Snacks I'm eating at the moment, well 3 of them anyway
Posted by kathryn in Snacks
Since fracturing my foot I’ve had to adjust my work practices. The days I’m at home are fine. However, getting to and from clinic is more tricky.
Therefore over the last few weeks I’ve changed my clinic times. Rather than the usual 3 – 4 days, I’m instead seeing clients just twice a week.
While I’m working fewer days, fitting my clients in has made those two days longer, with shorter breaks.
The need to manage my energy levels and not being able to pop out during the day, means I’ve had to take a comprehensive lunch and snack pack on each clinic day.
It’s the snacks which are actually proving the most important. While I’m happy with a salad or simple sandwich for lunch, if I’m working until 8pm I need at least two good quality snacks in the afternoon. These keep my blood sugar levels up, enable me to maintain concentration, and also mean I can get away with a light supper when I do get home.
Plus I like variety – I just can’t eat the same thing every day. So I’ve had to find some new snacks that work for me. And here are three of my current favourites:
1. Yoghurt, jam and almonds
This is my latest discovery. I spoon natural yoghurt into a plastic container and then top it with a dollop of jam and a few almonds sprinkled on top. Then when it comes to snack time, I swirl the jam through.
As well as jam, I’ve also used a spicy cranberry chutney I was given at Christmas, which is particularly good.
I find this snack really satisfying. It has a touch of sweetness, while also providing protein, fibre, minerals and antioxidants. The yoghurt and nuts make it low GI, so it keeps me going.
I know you can buy pre-made things like this from the supermarket, however I like to be in control of the ingredients I’m eating. I can use the yoghurt I want and I know there’s no rubbish mixed in with the jam and almonds. Plus it takes hardly any time to prepare in the morning, so for me it’s worth making my own.
2. Pumpkin & oat ryvitas
I’ve recently discovered the Pumpkin seed and oat ryvitas and I love ’em.
I love the fact they have just four ingredients: rye flour, pumpkin seeds, oats and salt. Plus you can see the seeds and oats on them, they’re not pulverised and hidden away.
Again they’re low GI. Plus they’re flexible – I can change the topping around, according to what’s in the house.
I’ve been taking these into clinic with slices of cheese, some peanut butter, hummous or avocado. If I have time I also take a chunk of cucumber or a tomato, to slice up and place on top.
Which makes a crunchy and fulfilling snack.
3. Mini chickpea salad
Tinned chickpeas can be quite boring by themselves. However recently I’ve been making them into a quick mini-salad.
I place about a third of a tin in a plastic container and mix through some lemon juice or balsamic and lots of cracked pepper.
I can then add flavourings and extra bits and pieces, depending on what’s in the fridge. Could be some capers or olives; a bit of chopped cucumber and tomato; some dried oregano; a bit of fetta; a spoonful of tomato sauce from last night’s dinner.
Anything that will spark the flavour up.
It’s a small tub of food, but it’s quite filling. Being able to change the extras, also means I can keep it interesting and varied.
If I’m going to be able to work effectively, I have to manage my food during the day. Which means taking care, bringing in a packed lunch and eating every 3 – 4 hours. It’s much easier to do this if you have an extensive plastic container supply. While it takes me about 15 minutes to put my food together in the morning, this time is absolutely worth it.