HomeTagsPosts tagged with "snack"


Sometimes, when hunger strikes and you are not at home, you end buying a sugary treat that is not only expensive but also most certainly bad for you.

To prevent this, the best is to always have a snack in hand to give you a quick energy fix and make you wait until lunch or dinner. 

These recipes are tasty, pretty healthy and can be made in advance so keep them in your bag or at your desk for a tasty guilt-free treat!

1. Coconut energy bites

2. Berry and oat muffins

3. Fruity energy boost bites

4. Oaty energy cookies

5. Dark chocolate chunk oat cookie bars

6. Hi-fibre fruit muffins

7. Healthy granola bars

8. Banana snack cake

9. No-bake energy balls

10. Date and oat slice



We've all stumbled in from a night out and craved every single type of food in the galaxy, but opening hours of these glorious fast food institutions have held us back.

It ain't our fault that we get snacky around midnight, and why should we have to cater our food bingeing needs on time? Well, Deliveroo is here to deliver the answer to this age-old problem on a silver platter. 

That's right. The food-delivery service has just announced new and extended delivery hours, so from today in Dublin, Cork and Galway you can now order the likes of Supermacs, Papa John's and KFC to your door as late as 2am.


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With over 30 restaurants and takeaways signed up to the new service, including Eddie Rockets, Subway and Burritos & Blues, it will no longer be a twilight search for sustenance ending in disappointment.

No more burnt toast or undercooked microwave-able meals in the late night, it's time for deliciousness to arrive at your door after dark.

Deliveroo aims to provide the ultimate food delivery experience, and customers also have the option to schedule orders via the Deliveroo app up to a day in advance.

Joe Groves at Deliveroo commented on the new launch:

“We’ve added a late-night delivery service after overwhelming requests from hungry customers looking for their favourite bites late at night. We’re delighted we’ve been able to make it happen and with so many excellent partners on board that are available exclusively to Deliveroo customers”.


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Get your feast delivered to you between 8am and 11pm on weekdays, and from 8am until 2am on weekends.

Some of the restaurants on the list include Istanbul Kebab House (Dublin), Cafe Oasis, Papa John's in Cork and on O'Connell Street, Dino's Terenure Takeaway, Hasu Japanese & Thai, SuperSubs (Galway), Bobo's (Dublin), Apache Pizza and Bombay Flame (Dublin).

A stunning selection of leading local, independent and takeaway restaurants will conveniently bring their meals to your home or office in as little as 15 minutes. We honestly may die of excitement.

Feature image: Instagram/@deliveroo_ie/@aussie_bbq


If you’re looking for ideas for lunchtime … look no further. We’ve teamed up with Dubliner Lighter to bring you our favourite cheese recipes that are perfect for lunch.

Dubliner Lighter Courgette Fritters

These are so gorgeous and they’re ridiculously easy to make.

Makes 9 – 12 fritters, depending on size, and has 102kcal/100g


2 Courgettes, grated

85g flour

3 spring onions, finely sliced

2 eggs

100g Dubliner Lighter White, grated

½ tsp salt

¼ tsp black pepper


Place all ingredients together in a large bowl then mix until all ingredients are combined.

Heat a large frying pan over medium high heat, when hot, lower temperature to medium heat then add a drizzle of olive oil.

Drop large spoonful’s of mixture into the pan, use the back of the spoon to flatten fritters slightly and cook for about 4 minutes. Flip fritters over and cook for another 3 – 4 minutes.

Leave cooked fritters to drain on paper towel while you cook the remaining mixture.

Serving tip: Delicious served with a dollop of sour cream.


Dubliner Lighter Phyllo Pizza

Who doesn’t love pizza? This one is seriously tasty and makes a great homemade alternative to the shop bought ones.

This recipe makes one pizza, and 241kcal / 100g


Makes 1 pizza


3 phyllo pastry sheets

Olive oil

2-3 tbsp passata

4 slices Dubliner Sliced Lighter Red

4 slices Dubliner Sliced Lighter White

Salt & pepper

Toppings: tomato, mushroom, rocket, peppers, onions, corn – really anything you love


Preheat oven to 220°C / 200°C fan assisted and line a baking tray with parchment paper.

