I’ve been getting better at prepping food for the week at the weekends. Snacks and lunches were often made under pressure from hungry children as I tried my best to get healthy food in front of them as quickly as possible for minimal whingeing time. But it was often highly stressful.
I’m trying to prep some vegetables and other snack and lunch foods at the weekend now so that when the inevitable “hangry” whining starts, I can get healthy snacks in front of them in seconds. And it is making a huge difference.
One of the easiest things to prep at the weekend is dips and vegetables. And in fact, some dips like this one are so quick that I can even make them in 30 seconds on the day if I have forgotten to include it in my prep time.
And this is rapidly becoming my favourite for more than just the almost-instant nature of it. It is tasty, creamy, smooth and cheap. It is filling and fresh and makes it feel like spring is already here rather than somewhere in the not-so-distant future. Plus, there’s some extra veg snuck into it (you guys know by now how much I love adding vegetables to everything).
So if you are looking for some healthy snacks that you can get in front of yourself or your family in mere seconds, add this to your meal plan. It’s worth it. Trust me. 🙂
And for the vegetables? I love to encourage people (and especially parents) to think outside the box. Yes, cucumber, carrots and celery are classics for a reason and do taste delicious with dips. But there is so much more out there. Raw mushrooms, raw or roasted cauliflower (this former cauliflower-skeptic’s personal favourite), broccoli, sugar snap peas (my 3-year-old and I love these), mangetouts, green beans, roasted root veg like sweet potatoes or turnips, cooked beetroot, and so much more.
And a few baked or vegetable-oil free tortilla crisps, my quick and easy cheese shortbread or some toasted torn pitta breads go down pretty well as a treat. Just make sure you put the vegetables out first or that’s all the kids will eat! 😉
An almost-instant, delicious, creamy dip that is cheap and filling. Perfect for a quick weekday snack for adults or children alike.
- 230 g (1 cup) sour cream
- 100 g (1/2 cup) olive or avocado oil based mayonnaise
- 2-3 servings (one handful - 50g or so) frozen chopped spinach, defrosted
- 1/2 pack (several tbsp) fresh chives, roughly chopped
- salt & pepper, to taste
Squeeze as much moisture as possible out of the spinach. Mix ingredients together. Serve with raw and/or cooked vegetables and/or crisps (chips) and/or toasted pitta bread.