The Best Midmorning Snack Recipes

The Best Midmorning Snack Recipes

The Best Midmorning Snack Recipes!

I’m sure many of us have experienced those mid-morning hunger pains where breakfast feels like it was forever ago but it’s still too early for lunch. Rather than waiting until lunchtime and running the risk of overeating or grabbing some junk food, satisfy your hunger with a delicious mid-morning snack!

These are 3 of my favourite healthy mid-morning snacks:

Avocado with Feta & Pomegranate on Toast

Total time: 5 mins

Serves: 1

Dietary preferences: Vegetarian, Nut-free

Ingredients:

1 slice wholemeal or rye bread

¼ avocado, sliced

30g low-fat, salt-reduced feta cheese

1 small handful pomegranate seeds

Lemon juice, to taste

Salt, to taste

Method:

Place the bread in a toaster and toast to your liking.

Top with the sliced avocado, feta cheese and pomegranate seeds.

Squeeze over some fresh lemon juice and a sprinkle of salt. Enjoy!

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greek yoghurt with berries

Greek Yoghurt with Berries

*Great for meal prep

Total time: 2 mins

Serves: 1

Dietary preferences: Vegetarian, Gluten-free, Nut-free

Ingredients:

200g low-fat greek yoghurt

170g mixed berries

1 tsp chia seeds

Method:

Place the yoghurt, chia seeds and half of the berries in a bowl and stir until well combined.

Top with the remaining berries. Enjoy!

Hint: If you are using frozen berries you can microwave these for a minute to soften them and turn them into a coulis, which will add a more intense flavour to your yoghurt.

veggie sticks with herb yoghurt

Veggie Soldiers with Herb Yoghurt

*Great for meal prep

Total time: 5 mins

Serves: 1

Dietary preferences: Vegetarian, Gluten-free, Nut-free

Ingredients:

50g low-fat greek yoghurt

Lemon juice, to taste

2 tsp fresh dill, chopped

¼ medium carrot, sliced lengthways

¼ medium cucumber, sliced lengthways

½ medium capsicum, sliced lengthways

Method:

For the herb yoghurt: place the yoghurt, lemon juice and dill in a small bowl and mix until well combined.

Serve with the veggie soldiers. Enjoy!

As you can see, all of these recipes are SUPER easy to make and they taste delicious! What’s your favourite?

Healthy No-Bake Chocolate and Mixed Berry Tart Recipe

I am so excited to share this recipe because I think you ladies are going to LOVE it! It is a healthy chocolate and mixed berry tart that tastes amazing and doesn’t require any baking!

This recipe has a couple of delicious superfoods you may already have at home, like berries and cacao. Perfect for a sweet treat!

Healthy No-Bake Chocolate and Mixed Berry Tart Recipe

Total time: 20 mins + 60-75 mins chilling time

Serves: makes 1 x 22cm or 9 inch tart

Dietary preferences: Vegan, Vegetarian, Dairy-free

Ingredients:

Crust

140g (1¼ cup) almond meal

50g (½ cup) rolled oats

35g (⅓ cup) cacao powder

100g (½ cup) coconut oil, melted

2 tbsp maple syrup

pinch of sea salt

Filling

100g (⅓ cup) maple syrup

65g (⅓ cup) coconut oil, melted

80ml (⅓ cup) almond milk

75g (⅔ cup) cacao powder

1½ tsp vanilla extract

pinch of sea salt

Topping

175g - 250g fresh berries, such as raspberries, strawberries and blueberries

1. Lightly grease a 22cm (or 9 inch) tart tin with a removable base with coconut oil.

2. To make the crust, place the almond meal and rolled oats in a food processor and pulse a few times until the mixture is crumbly. Add the cacao powder, coconut oil, maple syrup and salt and process until the mixture comes together and forms a ball.

3. Transfer the crust mixture to the prepared tin and press evenly over the base and up the sides. Cover with plastic film and place in the refrigerator for 30 minutes.

4. To make the filling, place all the ingredients in a food processor and process until smooth and creamy. Spread the filling over the tart base and smooth with a spatula. Place the tart in the refrigerator to chill for 30-45 minutes or until the filling and crust has set.

5. To serve, arrange the berries on top of the chocolate filling. Enjoy!

Smoked Salmon & Bean Smash Bruschetta

Smoked Salmon & Bean Smash Bruschetta

Here in Australia, bruschetta is really popular! Sometimes it might not be very nutritious though — especially if you order it when dining out.

So I’ve got a fabulous recipe for Smoked Salmon and Bean Smash Bruschetta to share with you all! This recipe is wholesome AND delicious, plus you can make it easily at home.

Smoked Salmon & Bean Smash Bruschetta Recipe

The smoked salmon, eggs, avocado and beans in this bruschetta smash recipe make it high in protein, as well as healthy fats — leaving you feeling satisfied and full for longer.

If you read my blogs or follow me on social media, you’ll know that I often include eggs in my meals as a source of protein! For other ways to incorporate eggs into your meals, be sure to check out my favourite egg recipes too.

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 1

Dietary preferences: Vegetarian, Nut-free

Ingredients:

70g frozen broad beans

30g frozen peas

½ avocado, chopped

2 tsp lemon juice

1 tsp lemon zest

pinch of chilli flakes

½ medium cucumber, diced

2 tsp chopped fresh dill, plus extra to garnish

sea salt and ground black pepper, to taste

1 large egg

2 slices sourdough bread, toasted

50g soft goat’s cheese

1 small handful rocket leaves

70g smoked salmon

olive oil, to drizzle

Fill a small saucepan with water, add a pinch of salt and bring to the boil. Add the broad beans and cook for 3-4 minutes. Drain and set aside until cool enough to handle. Gently squeeze each bean out of the shell, so that you are left with the brighter green bean.

2. Refill the saucepan with water and bring to the boil. Add the peas and cook for 2-3 minutes. Drain and set aside.

3. Place the broad beans, peas, avocado, lemon juice, lemon zest and chilli flakes in a food processor and pulse until a chunky paste has formed. Transfer to a bowl, add the cucumber and dill and stir to combine. Season with salt and pepper, if desired.

4. Place the egg in a small saucepan and cover with cold water. Bring the water to the boil over high heat. Reduce the heat to medium-low and simmer for 4 minutes. Remove the egg from the pan with a slotted spoon and place in a bowl of iced water. Leave for 1 minute, then tap the egg gently to crack the shell and peel.

5. Meanwhile, toast the bread to your liking.

6. Place the toast on a serving plate, spread over the goat’s cheese. Top with the rocket, bean smash and smoked salmon. Carefully break the egg in half and place on top of the bruschetta. Season with salt and pepper, if desired. Drizzle over the oil and garnish with extra dill. Enjoy