Calorie-controlled diets … no thanks! We’re all human, susceptible to hunger cravings and tempted to reach for those sugary or carb-filled snacks for a quick lift. But with some imagination, snacks can be delicious, filling, healthy and even carb-free!
To help get you on the right track, healthy lifestyle brand Tony Ferguson shares options, with ingredients you can easily find at shops, or that you may already have in your cupboard or fridge. The snacks are also slightly more sophisticated than plain old carrot sticks, which means they’re the perfect go-to if you’re having guests but still want to maintain your healthy eating plan.
Aubergine and Pepper Dip with Baby Marrow Chips
What you need:
Aubergine & Pepper Dip: 1 large aubergine; 2 red peppers; olive oil spray; 2 garlic cloves, chopped;1 tsp ground coriander; 1 tsp paprika; juice of one lemon; 2 tsp olive oil; salt and pepper to season
Baby Marrow Chips: 1 large baby marrow; olive oil spray; Moroccan or Cajun seasoning
What to do:
For the Aubergine & Pepper Dip: Preheat oven to 200ºC. Place the aubergine and peppers on a lined baking dish, spray with olive oil and bake for 30 minutes or until the pepper is blackened. Place the pepper in a bowl and cover with plastic wrap until cool. Set aubergine aside to cool. Peel the skin off the pepper and remove seeds. Remove the skin from the
aubergine and place the flesh in a food processor with the pepper, garlic, spices, lemon juice and oil. Process until smooth. Season to taste.
For the Baby Marrow Chips: Preheat the oven to 220ºC and line a baking tray with baking paper. Cut the baby marrow into 3mm slices and spray with olive oil on both sides. Sprinkle lightly with seasoning. Bake for 15 to 20 minutes, turning once, or until well coloured.
Ricotta Dip on Cucumber Boats
What you need: 250g low fat ricotta; 1 tbs lemon juice; 1 garlic clove, crushed; fresh basil, chopped;1 red chilli, chopped (optional); salt and pepper, to season; for the cucumber boats; 1 medium baby cucumber
What to do: Combine all ingredients and season well. Serve on cucumber boats or aubergine bruschetta. To make the cucumber boats, cut the cucumber into 2.5cm slices. Using a melon baller or teaspoon, scoop out the centre of each slice ensuring you leave a base to hold the filling. Fill with ricotta dip.
Baby Spinach Chips
What you need: 200g bag baby spinach; mixed herbs; salt and freshly cracked black pepper to taste; olive oil spray
What to do: Place the baby spinach leaves in a single layer on a lightly oiled baking tray. Sprinkle the leaves with the herbs, salt, and pepper and spray lightly with olive oil. Bake in a 180ºC oven for 7 minutes or until crispy. Ensure you store excess chips in an airtight container.
Tip: For a different flavour, try adding lemon juice and black pepper, soy sauce or chilli and lime juice to the chips prior to baking.
