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Showing posts from tagged with: snacks

Healthy Lunch Snacks For Your Kids

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Do you struggle to get your kids eating their fruits and veggies? Look no further... The Giving Tree has the solution to all your problems! Getting kids to eat healthy can sometimes make you feel like you want to pull your hair out. We’ve all been there. Breakfast is the most important meal of the day, but lunch does not come far behind. So finding fun and fresh ways to excite kids in eating a healthy lunch can make you end up at a brick wall. Studies have found eating a well-balanced lunch for school will make sure their brains function better and more alert. Often school lunches will have the healthy options, but at times, may get pushed to the side as the wondering eyes focus more towards the naughty high sugar or fat foods, making temptations kick in!

*Click on the picture to see our whole range of Giving Tree Snacks*

We believe making lunch versatile and clever will do the trick. Instead of adding in a raw apple or a few veggies, The Giving Tree snacks can revolutionise the way kids eat them. Our freeze dried fruit and vacuum fried vegetables snacks have a deliciously crunchy texture, meaning they can ditch the crisps for these healthier alternatives. That’s not just it! They are 100% completely all natural, so they are free from any nasty preservatives. Our goal is to get healthy-eating habits the way forward for kids, so why not give these a go and let our The Giving Tree brain food work its magic!  

Our Favourite Autumnal Treats..

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09.11.16

HEALTHY AUTUMN TREATS - SO SIMPLE AND DELICIOUS!

So Bonfire Night has been and gone, and we made some AMAZING healthy treats to tuck into! They were so simple to make, and so incredibly healthy too with our Giving Tree strawberry crisps and plenty of toppings. Recipe 1: Banana Choco Kebabs Method:
  • Cut 3 large bananas in half, and place a wooden skewer through each half.
  • Melt your favourite Dark Chocolate brand (we like 70% cocoa solids) and stir continuously, we added a little Chi Coconut Milk to make it extra creamy too!
  • Dunk bananas into the chocolatey bowl and let drip over a cooling rack (pop a plate underneath to collect any drippings!)
  • Now add your crushed Giving Tree fruit and your favourite nuts, seeds, grains and anything else you can get your hands on!
  • Leave to set in fridge for 3-4 hours and enjoy!
  screenshot-2016-11-09-13-28-41 Recipe 2: Sticky Choccy Apples  Method:
  • Cut 2 large apples in half, and place a wooden skewer through each half.
  • Melt your favourite Dark Chocolate brand (we like 70% cocoa solids) and stir continuously, we added a little Chi Coconut Milk to make it extra creamy too!
  • Dunk apples or drizzle in a fun pattern, into the chocolatey bowl and let drip over a cooling rack (pop a plate underneath to collect any drippings!)
  • Now add your crushed Giving Tree fruit and your favourite nuts, seeds, grains and anything else you can get your hands on!
  • Leave to set in fridge for 3-4 hours and enjoy!
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AVOIDING THE FAD SUMMER DIET..

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03.08.16

AVOIDING FAD DIETS!

For a long time, we have collectively been aware of the fact the fad diets do not work, however so many of us continually appear to get caught up in the cycle of eating less, losing weight fast, to then only go and put it back on again soon after. As the Summer Season is in full swing, it’s essential to ensure that we are aware of this common Summer Diet, and aim to eat as mindfully as possible as the indulgence is taken up a gear! Occasionally, phrases similar to “if I’m good” or “I deserve it” can float around, allowing us to feel as though food can be used as either a punishment or a reward, however it’s much more productive to gain some balance and perspective on the food we eat at this time of year.

EAT A HEALTHY BREKKIE

It’s the old fave that we all know but don’t always abide by, yes you guessed it (well, it is in the sub heading…), eat breakfast! Ensuring you eat a healthy first meal of the day will of course set you up for the day ahead, but will more importantly allow you to worry less about what you eat for the rest of the day (within reason, of course!). If you are to have a smoothie bowl packed with goodness and topped with seeds, fruit or cacao nibs, with a glass of fresh juice, a herbal tea or another healthy alternative, you will automatically feel as though you are on course for a healthier day and subconsciously want to remain feeling super healthy, but will equally not be as worried about having what you really want for dinner!

