Starting the week right, this week’s Housewerk is waking up your taste buds with all-new Whisk Werk.
We’re joining forces with PT and Online Fitness Coach, Katie Nelson (@katiejfit), who’s showing us some quick and easy, healthy snack recipes!
Lockdown got you lookin’ for some healthy snack inspo? Make sure you catch Katie live on @jdwomen at 3pm Tuesday May 19th, where she’ll be cookin’ up ALL the goodness. Find the recipes for all of Katie’s snacks right here. ⬇️⬇️
(@katiejfit)
The Recipes…
Raw Cacao Energy Balls
Ingredients –
100g medjool dates
50g walnuts
50g peanut butter
30g cacao powder
Method –
1. In a food processor or blender, blend the walnuts until fine
2. Add the dates, peanut butter and cacao and blend all together until a sticky mixture forms
3. Roll the mixture into equal balls and set in the fridge for 10 minutes
Cinnamon and Apple Oat Squares
Ingredients –
160g rolled oats
1 tbsp chia seeds
1 tbsp cinnamon
1 large apple, grated
1 ripe banana, mashed
100g apple sauce
100ml milk
Method –
1. Pre heat oven to 180 degrees (fan assisted)
2. In a large bowl mash the banana and mix in the grated apple, apple sauce and milk
3. Add the oats, chia seeds, cinnamon and mix all together
4. Line a baking dish with parchment paper and spread the mixture out evenly
5. Bake in the oven for 20 minutes or until golden brown
Chocolate and Peanut Butter Banana Bites
Ingredients –
1 banana
20g peanut butter powder
60g dark chocolate
Method –
1. Slice the banana into equal chunks and place on a plate covered in parchment paper
2. Place in the freezer for 10 minutes
3. Meanwhile, mix the peanut butter powder with splashes of water until it forms a thick paste
4. Chop the dark chocolate into chunks and put into a glass bowl that can sit above a saucepan
5. Fill a saucepan ¼ full with water and start to boil
6. Once boiling, turn down to simmer and place the glass bowl of chocolate on top. Keep stirring until all of the chocolate melts
7. Spoon ¼ tsp of peanut butter on top of the banana chunks then cover each one with the melted chocolate (I placed each banana chunk on a tablespoon and drizzled the melted chocolate on top)
8. Place each one back on the parchment paper and place in the fridge for 10 minutes to set
Sweet Potato Crisps
Ingredients –
1 sweet potato
Low calorie oil spray (coconut/rapeseed)
Savoury spices (piri/piri, Cajun etc)
Sweet spices (cinnamon)
Method –
1. Preheat oven to 180 degrees (fan assisted)
2. Wash and thinly slice the sweet potato with a mandoline or sharp knife
3. Split the sweet potato slices in half and cover one with coconut oil spray and the other in rapeseed oil spray (or whatever oil used)
4. Fill 2 mixing bowls each with the savoury and sweet spices then place each sweet potato slices in the relevant bowl and mix together until covered well.
5. Spread the sweet potato slices on a baking tray and cook in the oven until cooked and crisp. Mine took around 12 minutes but the time will depend on how thick your slices are. Check regularly to avoid burning.
