Life Made Easy: Snacks On The Go
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Steven and Chris share their favourite snacks for those busy days when you need an energy boost.
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Food
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Breakfast Snack: Tomato Egg Cups
These egg cups are a great start to your morning. Compact and protein rich, they can be eaten cold or warm when in a hurry!
Instructions
Hollow out tomatoes, and crack in small eggs. Season with salt and pepper, and sprinkle on fresh parsley and oregano. Bake at 425 F for 10 minutes.
:::Breakfast Snack: Tomato Egg Cups::: /stevenandchris/content/images/__common/_slideshow/_fullslide/snacks_on_the_go_sweet_potato_yogurt.jpg:::Morning Snack: Sweet Potato Yogurt
This morning snack dip gets your veggie servings for the day going. Pack in a bento box with a mix of raw, dippable vegetables and whole grain crackers.
Instructions
Mash one whole, peeled sweet potato in a bowl, add 1/2 cup Greek yogurt and stir to combine. Season with a pinch of cumin, oregano and garlic powder, 2 tbsp lemon juice, garlic powder, salt and pepper.
:::Morning Snack: Sweet Potato Yogurt::: /stevenandchris/content/images/__common/_slideshow/_fullslide/snacks_on_the_go_cauliflower_flatbread_roasted_veggies.jpg:::Lunch Snack: Cauliflower Flatbread with Roasted Vegetables
Skipping lunch is no longer an option with this flatbread in your arsenal. Make your crust and roast some veggies ahead. Pack in a resealable container and keep them at your desk. Enjoy hot or cold!
Instructions
Cut 1 head of cauliflower into florets, steam until tender. Purée in a food processor until smooth. Transfer to a bowl and mix in 1/4 cup mozzarella, 1/4 cup Parmesan cheese, 1 tbsp parsley and oregano, 1 egg, salt and pepper, and mix. Transfer to greased and lined baking sheet, spread evenly. Bake at 450 F for 15–20 minutes. For roasted veggies, cut into bite sized chunks and sprinkle with olive oil and salt and pepper. Bake at 375 F for 20 minutes.
:::Lunch Snack: Cauliflower Flatbread with Roasted Vegetables::: /stevenandchris/content/images/__common/_slideshow/_fullslide/snacks_on_the_go_rice_balls.jpg:::Afternoon Snack: Rice Balls (Onigiri)
These snacks are great because they can be made gluten-free or even vegetarian if you replace the meat with tofu. Great warm or cold, they will last in the fridge for a few days.
Instructions
Cook one cup of sticky rice and let cool. For the filling, season cooked ground meat with sesame, soy, ginger, salt and pepper. Finely mince red pepper and green onions and combine with meat mixture. Place 1/2 cup of rice into your hand, make an indent and add in 1 tbsp of filling. Roll into a ball and sprinkle with sesame seeds and finely sliced seaweed.
:::Afternoon Snack: Rice Balls (Onigiri)::: /stevenandchris/content/images/__common/_slideshow/_fullslide/snacks_on_the_go_energy_balls.jpg:::Anytime Snack: Energy Balls
These balls can quench your dessert cravings, or just function as an all-purpose snack attack. They're full of protein and fibre, but are so yummy you won't realize they're good for you!
In a food processor with 3/4 cup almond butter, add 1/2 cup chopped dates, 1/2 cup walnuts, 1/2 cup puffed rice cereal, 1/4 cup flaked coconut, 1/4 cup honey, and purée until smooth and thick. Roll into balls, and coat in toasted coconut!
:::Anytime Snack: Energy Balls:::