Protein-Packed Snacks to Help Curb Hunger

Simple recipes to keep on hand for when hunger strikes.

The hunger craving problem

So you’ve nailed your breakfast, lunch, and dinner, but making smart choices between your meals is just as crucial. Ignoring your hunger cues and letting your cravings build and build is never a good idea, and often results in a compulsive reach for the share bag of those less nutritious, hyper-palatable snacks, quickly followed by a stomach-ache and a vow to eat less tomorrow (and so the cycle repeats).

How to stop hunger cravings

Choosing snacks that pack in nutrients and sustain you through those long afternoons in the office or library are important for keeping energy levels high and cravings at bay. There are three key nutritional elements to creating a balanced snack that will fuel you for hours. Protein, fibre, and fat. This trio in combination can support feelings of fullness by slowing digestion, delaying gastric emptying, and regulating hunger hormones.

Each of our nutritionist snack picks below is easy to make in batches for the week and tick off all three of our hunger-stopping heroes above!

Chocolate PB Energy Balls (makes 12-16)

Huel provides the protein, oats provide the fibre, and peanut butter provides the fat

Ingredients ⬇️

• 80g (roughly 1 cup) rolled oats, ideally jumbo oats
• 40g (around ⅓ cup) peanuts
• 40g Huel Complete Protein Chocolate Brownie
• 125g (½ cup) smooth peanut butter
• 70g (3.5 tbsp) honey or agave syrup
• 30ml (2 tbsp) water, plus extra if needed

Method ⬇️

1. Mix all ingredients in a large bowl until well combined, adding a splash of extra water if needed until you reach a dough-like consistency.
2. Use your hands to roll into 16 evenly-sized balls (or fewer if you’d like larger servings).
3. Place the balls on a plate or tray lined with baking parchment and leave in the fridge to set for a couple of hours (or one if you’re in a pinch!).
4. Store your energy balls in an airtight container in the fridge.

Garlic & Chilli Protein Crunch (makes 16 servings)

Nuts provide the protein and fat, and corn provides the fibre

Ingredients ⬇️

• 100g (¾ cup) almonds
• 100g (¾ cup) cashews
• 100g (¾ cup) hazelnuts
• 100g (¾ cup) pecans
• 1 tbsp olive oil
• 2 tsp chilli powder 
• 1 tsp garlic powder

Method ⬇️

1. Preheat the oven to 350 °F (180 °C) or 320 °F (160 °C fan). Line a baking tray with parchment.
2. Add all the nuts to a bowl, add the oil, and toss to coat.  
3. Sprinkle over the chilli and garlic powder, along with some salt and pepper, and toss to thoroughly coat the nuts.
4. Lay the nuts out on the baking tray in a single layer. Bake for 15 minutes, shaking every now and again to ensure an even bake.
5. Store in an airtight container for up to two weeks (if they last that long!).

Veggie egg muffins (makes 6 muffins)

Egg provides the protein, veggies provide the fibre, and cheese provides the fat

Ingredients ⬇️

• 1 medium bell pepper, chopped (about 1 cup) 
• 3 garlic cloves, minced
• 2 spring onions (scallions), chopped
• 6 medium eggs
• 1 tsp paprika
• 50g feta (about ½ cup) of Cheddar cheese, optional

Method ⬇️

1. Preheat the oven to 400 °F (200 °C) or 375 °F (180 °C fan).
2. Grease 6 wells of a muffin tray with oil, or line with muffin cases.
3. Divide the chopped vegetables evenly between the cases.
4. Whisk the eggs together in a bowl along with the paprika and a pinch of salt and pepper.
5. Divide the egg mix between the muffin cups.
6. If using, top each muffin with cheese.
7. Bake for 15 minutes or until golden on top and cooked through.

Greek yogurt parfait (makes 1)

Yogurt provides the protein, granola & berries provide the fibre, and walnuts provide the fat

Ingredients ⬇️

• 175g (¾ cup) Greek yogurt
• Drizzle honey or agave syrup, optional
• 150g (1 cup) mixed berries 
• 30g (¼ cup) granola
• 1 tbsp walnuts, chopped

Method ⬇️

1. If using honey or agave, first stir this into the yogurt in a bowl.
2. Spoon half of the yogurt into a glass, jar, or bowl. Top with half of the granola, and then half of the berries.
3. Repeat these same steps to create a layered parfait. Top with the walnuts. Eat right away or store in the fridge for a couple of hours until you’re ready to tuck in.

Words: Amy Wood, Senior Nutritionist