DON’T BE FOOLED

A word of guidance now, don’t be fooled by the false promises of fad diets, as let’s face it, they make you feel well and truly miserable! Remember when the sun is out, it’s a lot easier to thrive off raw fruit and veg, with a naturally lower calorie content than other foods and undoubtedly bursting with goodness! Try keep up your healthy eating with exciting recipes and delicious seasonal fruit and veg.

PORTION PROPERLY

Many people fear the phrase “portion control” as it can come with negative connotations, however the premise of it really is to ensure you don’t overload your plate with an unnecessary amount of food. If fad-ing is a familiar thing for you, aim to exercise portion control (or whichever way you wish to phrase it) when having the more indulgent foods, as the misery from under eating can swing the other way once the 10th profiterole has been consumed, meaning you end up feeling equally as bad, and resulting in the lead up to a fad diet being on the cards! Portion properly throughout the day and you one, won’t be as ravenous when meal time hits, and two, will be able to enjoy your choice of meal without any of the ‘guilty’ repercussions.

SNACK YOUR HEART OUT

Snacking sometimes has a bad rep, however if you want to avoid feeling the need to fad in the future, snacking is a consistent and reliable way of ensuring that you aren’t going to reach for the choccy biscuits or family bag of crisps later on in the evening. Preparing small, sandwich - style bags with nuts, seeds, dried fruit or fresh fruit is a brilliant way of knowing that you have food on you for emergency hunger situations, in turn encouraging you to snack healthily, resulting in there being no need for over-indulging, and you feeling extremely satisfied in the long run.

CHILL OUT

It’s easy to fall into the all-or-nothing trap of eating, presuming that, if you eat really heathily for a week, you are then granted permission to eat whatever you want (binge style) a day following this; As soon as this is over, you end up feeling somewhat guilty about the quantity and quality of food you have consumed, and there begins the fad diet once again. By ensuring that you have a relaxed approach to your eating schedule, your decisions regarding the food you eat will be much easier as you will inevitably act more instinctively and if you wish to eat something healthy or alternatively unhealthily, it will be a more conscious, less impulsive decision. Whilst bearing these points in mind, it’s important to acknowledge that different things work for different people, and so to only commit to eating brekkie or consuming healthy snacks is absolutely fine, just as long as it works for you and your daily routine, as let’s face it, we can’t always do everything we know we should do all the time! So steer away from those age old fads if you’re looking for long term health and happiness, just make sure you enjoy the journey while you’re doing it!

Fruits and vegetables versus asthma

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22.06.16

Asthma is the most common chronic illness amongst children today and prevalence rates are quickly on the rise worldwide. We cannot let constant coughing and wheezing cripple our nation! To remedy this issue we should look to our diet and turn the table to more fruits and vegetables. Studies have shown that there is a link between low consumption of fresh fruits and vegetables and increased prevalence of asthma amongst children. This helps to make sense of the finding that populations that eat a traditional diet, where the majority of their caloric intake comes from plant sources have lower rates of asthma.   An apple a day keeps the asthma away? Recently British researchers have found that individuals who ate between 2 to 5 apples a week have lower rates of asthma. They speculate that it may be due to the flavonoid components involved, in particular, khellin which has been shown to open up airways. At The Giving Tree our fruit crisps make an excellent snack with all the nutrition preserved by our freeze drying process and vacuum packaging.Apples   A call for the 'C'? We have all heard of the wonders of vitamin C. Pirates out at sea that lacked vitamin C got scurvy. Whilst nowadays scurvy is not so common, asthma however is. One study of preschool children conducted in Japan found a link between vitamin C intake and lower rates of asthma. Some fruits with the highest antioxidant vitamin C content include papayas, strawberries and kiwis. Additionally, research has shown that there is increased risk of airway hypersensitivity in those with the lowest vitamin C intake. citrus 2 Veggies to the rescue? Another study on a sample of children has shown that high dietary vegetable intake to be protective against asthma, reducing the risk up to 50%. This may be due to the high antioxidant content of many vegetables which serve a protective effect on our overall health. To test this theory researchers conducted an intervention study where they experimented adding and then removing antioxidant rich foods from the diets of their experimental sample. The results showed that  when the antioxidant rich foods were removed from the participants' diets they experienced "significant worsening of lung issues and asthma control". This suggests that antioxidants play a key role in the functioning of our lungs and breathing and can be considered as a treatment option for asthma in adults and children alike. Our vegetable crisps are a great to eat your veggies when you're on the go! Grab a pack of our broccoli crisps for your next snack! Even if we don't have asthma we should all eat an abundance and variety of fruits and vegetables to better our health! For more information on how asthma can be treated using fruits and vegetables click here or here!

