If you need to snack between meals to keep your energy up, here’s how to choose snacks that are light yet nutritious.
If we follow our biorhythms and take into account that human beings are basically diurnal animals, we will see that when our digestive system is most prepared to receive food is when the sunlight is most intense and warmest, which is precisely during the midday hours.
WHEN TO SNACK
For this reason, between 11.30 a.m. and 16 p.m. is the most convenient time slot to eat the largest meal of the day and thus take advantage of our greatest digestive potential.
Breakfasts and dinners should be lighter than this main meal, and as close as possible to the midday slot, thus giving the digestive system its necessary rests.
Today’s life, however, often distances us from these natural biorhythms. Our schedules may be upside down, or we may simply be tied to long days that require a snack between main meals. To do this, it is good to look for nutritious, unprocessed options that allow us to continue the day with vitality.
CREATIVE OPTIONS
The most convenient and quickest options are fresh, seasonal fruit, nuts, and beverages such as green juices, natural vegetable and fruit smoothies, and plant-based lattes, such as turmeric latte or matcha latte.
Now, if you’re in the mood for something more elaborate and creative, here are three delicious snacks that are easy to make and highly nutritious.
3 HEALTHY PLANT-BASED SNACKS
CHEESY-FLAVORED POPCORN
Ingredients for 2 people:
- 30 g popcorn kernels (you can buy the popcorn ready-made, but it should be popped with air and without oil or salt).
- 1/2 teaspoon paprika powder.
- 1 tablespoon nutritional yeast.
- 2 tbsp lemon juice.
- A pinch of salt (if the popcorn already has salt, avoid adding more).
Preparation:
- Pop the corn kernels in a nonstick skillet over medium heat, placing the corn kernels with a pinch of salt and covering tightly so they don’t pop out of the pan as they pop.
- When there are few grains left, lower the heat to a minimum.
- Add the spices and lemon juice to the popcorn as a dressing.
AMARANTH BAR
Ingredients for 1 person:
- 60 g puffed amaranth.
- 1 tablespoon shredded coconut (plus a little more for garnish).
- 1 tablespoon of raisins (plus a few more to spread over the top).
- 2 tablespoons almond or peanut butter.
Preparation:
- Crush the puffed amaranth together with the shredded coconut and raisins until you have a homogeneous dough.
- Put this dough in a square mold and cover it with a thin layer of almond or peanut butter.
- Garnish with the shredded coconut and raisins set aside and place the pan in the refrigerator for a minimum of 20 minutes.
- Cut into bars.
GINGERBREAD COOKIES
Ingredients for 2 people:
- 2 cups oat flour
- 1 tbsp. ginger powder.
- 2 tsp cinnamon.
- 1/8 tsp ground cloves.
- 1 tsp baking powder.
- 1/8 tsp ground nutmeg.
- 2 tsp vanilla extract.
- 80 g date sugar.
- 2 tbsp. coconut oil.
- A pinch of sea or Himalayan salt.
Preparation:
- Preheat the oven to 180ºC.
- In a blender, mix all the ingredients. The dough should be sticky and sweet.
- Knead and roll out the dough to about 5 mm thick. Cut into the shape you want.
- Place the cookie dough on a silicone tablecloth so they don’t stick together and bake for 12 minutes.
- Let cool for a few minutes and you’re done! They last up to 3 days.
