By Amanda Griffin Jacob
My kids are about to go back to school after a wonderful, very long summer break. Holidays always signal a break in the normal routine where sweet treats and eating out tend to be the norm rather than the exception. When school starts that means it is time to get back to our healthy eating routine. My children bring their school lunches mainly because they’re vegetarian and I want them to eat nutritious homecooked meals and snacks. I have full control over what food they are putting into their bodies. It is, however, challenging throughout the school year to continually provide healthy and delicious meals every day that Kieran loves. Now that Kalon is joining him at “big school” it will be doubly difficult. I thought it would be helpful to share my three easy items on my go-to snack menu for moms who might be struggling with baon ideas that are unprocessed, nourishing, but tasty at the same time.
These energy bars never fail to satiate my voracious boys. They are both a treat and good for them (and me), which is why they are always on the snack staple list.
Three tablespoons of ground flax seeds, ¼ cup of water, two cups of organic old fashioned oats, ½ cup of gluten-free flower, one teaspoon of baking powder, ½ teaspoon of salt, ¼ cup of coconut sugar, ¼ cup of raisins, ¼ cup of carob chips (or dairy free chocolate chips), 1/3 cup of coconut nectar, ½ cup of almond butter.
Preheat oven to 375 degrees F. Combine flax seeds with water and set aside. Combine oats, salt, sugar, and baking powder in a mixing bowl, then add raisins and carob chips. In another bowl combine the coconut nectar, and almond butter and then mix it with the flax-water mixture. Now combine both bowls together and stir until fully combines (it should be a bit wet). Press mixture into a silicone baking pan and bake for 15 minutes. Allow it to cool and then cut into bars.
Jacob Trail Mix
This is the easiest snack because you just throw some pretzels (we buy gluten-free), almonds, raisins, and pepitas in a Ziplocback and you’re ready to go. If you want it to be nut-free, just substitute the almonds with coconut chips or something else that you think would go well with the mix.
We love this snack because it feels naughty but is pretty healthy. Sweet potatoes are a wonderful source of vitamins A and C and are great dietary fiber. All you have to do start by preheating your oven to 425 degrees F. Then peel and cut your sweet potatoes into wedges that are your desired thickness. Combine two tablespoons of olive oil with 1 ½ teaspoons of salt in a separate bowl. Put your potatoes on a baking paper lined tray and then brush them with your oil mixture. Bake them for 20 to 25 minutes (turning them once during the process). You can serve them as a snack or as an accompaniment to a meal.
I hope these three recipes give you a few ideas on how to provide yummy wholesome food for your kids.