Curbing sugar cravings is something so many of my clients are wanting to achieve. Understanding how to satisfy your cravings in a healthy way helps you to avoid blood sugar spikes, mood swings, weight gain and improves your health and vitality.

Here are some great snacks that will satisfy those cravings in a healthy, balanced way:

Hummus & Carrot Sticks

Hummus Recipe:

  • 2 cups chickpeas, drained and rinsed

  • 2 cloves garlic/ 2tbsp garlic paste

  • 3 tbsp tahini

  • juice of a whole lemon

  • 1 tsp himalayn salt

  • sprinkle paprika

  • 1 tbsp olive oil

Place all ingredients except paprika into a food processor and blend until smooth. Scoop into a glass jar and sprinkle with paprika. Serve with carrot sticks and enjoy!

Black bean brownies


  • 1 can black beans, rinsed and drained

  • 2 tbsp cacao powder

  • 2 eggs

  • 3 tbsp coconut oil

  • 2 tsp pure vanilla extract

  • 1/4 tsp cinnamon

  • 1/4 tsp himalayan salt

  • 1/2 tsp baking powder

  • 1-2 tbsp stevia

Preheat oven to 180'C and grease baking tin with coconut oil. Blend all ingredients together in a food processor until smooth. Scoop the mixture out into baking tin and bake in the oven for 30-40 minutes. Remove from oven and let rest for 10 minutes before portioning out.

Almond Butter Bars


  • 3/4 cup almond flour

  • 3/4 cup unsweetened shredded coconut

  • 2 tbsp stevia drops

  • 4 tbsp almond butter (or any nut butter)

  • 3 tbsp coconut oil

  • 2 tbsp cacao powder

Grease a baking tin with a small amount of coconut oil. Mix the almond flour, stevia and coconut in a bowl until fully mixed. Melt 2 tbsp almond butter and 2 tbsp coconut oil in a pan until melted, then pour into the almond flour and coconut mixture. Then, pour the mixture into a small baking tin. Next, add the cacao powder, 1 tbsp coconut oil and the remaining 2 tbsp almond butter into the pan and mix together. Then, pour the mixture over the top of the almond flour mixture in the baking tray and smooth over with the back of a tablespoon. Place the baking tin in the fridge for around 2-3 hours to allow the mixture to set. Next, cut the bars into 10 slices and enjoy! The bars can be kept in the fridge for up to 4 days.

Protein Egg Cups


  • 1 tbsp olive oil

  • 3 cups chopped bell peppers, broccoli, spinach

  • ½ cup water

  • 9 large eggs

  • 2 tsp Dijon mustard

  • 1 tsp paprika

  • ½ tsp himalayan sea salt

  • sprinkle black pepper

Preheat oven to 180'C. Grease a bun baking tray with olive oil. Place chopped veggies and water into a pan and cook for 3-5 minutes then remove from heat and drain with a sieve. Portion the vegetables evenly throughout the bun tin. Next, whisk the eggs, paprika, mustard and salt and pepper in a bowl and then pour the mixture into a measuring cup. Then, pour the egg mixture over the vegetables dividing evenly over the bun tray. Then, place the baking tray in the oven and bake for around 15-20 minutes until the eggs have risen and cooked. Remove from the oven and let cool for 15 minutes before removing the egg cups from the pan. Now you can enjoy! These egg cups will keep in the fridge for up to 3 days.