Today’s Tasty Pick: Rainbow Crunch Snack Cups

Happy morning, fam!!!

Aaaahhhhhhh—can you believe it?

December is already doing a speed run! Imagine we are halfway through already…iyoh!!!

Now tell me, fam… what are we cooking up this Monday?

Yes, it’s festive season, but let’s be honest—some of us are still on duty. Emails are piling up, deadlines are side-eyeing us, and work did not get the memo that it’s December!

So this morning, I woke up feeling extra creative—dangerously creative, actually. And trust me, what I came up with might just shock you.

So today I introduce to you: today’s tasty pick: Rainbow Crunch Snack Cups.
Yes… fruits and vegetables in one snack. I can already see your face like, “Wait… excuse me?? But listen—one thing about me? I turn the impossible into something delicious. Period!

I know your curiosity is officially activated now, and you wanna know how to make this. So I won’t keep you waiting any longer. Let’s jump right in… leeeeeet’s gooooooo!!!!!

How to make Rainbow Crunch Snack Cups

Serves: 2–3

Ingredients:

• 1 carrot, grated
• ½ cucumber, finely diced
• ½ red apple, diced (leave the skin on)
• ½ cup pineapple chunks, chopped small
• Handful of baby spinach or lettuce, finely shredded
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 tablespoon plain yoghurt (optional but nice)
• Pinch of black pepper

Optional toppings:

• Sunflower seeds
• Pumpkin seeds
• Chopped mint

Method:

1. Prep the base: In a bowl, combine grated carrot, cucumber, apple, pineapple, and spinach.
2. Make the light dressing: In a small cup, mix lemon juice, honey, yoghurt (if using), and black pepper.
3. Toss gently: Pour the dressing over the fruit-veg mix and toss lightly so everything stays fresh and crisp.
4. Serve: Spoon into small bowls or cups. Sprinkle seeds or mint on top for crunch and freshness.

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Mango–Lime Chicken Skillet