Lay 1 sheet of phyllo onto the baking tray then lightly brush one half with olive oil. Fold pastry in half then brush the top lightly with olive oil. Lay another sheet of phyllo on top, making sure the edges are mostly lined up, then repeat above steps until you have 6 layers of phyllo in total.

Spread passata over the pastry then arrange Dubliner Lighter slices on top. Add your favourite toppings to your pizza then bake in the oven until edges are crisp and golden, about 4 -5 minutes.

Enjoy while hot.


Dubliner Lighter Sweet Potato Taco Fries

Sweet potato tacos are a real favourite of mine at the moment, perfect for a lunchtime pick me up, they’re tasty and warming.  In fact, they would suit any meal time. This one is simple to pull together, and of course it’s with Dubliner Lighter cheese which has 33% less fat.

This recipe serves 4 and has 104 kcal / 100g


– For the fries

2 large or 3 medium sweet potatoes

Olive oil

Salt & pepper

– For the mince

500g beef mince

1 onion, roughly diced

1 carrot, finely diced

1 red chilli, roughly chopped

1 packet taco seasoning

2 tbsp

tomato purée

1 tsp salt

½ tsp ground black pepper

1 can kidney beans, drained

– To serve

Dubliner Lighter White, grated

Crème fraîche

Fresh chilli, sliced


Preheat oven to 200°C / 180°C fan assisted and line a baking tray with tinfoil. Cut sweet potato lengthways into wedges then loosely arrange on prepared baking tray. Drizzle with olive oil and sprinkle generously with salt and a bit of pepper. Lightly toss.

Bake until cooked through, 15-20 minutes.

Meanwhile for the mince, heat a large pan over high heat, when hot drizzle with olive oil then add the mince. Cook until mince is browned.

Lower heat to medium then add the onion, carrot and chilli. Cook until the onions have softened, 2-3 minutes.

Add the taco seasoning, tomato purée, salt and pepper, stir through. Add the kidney beans then leave to simmer on low heat until the sweet potato fries are cooked.

To serve, spoon mince on top of sweet potato fries then top off with a generous handful of grated Dubliner Lighter White cheese, crème fraîche and sliced chilli.


Dubliner Stuffed Aubergine Boats

This is a brilliant way to include Aubergine in your diet, providing you with fibre, vitamins B1, B6 and potassium. They’re also full of antioxidants (the skin especially), so if you’re not already eating them, start now.

This recipe serves 4 and has 133 kcal / 100g


2 aubergines

Olive oil

1 red onion, roughly chopped

3 cloves garlic, minced

½ tsp salt

125g cherry tomatoes, quartered

100g quinoa, cooked in vegetable stock

200g Dubliner Lighter Red Cheese, grated

Pine nuts, optional


Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper.

Cut the aubergines in half lengthways. Using a sharp knife, cut a 1cm boarder inside aubergine halves, then use a spoon to help remove the flesh from the middle. Roughly dice the removed aubergine flesh and set aside.

Brush hollowed out aubergine boats with olive oil, place cut side up on the baking tray then bake for about 20 minutes until cooked and the edges are starting to char slightly.

Meanwhile, prepare the filling. Heat a large frying pan on medium high heat then drizzle with 1-2 tbsp olive oil. Add the diced aubergine and allow to brown slightly, stirring occasionally. Lower the heat to medium low and continue to cook until aubergine is mostly cooked through.

Add the onion, garlic and salt and cook until onion is tender, stirring occasionally. Stir in the cherry tomatoes and cooked quinoa, cook for further 5 minutes until tomatoes start to soften and release their juices. Remove from heat and stir in 150g of the grated Dubliner Lighter Red cheese.

Spoon filling into the roasted aubergine boats and sprinkle each with pine nuts (or any other seed of your choice) and the remaining 50g grated Dubliner Lighter Red cheese.

Return to the 200°C / 180°C fan assisted oven and bake for 10 minutes, or until the cheese on top has melted.

