Curbing Cubicle Crash: 12 Healthy Snacks To Quell The Mid-Day ‘Hangry’ Attack

12 healthy snacks to quell the mid-day ‘hangry' attack

Do you struggle with the 3 pm energy slump?  Find yourself thinking, should I have another cup of coffee…?  Wondering if there’s any birthday cake left in the staff room or where the darn change for the vending machine snacks…?

Research shows that eating a combination of complex fibre with protein and healthy fats every three or four hours, helps to;

  • Maintain normal blood sugar level
  • Give you an energy boost
  • Conquer tummy rumbles

Here are some well-balanced snacks that are fun, portable and will keep you satisfied until your next meal.

Let’s Get Snacking!

  1. Energy Bars

Energy bars are everywhere these days.  They are quick, no bake, easy to make ahead and can be left at room temperature.  Most recipes call for a combination of;

  • Ground nuts and seeds
  • Mixed with peanut or almond butter
  • your choice of cranberries or raisins

However, my favorite recipe switches out the nut butter for ground pitted dates.

For anther great date recipe, click here for, “Salted Cashew Butter & Dark Chocolate Stuffed Dates”.

2. Avocados

Avocados are ‘good for you’ fats.  They are nutrient dense and fibre rich.  Try an avocado in the half shell stuffed with lightly salted or spicy sunflower and pumpkin seeds.

3. Hummas To The Rescue

Hummus doesn’t have to be bland and boring anymore.  Think Mediterranean!  Try various recipes like sundried tomato and basil hummus for a taste of pow!  Spread on multi-grain or high fibre crackers.

cucumber snacks
4. Kukoo For Cucumber

Try having thick slices of cucumber double as a sandwich with cheese, lean meat or peanut butter filling.

5. Who Loves Goat Cheese?

Goat cheese chunks rolled in ground nuts or granola are a perfect balance of creamy and crunchy.  Pop-in-the mouth kinda snack.

6.  I LOVE Goat Cheese!

Try rice crackers or thin wholegrain crisps, spread with goat cheese.  Then top it with raisins or better yet chopped dates.

7. Change It Up!

The traditional apple or banana slices with a nut butter always tastes great, but how about slices of fresh pear, pineapple chunks, or mango?

dates and nut butter
8. Take The Road Less Traveled

Pair up delicious dried fruits like chopped dates, figs, prunes or apricots with nut butter, or wait for it…hummus!

9. Go Greek

Top your low fat Greek yogurt with ground flax, hemp, or chia seeds.  Sprinkle with some gluten free oats or granola, and add berries of your choice.

10. Roasted Chick Peas

Another satisfying fibre and protein rich finger food is roasted chickpeas.  Add tons of flavour with some curry, paprika, garlic or chili powder…or for a touch of sweetness, while still warm toss with a half teaspoon of honey or pure maple syrup, and a dash of cinnamon.

11. Fresh Take On Veggies & Dip

Pair up various fresh cut veggie sticks, (or home baked veggie chips) with a protein dip made with light ricotta, basil, parsley, oregano and a touch of lemon juice.  Your taste buds will thank you!

granolahhh
12. Not Yer Granny’s Granola

Packed with healthy fats and loaded with nutrients, this is the perfect snack to power you through the rest of your day!

Yes, we’ve all been there.  Sometimes mornings are a rush, so don’t add more stress to your day.  Keep a stash of yummy, accessible snacks in your car, bag and desk.  That way you won’t be craving birthday cake at the office.

Plan for success.  Your daily energy requirements are important.

Favourite Healthy Recipes Volume 1

I love experimenting with new recipes, finding ideas and changing them to make them my own, and experiencing new flavours and palettes that are exciting and delicious.

healthy eating

The most important things to think about when you are preparing are:

  • Will this meal provide me with a broad range of vitamins, nutrients and minerals?
  • Am I eating a wide variety of colours?

It’s hard to eat a lot of colours if you have only meat and potatoes on your plate.  So this is why eating fruit and vegetables is essential to reaching all of your daily nutrient requirements.

Here are a few of my most favourite recipes that have been in my family’s meal rotation lately.

Breakfast

Breakfast is your first opportunity of the day to start consuming as many nutrients as you can, to jump start your day.  Ideally, the very first thing you should do to start your day is moving out the toxins that have accumulated overnight.  So try and drink a tall glass of water with lemon.  Then, enjoy this smoothie at least 20 minutes later.

Funky Monkey Smoothie

  • 1 frozen banana
  • 10 large frozen strawberries
  • 1 large handful of spinach
  • 1 tbsp peanut butter
  • 2-3 cups almond milk
  • 1 tbsp hemp seeds
  • 1 tbsp cocoa

Add all ingredients to a high speed blender.  Cover with almond milk, and blend until smooth.  Your children will love this smoothie and won’t even notice the greens hiding inside!  Love smoothies for breakfast??  Click here for our Breakfast On The Go – Mixed Berry Smoothie recipe.

Lunch

Lunch is best if it’s an easy salad or something that is pretty mobile.  I mean, who knows where life will take you by lunch time!!  So pack something that is easy to throw together and enjoy on the run.

Mango Salad

  • 1 ripe mango, diced
  • 1/2 head of romaine lettuce, washed and torn
  • 1/2 sweet onion, thinly sliced
  • 1 red bell pepper, diced1 roma tomato, diced
  • 1/4 cup raw sunflower seeds

Combine lettuce, vegetables and sunflower seeds.  Dice mango, being careful to save the juices.  Add the mango and juice from the mango to the salad and toss.  To learn more about why you should include mango’s in your diet click here for 10 Health Benefits of Mango’s.

Dinner

This is a great dinner option that you can enjoy at your home.  It replaces the empty nutrients in white or whole grain pasta with spaghetti squash!  Feel free to tweak the recipe with whatever vegetables you have on hand.  This recipe is also great as a left-over lunch option.

Spaghetti Squash Spaghetti

  • 1 spaghetti squash
  • 1 pound grass fed ground beef
  • 1 clove garlic, minced
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 1 jar tomato sauce (check label for no added sugar) or use your favourite homemade spaghetti sauce recipe

Cut squash in half, scoop out seeds and place on a baking sheet face down.  Bake squash at 350 F until spaghetti-like consistency.  Scoop the flesh out of the skin with a fork.  Cook ground beef in a skillet until no longer pink.  Add garlic, green peppers, onion, zucchini and mushrooms and sauté until vegetables are tender.  Add tomato sauce and heat through. Cover spaghetti squash with sauce and enjoy!