Read I Quit Sugar for Life Online
Authors: Sarah Wilson
I Quit Sugar for Life (42 page)
PALEO:
Replace oats with puffed quinoa or puffed rice.
Adult Variation:
You can pump up the protein power further by adding ½ cup (50 g) vanilla protein powder to the dry mix.
Snack Ideas
I really encourage keeping snacking as an occasional thing, for DVD days on the couch, hikes, road trips and the like. For such occasions you might
like to try these five-ingredients-or-less ideas.
MAKES ABOUT
CUPS (425 G)
Both this and the cheesy granola are great sprinkled on top of soups, or salads too.
3 cups (225 g) coconut flakes
2 cups (300 g) mixed almonds, cashews, pecans, walnuts and pumpkin seeds (preferably activated; see
here
), roughly chopped
2 tablespoons chia seeds
1 tablespoon curry powder
½ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon onion or garlic powder
80–100 g coconut oil or butter, melted
1 large egg white
1 teaspoon tamari
Preheat the oven to 120°C (gas ½ )and line a baking tray with baking paper. Combine all the ingredients except the egg white and tamari in a large bowl. In a small
bowl, whisk together the egg white and tamari, then pour over the nut mixture and stir until combined. Spread the mixture out evenly on the prepared tray. Bake for 25 minutes, stirring at the
10-minute mark. Remove from the oven and allow to cool completely.
Lush Variation:
Omit the coconut flakes and curry powder and add 1 tablespoon of chopped thyme, 2 cups (200 g) of rolled oats, and
⅓
cup (40 g) of finely grated
cheese (gruyere is the go).
MAKES
1 large avocado
grated zest and juice of ½ lime
1 tablespoon rice malt syrup
½ teaspoon vanilla essence or a sprinkle of vanilla powder
big pinch of salt
4 rice cakes, to serve
coconut flakes or shredded coconut, to serve
Mash the avocado using the back of a fork. Add the lime zest and juice, syrup, vanilla and salt. Spread on rice cakes (toast lightly if you like) and sprinkle on coconut.
MAKES
½ cup (115 g) Homemade Cream Cheese (see
here
)
½ cup (50 g) grated cheddar or crumbled goat’s cheese
4 tablespoons chopped herbs (thyme or basil are great)
sea salt and freshly ground black pepper
4 rashers bacon
3–4 tablespoons crushed pecans or almonds
Combine the cheeses, half the herbs, salt and pepper in a bowl. Divide into 8 bite-sized pieces, roll into balls and insert a bamboo skewer into each. Refrigerate overnight or
freeze for 20 minutes. Meanwhile, cook the bacon until crispy. Allow to cool, then crumble up and mix with crushed nuts and the remaining herbs. Roll the balls in the bacon and nut mixture and
serve.
