Summary: Healthy snacking is a great way to manage hunger and keep appetite in check. But is giving in to cravings OK, too? Tune in and gain some helpful insight and tips to keep you thriving and balanced in-between meals. Why Do We Snack? : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4863261/ How the Food Industry Helps Engineer Our Cravings: https://www.npr.org/sections/thesalt/2015/12/16/459981099/how-the-food-industry-helps-engineer-our-cravings Healthy snack recipe: Low-sugar banana bread (only 6g sugar per-serving) Ingredients 3 large bananas (very ripe), mashed well 4 free-range large eggs 2 tsp vanilla extract 1/4 cup coconut oil melted and cooled to room temp 2 cups brown rice or buckwheat flour (add a few drops of liquid stevia if using buckwheat flour) 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon or pumpkin pie spice from Trader Joe's 1/4 tsp sea salt Instructions Whisk together all dry ingredients and set aside. Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined. Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will overmix the batter and prevent it from rising properly) just until moistened and no visible flour remains. Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. Enjoy!
