Easy + Healthy Snacks for Everyday of the Week in Less Than 5 minutes! (Savoury)

Cucumber Roll Ups

Ingredients:

half of a medium sized cucumber, 3 Tbsp hummus, 1 carrot, 1/3 red pepper, sprouts

Method: Use a vegetable peeler or a sharp knife to thinly cut the cucumber length-wise to get thin long strips. Spread with hummus, carrot + red pepper sticks and sprouts and roll up.

*you can add any veggies or spread you have on hand, this is the beauty of these guys!*

The Best Green Hummus

Ingredients: 1.5 cups chickpeas (I usually use dry beans and soak mine overnight and cook on the stove for an hour before hand for better digestion, but if you are using canned it would equal to one can, drained + rinsed), 2 cups parsley, 1/3 cup tahini, 1/4 cup avocado or olive oil, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp cumin, juice of 2 lemons, 1 tsp sea salt.

Method: Blend everything together until smooth. Add a little water if you need. Enjoy with veggie sticks! This is best eaten within about 4 days.

“The Bomb” Popcorn

Ingredients: 1/4 cup popcorn kernels, 2 Tbsp coconut oil, 2 Tbsp apple cider vinegar, 3- 4 Tbsp nutritional yeast, 1/2 tsp sea salt, a few cracks of pepper

Method: Add the oil to a pot on medium-high heat. Once the oil has heated, throw in a few kernels - once they pop, that means the oil is hot enough so you can add the rest of the popcorn in. They should form a layer on the bottom of the pan. Cover with a lid and shake the pot every 10 seconds so the kernels move back and forth, helping them pop. This is when I turn the heat down a little. Once the popping slows down, take them off the heat and leave in pot for about 30 seconds to finish popping and transfer into big bowl. Top with apple cider vinegar, nutritional yeast, salt + pepper for the perfect salt and vinegary, cheesy delicious snack!

Zucchini Pizzas

Ingredients: 1 medium zucchini, 1/3 cup tomato sauce (my favourite is Rao’s - otherwise look for organic and very minimal ingredients in the sauce), 1/3 cup dairy free cheese (I love Daiya shredded mozzarella or Chao slices), 1 tsp oregano, 1 Tbsp olive oil, sea salt, pepper.

Method: Add oil to pan on medium heat. Slice zucchini about 1/2 cm thick and add the slices to the pan once it is heated. Let the zucchini cook on the one side for about 2 minutes then flip them. Wait another minute then turn off stove, spoon the tomato sauce on the slices, top with cheese and cover with a lid for a minute or so to let the cheese melt. Remove from pan, top with oregano, salt + pepper. Enjoy!

*fresh basil is really good to add as well if you have it handy*

Edamame Hummus

Ingredients: 2 cups edamame beans (shelled), 1 cup packed kale (I use the curly kind, de-stemmed), 1 lime, 1/2 small jalapeno (about 1 Tbsp chopped), olive or avocado oil, 1/4 cup water, sea salt

Method: Boil water in kettle and pour over edamame beans and let sit for 2 minutes. De-stem your kale and add it to blender with the rest of the ingredients. Add edamame and blend. Enjoy with veggies - I usually cut up carrots + cucumbers plus my Anti-Inflammatory Seed Crackers (you can find the recipe on my YouTube channel in the video “What I Eat In a Day | delicious + easy plant-based recipes to lose weight + feel your best).

Store this in the fridge for up to 4 days.

Zesty Carrot & Chilli Dip with Veggies + Crackers

Ingredients: 2 cups carrots (roughly chopped), 1/3 cup cashews (preferably soaked), 3/4 cup sunflower seeds, 1/4 cup olive oil, juice of 1.5 lemons, 2 Tbsp apple cider vinegar, 2 Tbsp water, 1.4 tsp garlic - minced, roughly 1 inch piece ginger, 1 Tbsp red chilli flakes, 1 tsp sea salt

Method: Blend all ingredients together and enjoy with veggie sticks. Cashews are best when soaked for minimum 5 hours (this makes them much more easily digested). If you do not have time to do this or forgot, boil water and let the cashews sit in the water for 20 minutes.

Szechuan Edamame Beans

Ingredients: 1 cup shelled edamame beans, 1 Tbsp ‘everything but the bagel seasoning’

Method: Steam the beans and top with seasoning. It’s as easy as that!

*I often boil water in my kettle and just pour it over the beans and let sit for a few minutes rather than steaming on the stove*