I’m what I call a ‘wannabe vegetarian’. Meaning that I exist almost soley on vegetables and lentils but I generally add a small portion of lean and organic meat to most meals. The ‘wannabe’ part of that equation comes from my almost obsessive consumption of vegetables. I’m always looking for more ways to consume the humble veg and to replace other foods with them whenever I can. Snacks are always an issue because crave crunch and salt but recently I’ve found a nice little solution to my mid-morning downfall.
At the beginning of each week, I roast a large pan full of sweet potato and pumpkin with light oil spray and rosemary. When it’s roasted, I put a container full in the fridge and when I’m feeling peckish at around 10am, I throw a few pieces of my roast veg on a bed of rocket and spinach, add a crumble of low fat feta cheese and a spritz of olive oil and vinegar.
It’s the perfect vegetable rich snack and keeps you full until lunch time. I know it seems a bit odd to have a salad as a snack but that extra glow you get from over-dosing on leafy greens will be well worth it.