Healthy Snacks scroll down the page
cut up pepper slices (red, green, orange, yellow)
fresh seasonal fruits
veggies with low fat salad dressings (watch the sugar content)
edamame-soybeans
hummus with chips ,carrots, or whole grain crackers
raw snap peas, snow peas, string beans
air popped popcorn
apple butter spread on whole grain crackers
baked chips and salsa
greek yogurt
rice cakes (brown rice) with jelly or jam
granola or granola bars ( be sure to read the ingredient list )
grapes and cheese cubes
KID APPROVED NATURAL AND ORGANIC SNACKS
Lungberg's organic rice cakes
FruitaBu fruit rolls
Honest Kids organic drink pouches
Blue Diamond pecan nut thins
Crunchy Granola Wedges
1 cup rolled oats
1 cup wheat flakes
1 cup sunflower seeds or chopped nuts
1/2 cup honey
1 cup dried cranberries
pinch of salt
Prehest oven to 4oo degrees
Spread oats, wheat flakes and seeds on a baking sheet.Bake until fragrant and starting to brown about 10 minutes.
Coat a 9 inch pie pan with cooking spray. Cok 1/2 cup honey in a large saucepan over medium high heat without stirring, until large foamy bubbles form and it starts to darken at the edges, 2-4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey's done.)
Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.
Vegan Chocolate Ice Cream
1 can of coconut cream
2 Tbsp cocoa powder
3 Tbsp of agve nectar
Whizz all this in a blender, pour the mixture in a bowl and freeze. It's awesome!
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cut up pepper slices (red, green, orange, yellow)
fresh seasonal fruits
veggies with low fat salad dressings (watch the sugar content)
edamame-soybeans
hummus with chips ,carrots, or whole grain crackers
raw snap peas, snow peas, string beans
air popped popcorn
apple butter spread on whole grain crackers
baked chips and salsa
greek yogurt
rice cakes (brown rice) with jelly or jam
granola or granola bars ( be sure to read the ingredient list )
grapes and cheese cubes
KID APPROVED NATURAL AND ORGANIC SNACKS
Lungberg's organic rice cakes
FruitaBu fruit rolls
Honest Kids organic drink pouches
Blue Diamond pecan nut thins
Crunchy Granola Wedges
1 cup rolled oats
1 cup wheat flakes
1 cup sunflower seeds or chopped nuts
1/2 cup honey
1 cup dried cranberries
pinch of salt
Prehest oven to 4oo degrees
Spread oats, wheat flakes and seeds on a baking sheet.Bake until fragrant and starting to brown about 10 minutes.
Coat a 9 inch pie pan with cooking spray. Cok 1/2 cup honey in a large saucepan over medium high heat without stirring, until large foamy bubbles form and it starts to darken at the edges, 2-4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey's done.)
Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.
Vegan Chocolate Ice Cream
1 can of coconut cream
2 Tbsp cocoa powder
3 Tbsp of agve nectar
Whizz all this in a blender, pour the mixture in a bowl and freeze. It's awesome!
Peanut Butter and Jelly Power Muffins scroll down page
20 minutes/20 mini-muffins
1 cup whole wheat floour 1/2 cup soy milk
1-1/2 teaspoons baking powder 4 tablespoons canola oil
1 teaspoon baking soda 6 tablespoons maple syrup
1/2 teaspoon kosher salt 1/2 cup peanut butter
1/2 cup maple sugar 1 teaspoon vanilla extract
1 teaspoon ground cinnamon 1 tablespoon cider vinegar
6 tablespoons rolled oats 2 medium bananas, mashed
3 tablespoons raisins 4 tablespoons strawberry jam
1/4 cup chopped raw peanuts or other nut
Preheat oven to 350 and grease muffin pan. Into a large mixing bowl, sift together the flour, baking powder, baking soda, salt, maple sugar, and cinnamon. Add the oats, raisins, and half the nuts. In another bowl, combine the soy milk, oil, maple syrup, vanilla, peanut butter, vinegar, and bananas. Mash until ingredients are well blended, then pour into the dry ingredients, stirring to mix just until all ingredients are incorporated. Take care not to overmix. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle the tops with the remaining nuts and bake for about 20 minutes, until a toothpick comes out clean.
From: Lunch Lessons by Ann Cooper and Lisa M. Holmes
Mediterranean Veggie Sandwich
tomato, onion, cucumber, lettuce, peppers, feta cheese and hummus
side with strawberries and yogurt with granola on top
Mini Rice Cake Stacks
8 mini rice cakes
1-1/2 Tbsp natural peanut butter
4 banana slices
Spread rice cakes with peanut butter and top with a banana between. Top with remaining rice cakes.
20 minutes/20 mini-muffins
1 cup whole wheat floour 1/2 cup soy milk
1-1/2 teaspoons baking powder 4 tablespoons canola oil
1 teaspoon baking soda 6 tablespoons maple syrup
1/2 teaspoon kosher salt 1/2 cup peanut butter
1/2 cup maple sugar 1 teaspoon vanilla extract
1 teaspoon ground cinnamon 1 tablespoon cider vinegar
6 tablespoons rolled oats 2 medium bananas, mashed
3 tablespoons raisins 4 tablespoons strawberry jam
1/4 cup chopped raw peanuts or other nut
Preheat oven to 350 and grease muffin pan. Into a large mixing bowl, sift together the flour, baking powder, baking soda, salt, maple sugar, and cinnamon. Add the oats, raisins, and half the nuts. In another bowl, combine the soy milk, oil, maple syrup, vanilla, peanut butter, vinegar, and bananas. Mash until ingredients are well blended, then pour into the dry ingredients, stirring to mix just until all ingredients are incorporated. Take care not to overmix. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle the tops with the remaining nuts and bake for about 20 minutes, until a toothpick comes out clean.
From: Lunch Lessons by Ann Cooper and Lisa M. Holmes
Mediterranean Veggie Sandwich
tomato, onion, cucumber, lettuce, peppers, feta cheese and hummus
side with strawberries and yogurt with granola on top
Mini Rice Cake Stacks
8 mini rice cakes
1-1/2 Tbsp natural peanut butter
4 banana slices
Spread rice cakes with peanut butter and top with a banana between. Top with remaining rice cakes.
