Is this post I’ve put together 5 sugar free snacks. Whenever you feel like you need something to snack on then these tasty snack swill serve you well. No longer will you feel the need to reach for some sugary snack as you’ll have all these ideas to pick from. If you do make any of these beauties then take a pic and post them on instagtram using hashtag #imsweetenough
Here they are,
1.Sweet Potato Chips
You know it makes sense! These sweet potato chips or as we call them in good ol’ blighty “crisps” taste great, they only have 4 ingredients which make things super easy (which is how I like things), so go ahead get some made and let me know what you think.
- 1 medium organic sweet potato
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon curry powder
- Salt to taste
Preheat oven to 275 degrees.
Since the peeling has a lot of nutritional benefits, it’s recommended to leave it on. Scrub the potatoes, remove blemishes and pat dry. Using a mandolin or knife, slice into 1/16” to 1/8” round pieces…depending on the thickness preferred.
In a large mixing bowl, add sliced potatoes and oil, toss to coat.
Line a rimmed cookie sheet with non-stick foil, place potato slices next to each other until the cookie sheet is filled. More than one cookie sheet may be needed, if so, place sheets on the middle and bottom racks, switch positions after the first 40 minutes. If using only one cookie sheet bake on the middle rack.
Bake for 40 minutes, turn potatoes over and bake an additional 40 minutes. If the edges are crispy remove from oven, if not, bake an additional 2-3 minutes or until lightly browned and crispy around the edges. Sprinkle with curry powder or your favorite spices.
Recipe from http://skinnyms.com/sweet-potato-chips/
2. Curried Cauliflower Fritters
Oh baby baby this snack was made for people who like indian food, wink wink I’m one of those people 😉
These indian inspired curried cauliflower fritters as so great it’ll be hard to share with your friends, but please be kind as you’ll friends will love you even more after trying these.
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1/2 cup dry bread crumbs
- 2 large eggs
- 2 tabelspoons all purpose flour
- 2 tablespoons Greek yogurt
- 1 garlic clove, grated
- 1 1/2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1/4 tsp cinnamon
- handful of cilantro, chopped
- vegetable oil for frying
For the sauce:
- 1/2 cup plus 1 tablespoon Greek yogurt
- 1 shallot, minced
- 2 tsp lemon juice
- 1/4 tsp salt
Preheat oven to 400°. Place the cauliflower on a line baking sheet and drizzle with olive oil. Season the cauliflower with 1 teaspoon of salt and transfer to the oven for 20 minutes, turning once to ensure even roasting.
To make the sauce: Coat a small saucepan with olive oil and set to medium low heat. Add in the shallots and sauté until soft and transluscent (6-8 minutes). Place the cooked shallots, yogurt, lemon juice, and salt in a bowl and stir to combine. Set you in fridge to chill while you prepare the fritters.
Transfer the cauliflower to a food processor and pulse until the mixture is coarsely ground.
Place the cauliflower in a large bowl and add bread crumbs, eggs, flour, yogurt, spices, and 1/4 tsp salt. Mix thoroughly until combined. Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 3 hours.
Scoop 2 tablespoons of the cauliflower mixture into the palm of your hand. Form into a patty 3 inches in diameter and 3/4 inch thick. Continue to make patties with the remaining mixture.
Place a skillet over medium high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, carefully add the fritters, being sure not to overcrowd the pan. Cook for 2-3 minutes until golden brown. Gently flip and cook on the opposite side for a minute or two. Transfer to paper towels to drain and then plac then in a preheated 200° oven to keep warm. Repeat the process to cook the remaining fritters.
3. Skinny Mozzarella Bites
Yes please I’ll have some of these! They’re are easy to make and again only 4 ingredients, I do love the easy ones 🙂
These are great for the kids, my son and his friends love them. You’ll be the hero when everyones hungry and you whip these up. Enjoy!
- ⅓ cup herb-flavored panko breadcrumbs
- 3 light string cheese sticks
- 2 egg whites
- ¼ cup no added sugar marinara sauce (here’s a recipe for a tasty homemade one)
- Preheat oven to 425 degrees.
- Heat a medium size skillet over medium heat. Add ⅓ cup of panko breadcrumbs to the pan and cook for 2 minutes or until toasted, stirring the whole time.
- Remove from heat and place the breadcrumbs in a shallow dish.
- Put the egg whites in a small bowl.
- Cut mozzarella sticks into 1-inch pieces.
- Working with one piece at a time, dip cheese in egg whites then roll in breadcrumbs. Place cheese on a baking sheet coated with nonstick cooking spray.
- Bake for 3 minutes or until cheese is softened and thoroughly heated (without losing too much shape).
- Pour the marina sauce into a microwave-safe bowl and microwave on high one minute or until thoroughly heated, stirring after 30 seconds.
4. Spinach Balls
When I was a kid I used to have a full on addiction to aunt bessie stuffing balls so anything similar and I’m in! These are fantastic, my mouths watering just writing about them. These can also be frozen ready to pull out the freezer and have ready in next to no time! Perfect when you haven’t got a lot of time on your hands. Enjoy!
- 2 (10 oz.) packages frozen spinach, thawed & well-drained
- 2 small onions, very finely chopped (I use a food processor)
- 2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
- 6 eggs, beaten
- 1/2 c. melted butter
- 1/2 c. Parmesan cheese
- 2 tsp. garlic salt
- 1 tsp. black pepper
5. Spicy Yogurt Dip and Veggies
Simple yet tasty, nice little snack to tie you over till your next meal. This is low carb and healthy. Not too fancy but does the job.
32 oz fat-free plain yogurt
Garlic powder to taste
Onion powder to taste
Seasoned salt to taste
Cut-up fresh veggies
1. LINE a strainer with a coffee filter or white paper towel. Place the strainer over a bowl (this catches the liquid that will drain off the yogurt). Spoon the yogurt into the filter-lined strainer.
2. COVER and refrigerate for 8 hours or overnight. This process yields about 16 ounces of yogurt cheese.
3. SEASON the cheese lightly with the seasonings suggested above, or add freshly chopped herbs such as parsley, rosemary or thyme. Use as dip for fresh vegetables.