Eating Well: Three Healthy Snacks for your Wellbeing
Being your best you means taking good care of your body. These days, it’s no secret that balanced nutrition plays a really important part in this. But right now, as we all stay closer to home in these unprecedented times, even the most strong-willed and well-intentioned among us can waver when faced with an array of tempting snacks in the cupboard.
Prepare in Advance
We believe that good preparation in advance can help you avoid reaching for those snacks. But we also believe that a balanced diet doesn’t have to be all celery sticks and lettuce leaves. As Mia from Uberding says: “For me, eating well means enjoying healthy, well-thought-out meals, but it also allows for an occasional, harmless couple of extra calories, especially on more active days, as long as they deliver nutrition for our bodies.”
Tips from an Expert
Mia’s busy lifestyle means that in normal times, she is often on the go. Her top tip for portable snacks is using reusable glass jars: “I have a great selection of these jars to conveniently pack our on-the-go snacks. Not only are they sustainable, but they also look good, because everyone knows that you eat with the eyes first.”
Here are Mia’s three favorite recipes for to help you stay nourished with simple ingredients that you might already have on hand:
Our favorite Bircher muesli is prepared the night before so it’s ready for you in the morning to help you start your day. Preparation takes 10 minutes, then leave to soak overnight.
Preparation: Wash and slice the apples. Then layer all the ingredients in a jar in turns: a little yogurt, a couple of pieces of fruit, then a handful of oats, a couple of raisins. I add the hazelnuts and the honey at the end. Put on the lid and you’re done! If you feel like a treat, mix everything together and add an extra shot of milk. The oat flakes will soak up a lot of liquid overnight.
Vegetable Ramen Bowl To Go
A quick snack that’s a healthier version of the instant noodles that sustained you during your student days. Preparation takes less than 10 minutes, and when you’re ready to eat, all you need is hot water.
Makes one jar:
1 block (50 g) of quick cooking noodles
1 tbsp. miso paste
1/2 cube of vegetable stock
as much grated ginger as you like
3 medium mushrooms, e.g. button mushrooms
1 handful of spinach (fresh)
1/2 carrot (sliced)
1/4 block tofu
Preparation: Cut up all the ingredients as desired and put in a jar. If you have an extra five minutes: dice the tofu and carrots and quickly sauté both sides with soy sauce.
You can bring hot water in a thermos. Just pour in and you’re done!
Tip: Please touch the glass jars with caution once the hot water is inside, as they can become very hot. A cold jar should be warmed first by swirling a dash of hot water around it before the hot water is poured in, to avoid breakages.
Juicy Banana Chocolate Brownies:
These moist brownies have a crisp crust and manage to stay tasty and fluffy without drying out after a long day. Adding bananas helps to give this sweet treat an additional nutritional boost as well as reducing the amount of sugar needed. Preparation is 15 minutes plus 20 minutes of baking.
Ingredients for one 23 cm x 23 cm tray:
2 ripe bananas
3 tbsp. unsweetened cocoa
50 g dark chocolate (at least 70% cacao)
150 g cane sugar
175 g coconut oil
100 g coconut flour or standard whole wheat flour
1 pinch of salt
Preparation: Preheat the oven to 180° C. Warm and mix the coconut oil and cacao. In a large bowl, mash the bananas into a puree. With a large, sharp knife, chop the dark chocolate into small pieces. Add flour, salt, and sugar and mix them together well once more to make a uniform batter. Fold in the pieces of chocolate to complete the brownie mixture. Grease your baking tray and dust with cocoa to prevent the brownies sticking to it.
Fill the tray with the brownie mixture and spread. For the finishing touch, I smooth the chocolate over once more, so that a pretty pattern emerges on its crust while baking.
Bake at 180° C in a convection oven for around 20 minutes.