These Apple and Peanut Butter Snack Wraps are a quick and easy snack that is both healthy and delicious.

Cuisine: SNACK ATTACK
Cook Time: 10 minutes
Servings: 2

Ingredients

• 2 x 10g TrulyGood Snack Wraps
• 1 small apple, chopped in small cubes or slices (with skin on)
• 2 tps. sugar-free peanut butter or any other natural nut butter

Instructions

1. Evenly spread 1 tsp. of peanut butter per snack wrap.
2. Then top with the chopped apple and fold in half or roll it up. Enjoy.

Notes
Can be made fresh to eat or packed as a snack in lunch boxes.
Other fruits can also be used. Note: a banana is high-GI so may spike blood glucose quicker compared to using an apple.

Homemade Hummus is a delicious and versatile dip or spread that is made with a few simple ingredients. Chickpeas are a great source of protein and fibre and low in fat.

Cuisine: SNACK ATTACK
Cook Time: 10 minutes
Servings: 4

Ingredients

• 1 can (400g) chickpeas
• 3 Tbsp. low-fat cottage cheese, smooth
• 5 Tbsp. lemon juice
• 2 Tbsp. fresh parsley
• 1Tbsp. olive oil
• Salt and pepper to taste
• Water

Instructions

1. Mix all of the above ingredients in a blender/liquidiser until a smooth consistency. Water can be added if  it is too thick.
2. Store in a glass jar in the fridge.
3. Use when needed.

Dip or spread

• This can be used as a dip for raw vegetables as a lunchbox addition or as pre-snacks at a braai.
• It can also be used as a spread on bread instead of butter or margarine.

This Low-Fat Cottage Cheese Guacamole is a great way to enjoy the taste of guacamole without all the fat and calories. The cottage cheese adds a touch of protein making it a healthy snack.

Cuisine: SNACK ATTACK
Cook Time: 5 minutes
Servings: 4

Ingredients

• 1 (100-120g) medium avocado, pitted and peeled
• 4 Tbsp. (160g) low-fat cottage cheese
• Salt and pepper to taste

Instructions

1. Finely mash the avocado and mix with the low-fat cottage cheese until smooth.
2. Flavour with salt and pepper.
3. Use as a dip for raw vegetable sticks. For example: carrots, cucumber, celery, baby corn, etc. or use as a spread on brown rice cakes or whole wheat crackers.

Want more flavour?

• For flavouring alternatives: add lemon juice or chilli flakes.
•  Can also be used as a spread on bread instead of butter or  margarine, as it’s a higher protein, healthier fat alternative.

These Baked Zucchini and Butternut Chips are a great way to use up extra vegetables and make a healthy, crunchy snack.

Cuisine: SNACK ATTACK
Cook Time: 45 – 60 minutes
Servings: 4

Ingredients

• 4 x zucchinis 
• 1 cup (280g) butternut, skin removed
• Cooking spray
• 2 Tbsp. olive oil
• 1 tsp. dried, mixed herbs
• Pinch of salt and pepper

Instructions

1. Pre-heat the oven to 100˚C  (you can do this in an air-fryer as well).
2. Spray the oven tray with cooking spray.
3. Slice the zucchinis and butternut with a vegetable peeler in thin slices and spread out on oven tray.
4. Drizzle with olive oil, stir the vegetables on the tray to ensure that all pieces have a bit of oil on.
5. Top with spices.
6. Bake for 30 – 45 minutes (or until browned), turning half way through the cook.
7. Let it cool down and serve.

TOP TIPS

• Lower heat for longer duration will prevent burning and crisp it up nicely.
• ½ cup is about 1 serving.
•  You can also use beetroot slices.

Baby Crustless Quiches are a low-carb and easy midday snack, great for kids and workplace lunch boxes.

Cuisine: SNACK ATTACK
Cook Time: 30 minutes
Servings: 6

Ingredients

• 3 pieces (105g) lean bacon, finely chopped
• 3 cups (60g) spinach, finely chopped
• ¼ medium onion, finely chopped
• 4 large eggs, beaten
• 60g reduced fat feta or mozzarella cheese, grated
• Salt and pepper to taste

Instructions

1. Preheat oven to 180ᵒC.
2. Coat a six cup, non-stick muffin pan with cooking spray or line with paper cake cases (can also use a larger pan   and just cut into 6 squares).
3. Coat a non-stick pan with cooking spray and place over medium high heat.
4. Add bacon, spinach and onion to pan and cook for 5 min or until bacon is crispy. Turn off the heat.
5. Stir in the eggs and flavour with salt and pepper.
6. Divide the mixture into 6 and put into the prepared muffin pan.
7. Sprinkle with cheese then bake for 20 minutes or until egg is set.

Try other fillings
Other varieties of fillings can also be used such as mushrooms, peppers, cherry tomatoes, chicken breast, tuna, etc.