I hope everyone’s had a good start to the week!
It’s nearly Super Bowl which means SNACK. If you want to find me, you know I’ll be around the snack table 😉
These are a super easy and healthy snack to put together – you can make the tuna in advance and just serve it in chicory cups (butter lettuce would also be delicious) before serving!
Tuna Salad in Chicory Cups dairy free, gluten free
This is a perfect light recipe for a light lunch or snack – the tahini gives it a delicious creaminess whilst the lemon juice and zest lifts the whole dish! Perfect with celery and red peppers too!
1 can tuna in olive oil
Handful of plum tomatoes
1/4 cucumber, finely chopped
2 spring onions, finely chopped
Chicory, to serve
optional: peppers, courgette, coriander or parsley
Mix the tuna salad ingredients with the tahini dressing.
Serve immediately in chicory cups.
For the dressing
1 tbsp tahini
3 tbsp water
1 tbsp lemon juice
salt and pepper, to taste
Extra virgin olive oil (optional)
Stir the tahini with the water and lemon juice until smooth and creamy.
It may separate at first but keep whisking and it will become smooth!
I am a snackaholic.
Seriously I can’t stop!
You may have seen my previous roasted chickpeas post but I thought I’d reshoot the photos and I’ve seriously been eating them every.single.day. Like a whole can. It’s kind of embarrassing but they are just so good! Seriously, once you try them, they’ll be your new go to snack: easy, tasty and super addictive. YES.
I’ve also got a tutorial video here if you want to check it out! 🙂
Roasted Chickpeas vegan. gluten free, dairy free
These are the perfect snack to keep you going through the day, or even top your salads with chickpeas instead of croutons!
1 can chickpeas, rinsed
Extra virgin olive oil
optional: smoked paprika, cumin, rosemary or make it sweet by roasting with maple syrup and sesame seeds!
Preheat oven to 180ºC.
Massage oil, salt and other seasoning into chickpeas.
The ULTIMATE snack.
Seriously, during Easter and now is just revision allday erryday. No joke. It’s just non stop! So throughout the day, I like to snack on things. But what good is it for you to just snack on crisps and sugar loaded sweets? So I normally make these super quick snacks: kale chips!
They are so versatile and easy to make, I just simply put salt on, but you could definately put on parmesan, nutritional yeast, sriracha (!), or even make some kind of maple nut kale clusters (as wierd as this sounds, trust me, I’ve seen it before!), so seriously whatever floats your boat!
Kale Chips vegan, gluten free and dairy free
Kale (make sure its super dry, you don’t want any water making it soggy!)
Extra virgin olive oil
Salt to taste
Preheat oven to 180 degrees celcius.
Massage the oil and salt into the kale and put in the oven for about 10 minutes and check them, and put them back in until crispy (about 15 minutes for me)!