Curb your hunger the healthy way with a super-fast snack. We’ve got nutritious smoothies, dips and light bites, all ready in under 10 minutes.
When hunger strikes, it’s good to know that there are easy, speedy options that are healthy too. We’ve put together our favourite snacks, all with the Good Food healthy stamp of approval. They take 10 minutes or less to make – ready, set, snack!
1. Peanut houmous with fruit & veg sticks
Serves 2 Prep 10 mins No cook
Drain a 380g carton chickpeas and reserve the liquid. Tip three-quarters of the chickpeas into a food processor with 3 tbsp of the chickpea liquid, then add the zest and juice ½ lemon, 1 tbsp tahini, ½ - 1 tsp smoked paprika, 2 tbsp roasted unsalted peanuts and 1 tsp rapeseed oil. Blitz until smooth, then stir in the remaining one-quarter of the chickpeas. Cut 4 celery sticks and 2 carrots into batons, then core 2 crisp red apples and cut into slices. You can use the remaining ½ lemon to squeeze over the apple slices to stop them browning if you like. Serve with the peanut houmous.
Full recipe: Peanut houmous with fruit & veg sticks
2. Avocado & strawberry smoothie
Serves 2 Prep 5 mins No cook
Take ½ avocado, peel it, stone it and cut into chunks. Put the avocado, 150g halved strawberries, 4 tbsp low-fat natural yogurt, 200ml semi-skimmed milk and some lemon or lime juice and honey (if desired) into a blender and whizz until smooth. If the consistency is too thick, add a little water.
Full recipe: Avocado & strawberry smoothie
3. Apple & blueberry Bircher
Serves 4 Prep 10 mins No cook
Mix 200g porridge oats with ½ tsp ground cinnamon in a large bowl. Stir in 500ml apple juice and 4 grated apples, then gently fold in 200g blueberries. Allow to stand for 5 minutes before serving – any leftovers can be popped in the fridge overnight to be eaten the next day for breakfast.
Full recipe: Apple & blueberry Bircher
4. Smashed bean dip
Serves 4 Prep 10 mins No cook
Drain and rinse a 400g can of cannellini beans and a 400g can of chickpeas. Put 200g cannellini beans and 200g chickpeas into a food processor with the juice of 2 lemons, 2 crushed garlic cloves, 2 tsp ground cumin and 100ml Greek yogurt, then whizz until smooth. Tip in the rest of the beans and chickpeas and pulse once to get a very chunky dip. Stir in the zest of 1 lemon and plenty of seasoning, then sprinkle with toasted pumpkin seeds if desired. Serve with celery sticks. Leftover dip can be stored in the fridge.
Full recipe: Smashed bean dip
5. Instant frozen berry yogurt
Serves 4 Prep 2 mins No cook
Put 250g frozen mixed berries, 250g 0% fat Greek yogurt and 1 tbsp honey or agave syrup into a food processor and blend for 20 seconds, until it comes together to a smooth ice cream texture. Scoop into bowls and serve immediately.
Full recipe: Instant frozen berry yogurt
6. Salmon & chive bagel topper
Serves 4 Prep 8 mins No cook
Flake 1 cooked salmon fillet (about 100g) into a bowl. Add 200g reduced-fat soft cheese, the zest and juice of ½ lemon, 2 tbsp snipped chives and plenty of black pepper. Mash everything together with a fork. Split 4 multiseed bagels in half. Lightly toast the bagel halves, then spread with the salmon mixture and top each with a handful of watercress. Serve immediately.
Full recipe: Salmon & chive bagel topper
7. 10-minute winter fruit compote