Life as a birth keeper

Wednesday, 3 August 2016

Today's healthy snack

On busy days like today I need constant refuelling.  After breakfast (porridge) I had an early visit to a reflexology client who wanted a treatment after a night's work, in the hope that it will help her to sleep better during the day...I'm interested to see how this works out for her.  After treating her and having a cup of green tea with her, I drove to our local hospital where I'm delivering breastfeeding education on the post natal ward in the morning and working in the breastfeeding drop-in clinic in the afternoon.  Wednesday's is my shopping day, so I went straight from the hospital to the supermarket, then home to put it all away at the same time as putting the oven on and starting dinner.


Usually Wednesdays are my day for falling off the good diet wagon straight into the hospital League Of Friends tea shop where the cakes are many, varied and quite wonderful.  I'm also guilty of picking up some chocolatey snack bars or crisps to keep in my bag for when hunger strikes during the day.  I'm starting to realise that the way to prevent this is good planning, by having tasty, easy to eat snacks ready prepared to grab in the morning and sling into my bag.  

When I need to snack with a quick cuppa during the day, it's best if whatever I have is easy to eat, and these nuts are perfect because sometimes one or two mouthfuls are enough to keep me going.

To make these, I heat my little frying pan and put a teaspoon of coconut oil in, and a teaspoon of fennel seeds, along with the nuts and seeds, and toast until they just start to change colour.  I let them cool, and put them in an airtight container.  I have no idea how long they would keep like this, because they are usually gone in a day, as people can't resist a handful whilst waiting for the kettle to boil for tea.  I take a box of them out with me, I tip some into Dave's salad lunch box, and use any left over to sprinkle over what ever we're having to eat that night.

I use around a tablespoon each of nuts, varying each depending on what I've got in the cupboard and what I fancy at the time.  Usually this is:

  • Pumpkin Seeds
  • Walnut halves
  • Flaked Almonds (not in the picture)
  • Sunflower Seeds
  • Chia Seeds
  • Linseeds
You really can use whatever nuts you like, and you could add chopped dates or sultanas as well.


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