5 practical and delicious snacks for Carnival

5 practical and delicious snacks for Carnival


Find out how to prepare tasty and nutritious recipes to satisfy your hunger during the holidays

Healthy snacks are the best alternative for those who want to enjoy the Carnival blocks, especially for those who are worried about their weight. Tasty and nutritious, they are easier to enjoy on holidays, because they are quick to prepare and make you feel full for longer. And the best thing: they are cheap and can be easily carried in your bag, which helps you avoid the famous ones fast food.




Fabiana Albuquerque, nutritionist at the Instituto Nutrindo Idealis and specialist in sports and functional nutrition, recommends 5 easy-to-prepare snacks to bring to Carnival blocks. Watch!

French fries

ingredients

  • two potatoes bald
  • 1 teaspoon smoked paprika
  • 1 teaspoon of salt
  • Ice water

Preparation method

Using a knife, cut the potatoes into thin slices, place in a container, cover with ice water and let sit for 15 minutes. Then dry the potatoes with a cloth, sprinkle them with paprika and place them on a baking tray greased with butter. Bake in a preheated oven at medium temperature until golden brown, browning both sides. Turn off the oven, season with salt and serve immediately.

Almond biscuit with coconut

ingredients

  • 2 2/3 cups shredded coconut
  • 1 cup of tea almonds bites
  • 1/4 cup fennel tea
  • 4 egg whites, beaten
  • Oil for anointing

Preparation method

Place the grated coconut, almonds and fennel in a container and mix until you obtain a smooth mixture. Add the egg whites and mix to combine. Then grease a baking tray with olive oil and, with the help of a spoon, arrange portions of dough 5 cm apart from each other. Place in a preheated oven at 160ÂșC for 25 minutes. Serve immediately.

Cassava bread with chia and flax seeds

ingredients

  • 500 g of manioc peeled and cut into cubes
  • 2 cups sour tapioca tea
  • 1 cup sweet cassava starch
  • 1 cup coconut oil
  • 1 tablespoon pink salt
  • 1 dessert spoon of chia seeds
  • 1 dessert spoon of flaxseed
  • Waterfall
  • Coconut oil for greasing

Preparation method

In a pan, place the cassava, cover with water and cook over medium heat until soft. Turn off the heat, drain the water, transfer to a container and, with the help of a fork, mash the vegetables. Add the coconut oil, pink salt, chia and flax seeds and stir to combine. Add the sweet and sour cassava starch and mix until you obtain a smooth mixture.

Then, with the help of a spoon, take some dough, shape it into a sandwich and place it on a baking tray greased with coconut oil. Place in a preheated oven at 220ÂșC for 30 minutes. Serve immediately.



Banana muffins

Banana muffins

ingredients

  • 3 bananas peeled and chopped
  • 1/2 cup brown sugar
  • 1/2 cup gluten-free flour
  • 100 ml of orange juice
  • 4 eggs
  • 1 tablespoon of chemical yeast
  • Ground cinnamon to taste
  • 20 g of finely chopped Brazil nuts
  • 20 g of goji berries
  • 20 g of raisins

Preparation method

Place the bananas, sugar, gluten-free flour, eggs, cinnamon, orange juice in a mixer and beat for 2 minutes. Without turning it off, add the chemical yeast and beat for 1 more minute. Add the goji berries, raisins, cashews and mix well. Next, distribute the dough into the silicone muffin molds and bake in the preheated oven at medium temperature for 20 minutes. Serve immediately.

Raw bar with seeds

ingredients

  • 20 g of almonds
  • 20 g of hazelnuts
  • 20 g of cashew nuts
  • 20 g of macadamia nuts
  • 20 g of dates
  • 1 tablespoon coconut oil
  • 1/2 teaspoon of fleur de sel
  • Chia seeds to taste
  • Waterfall

Preparation method

Place the dates in a container, cover with water and leave to rest for 8 hours. Then drain the water, wash it under running water, transfer it to a blender and blend well. Add the chia seeds and beat again to combine. Transfer to a container, add the rest of the ingredients and mix until you get a dough. Then, line a baking tray with cling film and place the dough on top, leaving it about an inch thick. Store in the refrigerator for 30 minutes. Then, using a knife, cut the bars and serve them immediately.

By Alberto Borges

Source: Terra

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