There are a relatively decent number of things in life that I am a big fan of; good books, coffee and tea, binge watching a good series and waking up without an alarm clock all definitely make the list. However, one thing that has permanent top-of-the-list status, is snacking. Snacking is not to be mistaken for a sneaky excuse to eat an extra meal (which is something I do have to remind myself of) but it is a great opportunity to give your body what it is asking for. Whether your snacking preferences are savoury or sweet, these two recipes have got your back, and if you are one of those people who needs both, well, even better.
Oven-Roasted Chickpeas (Savoury)
1 Can of Chickpeas in brine (my favourite chickpeas to use are the organic ones from Woolworths)
1 Tbsp Coconut Oil (don’t freak out, coconut oil is possibly one of the most underrated cooking oils – there are so many benefits to using it I couldn’t possibly type them out. Go on, google it)
How to oven-roast yourself some chickpeas:
Put them in the oven and roast them. Just kidding.
1. Preheat the oven to 200 C
2. If you are feeling super lazy, and you don’t want to wash your baking tray after you have used it (typed with a complete lack of judgement on my part) then line it with some baking paper or some tinfoil, otherwise ‘spray-and-cook’ the baking tray to make sure the chickpeas don’t get stuck
3. Rinse the chickpeas out of the brine that they come in, and melt the coconut oil until completely liquid (about 30 seconds in the microwave or on a warm stove top in a pan will do it) before mixing them together in a prep bowl.
4. Put the chickpeas on the baking tray, and then season them with as much or as little salt, paprika and cayenne pepper as you like. In general, a good pinch of salt or a couple of twists of a grinder will do it, and about 1tsp-ish (I would make an awful chemistry student) of paprika and cayenne pepper.
5. Place in the oven for about 30-40 minutes. This is not one of those things that you can just leave in the oven to do itself, you will need to check on it occasionally, toss them around a little bit and watch them toward the end to make sure they don’t burn. Once they look sufficiently roasted – like a person with a nice tan, not like those old sea dogs you see at the beach with skin that looks like leather- turn the oven off and let them dry out while it cools down. If you forget this step, and try and put them in a container with a lid – the condensation that forms while they are cooling down will make them go soggy (*cough* one guess as to how my last batch turned out.)
*The cayenne pepper is optional, and if you are not a fan of spicy food then feel free to leave it out. Cayenne pepper has a whole list of associated health benefits ranging from detoxification aid to supporting weight loss, so in my books it’s pretty much a winner.
Peanut Butter Protein (boet) Balls:
There is a little bit of a debate about how good peanut butter really is for you. While it is almost impossible to take how bloody delicious it is out of the equation, you do have to hold the jar in your hand for long enough before tucking into it with a spoon to check which type you are eating. Unfortunately, PB is one of those sneaky things, like store-bought salad dressing that can have a lot of hidden sugar and salt in it, so just check the ingredients to make sure that it is only made from peanuts (that is all that it should be made from). One of my personal favourites is the ‘no salt, no added sugar’ peanut butter from Woolies.
2/3 of a tub of peanut butter
5 Tbsp flaxseed powder
1/3 cup of raw oats*
Honey (to taste)
Cinnamon (to taste)
How to make yourself some protein (boet) balls:
1. Combine the ingredients in a biggish bowl, and mix together. If your peanut butter is extremely stiff and mixing it feels worse than a Kayla Itsines arm workout (the girls reading this will get this one), then soften the PB in the microwave for a few seconds or HTFU.
2. Put the mixture in the fridge for about 30 minutes to harden before you make it into balls.
3. This is the part where you get your hands dirty and you want your balls to be in the ping-pong ball size region. Store your balls in the fridge, in a sealed container for about a week.
*If you are desperate to make these low-carb, then you can leave the oats out of the recipe and add an extra spoon of flaxseed powder to the mixture. The only issue with this will be if you try and take these bad boys to school or don’t eat them directly out of the fridge when they are still cold as they will become a little bit more protein blob and a little bit less protein ball. They will, however, still taste just as delicious. I have made them both ways and they’re both great, just tailor-make this one to whatever you are happier with.
You can also make these with any other nut butter of your choice, you will just have to adjust the dry ingredients (flaxseed powder and the oats) to account for the runnier nut butters. The consistency should be like a thick cookie dough before you put it in the fridge (i.e. it won’t run all over the floor, cabinet and under the washing machine if you were to turn the bowl upside down)
Not only are these recipes easy to make, they also require minimal ingredients in order to make them, which makes them very good friends of the #studentbudget.