It’s back to school and it means packing energizing healthy snacks for the day! 🙂
I’m determined to continue to eat natural whole foods and stay away from processed food, so usually I will bring some fruits and/or veggies for snacks. However, sometimes I do crave for something sweeter than a fruit but not as heavy as a muffin. I used to bring a bowl of yogurt with fruits and raw cacao nibs as my morning snack back in the days when I was still eating dairy. As I’m now dairy-free, I’m trying to find new healthy snacks to satisfy my sometimes sweet tooth.
I was absolutely thrilled when I discovered this awesome website http://thenourishedself.ca (The Nourished Self) that is totally right up my alley: nourishing and nurturing one’s health and well-being through natural whole foods and yoga.
Anyways, I learned from this site how to make a “sensible snack”. A sensible snack needs to have all 3 macro nutrients: good fat, clean protein and unrefined carbohydrates. According to The Nourished Self, having these macro nutrients in a snack will help to:
- maintain balanced blood sugar levels
- absorb vitamins and nutrients
- satisfy hunger
- maintain weight
- maintain energy levels
Here’s a delicious and sensible snack that I’ve been bringing to school on days I feel I need some natural sweetness and chocolate; it definitely satisfies my sweet tooth and energizes me until lunch time!
The recipe is inspired by The Nourished Self (original recipe is found here: http://thenourishedself.ca/index.php?page=super-food-snacking-recipes) and I slightly adjusted it according to my own dietary needs and preference. 🙂
Makes: 1 serving
Preparation Time: 5 minutes
Blending Time: 5 minutes
Total Time: about 10 minutes
4 tablespoons natural maple syrup
1 teaspoon of cocoa powder
¼ cup water
1 teaspoon vanilla extract
pinch of sea salt (to taste)
a handful of (or 1-2 tablespoons) raw cacao nibs
Optional: use the remaining half of the banana (sliced) as topping, along with the raw cacao nibs
- Put avocado, banana, maple syrup, cocoa powder, vanilla extract and sea salt in a blender.
- Add water slowly, one tablespoon of water at a time to achieve creamy consistency.
- Sprinkle a handful of raw cacao nibs (along with sliced bananas if you like) at the top.
- Enjoy immediately! 🙂
Storage: can be refrigerated up to 2 hours, then must be consumed.