How is your January going? Are you staying on track with your goals, trying to reduce sugar or testing out a Whole30? If you are- WAY TO GO! You’re awesome. If you tried and fell off the wagon, you’re here now, ready to learn and see how you can get back on- WAY TO GO! You’re awesome.

Whether or not you’re doing Whole30 you can take these snacks into consideration before you reach for a bagel or a pint of ice cream. These 3 snacks are fibrous, rich in healthy fats and can easily be made into a meal with the addition of a little bit of protein. such as salmon, chicken or pulled pork.

If you need help to kick you’re sugar cravings, watch my video from earlier this month. It has 9 effective, proven methods to reduce your sugar cravings, coming from the woman who at one point in her life was adding packets (emphasis on the ‘s’) of white sugar to the already syrupy french vanilla cappuccinos from Tim Hortons. BLEHHHH. When I tell you, from the bottom of my heart, if I can give up sugar, so can you. You can also learn to have it in your life in a healthy, balance way where YOU’RE in control of IT and not IT of YOU.

If you find yourself slipping back into old habits, re-watch the video, over and over, until you’ve mastered these self-rescuing strategies.

Ok, on to the recipes (make sure you watch the video, at the bottom of this post for packaged snacks that fit the Whole30 bill):

Apple & Fennel Salad

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Apple and Fennel Salad

  • Author: Leigh

Ingredients

  • 2 organic apples, gala or honey crisp work well
  • 1 fennel bulb
  • 3 stalks of organic celery
  • 3 tbsp fresh dill + more for garnish
  • 1/4 cup pecans
  • 2 tbsp lemon juice, divided
  • 1 tbsp apple cider vinegar
  • 3 tbsp organic extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Thinly slice your apples, leaving the skin on.
  2. Add the apples to a large bowl.
  3. Drizzle with lemon juice to prevent browning.
  4. Remove any brown layers of the fennel bulb by peeling them back and discarding.
  5. Remove the top portion of the fennel.
  6. Cut the fennel into quarters.
  7. Using a sharp knife, remove the core at the bottom of the bulb (demonstration in the video below).
  8. Thinly slice the fennel, add it to your salad bowl and drizzle with a little bit more lemon juice.
  9. Dice celery and add to the bowl
  10. Add your dill
  11. Drizzle in the apple cider vinegar, additional lemon juice if desired (I like my salads tart, so do a taste-test before you add more acid) and olive oil.
  12. Add salt and pepper to taste, toss.
  13. Top with pecans and dill.
  14. Serve right away!

Notes

You can store any leftovers in a glass container for up to 2 days. To make this snack a meal, add some grilled or baked salmon or even good quality canned salmon.

 

 

Savoury Trail Mix

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Savoury Trail Mix

This is a great snack for movie night, when you need something crunchy but want to get a good serving of healthy fats and protein! Use all raw nuts and seeds for this recipe, organic when possible.

  • Author: Leigh

Ingredients

  • 2 cups cashews
  • 1 cup of pistachios
  • 1 cup of pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1 cup almond butter
  • 1 1/2 tsp ginger power
  • 1 tsp of chili or cayenne powder if desired
  • Salt to taste

Instructions

  1. Preheat your oven to 375
  2. Add all ingredients into a large bowl
  3. Mix with your hands until everything is lightly coated with the almond butter and well combined
  4. On a parchment lined baking tray, evenly spread out your trail mix
  5. Bake for 15 minutes
  6. Flip
  7. Bake for another 5-10 minutes, keeping a close eye that the trail mix doesn’t burn.
  8. Sprinkle with good quality sea salt and enjoy!

Notes

Store this trail mix in a glass container in your pantry for up to 1 week.

 

 

Garlicky Tahini Dip

*If you don’t like Tahini (sesame seed paste), substitute almond butter or pumpkin seed butter.

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Garlicky Tahini Dip

Suggestion: I prefer a roasted tahini to a raw one, I find it’s a little less bitter.

  • Author: Leigh

Ingredients

  • 1 cup of tahini
  • 2 cloves of garlic, minced OR 1 tbsp of garlic granules
  • 1/2 tbsp lemon juice
  • 1 tsp sea salt
  • pepper to taste
  • Optional garnishes: drizzle of olive oil, chili flakes, sliced olives, jalapeños and cilantro

Instructions

  1. Mix all of your ingredients together in a bowel
  2. Garnish with your favourites
  3. Serve with veggies for dipping!

Notes

Great veggies to use for this dip; carrots, celery, assorted bell peppers, radish, cucumber, zucchini and endives.