I’m not the biggest fan of grazing throughout the day, as our bodies really need time to get through and digest the last meal consumed before thinking about the next. Too many sugar filled snacks can also play with your insulin response, having a major effect on the rest of your body, hormones and energy levels.
So, I like to keep it simple. Big meals, and one small FAT, PROTEIN and FIBRE focused snacked. In need of some inspiration? My five favourite snacks to balance blood sugar include:
1. 100% dark chocolate PEPPERMINT coconut butter cups. TO DIE FOR. No sugar and TONNES of healthy fats – you’ll find the recipe for these bad boys down below.
2. Coconut yoghurt and 1/4 cup of berries. I’m having a blackberry moment right now, and I’ll always opt for British grown. This snack is low in sugar and high in gloriously creamy FAT. I’ll throw over some almond butter and cinnamon too for bonus points.
3. Veggies and raw WHIPPED cinnamon walnut butter. A post coming soon on this stuff. I’ll opt for non-starchy veggies such as celery and cucumber and smother them in homemade walnut butter.
4. A high fat, fruit-free smoothie. On the occasion that I don’t have a smoothie for breakfast I’ll try and squeeze one in during the day to cram in some greens and fats. I love Vivo Life or Planet Paleo marine collagen in mine + I’ll always try and throw in an adaptogens such as ashwanghda, reishi or chaga mushroom for my adrenals.
5 .Hard-boiled eggs with spinach. Yes, like that little pot from Pret. The easiest snack for on the go protein and fat + liver loving greens.
For roughly 12 small cups:
1 X 200g bar of 100% dark chocolate.
12 tsp of coconut butter, roughly
Food grade peppermint essential oil
Cacao nibs, to top
Melt down your dark chocolate in a bowl over a saucepan of simmering water. Meanwhile, pop all of your coconut butter into a bowl and mix in a generous amount of peppermint oil, tasting as you go.
Spoon a little dark chocolate into small cupcake cases (can use bigger, just double up the amount) then adding a dollop of coconut butter and covering with dark chocolate. Sprinkle over a pinch of cacao nibs then keep in the fridge to set.