat oven to 160 ̊C.
2. Combine oats, flour, baking powder. In a separate bowl combine milk, syrup, peanut
butter, egg and vanilla.
3. Combine and fold in chopped banana. Pour mixture into a square baking tin. Top with
coconut flakes and a drizzle of extra Mayvers Peanut Butter.
4. Bake for 35-40min until cooked through. Once cooled, cut into individual bars.
Probiotic Peanut Butter Smoothie
Time: 5 minutes | Serves: 1
Dairy Free (optional)/Gluten Free/Egg Free
2 tbsp Mayver’s Probiotic Super Peanut Butter1/2 cup frozen mango
1 frozen banana
1 cup milk of choice
1 tsp maca powder
Place all ingredients into a high speed blender.
Blend ingredients until smooth.
Pour into glass and enjoy!
Peanut Butter & Banana Muffins
Time: 45 minutes | Serves: 12 Dairy Free
125g blanched almond meal 100g brown rice flour
50g tapioca flour
60g gluten free rolled oats
1 tsp ground cinnamon 1 tsp baking powder
2 tbsp Mayver’s Crunchy Peanut Butter 220g ripe bananas (approx. 3 bananas) 1/3 cup olive oil
Preheat oven to 200 ̊C and line a 12-hole muffin tin with muffin papers.
Add all the dry ingredients to a mixing bowl and mix well until combined.
Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined.
Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.
Bake for 30 mins until golden brown and cooked through.