Grab and go snacks

Banana, tahini & crispy brown rice cereal

Serves 4

Ingredients:

¼ cup tahini

1 tablespoon honey

1 tablespoon water

¼ teaspoon ground cinnamon

½ cup peanut butter

4 slices whole wheat bread or seeded bread, toasted

2 bananas, peeled and sliced

1 tablespoon crispy brown rice cereal

Directions:

Place the tahini, honey, water and cinnamon in a small bowl and stir to combine.

Spread the peanut butter on the toasts and top with the banana.

Drizzle with the tahini mixture and sprinkle with crispy brown rice cereal.

Raspberry yogurt honey toast

Serves 4

Ingredients:

4 slices whole wheat bread or seeded bread, toasted

½ cup low in fat Greek yoghurt

1 cup Raspberries (or blueberries)

2 tablespoons Honey

2 tablespoons Pistachios, crushed

Directions:

Spread the yogurt evenly over the toasted bread, place on equal amounts of raspberries, drizzle over the honey and sprinkle over the pistachio nuts and serve.

Pineapple Ginger Sweet Tea Juleps

Serves 10

Ingredients:

1 pineapple, peeled and flesh diced

1x 1-10oz bottle sugar free ginger ale

½ cup honey

1 cup lightly packed fresh mint (reserve 10 leaves for garnish)

4 bags black tea

Directions:

Place the pineapple and ginger ale into a blender, blend until smooth, and then pour into a deep baking dish, cover with plastic and freeze overnight.

Next day: Take a medium saucepan and add 4 cups of water, place the saucepan on the stove and bring the water to a boil, then add the honey and mint stir, remove from the saucepan from the heat and add the tea bags, stir, allow the tea too steep for five minutes, then remove teabags and discard. Allow the mixture to cool, approx. 1 hour, then strain the cold tea into a pitcher and refrigerate until needed.

Scape the pineapple ginger ice with a fork and divide the ice between 10 tall glasses. Add one mint leave to each glass and pour over the cold tea and serve.

Strawberry, Raspberry & Blueberry Pops

Yields 8 pops in 1/3 cup molds

Ingredients:

3 cups blueberries

2 cups strawberries, hulled

1 cup raspberries

3 tablespoons honey

Directions:

Place strawberries, raspberries and 2 tablespoons of honey in a blender, puree until smooth. Then pour into six ice pop molds, halfway up the mold, then insert lollypop sticks, place into the freezer for 1 hour until firm.

Puree the remaining honey and blueberries in a blender until smooth, fill each remaining mold until full, then freeze until set.