We have probably all experienced the 3pm craving. You are plugging away at your desk and some internal clock in you, tells you it is time for a snack. Now this is probably the time when you reach for a packet of chips or a chocolate, if there is a vending machine at work or if you can quickly pop out, a juicy donut or cake of some sort. And doctors tell us; this is the time when we reach for a snack to get our energy levels up as they slump due to a drop in blood sugar levels. So, we grab a quick fix such as sugar or chips/crisps but it is a catch-22 because you may feel swell for a short period of time but the sugar high will be replaced by a low and you will again experience low energy. Ask me, I once ran around, skipped lunch, grabbed a chocolate for energy and face-planted in the middle of reading a news bulletin. But there is a way in which you can snack in a clever way. The Wall Street Journal sets us on the right path with a couple of recipes for healthy snacks that will keep those sugar levels level up so you can stay alert and be productive. – Linda van Tilburg
How to snack smarter at work
___STEADY_PAYWALL___
(The Wall Street Journal) – The human body is a clock, reliably marking time in physical pangs. Take the particular sluggishness and waning of attention that occurs each day around 3pm, midway between lunch and dinner: That’s our internal alarm screaming for snacks.
But why settle for pedestrian pretzels or ascetic granola bars scrounged from the vending machine next to the conference room? With some foresight, superior homemade snacks will leave you feeling far better.
You don’t have to get too elaborate; it’s a primal urge we’re responding to here. Showering rosemary and spices over almonds, hazelnuts and pecans transforms the usual nut mix into a zippy, protein-packed handful of mental clarity. A little additional chopping and a dollop of herbaceous green goddess dip replace that sad baggie of baby carrots with delightful desk-side crudités. You’ll find options at right for every day of the week. The recipes come together quickly the night before or even the weekend prior. Then, just wait for the craving to strike.
Crunch time seeded date-nut bars
TOTAL TIME: 3½ hours (including cooling time) MAKES: 8 bars
Preheat oven to 350 degrees. Melt ¼ cup coconut oil and let cool. In a small bowl, cover 5 ounces dates (about 7 large dates) with boiling water. Cover with plastic wrap and let sit until soft, about 10 minutes. Meanwhile, lightly grease an 8-by-8-inch square pan with more coconut oil. Line pan with parchment paper, leaving generous overhang on two sides. // In a large bowl, combine ¾ cup pumpkin seeds, ¾ cup sunflower seeds, 1 cup mixed sesame seeds, ¼ cup poppy seeds, ½ teaspoon salt and ½ teaspoon cinnamon. Drain dates and remove pits. In a food processor, combine pitted dates, cooled coconut oil, ¾ cup nut butter, 1 tablespoon cacao powder, 1 tablespoon ground flax seeds and 3 tablespoons honey. Pulse until smooth and well combined. Transfer date mixture to large bowl with seeds. Use a rubber spatula to mix ingredients together. Transfer mixture to prepared pan and smooth top with spatula. Bake until nuts are toasted, about 10 minutes. Cool completely on a wire rack, about 1 hour. Cover and chill at least 2 hours. Cut into 8 bars. Bars can be made 5 days ahead and kept in an airtight container in the refrigerator.
Frisk factor spiced nuts
TOTAL TIME: 10 minutes MAKES: 3 cups
Preheat oven to 375 degrees. On a baking sheet, combine ¾ cup pecans, ¾ cup almonds, ¾ cup walnuts, roughly broken, ¾ cup hazelnuts and 2 sprigs rosemary. Toast until golden, about 7 minutes. Transfer nuts to a large bowl while still warm. Add 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ½ teaspoon togarashi, ¼ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground fennel, ½ teaspoon cayenne, ½ teaspoon red chile flakes and ½ teaspoon flaky salt, crushed between fingers. Toss until well-combined. Season with more salt to taste. Transfer to an airtight container. Nuts can be made up to 4 days ahead and kept at room temperature.
Umami bomb popcorn
TOTAL TIME: 5 minutes MAKES: 13 cups
In a large pot over high heat, melt 3 tablespoons coconut oil. Once melted, heat for 1 minute. Add ⅓ cup popcorn kernels and cover. Cook popcorn, shaking pot frequently, until popping noise has ceased, about 3 minutes. Transfer to a large bowl. Add 1 tablespoon extra-virgin olive oil, ¾ teaspoon kosher salt, 1½ tablespoons sumac and 1½ tablespoons nutritional yeast. Toss to combine.
Deskside crudités with green goddess yoghurt dip
TOTAL TIME: 5 minutes MAKES: ¾ cup
In a blender, combine ¾ cup Greek yoghurt, 3 tablespoons chopped chives, ⅓ cup roughly chopped mint, ½ cup roughly chopped basil, 2 tablespoons freshly squeezed lime juice and ½ tablespoon fish sauce (optional). Blend at high speed. Add water, 1 tablespoon at a time, and process, scraping down sides as necessary, until consistency is very smooth. Season to taste with salt. Serve with cut vegetables such as carrots, radishes and cucumbers.
3pm party mix
TOTAL TIME: 1 hour MAKES: 7 cups
Preheat oven to 250 degrees. In a large bowl, whisk together 1 teaspoon apple cider vinegar, 2 tablespoons hot sauce, 1 teaspoon kosher salt and 1½ teaspoons onion powder. Add 1 cup Annie’s Cheddar Bunnies, 1 cup wasabi peas, 1 cup sesame sticks, 2 cups mini Triscuits or torn Triscuits, 1 cup cashews and 1 cup pretzels. Use a rubber spatula to combine until ingredients are coated evenly. Transfer to a baking sheet and bake, turning halfway through, until dry and toasted, 1 hour. Party mix can be made up to 5 days ahead and kept in an airtight container at room temperature.
