Low Carb Snacks
Sometimes the spread between two meals can get a little long. Here are some easy snack ideas. I will be adding to the list as time goes on.
Ideally, a low-carb snack should have foods that are high in fiber and/or important nutrients, feature carbohydrates with lower glycemic indexes, are balanced with some protein, and contain some of the more heart-healthy fats.
Apple Slices With Peanut Butter
Mixing sweet with salty is a tried and true way to satisfy the munchies. I was hooked the first time I tried it even though I was convinced it would be horrible!
Slice up an apple and spread a thin layer of unsalted peanut butter on each slice. Kelkin do a great peanut butter!
To stay near the 90-calorie mark, don’t use more than 2 teaspoons of peanut butter in all.
Cucumber Cups With Sardine Tapenade:
This is one of those recipes everyone turns their nose up at, then it magically disappears.
- 110g can sardine fillets, drained
- 2 cucumbers
- 1/4 cup capers, rinsed (about one small jar)
- 1 1/4 cups olives, pitted, rinsed
- 3 tablespoons finely diced red onion
- 2 cloves garlic, finely minced
- ½ small red jalapeño, seeded and minced
- 1 tablespoon lemon zest (1/2 lemon rind)
- 1 tablespoon finely chopped oregano
- 1 ½ tablespoons finely chopped tarragon
- 1 tablespoon olive oil
- Heat a medium non-stick frying pan over medium-high heat and cook the sardine fillets for 1-2 minutes or until lightly browned. Remove from the heat and cool for 10 minutes.
- Slice cucumbers into 1cm thin rounds. To create the cup, scoop out half the seedbed of each round using a small teaspoon. Make sure not to cut all the way through. Set aside.
- Place the ingredients in a food processor and blend until smooth.
- Fill each cup with a heaping tablespoon of tapenade.
- Garnish each filled cucumber cup with any leftover herbs you may have, and serve.
You can also make this without the sardines and serve with ingredients finely chopped and mixed with the olive oil.
Baked Coconut Prawns
Your taste buds deserve a quick trip to the tropics with this tasty appetizer.
- ¼ cup flaked unsweetened coconut
- 1 large omega-3 enriched eggs
- 200g raw baby prawns, washed & patted dry
- Salt and fresh pepper
- Preheat the oven to 230°C. Line a
- Beat the eggs in a medium bowl until slightly frothy.
- Season the shrimp with salt and pepper.
- Add the shrimp to the egg whites; toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp. Coat in the coconut flakes, pressing to adhere.
- Place the shrimp on the baking sheet in a single layer.
- Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Turn once halfway through.
Like all shellfish, prawns go off quickly, so keep in the fridge wrapped in their original packaging or in a sealed container. Eat within 24 hours of purchase.
At less than 250 calories per serving, these meatballs make a simple weeknight supper that even calorie-conscious eaters will enjoy guilt-free.
- 900g pork mince
- 1 large clove garlic, minced
- 1 small onion, finely diced
- ½ tbsp salt
- 1 tbsp caraway seeds
- 1 tbsp ground paprika
- 1 tbsp ground black pepper
- fresh parsley leaves, ¼ cup minced
- 1 tbsp dijon mustard
- 1 large omega-3 enriched egg
- Preheat the oven to 200°C. Cover a large baking sheet with aluminum foil.
- In a large bowl, mix the garlic, onion, salt, caraway seeds, paprika, pepper, parsley, mustard, and egg with a fork until combined. With your hands crumble the pork into the bowl and knead until all of the ingredients are incorporated.
- Moisten your hands with water and shake to remove excess. Measure a level tablespoon of pork and roll into a ball between your palms.
- Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
- Slide the meatballs into the oven and bake for 20 to 25 minutes, until golden brown and cooked through.
Babaganoush (Eggplant Dip)
Mix up your hummus habit will a bowl of smoky and satisfying babaganoush, a traditional Middle Eastern eggplant dip which is easy to make, and even improves if made a day or two in advance.. High in iron, potassium, B vitamins, and manganese, this delicious recipe would be a welcome addition to any tapas menu. Serve it with sliced veggies, or spread it in place of an unhealthy condiment.
- 1 large eggplant
- 1 large clove garlic, minced
- ¼ tsp salt
- ¼ tsp ground cumin
- ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
- 2 tbsp tahini
- 2 tbsp lemon juice
- Preheat oven to 230°C. Prick eggplant with a fork, and place it on a baking sheet lined with foil. Bake the eggplant until it is soft inside, about 20-30 minutes, until it’s completely soft; you should be able to easily poke a paring knife into it and meet no resistance. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth, and transfer to a medium bowl.
- On a cutting board, work garlic and salt together with the flat side of a knife until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, cumin, tahini, and lemon juice.
- Season with more salt, to taste. Garnish with additional parsley.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.