Here are 10 healthy snack ideas for your handbag:

1.       Almonds

Odorless and compact, a handful of almonds a few times a week are a great source of dietary fiber, vitamin E, B vitamins and essential minerals. Store in a small plastic bag or container to keep them fresh all week. Walnuts, pistachios, hazelnuts and Brazil nuts are all healthy nut alternatives for your handbag.

 

2.       Bananas

Bananas are a terrific “on the go” snack as they come in their own protective cover so they don’t require washing. Bananas are a good source of dietary fiber, vitamin C, potassium,  manganese and vitamin B6. I use a fabulous banana protector to stop my bananas spoiling  and turning black in my bag.

 

3.       Round rice biscuits

Low fat and crunchy, the healthy potato chip alternative.

 

4.       Cherry Tomatoes

A handful of sweet cherry tomatoes kept in a small container can be a refreshing snack that gives you a huge burst of flavor as you bite into them. Cherry tomatoes are low in sodium, and very low in saturated fat and cholesterol. They are also a good source of Vitamin E, thiamin, niacin, vitamin B6, folate, magnesium, phosphorus and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.

 

5.       Rice cakes

Spread with a smear of your favorite spread between two rice cakes.  These are a healthy, portable sandwich alternative.

 

6.       Dried fruit

Long lasting, dried fruit is a great snack to curb those hunger pangs. Eat just a few as they are high in natural sugars. Try dried apricots, sultanas, prunes, apples, figs, dates and pears.

 

7.       Grapes

Choose crunchy fresh red or green seedless grapes bursting with flavor. Fresh grapes are low in saturated fat, cholesterol and sodium. They are also a very good source of vitamin C and vitamin K.

 

8.       Popcorn

Easy to make in the microwave, choose the low fat, low salt popcorn options. Take a small bag for yourself and leave the rest for the children’s afternoon tea. Popcorn contains more protein than any other cereal and more iron than eggs, peanuts, spinach, or roast beef!

 

9.       Celery, carrot and cucumber

Keep a supply chopped up and in your fridge in small containers so that you can easily pop it into your handbag. These vegetables are extremely low in fat and help you eat your 5 servings a day.

 

10.   Fresh fruit

Nothing beats a piece of fresh fruit.  Some fruits are easier that others to transport and eat on the run such as apples and mandarins, so either leave the messy ones for home or cut the fruit up and take it with you in a small container.

Easy Biscuits

 

Ingredients (Makes around 28 biscuits)

• 250 g butter
• 1  1/4 cups caster sugar
• 2  1/2 cups self-raising flour
• 200 g condensed milk

 

Instructions

1. Preheat your oven to 170C/340F.
2. Grease two biscuit trays or  line them with baking paper.
3. Using electric beathers, cream the butter and sugar for a few minutes.
4. Add the condensed milk and beat until light and fluffy.
5. Add the flour and mix with a wooden spoon or even your hands, until combined.
6. If using choc chips or macadamias (or a combination of both), mix those through the dough now.
7. Using lightly floured hands, roll the mixture into balls or drop heaped teaspoons of mixture on the trays and flatten slightly (I usually fit around 10 on each tray leaving room between each one).
8. Add topping at this stage i.e. sprinkles or Smarties
9. Bake for 15 minutes or until slightly golden.

 

Spring Pasta

 

Ingredients

• 375 g (13 oz) spaghetti
• 2 cloves garlic, finely chopped
• 1 small red chili, de-seeded and finely chopped
• 250 g (9 oz) prosciutto
• 15 cherry tomatoes, cut in half
• 3 handfuls baby rocket leaves, washed
• 1 tsp. dried oregano
• 3 Tbsp. olive oil
• Olive oil spray
• Cracked black pepper
• Shaved parmesan cheese to serve

 

