Very similar to our other recipe for fruit parfaits. Be sure to use a cereal that is low in sugar! And for an even healthier snack, use plain yogurt instead of vanilla, which contains a lot of added sugar.
An excellent veggie side dish that give the Brussels Sprouts a bit more flavor than just steaming them would do. Add the pumpkin seeds to the top for a nice crunch!
- 2 lbs Brussels Sprouts
- 2 T olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 T maple syrup
- 1/4 Cup raw green pumpkin seeds
Preheat oven to 400 degrees. Trim the bottoms of Brussels sprouts. Halve Brussels sprouts if they are large. Spread out on baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated. Roast until sprouts are browned and just tender (about 25 minutes). Stir once or twice while roasting. Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until seeds are toasted.
This delicious fall snack adds plenty of fiber and protein to your day and will give you lots of energy! Have your kids participate in the preparation by helping to spread on the peanut butter or sprinkle the granola!
- 2 small apples, cored and cut crosswise into 1/2-inch thick rings
- 1 teaspoon lemon juice (optional)
- 3 tablespoons peanut butter or almond butter
- 3 tablespoons granola
Slice the apples across and use a small knife or cookie cutter to remove the core. If you won’t be eating right away, brush the apples slices with lemon juice to keep them from turning brown.
On one half of apple slices spread the peanut butter or almond butter. Sprinkle on the granola and then place a second apple ring on top to form a sandwich!
This is a quick and easy dinner that can be served hot or cold. You can also take advantage of the abundance of fresh, cheap basil in the summer and make small quantities of pesto to freeze and use all winter long!
- 2-3 big handfuls of fresh basil leaves (washed)
- 1/2 cup olive oil
- 1 small handful of pine nuts (can substitute walnuts or choose to not use nuts)
- 3-4 cloves of garlic
- 1/3 cup Parmesan Cheese
- 1/3 cup Romano Cheese (or just double the amount of Parmesan used)
- 1 box (1 lb) of Rotini or Gemelli Pasta
Note: If you have a Cuisinart it is easiest to do all of the chopping in that. If not, chopping can be done by hand and the mixture can be made in a medium sized bowl!
- Boil a pot of water and cook pasta
- Fill bowl of Cuisinart with basil leaves and chop.
- Add in 1/4 cup of olive oil
- Add pine nuts and garlic to Cuisinart and chop
- Add both cheeses to mixture
- Add the rest of the Olive Oil
- After straining cooked pasta, put in a large bowl and mix the pesto sauce into the pasta
- You can add chicken or other veggies to the pasta for more variety
If you want to freeze pesto sauce for later, skip step #1 and stop after #3. Put the mixture (just chopped basil with olive oil) in a small container, plastic bag or ice cube tray and save for later. When you are ready to eat, thaw and continue with the directions.
Smoothies make a great addition to a breakfast or can be eaten as a healthy snack on a hot summer’s day! Make a big pitcher of this smoothie to share around with the whole family or keep some on hand in the fridge.
- 2 cups of apple or orange juice
- 1 cup low fat or non-fat vanilla yogurt
- 2 small (or 1 large) ripe banana
- 1 cup of berries (you choose the type!) fresh or frozen
- Place all ingredients in a blender
- Blend for at least 20 seconds or until the mixture is smooth