Serve immediately.


Dubliner Burrito Bowl

Don’t spend a fortune at lunchtime buying these – not only are they expensive, but they won’t taste half as good as the one you make yourself.

This recipe serves 4 and has 110 kcal / 100g


For the mince

2 tbsp olive oil

500g beef mince

1 onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

1 (400g) can chopped tomato

1 (400g) can kidney beans, drained

250ml beef stock

Salt & pepper

For the salsa

4 tomatoes, seeds removed & finely chopped

¼ red onion, finely chopped

1 garlic clove, minced

1 tbsp fresh lime juice

½ red chilli, finely chopped (optional)

To assemble

4 portions cooked basmati rice

Cooked mince

2 avocados, sliced


150g Dubliner Lighter Red Cheese

Sour cream

Fresh coriander, roughly chopped


To cook the meat, heat pan on medium high heat. Add olive oil then add the mince. Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, stirring occasionally.

Lower heat to medium then add the onion, cook for 1-2 minutes. Add the garlic and cook further 1 minute.

Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock. Stir to combine, then leave to simmer on medium low heat until half of the liquid has been reduced, stirring occasionally. Between 15-20 minutes. Taste for seasoning, add salt & pepper as needed. Remove from heat.

While mince is cooking, make the salsa. Combine all salsa ingredients and stir together. Chill in the fridge until needed.

To assemble the burrito bowl, spoon a layer of cooked Basmati rice into serving bowls. Spoon cooked mince over about half of the rice, then spoon fresh salsa next to the mince, covering about 1/8 of the rice. Arrange half an avocado on top, then sprinkle generously with Dubliner cheese. Garnish with fresh coriander and serve with sour cream on the side.


These gorgeous recipes are all made with Dubliner Lighter which has 33% less fat, for more great recipe ideas you can follow them here on facebook or here on insta.




Snacking and healthy eating aren't usually topics that go hand-in-hand.

For most of us, snacking involves picking at biscuits, cake, chocolate, and whatever other treat our hand reaches for in the cupboard.

But as we become aware of the importance of eating right, more and more of us are looking for alternative and healthy foods to snack on. 

In fact, according to a survey by SuperValu, 90 percent of Irish consumers are worried about what they eat, and are starting to change their habits. 

The shift sees snacking evolving from an indulgence into a habit of “purity” and is now commonly known as The Fourth Meal.

How do we decipher what is healthy and what ‘healthy snacks’ are really fit for purpose though? 

Well, that's where SuperValu comes in.

The retailer, together with Health and Wellness ambassadors Bernard Brogan, Lean Mean Momma, Cliona O’Connor and Nicola Halloran of The Wonky Spatula, is enabling people to decipher what healthy options will truly suit their lifestyle.

If you want healthier snacking options that don't involve a bag of crisps or bar of chocolate but offer the same satisfaction, you should opt for something made from healthy ingredients packed into one product. 

So what products do they recommend?

  • Go Raw is right on trend being organic and sprouted with healthy inclusions such as flax seed and chia.

  • Madegood is another tasty healthy treat made from dried fruits, whole grains and all-natural ingredients.

  • If you make your own snacks but find flavour a challenge, PBfit is the ideal solution to add yumminess to your rice cakes or shakes. PBfit is peanut butter powder made by pressing gently roasted peanuts to remove most of the fat and calories. It is then ground with some coconut palm sugar, and a pinch of salt.  

  • Whey Box, a convenient on the go protein in a 20gm format in three different flavours ideal for your gym or hand bag.

  • ROS Nutrition, a 100% Irish product, is the exclusive nutritional partner to the Dublin GAA team, over 25 Irish Olympians, athletes such as Sean O’Brien and has just been announced as nutritional partner to the Guinness Pro14 rugby league.

  • Paul’s Quinoa Meals available in Mild Curry, Tagine or Provençale – organic, gluten free and vegetarian.

  • Upton’s Jackfruit is an ideal meat replacement in three different flavours; just add to tacos, burgers, salads, sandwiches, wraps or simply over rice.