Veggie Sunday Roasts for the long weekend!

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29.04.16

The cooking clouds have started to lift, the blossom is out and so surely, now it is most definitely time to leave roasting behind for a bit, along with woolly hats and winter coats. But something in us doesn’t feel JUST ready for salads and steamers only yet ...Sunday roasts are here to stay!

Try these two types of roasting: one fast and full-on, the other slow and sweet. For the fast roast, peppers, broad beans (pod-and-all) and radishes were sent to a searing hot oven, bringing smokiness lots of flavour. The slow roast is sweeter from the baby vegetables.

Both roasts are simply spiced while they cook to allow the character of all the vegetables to shine bright. They are then carefully coated in herby spring dressings which make the roast so delicious too!

Roast spring roots with turnip and carrot-top pesto

Serves 4 200g new potatoes (jersey royals), scrubbed clean 200g baby beetroots, tops saved, scrubbed clean 200g baby turnips, tops saved, scrubbed clean 200g baby carrots, tops saved, scrubbed clean 6 baby onions, peeled and halved Juice of 2 lemons Juice of 1 orange 1 head of garlic, cloves separated, but unpeeled

For the pesto A bunch of mint, leaves picked from the stalks A bunch of thyme Saved turnip tops or a big bunch of watercress Saved carrot tops or a big bunch of parsley 4 cornichons or little gherkins 100g hazelnuts or almonds, roasted 6 tbsp extra virgin olive oil 2 tbsp baby capers Salt and black pepper A small bunch of radishes

1 Preheat your oven to 180C/350F/gas mark 4. Take all your scrubbed vegetables, keeping the tops for later, and cut any larger vegetables in half – you want everything to roast in about the same length of time. Divide the vegetables between two baking trays. Squeeze the juice of the lemon and the orange over the veg, then put the squeezed halves on the tray. Scatter the unpeeled garlic cloves over the top and put both trays in to roast for 45 minutes, or until everything is soft throughout and brown round the edges.

2 Meanwhile, wash, dry and finely chop your herbs and vegetable tops, keeping the beetroot tops for later. Finely chop the cornichons too.

3 Put the nuts in a pestle and mortar, then bash well until you have a rough, crumby texture. Mix with the chopped herbs and tops, the olive oil, cornichons, capers and a good pinch each of sea salt and freshly ground black pepper.

4 Once the vegetables are ready, scatter over the beetroot tops for the last few minutes. Once everything is ready, the vegetables are nicely golden and the beetroot tops have wilted and begun to crisp a little at the edges, take the tray out of the oven. Carefully squeeze the garlic cloves out of their skins into a little bowl, then mash them well and add to the herb mixture.

5 Use tongs to squeeze the juice out of the (still hot) roasted citrus – even the ones you originally squeezed will have become juicy again after roasting.

6 Serve the veg on a big platter with the garlic, herb and almond dressing for spooning over.

7 Serve with some bread or brown rice if you are particularly hungry; a spoonful of tart yoghurt is also delicious too!

Flash-roast green veg

Flash-roast green veg

Serves 4  8 green peppers 4 red onions, peeled and cut into thin wedges 8 broad beans in their pods 4 little gem lettuces, washed and cut into wedges A bunch of long radishes, washed A bunch of spring onions Salt and black pepper 2 good pinches of Turkish chilli powder (pul biber) Extra virgin olive oil 200g feta A small bunch of thyme 1 x 400g tin of chickpeas, or 300g jarred chickpeas, drained (optional) Juice and zest of 1 lemon

For the dressing A splash of white wine vinegar A small bunch of mint A small bunch of dill A small bunch of parsley 2 garlic clovesfinely sliced

1 First, preheat your oven to 220C/425F/gas mark 7. Put all the vegetables on to a tray, season with salt, pepper and chilli, then drizzle with olive oil and put into the oven to roast for 25 minutes. You want the oven to be very hot, so that everything will catch and char.

