Tag Archives: snack

No-Bake Chocolate Chip-Date Balls

If you’re still looking for some new lunchbox ideas, I got you! Check out these Chocolate Chip Date Energy Balls!  These bite-sized treats are loved by everyone in my household (especially my 3-year old) and are my personal fav go-to snacks that gives me a much needed energy burst with a healthy dose of fat, protein and carbs!  They also make a great addition to lunch boxes-adding that sweet element kids love without a ton of refined sugar.  My typical energy ball recipe is consists mainly of honey, unsweetened coconut, oats and ground flaxseed but with this recipe, I swapped out the honey for medjool dates and I’m hooked! Medjool dates have a soft, sticky, chewy texture and caramel-like taste, making them the perfect binding agent and naturally sweet addition to homemade granola bars or balls.  Give these a try! I can’t wait to hear what you think!

You’ll need:

  • 8 medjool dates, pits removed
  • 1 cup gluten-free rolled oats
  • 1/2 cup finely ground flax seed
  • 1/3 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup nut butter (or use sunflower seed butter as an alternative)
  • 1/2 cup chocolate chips

Directions:

  1. Heat 1 cup water in a microwave safe bowl and heat for 1 minute, until hot.
  2. Add dates to the bowl and cover with plastic wrap.  Set aside for 5-10 minutes.  This softens the dates and makes them easier to puree.
  3. Remove dates from water and place in a small food processor.
  4. Add to the food processor about 1 Tablespoon of the water the dates soaked in.
  5. Pulse until smooth, scraping down sides as necessary. Add additional water to thin the consistency of the paste, if desired.  Set aside
  6. Combine oats, flax seed, coconut flakes and chocolate chips in a medium sized bowl.
  7. Add date paste, vanilla extract and nut butter to the dry mixture.
  8. Stir to combine all of the ingredients.
  9. Refrigerate dough for about 30 minutes (not necessary but makes them easier to roll).
  10. Form dough into tablespoon-size balls.
  11. Refrigerate balls in an air tight container.

Sweet Potato Banana Muffins

Some things are perfect on their own, but even better together- like sweet potatoes & bananas.  If you ask me (and my 3 year old), sweet potato & banana are one of the best veggie-fruit combinations for muffins.  I love sweet potatoes for countless reasons including the fact that they are super versatile and loaded with vitamins, minerals, fiber and health-promoting phytonutrients.  And since they are low glycemic and high in fiber, they help to keep a steady handle on blood glucose and prevent spikes in blood sugar.  So adding them to baked good or even smoothies gives a mega boost of nutrition and helps to keep you feeling full and satisfied.

These muffins are super moist and aside from bananas packed with other yummy ingredients like greek yogurt and applesauce.   They also freeze really well and make the perfect addition to a lunchbox! Oh and best part, it only requires 1 bowl making cleanup a breeze!

Fun fact: While Americans often use the names sweet potatoes and yams interchangeably, they are not related.  Yams are native to Africa and Asia and are drier and starchier than sweet potatoes.

Ingredients:

  • 3/4 cup all-purpose flour 
  • 3/4 cup whole wheat flour**
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup sweet potato, cubed, peeled and steamed
  • 2 medium ripe bananas (the darker, the better!), cut into quarters
  • 2 tablespoons 100% pure maple syrup
  • 1 (5.3 ounce) container plain Greek yogurt
  • 2 eggs, whisked
  • ⅓ cup unsweetened applesauce

** for the flour, I combined 3/4 cup cup4cup gluten free all purpose flour + 3/4 cup spelt flour.  But you can use any unbleached all-purpose flour and 100% whole wheat flour.

