Snacks. For a long time, snacks have been seen as the biggest enemy of self-control and therefore smart, sustainable weight loss. But have snacks been unfairly demonized?
“Snacks between meals may help with weight management by suppressing hunger and improving blood sugar regulation,” says nutritionist Lucy Miller. Of course, there’s a but. Well, actually, there are a few. “It’s important to choose the right snacks that contain protein, fiber and healthy fats, as this will keep you feeling fuller for longer and prevent blood sugar spikes that lead to further cravings,” says Miller.
Dr Saira Hameed, weight loss specialist and author of Don’t Rely Too Much on Calorie Counts to Determine If You’ll Gain Weight, warns. Full Diet“That number doesn’t tell you anything about the impact that food is having on your body,” she explains. “Not just on your blood sugar levels, but also on your body’s release of insulin (the hormone that regulates blood sugar and promotes fat storage) and the satiety signals that food sends from your gut to your brain.”
Different snacks have different effects on your gut flora, and the reward centres of your brain also impact your waistline. Don’t panic if it all seems complicated – our experts will break it down for you.
Tahini chocolate balls
time
15 minutes
Serve
12
If you want to snack without experiencing a “rollercoaster of cravings”, Inchauspe suggests the secret is to eat sweet treats as puddings rather than as a snack, after you’ve consumed the fat, protein and fibre needed to prevent a blood sugar spike.
But sometimes you need something sweet, which is why you should keep this recipe from her in your fridge instead of a chocolate digestive aid: Tahini is relatively low in calories but high in fiber, protein, and healthy fats, which helps keep you fuller for longer and stabilizes your blood sugar.
material
- 185g cashew nuts
- 3 tablespoons tahini
- 1 ½ teaspoons vanilla extract
- Zest of 1/2 lemon
- 30g sesame seeds
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
Method
- Place the cashews, tahini, vanilla extract, lemon zest, and salt in a food processor and process until mixture begins to clump together, about 3 to 4 minutes.
- Using 1 tablespoon of the mixture, form into 12 firm balls.
- Place the sesame seeds on a plate and the cocoa powder on another plate. Roll 6 of the balls in the sesame seeds and the remaining 6 in the cocoa powder.
- Mini cupcake cases are a great way to store these and they will keep well in an airtight container for up to 5 days.
