Snack ideas

Try these fresh vegie-packed bites to really hit the spot when you need it most

Broad beans and goat’s cheese on rye

Place 160g (1 cup) frozen broad beans in a small microwave-safe dish. Cover and cook on High/100% for 3-4 minutes or until heated. Peel and discard the skins. Place the beans in a bowl and toss with a little chopped flat-leaf parsley leaves, a squeeze of lemon juice and freshly ground black pepper. Spread 2 slices wholemeal grain bread with 40g goat’s cheese. Top with the broad bean mixture. Serves 2 as a snack. PER SERVE: 611kJ, protein 10g, total fat 5.7g (sat. fat 3g), carbs 11g, fibre 5g, sodium 185mg • Carb exchanges 2⁄3

• GI estimate low • Lower carb

Garlic and sesame kale chips

Remove inner stems from 1/2 bunch kale and roughly chop the leaves. Place in a large bowl and add 2 garlic cloves, crushed, and 1 Tbsp sesame seeds. Spray with olive oil cooking spray and toss to combine. Spread out over a tray lined with baking paper.

Bake in a preheated oven at 170°C (fanforced) for 8-10 minutes, or until the kale is crunchy. Let cool. Serves 2 as a snack. PER SERVE: 309kJ, protein 2g, total fat 5.7g (sat. fat 0.8g), carbs 3g, fibre 2g, sodium 9mg • Carb exchanges 1/4• GI estimate low • Lower carb

Fresh vegie and pesto pizza

Split 1 wholemeal English muffin in half. Combine 2 Tbsp low-fat Greek-style natural yoghurt and 1 tsp tomato pesto. Spread over each half of the muffin. Top with 1/4 cup baby spinach leaves, 1⁄8 red capsicum, cut into thin strips, and 1/2 carrot, peeled into ribbons. Serves 2 as a snack. PER SERVE: 548kJ, protein 7g, total fat 2.2g

(sat. fat 0.5g), carbs 19g, fibre 5g, sodium 244mg • Carb exchanges 11⁄3 • GI estimate medium