It is recommended that we aim to eat 6 small-portion meals each day. Having small snacks in-between meals is important to keep your metabolism high.
To achieve this, in a healthy way, you must be organised. Spend your Sunday evenings preparing your snacks for the week, that way, you won’t be tempted to snack on easily accessible, unhealthy treats on-the-go. Preparation and plenty of tupperware is key!
It is also important to make snacks that you want to eat. We know that it can be quite difficult to think of ideas to make basic, healthy snacks more flavoursome, and less boring, but with a little imagination it is possible! Below are just a few snack-based recipes that should tantalise those taste buds, and jazz up your tupperware. All of them are easy to make, and have been inspired by the authentic flavours of South-east Asia, the birthplace of all Chi’s products. Enjoy!
Honey and Coconut Almond Delights
Makes 12 servings (20 nuts per portion)
3 cups raw almonds
¼ cup honey
1 tsp Chi Coconut Oil (melted)
¼ tsp salt
¼ cup shredded coconut
Mix in the honey, Chi Coconut Oil and salt with the Almonds in a bowl until they are all well-coated. Spread the nuts onto a baking sheet and let them roast away for 350 for approx. 15 minutes. Remove from oven and optional: drizzle honey and stir in the coconut shreds. Allow the nuts to cool and store in a container.
Thai Sweet and Spicy Glazed Nuts
3 cups serving of glazed nuts
1/2 TeaspoonChi Coconut Oil
3 cups unsalted cashews, roasted or unroasted (other types of nuts work too, such as pecans and walnuts)
Handful of raw, unsalted cashew nuts
Handful of roasted peanuts
½ tsp. dried crushed Red chilli (no seeds)
1/2 tsp. cayenne pepper
1/4 tsp. salt
Heat up theChi Coconut Oilinto a pan. Add in the cashew until roasted and sprinkle in salt. Add in the roasted peanuts(red nuts) and sprinkle in red chilli and black pepper. Optional: add in 1 tablespoon raw honey.
Thai Red Coconut Curry Popcorn
Serves 2 cups
1/2 tablespoon dried coconut flakes
dried makrut lime leaves
1/2 teaspoons muscovado or dark brown sugar
1/4 teaspoon chili powder (see note above)
1/4 teaspoon roughly chopped fresh lemongrass
1 teaspoon powdered ginger
1/8 teaspoon garlic powder
1/8 teaspoon freshly grated lime zest from 1 lime
1/8 cup popcorn kernels, popped (about 8 cups popped)
1/2 tablespoons Chi Coconut Oil
In an electric spice grinder add together the dried coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.
Place popped popcorn in a large mixing bowl and drizzle melted Chi Coconut Oil all over, tossing to coat evenly. Add in 1/8 cup of the spice coconut spice mixture; add more, if necessary, until well coated. Season with salt and it is ready to serve.
These are perfect snack to take away for any occasion, whether this is at work, post-workout, sprinkled in salads, or just a nibble with a few drinks. Although these are still healthy alternative to plain nuts, be aware that nuts are high in fat (good fat though), so try to portion control this delicious snack to 15-20 nuts per serving.
By Selina Patel, Chi’s Superstar Intern