3 Healthy Snacks To Satisfy That 3PM Craving
You know the feeling all too well — 3pm rolls around and you would do anything for a sweet treat or a bag of chips. Sure, giving in to the craving will provide you with a very temporary satisfaction, but only a little while later, you'll be feeling lethargic, tired and maybe even bloated. A day or two later, that decision might even be responsible for that pesky zit that shows up!
As a nutritionist, I often get asked for recipes that will kick a craving, but that are good for you, too. Here are three of my favorites:
Faux Ice Cream
Originally made popular by Choosing Raw, this recipe is every nutritionist's best kept secret. All you need is one frozen banana, a food processor and about 30 seconds
- 1 frozen banana
- 1 tablespoon raw cacao powder or nibs
- 1 tablespoon carob powder
- 1 tablespoon almond butter
- Place the chopped banana in the food processor and process until it turns into a soft serve consistency (about 30 seconds). Don't be put off by the fact that it takes a while to become the right consistency, and is very loud!
Chocolate Chia Pudding
Chia pudding is another nutritionist go-to for cravings, and it is becoming more and more popular. The chia is incredible for digestion, and the raw cacao in the recipe gives it a rich chocolatey flavour.
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 teaspoon pure vanilla extract
- 1 tablespoon raw cacao powder
- 1/2 - 1 cup berries (raspberries are great)
- tiny bit of stevia (optional)
- Place all ingredients in a blender, and mix well. Refrigerate for about 10 minutes while it forms a 'pudding' like consistency.
Cheezy Kale Chips
The best part of these kale chips is you don't even need a dehydrator. They can be made with an oven, and completely satisfy that salty craving.
- 1 bunch curly green kale
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1/2 lemon, juiced
- sprinkling of salt
- cayenne pepper (optional)
- Preheat oven to 275ºF.
- Remove the leaves of kale from the stems, and break into small pieces.
- Mix all the other ingredients separately in a bowl and then toss the kale in with them, massaging it with your hands.
- Spread out on a baking sheet that is lined with parchment paper, ensuring that the kale is nicely spread out and not overlapping, as it will not get as crispy.
- Bake for 25 minutes, and flip it and bake for another 15-20, or until kale is crispy.
- To keep them crisp over the next couple of days, store them in a sealed Tupperware container out of the fridge. The coolness of the fridge can make them soggy.
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