If there was a prize for the world’s biggest snacker I would win. I’ve never been able to get my head around having 2-3 big meals in a day. I like to eat every 1-2 hours to keep my energy levels up.
I once read that women snack 15% more than men. I’m sure that differs from person to person, but if you want to read more of that research head here.
Currently, my favourite sweet-savoury snack is roast pumpkin.
I tend to opt for more filling snacks (mixed nuts, serving of fruit, roasted Fava beans or chickpeas, roasted vegetables) because they have that satiation factor that keeps me full for longer and stops me from grabbing sugar-filled treats for energy.
Roast pumpkin is a staple snack that can also be made to accompany lunch and dinner meals.
Method:
After preheating the oven to 200˚C (400˚F), I do peel and chop up about 1/3 of a pumpkin into bite-sized pieces. Make sure they are small so that they cook all the way through.
I lay the pumpkin pieces out on a tray that’s lined with baking paper, and drizzle some extra virgin olive oil over the top. I go for extra virgin olive oil because it’s an unrefined oil that retains the natural vitamins and minerals found in olives.
I season them with thyme, basil, salt, and paprika and then garnish them with a handful of chopped walnuts, for extra flavour and crunch.
Then, I slide them into the oven for 30 minutes.
You should also try this recipe out with capsicum (Bell Pepper), sweet potato, low carb potatoes, and other mixed veggies.
Let me know if you give it a go!
What’s your guilty pleasure?
CLARE HOPKINS 