Its that time of year again! The waves of anticipation are flowing through households for both parents and their children, as it is time to prepare to go back to school! YAY! Time to think about school supply shopping, new clothes, after school care programs, and most importantly… time to pack those lunches!! Soothe your child’s back to school nerves with some comforting, yet nourishing snacks.
These snacks are packed with extra nutrients, good fats, and proteins to help keep your children focused and their taste buds satisfied! Who are we kidding… these snacks aren’t just for the little ones, they are perfect for you as well!
Black bean Brownies
Say whaaat? Hear me out first… you cannot taste the difference!
These morsels of deliciousness are jam packed with protein, keeping both you and your lil’ ones satiated throughout the day!
1 can (15 1/2 oz.) reduced-sodium black beans, rinsed and drained
3 large eggs
1/2 cup coconut sugar
1/4 cup Baking Cocoa
3 tablespoons avocado oil or melted coconut oil,
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup Semi-Sweet Chocolate chips
Preheat oven to 350 degrees
Put black beans, eggs, sugar, cocoa, oil, vanilla extract, and salt in blender; Cover.
Blend until smooth. Pour mixture into prepared pan. Sprinkle with chocolate chips. Bake for 25 to 27 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Lift brownie from pan with foil to cutting board. Carefully remove foil. Cut into bars.
Oatmeal blueberry Muffins!
2 cups old-fashioned rolled oats (can get gluten-free if needed)
1 teaspoon baking powder
1/2 cup walnuts or pecans (careful, only if the school allows nuts!)
2 tablespoon chia seeds
1 tablespoon cinnamon 1/2 teaspoon nutmeg
2 cups milk, (can use any non-dairy milk, almond or coconut works is great!)
2 large eggs
1/3 cup maple syrup
1 tablespoon orange zest
1/4 cup of unsweetened apple sauce
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat Oven to 350 degrees
Mix all dry ingredients together in one bowl, mix all wet ingredients together in another bowl, add wet ingredients to dry ingredients and stir until blended. Carefully add fresh blueberries and nuts until mixed in. Spoon batter into either a greased muffin tin or muffin liners and bake for about 20-25 minutes or until cooked through. Enjoy!
Ants on a log
Our Childhood favourite is back!
Cut up celery sticks, fill the crevice with almond butter, and line up some raisins on top of the almond butter. If you do not enjoy celery, just cut some apples into slices and enjoy, easy peasy!
Meatloaf Mmmuffins!
2 packs of ground turkey, or chicken, bison, or lean ground beef.
1 Cup Gluten free oats or quinoa flakes
3 egg whites or one whole egg
½ tsp cumin
½ tsp thyme
2 tsp dry yellow mustard powder
2 tsp smoked paprika or chipotle pepper (optional)
1 tsp sea salt
2 tbsp garlic powder
¼ onion, finely chopped
2 stalks celery, chopped
Few cloves garlic chopped (optional)
Preheat oven to 350 degrees, grease muffin tin with coconut oil. Put meat of choice in large bowl, add oats, eggs, and spices. Mash that mix with your hands until fully combined, make balls that are a little bigger than a golf ball and add to muffin tin. Wash your hands! Put mmmuffins into oven and bake for approx. ½ hour, give or take a few minutes. Muffins will be done when you cut them open and do not see any pink in the middle. If wanted, add with your favourite dip and ENJOY!!
Coconut encrusted chicken strips
These scrumptious strips are sure to win the kiddies over. Simple, fun, and tasty!
Chicken fillets cut into 3 long pieces
1-2 Eggs whisked with egg whites
1.5 cups unsweetened shredded coconut
¼ cup ground flax seed
¼ cup grated parmesan cheese
salt and pepper
(For an adult-tastebud version add 1-2 tbsp yellow curry powder and a dash of cayenne)
Preheat oven to 350 degrees.
Line a baking tray with foil or parchment paper.
Mix coconut, spices and flax on a large plate.
Dunk chicken into egg mixture then roll in coconut mixture and set on tray. Bake in oven for approx. 20 minutes.
