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Snack Attack

Salty or Sweet, I got your back.

Strawberry - Chia Jam

4 Cups Fresh or Frozen Strawberries, Chopped
1 Tbsp Maple Syrup or Honey
1/2 Lemon Juice
1/3 Cup Chia Seeds

Add chopped Strawberries to saucepan over medium heat 
Add lemon juice, cook until the berries become soft (~ 10min) 
Add the maple syrup/honey
mix evenly 
Remove from heat and break down strawberries using a potato masher unit your desired texture 
Add the chia seeds
Stir through until mixed evenly 
Leave to cool before transferring to an airtight jar and store in the fridge 


Tuna & Bean Pate

1x 425g can tuna
2x 420g Red Kidney Beans
(or white beans of choice)
Lemon Juice (optional)
EVOO (optional)
Mingle Spice of choice 

Blitz together in blender/ processor and store in air tight container in fridge. 
Makes 6-8 serves

Serve on Corn Thins/ Rice Thins (pictured right) or in a wrap/ sandwich for lunch 

Snacks: Tips & Advice

Tuna + Tomato Paste 
1 Sl. W/M toast 
AlfaAlfa Sprouts
Cucumber Slices

Egg White Puffs

1. Whip Egg Whites to Stiff Peak 

2. Fold in flavouring (Vegeta/Paprika/Nutmeg/ Salt) 
3. Arrange Blobs on baking paper on baking tray 
4. Sprinkle with flavouring again 
5. Bake at 180'C for Approx 10min 


Rice Paper Rolls 

Spinach/ Iceberg Lettuce
Capsicum, Cucumber, Carrot, Avocado 


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Nutra Organics
Vegetables/Bone Broth
Add Frozen Peas/Carrots/Corn

Ryvita & Toppings 

Peanut Butter + Banana 
Chia Jam + Kiwi 

Avocado + Cucumber
Lentil Hummus + Tomato


Vita -Weat Bliss Balls

200g Arnott’s Vita-Weat 9 Grain 
180g pitted dates
30g pecans
3 Tbsp maple syrup
2 Tbsp boiling water
Shredded coconut and cocoa for dustin

Pulse Vita-Weats into crumbs, then add other ingredients to form batter which can be rolled into balls

Will keep up to 2-3 days in an airtight container in the fridge

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Snacks: Tips & Advice

Lentil Hummus

2x 420g can Lentils
1x Clove Garlic
1/3 Cup Tahini
1/4 Lime/Lemon juice (optional)
Water/ EVOO for desired consistency
Cumin/ Pepper/ Salt (optional)

Blitz/Process together and keep in airtight container in fridge


Zucchini Loaf

Rather than grating the zucchini, you’ll make what is essentially a zucchini smoothie.

1. Cut 2 mediums zucchini (450g) into large pieces, and with 1 cup of nondairy milk (250ml), until smooth.

Transfer the zucchini puree to a large bowl and add the remaining ingredients:
1/2 cup (60g) coconut oat flour, flaxseed meal, 2 tsp vanilla, 1 tsp cinnamon, 1.25tsp baking soda, and salt, 2 cups whole oats (200g).

Bake for 45-55min at 180'C

Turmeric - Curry Chickpeas

Canned Chickpeas (rinsed + drained) + EVOO Spray + Tumeric Powder + Curry Powder + Paprika + Sea Salt 

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Snack Plate 

2 Boiled Eggs
Lentil Hummus


Unleavened Seed Crackers
- Recipe from Cedarvale Retreat -


1/3 Cup Sunflower Seeds
1/3 Cup Pumpkin Seeds
1/3 Cup Sesame Seeds
1/3 Cup Flaxseeds 
2/3 Cup Quick Oats (or blend rolled oats in a food processor) 
2 Cups Spelt Flour (Or GF Flour of choice eg. buckwheat/ brown rice/ sorghum) 
2 tsp Salt 
2/3 Cup Extra Virgin Olive Oil 
1 Cup Water

Mix all ingredients together in a bowl. Resulting mixture should by sticky but not wet or dry. 
Take half the mixture and roll it out until thin then place on a baking tray. Repeat with other half of mixture. 
Draw lines by pressing a knife into mixture before baking so that the cracker can be easily broken after baking. Avoid dragging the knife along to prevent seeds from separating out of the mixture. 
Bake in oven at 200’ for 15-20min. 

Watch carefully. My first and fourth homemade batch did burn. 

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