2 On another tray, lay the whole block of feta on one side and the chickpeas on the other. Top the feta with a little more chilli, half the lemon zest and the thyme tips. Sprinkle the chickpeas with about 2 tbsp vinegar. Put this into the oven underneath the veg for the final 20 minutes.

3 Meanwhile, make the dressing. Chop all the herbs and put them into a bowl with the remaining lemon zest and half the juice, plus 4 tbsp of olive oil.

4 When the veg is nearly done, squeeze the last of the lemon juice over the top, scatter with garlic and return the tray to the oven for a couple of minutes.

5 Pull both trays out of the oven. Pile each plate with greens, then top with chickpeas, chunks of feta and a good amount of the herb dressing. Serve with Turkish bread, if you like.

Enjoy these delicious roasts this Bank Holiday Weekend - they won't disappoint! 

Healthy gadgets for on the go snacking!

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21.04.16

Let’s be honest: most of the time, being healthy is not convenient. If you fancy a quick snack at work or need to grab breakfast on the go, you often have to settle for whatever’s on offer at your local shop and usually, it’s not exactly what you want.

The best way to avoid this situation is simple – BE PREPARED. But how? Healthy gadgets are here to help..

Fortunately, there are a number of wonderful items available to help make the whole process easier. Here are five things that will help you to become healthier on a day-to-day basis. They’re all affordable too – hooray!

1. Blender Bottle GoStak – starting from £9.00 So simple, and yet so clever. You can stock up on bags of nuts, seeds, dried fruit etc., and fill each of the little interlocking jars so that you have snacks for the day ahead. This way you have tasty treats to hand at all times, and you're also able to make sure you don’t overindulge. Take a look at our lovely strawberry Giving Tree snacks which perfectly into the handy GoStak!

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2. Water Infuser Bottle – starting from £6.99 If you find drinking or even enjoying water a struggle, why not try infusing it with good stuff? Lemon, strawberry, cucumber – whatever you want! It all tastes amazing in water-y form. Just chop up your chosen fruit or veg, pop it into the little cage, fill the bottle with water and leave it in the fridge overnight. In the morning, drink up and delight in your delicious refreshment.

3. Vacu Vin Banana Guard – £2.49 If you love bananas this is for you, especially when you don't want them bruising . This handy guard allows you to transport your banana in safety, free of any nasty black marks. There are a few varieties of guard available, but we like this as it accommodates any shape banana!

bananna

4. A blender with a portable cup – starting from £19.99 When you're in rush in the mornings,  a good smoothie or shake for breakfast is perfect as it’s a quick way to get fruit inside your body. Now it’s even easier thanks to blenders that come with portable travel bottles or cups! Delicious and simple!

6. Food hugger and  avocado saver container - for when you have that half of an avocado ALWAYS left and it goes brown the next day, this is the perfect avocado saver! Say goodbye to brown fruit and veg

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Healthy Snacks for all!

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31.03.16

Try these Giving Tree inspired, easy snacks ideas to help fight mid-day snack attacks.

We can all be snackers, especially at work. When your mind is working hard, your stomach inevitably starts grumbling. While snacking can help get in all the nutrients that your body requires throughout the day, as well as curbing hunger so that you don't eat too much at the next meal, be careful not to engage in too much mindless munching but instead perfectly sized portions like we have shown below!

1. Peanut butter snacks (crunchy or smooth) with Giving Tree Apple Crisps - try fresh apple too for a mixture of textures!

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2. Giving Tree Vegetable crisps, carrots with your favourite dips - remember this snacks aren't just great for one but also make a fantastic sharing assortment for parties, celebrations, dinners and lunch boxes too!

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3. Crumpet with coconut oil, cottage cheese and banana or smoked salmon..

crumpet

4. Miso Soup (buying the ready made soup is fine but check sodium content) feel free to add your own tofu and seaweed as well.

miso

5. Rice cakes with a variety of toppings - we like;

- Tuna & Avocado with a twist of black pepper

- Cottage cheese & chives with fresh tomato

- Smashed boiled egg and cress

rice cak

St Patrick’s Day Fun in…London!

