A healthy and interesting snack is quite a challenge. It is much easier to plan the main courses – we usually have time to prepare them, because we are usually still or already at home. But what to eat during smaller meals, on which we do not want to spend half of the day, and on the other hand, we do not want to constantly eat well-worn sandwiches? Here are some quick and tasty ideas for little snacks.
Sweet potato fries
Ingredients:
1 sweet potato, 1 tablespoon of oil, spices: salt, thyme, oregano, red pepper (or any other)
Manufacturing method:
Cut the sweet potato into sticks, mix with the oil and spices, put on a baking tray and bake for 20 minutes at 220 degrees Celsius. The fries can be eaten too warm or taken cold, in a container.
Baked kale
Ingredients: 100 g of kale, salt, 2 tablespoons of oil
Manufacturing method:
Wash the kale, remove the hard stems. Place the leaves in a bowl, season with salt, pour over the olive oil and possibly any spices, mix thoroughly. Put on a baking tray with baking paper, keeping small gaps. Put on the top shelf of the oven and bake for 10 minutes at 190 degrees C.
A jar of yoghurt – fruit – oat
Ingredients:
Oatmeal (1 cup of oatmeal, 1 tablespoon of honey, 1 flat teaspoon of cinnamon, pinch of salt), 1 packet of natural yoghurt, 100 g raspberries and strawberries
Manufacturing method:
Mix the porridge ingredients, put on a baking tray and bake for 30 minutes. at 180 degrees C. Use it to prepare desserts in jars. Slice the fruit and alternate layers: flakes – yogurt – fruit.
Vegetables with dip
Ingredients:
1 celery, 2 carrots, 1 red pepper, 1 yellow pepper. Dip: 1 packet of Greek yogurt, a clove of garlic (optional), salt, pepper, lime juice.
Manufacturing method:
Wash the vegetables, dry them and cut them into sticks. Prepare a dip using the given ingredients.
Caprese with avocado
Preparation: 3 tomatoes, 1 avocado, 2 balls of mozzarella cheese, 3 tablespoons of water, 3 tablespoons of olive oil, 1/2 teaspoon of oregano, 1/2 teaspoon of basil, 1 teaspoon of lemon juice, 1/2 teaspoon of balsamic vinegar, 1/2 teaspoons of wine vinegar, salt, 2 cloves of garlic (optional).
Wash the vegetables thoroughly, peel the avocado, drain the mozzarella. Slice the cheese, each ball into 8 slices. Cut the tomatoes to make 16 slices. Cut the avocados around the stone into round slices also in such a way that there are 16 slices. Put 8 slices of tomatoes on a large plate, put the avocado and mozzarella on top, repeat this step on each turret. Combine garlic with vinegars, lemon juice, olive oil, salt, pepper and spices, pour over the dish before eating.
The photo is from: jeffreyw via Foter.com / CC BY
Photo 2 is from: justgrimes via Foter.com / CC BY-SA
Photo 3 is from: dahon via Foter.com / CC BY-ND