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With the start of the new school year, back are the days that your kids’ lunchboxes become a concern. You want your kids to eat healthily, but you also want them to eat everything you packed and not throw it out yet tell you they ate it all. It’s not always easy to come up with a variety of snacks, and you may find yourself packing the same snacks over and over again. Here are some new ideas for healthy snacks you can easily make in advance and freeze so that you can make them in larger batches.
Energy Snack Bars
Ingredients:
- 10 Large dates or half cup pureed dates
- Quarter cup chia seeds
- Half cup rolled oats
- 2 Tablespoons coconut oil
- Optional: half teaspoon natural vanilla extract or a pinch of cinnamon powder for taste
- Optional add-ins (2 tablespoons): chocolate chips, shredded coconut, dried fruit
Method:
- Remove the pits from the dates and pulse the dates in a food processor or blender until it forms a paste. In a medium bowl, mix the date paste with the chia seeds, oats, coconut oil, and any add-ins. It will form a thick dough.
- Roll this dough into balls or press into the bottom of a glass or silicon baking dish and cut into squares. Put in the fridge or freezer to give it more of a chewy texture. Wrap in wax paper or parchment paper.
Protein-Packed Mini Pizzas
Ingredients:
Dough:
- 1 Cup chickpea flour
- Half teaspoon salt
- 1 Cup water
- 1 Tablespoon olive oil (plus 1 teaspoon more for the pan)
Sauce:
- 3 Large tomatoes, pureed
- 4 Garlic cloves, finely chopped
- 1 Tablespoon dried basil
- 1,5 Teaspoons dried oregano
- 1 Tablespoon oil
- Salt and pepper, to taste
- Light mozzarella cheese, shredded
Method:
Dough:
- Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 30 minutes to 2 hours to give the flour time to absorb the water.
- Preheat oven to 200 degrees C. Place 1 teaspoon oil in a pan and put in the oven for 5 minutes.
- Remove hot pan from the oven, whisk batter quickly and pour into the pan. Place back in the oven and bake for 30 minutes.
- Remove from the oven and flip. Top with the sauce and cheese and any other toppings you love. Return to oven for a further 5-10 minutes.
Sauce:
- Chop tomatoes, puree in a blender
- Heat oil in a pan, add garlic and sauté
- Add the tomato puree and sauté for 4-5 minutes
- Add the seasonings, stir and simmer for another minute
Sneaky Muffins
Ingredients:
- 1 Banana, mashed
- Quarter cup yogurt
- 1 Handful of spinach
- 1 Egg
- 2 Tablespoons canola oil
- Half teaspoon vanilla
- Quarter cup honey or maple syrup
- Quarter cup oat flour
- Quarter cup all-purpose flour (white or whole wheat)
- 1 Teaspoon baking powder
- 2-3 Tablespoons cocoa powder
- 3 Tablespoons chocolate chips
Method:
- Place banana and yogurt in a small food processor and process until smooth. Then, add in 1 giant handful of spinach and process again until smooth.
- Transfer into a large bowl and add the rest of the wet ingredients. Mix with a wooden spoon until smooth. Next, add in dry ingredients and mix.
- Spray your muffin tin with cooking spray. Fill muffins about three-quarters of the way.
- Bake at 180 degrees C for about 20 minutes or until the center is fully cooked.
