If your kids are like mine, they snack more than they eat at meals! It’s important to teach them healthy eating habits while they’re young. Here are some delicious “clean” guilt-free snacks for the whole family to munch on!
Superfood Energy Bars
1 cup dates
¼ cup honey
¼ cup quinoa (cooked)
2 Tbsp. butter (melted)
½ cup cashew nuts
½ cup sunflower seeds
¼ cup dried cranberries/cherries/apricots (optional)
- Preheat oven to 350°F and line baking pan with baking paper.
- Soak the dates in boiling water until slightly softened, for around 5 minutes, then blend the dates in a food processor until they reach a paste consistency.
- Add remaining ingredients to the food processor and blend 40-60 seconds (not too long—you want enough texture for it to hold together as a “bar” and to see the nuts and seeds.
- Spoon the mixture onto the prepared baking pan. Push down to flatten the mixture evenly. Bake for 25 minutes.
- Remove from the oven and allow to cool. Refrigerate for 15 minutes, then slice into bars.
- Store in a lidded container or wrap individually and freeze for up to three weeks.
Pineapple Frozen Whip
2 cups fresh pineapple (diced)
¼ cup almond milk (unsweetened)
1 tsp. lemon juice (fresh)
1 tsp. lime juice (fresh)
¼ cup sweetener
1 scoop protein powder (optional)
1. Place pineapple chunks into zipper freezer bags and freeze overnight or at least 2 hours. Let thaw slightly just before making by leaving out on counter about 15 minutes, so it’s not frozen rock solid and will separate easily.
- Place all ingredients in a food processor or powerful blender and blend until smooth and creamy. Note: You may need to stop along the way and push chunks up top to the bottom or add a little more almond milk if your blender isn’t very powerful.
- Serve immediately or place in freezer for 20-30 minutes before serving.
1 cup plain organic Greek yogurt
1 tsp. honey
¾ cup blueberries
¼ cup pistachios or cashews, chopped
choice of: chocolate chips, dried coconut shavings or granola
1. Line a cookie sheet with wax paper.
- Stir honey into yogurt.
- Spread yogurt onto wax paper ½-inch thick (no need to make it spread evenly to fill the whole pan).
- Sprinkle toppings.
- Freeze overnight.
- In the morning, crack the bark into pieces and store in an air-tight freezer bag in freezer.
7. Eat alone or drop into a bowl of granola for a yummy easy breakfast or snack!
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