Instructions

1. Pre-heat oven to 190C/375F.
2. Boil salted water and cook the pasta as per the instructions.
3. Place the cherry tomatoes (skin side down) onto one half of a baking tray and sprinkle with oregano and spay with olive oil.
4. Line the other half of the tray and a second tray with the prosciutto.
5. Bake tomatoes and prosciutto until the tomatoes are tender and the prosciutto is crispy (around 5-10 minutes – do not overcook so keep watch).
6. Remove from the oven and cut the prosciutto into 2 cm square pieces.
7. Heat the olive oil in a large saucepan, turn to medium heat then fry the garlic and chili for a minute.
8. Meanwhile, drain the pasta and add to the saucepan with the garlic and chili.
9. Add the tomatoes and prosciutto to the pan and stir well to combine.
10. Just before serving, stir through the rocket leaves gently and sprinkle with cracked black pepper.
11. Top with parmesan cheese.

 

Cooking Tips

• Keep a piece of parmesan cheese in the fridge to sprinkle on pastas and salads as required. Use a Microplane to shave or grate the required amount for your recipe.

One Pot Lamb

 

Ingredients (Serves 6)

• 500 g (18 oz) diced lamb shoulder
• 2 medium onions, sliced
• 1 tsp. oregano
• ½ tsp. cinnamon powder
• 2 inch cinnamon stick
• 1 can chopped tomatoes
• 1-2 small zucchinis chopped (approx. 100g)
• 300 g (11 oz) Orzo (Risoni or rice shaped pasta)
• 2 Tbsp. Olive oil
• 700 ml heated chicken stock

 

Instructions

1. Preheat your oven to 180C/355F.
2. Place the lamb in a wide casserole dish with the onions, oregano, olive oil and cinnamon and mix well. Bake for 20 minutes uncovered.
3. Add the chopped tomatoes and hot stock and cinnamon stick. Cover and bake for another hour.
4. Remove the spice stick and add the orzo. Mix well then cover and cook for another 20 minutes or until the orzo is cooked through.
5. Remove from the oven, season with salt and pepper to taste and stir well then let it sit for a few  minutes to thicken up.
6. Serve with Parmesan cheese and an optional salad.

Easy Meat Pie

 

Ingredients (serves 8)

• 2 Tbsp. olive oil
• 1 med. (150 g) onion, chopped
• 2 bacon rashers, chopped
• 750 g (26 oz) minced beef
• 425 g (15 oz) can tomatoes
• 1 cup (240 ml) beef stock
• ¼ cup (60 ml) Worcestershire Sauce
• 2 Tbsp. tomato sauce
• 2 Tbsp. corn-flour
• 2 Tbsp. water
• 4 sheets ready-rolled puff pastry, thawed
• 1 egg, lightly beaten

 

Instructions

1. To make the filling, heat the oil in a pan, add the onion and bacon then cook, stirring until the onion is soft. Add the beef mince and cook, stirring until browned.
2. Stir in the un-drained crushed tomatoes, stock and sauces. Simmer uncovered, for  about 25 minutes or until most of the liquid has evaporated. Stir in the blended corn-flour and water, stir until the mixture boils and thickens then set aside to cool.
3. To prepare the pastry, cut 8 x 12 cm rounds and 8 x 11 cm rounds from the pastry sheets.  Line 8  11cm pie tins with the large pastry rounds, lightly prick with a fork.
4. Place the tins on an oven tray, line the pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then carefully remove the paper and beans and bake for a further 10 minutes or until lightly browned. Press the pastry cases with the back of a spoon to remove any air bubbles then set aside to cool.
5. Preheat your oven to 190C/375F.
6. Spoon the cold meat filling into the cooled pastry cases. Brush the edges of remaining pastry rounds with egg, gently press onto pastry bases. Make 2 small slits in the centre of the pies and decorate with any remaining pastry scraps (optional).
7. Brush the tops with a little more egg then place the pies on oven trays and bake in a moderately hot oven for about 15 minutes or until golden on top and hot in the middle. Serve with a salad or vegetables on the side.

 

Cooking Tips

• To cut the pastry rounds, find something circular in your kitchen that is the correct size i.e. a small bowl or saucer then place it on the pastry and cut around the edge for a neat circle.
• When decorating the pie with pastry, use small cookie cutters in various shapes that will appeal to the kids.

