I wasn’t going to post anything until after my highly anticipated, much needed, life changing break but I had to tell you about the Food and Mood: Baking Healthy Snacks session I went to last week because a) I’m annoyed with myself I didn’t make time to write about it sooner, b) it was fun and c) we made delicious, healthy and health-ier than average snacks.
Though I LOVE food and cooking I don’t spend too much time in the kitchen. But having a balanced diet, eating healthy and maintaining a healthy weight is high up on my life priorities so any opportunities for inspiration and ideas for healthy, easy and quick to make snacks I take.
The workshop was ran by Lucy Glen (Human Nutrition & Food Science Associate Lecturer) and Melanie Toulson (Sodexo Executive Chef). This was the second session of the day and as most went for the first one it was only two of us for this, me and a graduate intern, which was awesome. We had plenty of time to bake, have a laugh and chat about everything and anything, from musicals to holidays to favourite restaurants.
The recipe were super easy to follow and Melanie had her sous chefs prepare and measure the ingredients for us, so it was even easier to do.
And behold our creations:
Banana Muffins (recipe here). Soft, moist (sorry) and not overly sweet. Perfect with a cup of tea.
Courgette Blueberry Yogurt muffins (recipe here) : Rich, dense, delicious. Probably my favourite of the three snacks we made.
Healthy Fruit and Nut Granola Bars (recipe here, at the bottom of the page). Ridiculously easy and quick to make and in all honesty, I could not believe a healthy granola bar with zero sugar could taste that good and give me such an energy boost.
I’d recommend all three as none of them disappoint.
Thank you again to the awesome ladies who ran the session.
Now, time to get to the airport and pick up the little sister!