ENJOY!
Sneaky Zucchini Breakfast cookies
2¼ cups oats
¾ teaspoon salt
1 teaspoon ground cinnamon
1 cup nut butter
¼ cup real maple syrup or honey
2 large ripe bananas, mashed
1 small or ½ large zucchini, finely shredded
¼ cup pecan pieces.
⅓ cup chocolate chips
Preheat oven to 325 degrees
Combine oats, salt, and cinnamon in a large bowl. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
Stir the wet ingredients into the dry ingredients. Add pecan pieces and chocolate chips and mix until combined. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking. Bake for 15 minutes. Cool on a wire rack. No one will ever know there is zucchini in there… Healthy little secret!
Greek Yogurt Parfaits
Layer a small mason jar with Greek yogurt and frozen Berries, add some semi sweet chocolate chips, and a small serving low sugar granola (easy to make your own) on the side to put on top when about to be eaten!
With these scrumptious recipes, your only concerns at school will be demands for the recipes from other parents!
-Julie French AKA The Fit Gypsy
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The multi-billion dollar health food industry has the most manipulating marketing and has people wrapped around their fingers, hoping that the next craze will be the answer to their health worries.
I will not get too deep into it, but basically this is a whole bunch of mass manipulation and lobbying that has created this whole fear of cholesterol and saturated fats.
In fact, eating fats will help your body let go of fats which will help you lose weight!
Just because the Amazonian women deep in the rainforest ate this special fruit, does not mean that it will be the miraculous answer to your never ending weight-loss problems.
Health food myth #4 – “It’s a salad, so it is healthy, right?”Read between the lines on this one folks, a huge majority of salads are more unhealthy than the delicious burger selection you are avoiding at a restaurant.
Have you ever read the labels on a bottle of caesar salad dressing?
Its that time of year for being cozy, eating comfort food and sharing awesome slow cooker recipes!
cubed unpeeled sweet potato2 1/2 cups beef stock2 cups chopped yellow onion8 garlic cloves, minced1 cup chopped red bell pepper1/4 cup tomato paste2 tablespoons chilli powdera pinch of cayenne pepper OR chipotle chilli powder to taste, if you like heat1 1/2 teaspoons sea salt1 1/2 teaspoons ground cumin2 (14.5-oz.)
Remove from heat.Next, Combine the sweet potatoes and next 11 ingredients (including the black beans) in a large, 6-quart slow cooker.
If you like cheese, add some shredded sharp Cheddar cheese on top!Enjoy!Slow cooker recipe #2 Vegan Slow-Cooker Curried Vegetable and Chickpea StewCompletely vegan, and made with delicious coconut milk- this recipe will make even the most serious meat eaters beg for your recipe!Ingredients:1 teaspoon coconut oil1 large onion, diced1 tablespoon peeled and grated fresh ginger3 cloves garlic, minced1 tablespoon sea salt2 medium yams or yellow potatoes, diced1 tablespoon indian curry powder1/8 teaspoon cayenne pepper (optional, if you like heat-add it!
)1 tablespoon packed brown sugar2 cups low-sodium vegetable broth, divided in half.2 (15-ounce) cans chickpeas, drained and rinsed1 large green bell pepper, diced1 large red bell pepper, diced1 medium head cauliflower, cut into bite-sized florets1 (28-ounce) can diced tomatoes with the juice1/4 teaspoon freshly ground black pepper1 (10-ounce) bag of baby spinachhandful of fresh basil leaves1 cup coconut milk (save until the end)How to Prepare:Heat the coconut oil in a large frying pan over medium heat until hot.
Add fresh basil leaves for a garnish.Enjoy!Slow cooker Recipe #3 Balsamic Chicken with vegetables 2 c. Brussels sprouts, trimmed and halved2 c. baby red potatoes, halved or quartered if large4 boneless skinless chicken breasts1/4 c. good balsamic vinegar1/3 c. chicken broth1/4 c. liquid honey2 tbsp.
