This month, I’m excited to support Snack-tember, an initiative from the British Nutrition Foundation (BNF), which promotes healthier, more sustainable snacking for children and young people aged 5-16 years. Did you know 79% of students usually have two or more snacks on a school day, it would be great if we could encourage pupils to:
• EXPLORE better snacking
• TRY new snacks
• MAKE their own healthy snacks
And encourage to choose and make snacks that have:
• MORE vegetables and fruit
• MORE wholegrains, beans and pulses
• LESS saturated fat, salt and sugars
There are lots of useful resources over on the BNF website including some recipe videos which show young people making and tasting five ‘hero’ snack recipes: https://www.nutrition.org.uk/snack tember-2026/
My current favourite snack recipe is Tzatziki, a Greek dip which I like to eat on wholegrain or rice crackers as a tasty and nutritious afternoon snack:
1 Cucumber
1 Garlic clove
1 tsp Salt
4-5 tbsp Greek yogurt
Squeeze of lemon juice
1 tbsp Extra virgin olive oil
- Crush the garlic and mix with the salt to form a paste, add the olive oil and leave to stand.
- Grate the cucumber and squeeze as much water by pushing through a sieve, then wrap in kitchen roll and squeeze again to remove residual water, this is important to avoid a watery dip.
- Mix together the rest of the ingredients with the cucumber including the garlic infused oil, add more yogurt and lemon juice depending on taste.
- Serve with wholegrain crackers or bread.
MLT Nutrition 