Snacking, who doesn’t snack? No one. You’re lying.
If you could replace your meals with snacking would you? In our house there would be a charcuterie board in play every minute of the day. We love to snack and if you think about it, it’s the perfect snacking option. Not only does it offer every food group you can mix it up to your hearts desire.
In the morning. Mid-morning. Lunch. Mid-afternoon. After work. Pre-dinner. Post-dinner. Before bed. Middle of the night. Snack, snack, snack, snack, snack. (inspiration from Ri-Ri’s “work, work, work, work, work”). Forgive me, some days are longer than others.
Unfortunately, eating bread, fatty meats and cheeses all day long is neither good for the budget or the waistline. And wine, how do you not have wine with charcuterie? It’s a tumultuous love affair you see.
Most of us have them or at least one. We are either trying to overcome them or deal with them. They are obstacles. It’s nothing to be ashamed of, it just forces you to do things a little differently. For me it’s an intolerance to dairy ( which has been getting worse by the day after C was born) and for Chef he’s working on losing a few L B’s, which is tough when you’re around food all day making sure standards are being met. And now that we are a family, it’s time to smarten up and start thinking about how to do what we do the healthy way.
Snacking can happen anytime and anywhere… sitting down, standing up, with the fridge open, with it closed, in the car, on a walk, laying down, watching a movie, staring at the ceiling, staring at other food, talking on the phone, driving, texting and some even do it sleeping.
Out of all the snacking we could possibly do as a family breakfast snacks are the most important for us and having them ready-to-go in our house is a must. Even while a SAHM (stay at home mom) there are mornings we have to get up and go and surprise, surprise coffee is the only thing ready. And cheerios.
Instinctually, we all head to the fridge when we feel that snacking pang. And it usually requires more work than any one of us is willing to put in. Especially when you know you just finished the dishes, “like how am I hungry again?”. The conversation at home usually goes like this:
Me: “You hungry?”
Chef: “No.” (he probably thinks I am going to ask him to make me something)
Me: Fridge to pantry to freezer and back to fridge… finally I put something together (against my will) and sit down.
Chef: “Oh… what is that?” (Translation: I want some I’m hungry now).
Me: “Thought you weren’t hungry?”
Chef: “I wasn’t but that smells good.” (Translation: he wasn’t hungry enough to get up and make something himself, but how nice is it now that it’s made and right beside him).
Contrary to common belief, if you make food for a chef they will eat it. The sheer simplicity of not having to cook something will undo any wrong ingredient or the overcooked mess that you served. If they have to pay for it, that’s when you’re in trouble.
We all want snacking to be easy, fast, accessible and aim to be healthy ‘ish’. So I decided like our friend above i’m going to plan for it and make it at home, not give it up or buy it.
I know one of those ideas sounds more appealing than the others but trust me it wasn’t as hard as I thought it would be. The hard part is finding the right recipes to manipulate – and guess what, I’ve already done that part for you!
(For those of you wondering, any healthy snacks in the J kitchen will be ‘a la chefs wife’.)
I have posted the links below to the breakfast snacks we have in our freezer all the time now. Not only do they take no time to prepare and cook, I wrap them in saran and parchment paper, throw in a freezer bag and pull out as needed. We try and eat them within 30 days for best freshness.
I mentioned these recipes are easy to manipulate and they are! The base ingredients in most of them are banana and oats, the rest is up to your palette (as long as its healthy) if you prefer pumpkin seeds to sunflower seeds – go right ahead, cranberries to cherries – go ahead. You can make it a dessert by adding dark chocolate… the possibilities are endless, really. Baby C even likes them.
The best one yet is the cookie. All you need is oat and banana (ratio is 1:1, I use 2 bananas to 2 cups of oats making 12-15 cookies) mixed together then add 1/2 cup worth of what you like… chocolate chips, fruit, nuts… make it your cookie – name it after yourself, take the credit! All you have to do is bake it at 350 degrees for 9-12 minutes. The two ingredient cookie as is, is only 60 calories too!
A little afraid of going this route I knew it would be the only way to really know what I was eating when those mid-day or early morning – ‘had no breakfast’ hunger pangs hit. If you can believe it, they are a hit with Chef too!
Knowing what you want is half the battle, the other half is wether its within arms reach. Below are the direct links to the homemade, easy to bake healthy snacks that we currently keep in our freezer.
Ambitious Kitchen – Cookies
Happy snacking everyone!