Easy eating

  Before I went all Hellenic on you I was talking about putting healthy options within arms reach. Unless you're massively disciplined, the chances are that when you're peckish you'll reach for the easiest option. For me the default snack or meal was always a bowl of cereal or a slice of toast. If I was feeling sophisticated, I'd scramble a couple of eggs to spread on my toast, but now... Well, I think you have a pretty good idea of what I get up to.

  Putting easy, delicious and guilt free things in close proximity means not having to exercise any self control and if that's an issue then this will make life easy. Holy Crap! I just had a stupendous brain wave that's so good I'm going to interrupt myself to tell you about it. It's a shame because I was going to tell you that an easy version of the energy balls is stuffing dates.

MEAT!

  Oh ok, I'll tell you quickly. Buy a bag of stoned dates, open them up along the split and put your favourite nuts in there. Almonds, cashews and hazelnuts are a good place to start but if you're looking for a more complex flavour combo you can add cocoa powder, other dried fruit like sour cherries or raisins. Basically, use my recipes for the balls and stuff them in the dates instead of blending. But I'm digressing instead of interrupting myself.

  Baked tortilla chips!!!!! Made at home, endlessly variable and insanely delicious. Go find some soft corn tortillas, (make sure they are pure corn, not the ones mixed with wheat.) They come as a stack of small discs about four to six inches across. Cut the stack up like a cake, into six or eight slices to create the familiar tortilla chip shape and spread them out on a baking tray. Mix the juice of a lime with at least the same volume of oil and mix well. Drizzle finely or spray the mix over the chips to lightly moisten them and put them in an oven at 175c. You can also add salt, cumin, chilli or whatever else you fancy and it goes without saying that I encourage experimentation. Fifteen minutes should do it.

  Put whatever you don't manage to eat in an airtight container but good luck with that. Come back tomorrow when, if you're lucky, I'll give you an idea of what to dip them in. I'm now heading off to my favourite slow-cooked pork belly emporium for a large plate of what they do best.

Kirk out

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