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15.03.16

It’s all about the Emerald Isle this week. So here's our guide to the best 'craic'.

The official Parade was on Sunday 13th March in Trafalgar Square, with plenty of people and plenty of dancing!

However, come Thursday March 17, there will be LOTS of people dressed in green, and there will be plenty of celebrating including drinking, dancing and eating all around London too

St Patrick's Day Parade, London 2010

The dancing

Want to get your own feet moving? St Patrick's Day at Mr Fogg's Tavern Head down to the mystical world of Mr Fogg's Tavern on Thurs March 17th as his Irish cousin, Seamus Fogg, is in town and he's throwing a good old-fashioned hooley. Seamus will be bringing his favourite Irish band along to the party and an Irish stew and specially crafted whisky cocktails will be on the menu to celebrate St Paddy's Day.

Folk Of The Wood: St Patrick's Ceilidh Celebrate St Patrick's Day with this traditional dance featuring guest Irish dancers from the Mulvihill Academy. There will be plenty of Guinness at the bar and an Irish stew bubbling away.

Portico Gallery , West Norwood Friday March 18 2016

The eating

The Elmore Jam A father and daughter team present this supperclub which offers live musical accompaniment from a three-piece jazz band. Each event is themed around a different cuisine according to which chef is doing the cooking. Irish chef Úna Donohoe wil be providing a four course meal using Irish ingredients for a St. Patrick's Day special edition on March 17. She will be joined by traditional Irish band Beannacht Lá Fhéile Pádraig.

Secret London location , London Thursday March 17 2016

The Porterhouse, Covent Garden 21-22 Maiden Ln, WC2E 7NA

This vast place, split over 12 levels, has the gold medal from Brewing Industry International Awards (basically the Olympics of brewing). Its stout is truly Irish: handcrafted in Dublin and then shipped to us in London. Great Irish food and, in the basement, live rock music.

Not to mention our Giving Tree Broccoli Crisps! The perfect green snack to be munching on St Paddy's Day!

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The drinking

It wouldn’t be St Paddy’s Day without a pint of the black stuff, and no London pub is more devoted to it than Soho’s Toucan. Vintage posters cover the walls, and you can even order a Guinness cocktail.  If you’d rather drink something less obvious than Guinness or Irish whiskey, try attending Last Libations at B&H Buildings, a tasting masterclass which on March 17 will include poitín. The Irish moonshine was so potent that it was banned for three centuries and only legalised in 1997. Time to get reacquainted.

And the leprechauns!

You can build your very own lucky mascot at Drink, Shop & Do’s papier-mâché leprechaun workshop on March 17. The crafty fun is free when you buy a drink. Bring some friends along so you’ll have company on the post-cocktail hunt for that blessed pot of gold

 st pads ft im

Giving Tree Easter Eton Mess

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11.03.16

Easter is nearing, meaning family time, plenty of food, bank holiday celebrations and a well deserved lie in or two!

Try out this deliciously healthy Giving Tree recipe to tantalise your taste buds!

Strawberry Giving Tree Eton Mess

A mess you'll most certaintly want to clear up!

INGREDIENTS

For the meringues:

  • 300g coconut sugar (if you don't have this normal sugar will be fine)
  • 5 (150 grams) egg whites
  • For the Eton mess
  • 1 batch meringues
  • 150g frozen raspberries
  • 2 large packs of Strawberry Giving Tree
  • 1 tablespoon honey, plus more if needed
  • 600g mix of fresh raspberries, blueberries, or strawberries
  • 400g Vanilla (try get vanilla pod) or natural greek yogurt