  • Or if you're into Deliciously Ella, you can pick up a range of her free from products from oat bars to granola or Bircher muesli.  All products are from natural ingredients, gluten free, dairy and refined sugar.

So, if it is for breakfast, lunch or dinner or anytime in between SuperValu has all of your healthy options sorted for you.



When we are feeling a bit peckish, the easy option is to head to the newsagent and get a bag of cheeky crisps or a chocolate bar. 

At the end of the year, this could cost you an insane amount of empty calories, as well as bucket loads of money. 

So what if you made some healthy treats yourself instead? We promise, they are about 10 times tastier than anything you can buy, and don't take forever to make! 

1. Hazelnut and goji oat bars

2. Vegan brownies

3. Blueberry quinoa muffins

4. Chocolate banana bread with peanut butter frosting

5. Booster bars

6. Protein balls



As discussed previously, we’re a nation that just really loves our chips.

But potatoes aren’t the only foodstuff that can be fashioned into delicious slivers of golden goodness.

In fact, Irish pubs in the US are now championing a twist on the classic: namely avocado fries.

Oh. Yes. Please.

Crunchy on the outside; warm and creamy on the inside. Suffice to say that slices of avocado, breaded and deep-fried = heaven.

Here at SHEmazing! we think they’re particularly delicious when served with a zesty citrus, or a firey-hot chilli dipping sauce.


  • Oil for frying
  • 2 avocados
  • 2 eggs
  • 80g of breadcrumbs
  • Zest of half a lemon
  • Black pepper
  • Salt
  • Ground cumin (about half a teaspoon)


  1. In a medium-sized bowl, mix together the bread crumbs with the lemon zest and cumin.
  2. Add salt and pepper to taste and set it aside.
  3. Beat the eggs together in a bowl and also then place aside.
  4. Cut the avocados in half and slice them vertically into chunky wedges (about 10cm long X 2.5cm wide).
  5. Heat the vegetable oil in a large frying pan (170C is ideal) – the oil should be 8-10cm deep so the avocado gets covered completely.
  6. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then back in the breadcrumb mixture again.
  7. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown.
  8. Remove with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil.
  9. Allow them to dry for 10 minutes, then transfer to a serving tray and serve immediately.



Thin mints are a popular treat stateside and a must try for all the cookie lovers out there.  You can now make your own batch of thin mints with this easy recipe.

What you’ll need:

  • 200g unsalted butter, at room temperature
  • 128g cocoa powder
  • 128g caster sugar
  • 1 tsp. vanilla
  • ¾ teaspoon salt
  • 178g  plain flour
  • 400g semi-sweet baking chocolate
  • 1 ½ tsp. peppermint extract

What you’ll need to do:

  1. Preheat oven to 350°C
  2. Cream butter until light and fluffy, then add the caster sugar and mix until combined.
  3. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  4. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  5. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter – a glass can be just as good.
  6. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
  7. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts.
  8. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
  9. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off.
  10. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

These coconut-chocolate bars are so easy to make and handy for sweet snacks.

This recipe uses milk chocolate but if you wanted to make it a little healthier you could swap this for darker chocolate.

What you’ll need:

  • 160g dessicated coconut
  • 250ml condensed milk
  • 300g milk chocolate

What you’ll need to do:

  1. Combine the condensed milk and coconut milk, adding more condensed milk if the mixture seems dry.
  2. Flatten into a baking tray and chill for an hour.
  3. Cut into bar shapes.
  4. Melt chocolate and dip the bars into the chocolate, coating.
  5. Chill bars until chocolate has hardened.

With this recipe you don’t need to feel guilty about munching your way through a film – yay! These chickpeas are just the right amount of spicy, salty and crispy to satisfy your cravings.

What you’ll need:

  • 1 can chickpeas
  • 2 tbsp. olive oil
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika

What you’ll need to do:

  1. Pre-heat oven to 180° c and line a baking tray with parchment paper.
  2. Drain your chickpeas and dry them well.
  3. Place the chickpeas in a bowl and add the rest of the ingredients. Mix to combine.
  4. Bake in the oven for 30-40mins until crisp.