We all know after completing a long ride that the one thing we crave is a post-workout snack! Sometimes these cravings can even get the best of us, making us crave a naughty treat or just something to fill the gap. Whether you're wanting a snack on the go or an amazing tasting smoothie... We have you covered!
First up.. is HOMMUS!... I'll say that again to those who started drooling at the mouth.. Hommus! The glorious dip that makes dreams come true. Serve it with cucumber & carrot sticks, or even some kale chips if you're wanting something on the saltier side.
1. CLASSIC HUMMUS STEP-BY-STEP:
- 2 x 400g can chickpeas, drained and washed
- 3 tablespoons olive oil
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 garlic clove, peeled and roasted for 10 minutes
- 1 teaspoon ground cumin
- Pinch of sea salt flakes
Simply place all of the ingredients into a food processor and pulse until smooth and creamy. Adding a splash of water makes the hummus even more creamy.
2. BAKED ZUCCHINI FRIES
These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are actually baked!
- 1 cup Panko*
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and, Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto a prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
3. THE BEST FIVE INGREDIENT COOKIES
- Serves: 12
- Prep: 20M
- Total: 20M
- Difficulty: easy
- 180g ground almonds, 1 1/2 cups
- 12 medjool dates, 1 cup
- 1 tablespoon chia seeds
- 3 tablespoons almond milk
- Handful of dark chocolate chips or raisins, about 40g
Preheat your oven to 180c, fan setting.
Simply place all of your ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough. Once mixed, add your dark chocolate chips or raisins and give it another very quick whizz to mix it all together.
Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet. Once you have about 12 round balls, squish them down to form cookie shapes.
Bake in the oven for 15-20 minutes until golden. Enjoy!
4. Savoury Pumpkin Spinach and Feta Muffins Recipe
makes 12 regular muffins
low fat, gluten free, clean eating friendly, sugar-free, healthy, nut free
- 2 1/4 cups (350g) diced butternut squash/pumpkin
- 125g frozen chopped spinach or 3 cups chopped fresh spinach
- 1 small zucchini, grated
- 2 eggs
- 1 cup milk
- 1 cup (100g) crumbled feta cheese
- 1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
- 2 cups (240g) gluten free plain flour
- 4 tsp baking powder
Optional: Salt and pepper, to taste
- Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
- Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
- Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
- Preheat your oven to 180C/355F
- Grease a muffin tray or line with paper liners and set aside.
- Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
- Mix in your flour and baking powder, mixing until just combined.
- Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
- Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.
- Allow to cool before removing your muffins from their tins and enjoying.
- These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.
5. APRICOT AND COCONUT OAT BARS
- Serves: 6
- Prep: 25M
- Cooking: 25M
- Total: 50M
- Difficulty: easy
- 250g dried apricots, plus a handful extra for chunks
- 210g porridge oats, 1 1/2 cups. You can add more if you like your bars really oaty
- 45g desiccated coconut, 1/2 cup
- 2 tablespoons coconut oil, melted
- 2 tablespoons rice syrup
- Pinch of salt
Preheat your oven to 170C and line a baking sheet with baking parchment.
Put 3/4 of the dried apricots in a food processor along with the coconut oil, oats, rice syrup, desiccated coconut and salt – blend until completely combined. Once combined, add the last 1/4 of dried apricots and give another very quick whizz to make nice chunks.
Transfer the mixture to the baking tray and press down very well, making sure it is all evenly spread – I use half the baking sheet to make thicker bars.
Bake in the oven for 20-25 minutes until golden. Once baked, remove from the oven and put in the fridge to cool down for 15-20 minutes before cutting into bars.
Needing more inspiration? Try these yummy, quick and easy smoothie combinations!
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