Healthy Back to School Snacks

    BACK TO SCHOOL IS HERE! Here are some creative, simple and tasty snacks you can make for your kids after school cravings. 

     

    Yogurt Dipped Fruit 

    You will need: 

    • Blueberries
    • Raspberries
    • Strawberries

    How to:

    1. Place them on top of wax paper on a baking sheet and then freeze them for an hour or two. 
    2. Once these fruits are completely frozen, pull them out of the freezer. 
    3. Dip them into some vanilla flavored Greek yogurt. 
    4. Put them back in the freezer for about 20 minutes before serving.

     

    Roasted Chickpeas

    You will need:

    • 1 15oz can of garbanzo beans
    • 1 TBSP extra virgin olive oil
    • ¼ tsp kosher salt
    • ⅛ tsp ground red pepper
    • ⅛ tsp ground black pepper
    • ⅛ tsp chili powder
    • ⅛ tsp garlic powder

    How to:

    1. Preheat oven to 400 degrees F.
    2. In a colander rinse chickpeas well. Shake off the excess water and discard any loose shells.
    3. Next, line a small/medium mixing bowl with a few paper towels and pour the chickpeas into the paper lined bowl.
    4. Pat the chickpeas with the paper towel and then remove the paper towels from the bowl. Repeat this step until chickpeas are thoroughly dry.
    5. Add oil and all seasonings to the bowl and mix well.
    6. Spread the chickpeas out on a baking sheet and bake for 30-40 minutes, stirring occasionally. If they are not crunchy or roasted to your liking reduce heat to 250 degrees and roast a bit longer (5-10 minutes).

     

    Apple Nachos

    You will need:

    •  2 apples (preferably Granny Smith) cut and deseeded
    •  1tbsp dried cranberries
    •  2tbsp granola
    •  ¼ cup warm peanut butter
    • Chocolate chips 

    How to cook:

    1.  Slice the apples.
    2.  Spread warm peanut butter on the slices.
    3.  Sprinkle dried cranberries, chocolate and granola.

     

    Chocolate Chip Healthy Zucchini Muffins

    You will need:  

    • 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)
    • 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces
    • 1/4 cup coconut oil — melted and cooled, very light olive oil, or canola oil
    • 1/4 cup honey
    • 1/4 cup brown sugar — 
    • 1 teaspoon pure vanilla extract
    • 2 large eggs — at room temperature
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 2 cups white whole wheat flour
    • 1/3 cup semi-sweet chocolate chips 

     

    How to:

    1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
    2. Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
    3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
    4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in zucchini and chocolate chips.
    5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

     

    Cucumber Sushi 

    You will need: 

    • 2-3 Slices of Ham
    • 2-3 Slices of American Cheese,
    • (1) Fresh Cucumber
    • Handful of fresh matchstick carrots
    • Optional: toasted sesame seeds for garnish

    How to:

    1. Slice cucumber into large ¾-1 inch thick slices (removing peel if desired).
    2. Hollow out center of cucumber using a melon baller. Leave about ½ inch of cucumber from the edges.
    3. Stuff cucumber with small rolls of ham, cheese and carrots until center is filled.
    4. Garnish with toasted sesame seeds if desired.
    5. Serve cold. Refrigerated leftovers in tightly sealed container.

     

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