 

Prawn & Mushroom Risotto

 

Ingredients (Serves 4)

• 1 Tbsp olive oil
• 1 large brown onion, finely chopped
• 1 clove garlic, finely chopped
• 220 g (1 cup) Arborio rice
• 150 g (5 oz) small cap mushroom, thinly sliced
• 625 ml (2 ½ cups) chicken stock
• 125 ml (1/2 cup) dry white wine
• 350 g (12 oz) green prawns, peeled, coarsely chopped
• 20 g (1 oz) butter
• 2 Tbsp chopped fresh continental parsley
• Grated or shaved parmesan cheese to serve

 

Instructions

1. Combine the oil, onion and garlic in a deep microwave-safe dish. Cover and cook on high/ 800watts/100% for 4 minutes.
2. Add the rice, mushrooms, stock and wine. Season with salt and pepper and stir to combine. Cook, covered, on high/100% for 10 minutes.
3. Stir then cook, covered on high/100% for a further 10 minutes.
4. Add the prawns, butter and parsley and stir to combine. Set aside covered, for 5 minutes or until the prawns are cook through.
5. Serve, sprinkled with parmesan cheese on top and a salad on the side.

Zucchini & Beef Patties

 

Ingredients (serves 6)

• 250 g (9 oz) zucchini, coarsely grated, moisture squeezed out
• 500 g (18 oz) beef mince
• 1 small onion, grated
• 2 Tbsp. chopped dill
• 60 g (2 oz) cream cheese
• 2 eggs, lightly beaten
• ½ cup (3o g) fresh bread crumbs
• 2 Tbsp.  olive oil

 

Instructions

1. Combine the zucchini, beef mince, onion, dill, cream cheese, egg and bread crumbs in a bowl. Season and form into 12 patties.
2. Heat oil in a frying pan on medium and cook patties for 4 minutes each side, until golden and cooked through (or cook on the BBQ).

Stir Fried Asian Greens

 

Ingredients (Serves 4 as a side dish)

• 6 cups (900 g) of mixed green vegetables cut into medium sized chunks (eg Bok choy, silver beet, celery, broccoli, snow peas, sugar snap peas, zucchini, pepper, spinach)
• 2 cloves garlic, finely chopped
• 2 tsp. grated ginger
• Sesame oil
• 1/3 cup (80 ml) Chicken stock
• 1/4 cup (60 ml) Oyster sauce
• 1 Tbsp. Corn flour/starch dissolved in 2 Tbsp. cold water

 

Middle Eastern Beef & Tomatoes

 

Ingredients (Serves 4)

 

Tomato Sauce:

• 1 medium onion chopped
• 3 cloves garlic finely chopped
• 2 cans crushed tomatoes
• ½ cup (20 g) chopped coriander
• Pinch of salt
• 1 Tbsp. olive oil

 

Beef Mix:

• 1 medium onion chopped
• 1 clove garlic chopped
• 500 g (18 oz) beef mince
• 1-2 tsp. Arabic 7 spice (bokharat)
• 1 Tbsp. olive oil
• Pinch of salt

 

Instructions

1. To make the tomato sauce, heat the oil in a medium sized sauce-pan and cook the onion for a few minutes on medium heat or until soft. Add the garlic and cook for a further minute. Add the tomatoes and salt and cook for around 10 minutes. Add the coriander and cook for a few more minutes or until reduced.
2. Meanwhile, to cook the meat, in a seperate medium sized saucepan, heat the oil and cook the second onion for a few minutes on medium heat or until soft. Add the garlic and cook for a further minute. Add the meat and stir until well browned, breaking up any lumps as you stir. Add the spice and salt and stir through until well combined.
3. Serve the meat and tomato seperately or combined with rice and your favorite steamed green vegetables (zucchini, broccoli, peas etc) on the side.

 

Cooking Tips

• If you can’t find Arabic 7 Spice, you can make your own by mixing: 2 tablespoons ground black pepper, 2 tablespoons paprika, 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom.
• Experiment with the amount of spice that you use to find the amount that suits your taste.