METHOD

  1. To make meringues: Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  2. Meanwhile, make sure the bowl and whisk attachment of your standing mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been overwhisked, and the egg protein has lost some of its elasticity.
  3. By now, the sugar should be ready to take out of the oven. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don’t worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  4. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keep whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a little cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice, smooth, shiny peak on the tip of your upturned finger.
  5. Carefully spoon your meringue mixture into the piping bag, rolling the sides up. You need to pack the meringue mixture in tightly, ensuring there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in. If using a disposable piping bag, with sharp scissors, cut the tip of the bag so that the opening measures 7/8 inch in diameter.
  6. To get the meringue mixture flowing, twist the top of the piping bag to push the meringue to the bottom. Pipe small dollops onto the four corners of your baking sheets. Line the baking sheets with parchment paper; the meringue dollops will act as glue and stick the paper to the sheets.You are ready to start piping!
  7. Hold the piping bag vertically with both hands, securing the twisted top with your dominant hand and placing your other hand halfway down the bag. Use the top hand to apply pressure and the lower hand to control the flow of the meringue. Squeeze the bag to form a small circular meringue with a 2-inch base, and then lift up the bag while releasing some pressure so that the meringue forms a big peak at the top. Space  them about 3/4 inch apart.
  8. To bake, position racks in the upper and lower third of the oven and preheat your oven to 95°C. Slide the baking sheets into the oven, and bake for 30 to 40 minutes until the meringues are easily lifted off the parchment paper, with their bases intact. Let cool completely on the baking sheets. Stored in an airtight container in a cool, dry place, these will keep for 1 week.
  9. To make the raspberry coulis: Put the frozen raspberries in a small saucepan, drizzle in the honey, and set the pan over medium heat. Once the berries are simmering, turn down the heat to maintain a gentle bubbling and cook until lightly thickened, about 10 minutes. Remove from the heat, and let cool slightly. Taste the mixture and stir in more honey if it needs it, but you want the coulis to be quite tart as the meringues are very sweet. Using a blender, puree until smooth, and then let cool completely.
  10. To assemble: When you are ready to serve — and only then — start assembling the dessert. If you do this too early, you'll end up with a soggy mess, not Eton mess. Divide the meringues among individual bowls. Dollop the greek yogurt around the meringues, and top with the fresh berries. Spoon coulis over everything, and crumble the freeze-dried strawberries over the centers. Serve right away.
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Snack O’Clock and the science behind it!

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25.02.16

Do you find it harder to stick to your diet at certain times of the day? You’re not alone, according to a survey conducted by Forza supplements

The th-ree most dangerous moments have been identified as 11.01am, 3.14pm and 9.31pm • Dieters can consume as many as 750 calories during these three vulnerable times – wrecking their chances of losing weight; • Coffee shops were identified as the biggest danger to dieters because even a simple latte from a high street chain is worth 190 calories;

Nutritionists say dieters should opt out of drinks rounds at work because they put themselves under peer-group pressure to consume unnecessary calories with colleagues.

The results are revealed in a new survey of 1,000 people by diet firm Forza Supplements.

The research demonstrated that there are three specific times in the day when we’re likely to throw out the healthy eating rule book: 11:01am, 3.41pm and 9:31pm. As much as 750 calories are consumed at these times of the day – enough to ruin even the strictest diet plan.

The findings point to key mistakes that dieters make. These include skipping breakfast (leading to making poor nutritional choices for an elevenses snack), tackling post-lunch stress with food, and succumbing to temptation late at night. The report also highlighted the high calorie count of an average coffee shop latte (190 calories).

Forza’s managing director Lee Smith, adds: ‘We are all becoming much more knowledgeable about nutrition and how to eat more healthily at traditional meal-times. It is at other vulnerable moments during the day – these Snack O’Clocks – when all the damage is done in diets.’

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While there’s nothing wrong with snacking to keep energy levels up during the day, the study is useful in pointing out when we might make bad food decisions. Remember: preparation is key when sticking to a healthy eating plan. Be inspired by our round-up of nutritious snack ideas, instead.

Giving Tree snacks are here to help, the perfect snacks to try during your day are our 7 different varieties of fruit and veg crisps. When reaching for a chocolate bar, packet of crisps or cheese and crackers we have the perfect alternatives for those both sweet and savoury cravings!

Why not try our vegetable crisps dipped in reduced fat humous, tzatziki or guacamole or just as good on their own!

Our fruit crisps (apple, peach ,strawberry and mango) all make fantastic toppings for a bowl of natural yogurt or ontop of some fat free coconut yogurt..we love cofro! Take a look at the mouth-watering picture above, this was a fat-free, dairy free, gluten and refined sugar free coconut frozen yogurt with our yummy Giving Tree fruit crisps on top mmm!

Let us know your favourite healthy snacks and how've incorporated Giving Tree into your healthy snacking!

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