Prep now, snack later!

Coming into spring there are a lot of vegies around that make a quick and healthy snack. I like to cut up vegies and have them in an airtight container in the fridge for the family to snack on when they’re feeling peckish but it’s too close to lunch or dinner to have something more substantial.

If you don’t like yours raw, simply bring a pot of water to the boil. Add your prepared veg (try carrots, sugar snap peas, snow peas, asparagus, zucchini) and cook just until the water returns to the boil. Drain and rinse under cold water until room temp or quickly dip them into a bowl of iced water and drain on a tea towel.

You also then have them on hand if you are after a healthy and low-carb alternative to serve with your dip (I usually have a low-fat hummus and tzatziki in the fridge) for a more substantial snack. I keep enough cut up to last two to three days.