Tasty snacks that are still weight loss-friendly – list of recipes

Rapid weight loss 'becoming much more accepted' says Mosley

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

Everyone can get peckish every now and again and sometimes ignoring the cravings can become too much. There are a lot of snacks that are not weight loss-friendly so if people want to continue to drop weight while enjoying a little indulgence every now and again, they must opt for foods that are high in fibre, protein and healthy fats to increase satiety.

It’s long been believed that snacking can lead to overeating and weight but studies have suggested that eating protein-rich, high-fibre snacks can actually help people lose weight.

One 2011 trial saw 17 people with diabetes report that munching on snacks high in protein and slow-digesting carbs resulted in an average weight loss of 2.2lb (1 kg) within four weeks.

And there are a few very low-carb options out there that people can whip up quickly, which won’t hurt their weight but will satisfy their hunger.

Experts at Klinio revealed their top five snacks that can help keep people’s blood sugars stable and curb cravings for unhealthy food.

Lentils with spinach and poached eggs


Two medium eggs

One third cup of dry lentils

One cup of spinach

Half a tbsp olive oil

One tbsp of chopped fresh cilantro

One pinch of salt

One pinch of ground black pepper


Prepare the lentils according to the package instructions. When the lentils are almost done, add spinach into the pot and cook together for two minutes until the lentils are done. Then drain it.

Crack each egg into a separate bowl. Bring a pan filled with at least 2in/5cm of water to a simmer.

Tip the eggs into the pan and cook for two minutes then turn off the heat. Lift the eggs out with a slotted spoon and drain them on kitchen paper. Season with salt and ground pepper.

Add cooked lentils and spinach into the bowl. Top the lentils with poached eggs and cilantro, and drizzle olive oil on top.

Diet: 5 myths of Military Diet that could have adverse effects [LATEST]
Dr Michael Mosley shares 3 alternatives to help cut down on carbs [ADVICE]
Fitness: Best way to warm-up for strength training [HEALTH NEWS]

Oatmeal with blueberries


One cup of water

Half cup of dry oats

One quartercup of blueberries

One tbsp of hemp protein powder

One tbsp of salted sunflower seed butter

Three drops of stevia


Bring the water to a boil and then reduce the heat to simmer.

Gently stir in the oats. Cook, occasionally stir until consistency is reached. Add hemp protein powder and stevia, then mix well. Adjust porridge consistency by adding more water if needed.

Scrape the oatmeal into a bowl. Mix in with sunflower seed butter and top with blueberries.

Hummus with bell pepper


One medium, sliced bell pepper

Two tbsp of hummus


Dip the bell pepper into the hummus.

Roasted Brussels sprout salad with quinoa


One cup of Brussels sprouts

One third of cube-sliced tofu

Four tbsp of dry quinoa

Twi tbsp of chopped fresh parsley

One-half tbsp of balsamic vinegar

One-half tbsp of olive oil

Three pinches of salt

Two pinches of ground black pepper


Prepare the quinoa according to the package directions ad add a pinch of salt.

Preheat the oven to 425°F/220°C.

On a baking sheet, add the Brussels sprouts, drizzle with olive oil, and season with a pinch of salt and a pinch of ground black pepper. Toss until combined. Roast for about 25 minutes, and shake the baking sheet halfway through until Brussels sprouts are crispy on the outside and tender on the inside.

In a bowl, combine balsamic vinegar, a pinch of salt, and a pinch of ground black pepper. Add quinoa and tofu cubes into a bowl with the dressing and toss actively.

Top with the roasted Brussels sprouts and parsley.

Turkey breast with buckwheat


One half of medium-size, chopped cucumber

55g of raw turkey breast

One quarter cup of dry buckwheat

One cup of spinach

Two tsp of olive oil

One pinch of salt

One pinch of ground paprika

One pinch of dried oregano

One pinch of dried basil


Season the turkey breast with salt, ground black pepper, and ground paprika.

Prepare the buckwheat according to the package directions.

Heat olive oil in a pan over medium-high heat. Add turkey breast and cook for 7–8 minutes on each side or until golden brown and no longer pink inside.

Serve boiled buckwheat and fried turkey breast on a plate with spinach and cucumber aside. Season with basil and oregano.

Source: Read Full Article