Directions:

  1. Preheat oven to 375°F. Line a muffin tin with liners; set aside.
  2. In a medium bowl, add the sweet potato and banana, mash well (I use a potato mashed, but the back of a fork works too).  Add in the applesauce, eggs and yogurt and whisk to combine.
  3. Add in both types of flour, baking soda, cinnamon, salt, and cloves.  Stir until evenly moistened. Spoon batter into prepared muffin liners.
  4. Bake 20-25 minutes or until a wooden toothpick inserted near the center comes out clean.  Remove from pan; cool completely

No Bake Crispy Granola Bars (gluten free)

I’m so excited to share this recipe, I could hardly contain myself!  If you follow my IG stories then you know that I loveee to make granola bars with my kids.  It’s just fun and gives kids a chance to get creative with a variety of ingredients.  Plus they are way cheaper than store-bought and contain simple ingredients that you (and your kids) can actually pronounce!  I’m always looking for granola bar recipes that actually hold together and made this one which actually holds together (hooray!) but I suggest keeping in the fridge or freezer as it may start to fall apart once it’s left out and too soft.

These are so easy that my 4 year old basically made them with my guidance and pre-measurements!  No baking required…and these can even be frozen for an extra satisfying snack.  I love that these bars are crispy, made with One Degree Veganic Sprouted Brown Rice Crisps along with gluten free oats.  Oh and bonus, these babies contain zero refined sugar and are solely sweetened with honey.  Whoop whoop!  My little guys devoured these, especially my 2 year old who is a bit picky with homemade granola bars.  Drizzle them with a bit of melted chocolate and this crispy granola bar goes from simple to simply amazinggggg.

Ingredients

2 cups brown rice cereal

1 1/2 cups gluten free quick oats

1/3 cup finely ground flaxseed

1/2 cup natural peanut butter

1/2 cup honey

1 tablespoon coconut oil

3 tablespoons unsweetened applesauce

2 teaspoons vanilla extract

1/3 cup sliced almonds

1/2 cup chocolate chips

2 teaspoons coconut oil

Directions:

  1. Line an 11×7 baking dish with parchment paper (if you use a larger sized dish, don’t; fill the entire dish…just pack them closer together so the bars are at least 1/2″ thick).
  2. In a small bowl, combine 1/2 chocolate chips with 2 teaspoons coconut oil and microwave for 30 seconds, whisk until chips are totally melted (place back in microwave for another 10 second if needed).  Set aside.
  3. In a large mixing bowl, combine oats, brown rice crisps, sliced almonds and ground flaxseed and whisk to combine.
  4. In a separate bowl, combine vanilla, honey, 1 tablespoon coconut oil, unsweetened applesauce and peanut butter, whisk well.
  5. Add wet ingredients to dry and mix to combine and until all ingredients are well incorporated.
  6. Transfer mixture into the prepared baking dish and using slightly wet hands, push evenly down into the pan.  Push down hard! and pack those ingredients together. This will help to keep the bars intact after cutting.
  7. Now drizzle on the chocolate!
  8. Refrigerate for at least one hour before cutting.  Enjoy!

 

Veggie Pancakes

My kids love pancakes! I mean who doesn’t? I love trying new recipes and flavors in pancake form. Easy to hold for little hands and these veggie pancakes are a great way to include vegetables in your little one’s diet any time of day! Tzatiki Or a savory yogurt sauce is a perfect dip and you can easily make your own using plain yogurt, a dash of ground cumin, lemon juice and chopped dill! I made these gluten free but you can totally use whole wheat flour for a boost of fiber.

Ingredients:

-1/2 cup gluten-free all purpose flour (whole wheat flour also works for those not following a GF diet).

-1/2 teaspoon baking powder

-2 tablespoons Parmesan cheese

-1 egg

-2 tablespoons milk

-3 tablespoons finely chopped onion

-1/3 cup zucchini finely shredded

-1/4 cup onion, finely shredded

-1/3 cup chopped kale

Directions:

1) Combine veggies in a bowl and squeeze out excess liquid using paper towels or a cheesecloth.

2) In a mixing bowl, stir together the flour, baking powder and Parmesan cheese.

3) In another bowl, beat together the egg, milk, carrots, zucchini, and onions.

4) Add egg/veggie mixture into dry ingredients and whisk to combine.

5) Using a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Pour the batter by tablespoons into the pan, making Silver dollar sized pancake rounds.

6) Cook about 2 minutes on each side until golden brown.