Body & Mind

Winter snacks that will make you gain weight... but that's actually good

sweet potato fries with ketchup

If you believe in Ayurvedic teachings, it's a good idea not to eat too many cold things in winter. Because it's cold, our body needs more fuel to keep the combustion engine running. So don't forget raw vegetables and sushi, but focus on the heavier foods. Another good reason to reach for mayonnaise is that you feel less cold if you gain a few pounds. After all, fat tissue acts as insulation, just like the double wall of a thermos. Additionally, the ratio of skin surface area to body mass is smaller when you weigh more, and this also helps you lose heat less quickly.

So the next time you are watching undiscovered gems on Netflix with a coffee table full of treats, you don't have to feel guilty. You're doing great. You can safely eat the snacks below in place of your dinner, so that's a plus. And that bikini is still a long way off.

Sweet potato fries

  • 2 large sweet potatoes
  • cumin
  • sea salt
  • pepper
  • sunflower oil

Preheat the oven to 230 degrees. Cut the sweet potatoes into fries. Leave the skin on for extra crispiness. Place them on a metal baking sheet and toss them with cumin, sea salt, pepper, and sunflower oil. Stir them regularly and bake for 25 minutes until done. Serve with truffle mayonnaise if you really don't care anymore.

Mozzarella melt

  • 4 slices of ciabatta bread
  • 1 ball of mozzarella
  • can of anchovies
  • fresh basil

Turn on the grill. Grill the slices of ciabatta for a moment. Remove them from the oven and top with slices of mozzarella, thin slices of anchovy, and a bit of fresh basil. Place them back under the grill until the mozzarella starts to melt.

Edamame

You probably know them from the sushi you no longer eat, those tasty beans that you pop straight from the pod into your mouth. You buy them frozen at Jumbo, bring them to a boil for a moment, and sprinkle them with sea salt. This dish is actually healthy.

Spinach-artichoke dip with tortilla chips

  • half a can of artichoke hearts
  • 250 grams of spinach
  • 1 tbsp lemon juice
  • olive oil
  • 1 shallot
  • 1 clove of garlic
  • 100 grams of cream cheese
  • 1 bunch of fresh mint
  • pepper
  • salt

Place a wok with a splash of olive oil on the heat. Sauté the shallot and garlic. Stir-fry the spinach until the leaves wilt. Remove from heat and place in the blender with the artichoke hearts and cream cheese. Serve warm and use it as a dip for tortilla chips.