Скачать или смотреть Back to School Healthy Snack Meal Prep | Recipes for Picky Eaters

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TimeStamps
00:00 back to school snacks
01:15 Granola Bars
04:08 Raspberry Yogurt Blend
05:09 Crispy Chickpeas
06:25 Learning Without Screens
09:01 Fresh Popcorn at Home
12:25 Fruit Leather
15:29 Taste Test

LINKS:
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Sprouted brown rice cereal: https://amzn.to/4g0P80g
Kid food equipment essentials: https://amzn.to/45JByLq

Crispy Chickpea Crunchies: Recipe available in "The Toddler HealthNut Cookbook" HERE: https://bit.ly/3RrX40A (this week ONLY use code "LUNCHBOX" for 20% off all ebooks).

Chewy Chocolate Chip Granola Bars
Ingredients (makes 12 bars)
2 cups rolled oats
1 cup crispy brown rice cereal
¼ cup unsalted butter
¼ cup coconut sugar
¼ cup honey
¼ cup hemp hearts
1 tbsp ground flaxseed
2 tsp vanilla extract
½ tsp cinnamon
¼ tsp sea salt
⅓ cup mini chocolate chips (dairy-free if needed)

Instructions
1. Preheat oven to 350°F. Spread oats on a baking sheet and toast 10-15 mins until lightly golden, stirring once. Let cool slightly, then pulse in a food processor for 10 seconds to break them up.
2. In a saucepan over low heat, melt butter, coconut sugar, honey and vanilla and bring to a simmer and stir until smooth.
3. In a large bowl, mix pulsed oats, cereal, hemp hearts, cinnamon, sea salt and flaxseed with the warm caramel like mixture until evenly coated.
4. Line an 9x9 pan with parchment. Press mixture firmly and evenly into the pan.
5. Sprinkle mini chocolate chips on top, pressing them gently into the surface.
6. Refrigerate 1–2 hrs. Bring to room temp before slicing into bars so they don't crumble.
*Storage: Refrigerate up to 1 week or freeze up to 2 months.

Homemade Raspberry Yogurt
Ingredients
2 cups plain unsweetened yogurt (dairy or dairy-free)
1 cup fresh or frozen raspberries
1–2 tbsp honey or maple syrup (optional)
1 tsp vanilla (optional)

Instructions
1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Portion into small jars or containers.
*Storage: Refrigerate 3–4 days.

Homemade Stovetop Popcorn
Ingredients
2 tbsp coconut oil
½ cup popcorn kernels
Seasoning to taste (I did a mix of old bay, nutritional yeast, garlic powder and sea salt)

Instructions
1.Heat oil + 2 kernels in a large pot over medium heat, covered.
2. When they pop, remove from heat. Add remaining kernels, cover, and rest 1 min.
3. Return to medium heat, shake pot occasionally.
5. When popping slows, pour into a bowl. Season with salt + toppings.
*Storage: Best served fresh, otherwise allow to cool and store in an airtight bag or container for 1-2 weeks.

Homemade Fruit Leather
Ingredients:
3 cups fresh or frozen fruit (I did half mango and half raspberries.)
1–2 tbsp honey or maple syrup (optional)
1 tsp lemon juice
1 tbsp unflavoured gelatin

Instructions:
1. Add raspberries, sweetener, lemon juice, and gelatin to a saucepan.
2. Simmer 5–10 mins until fruit is soft and gelatin dissolves.
3. Blend until smooth.
4. Spread thin (about 1/4 inch) on a large parchment-lined baking sheet.
5. Bake at lowest oven temp (140–170°F) for 4–6 hrs, until not sticky (I did mine for 4.5 hours). (Dehydrator: 135°F ~6 hrs.)
6. Cool slightly (easier to cut and roll when still warm) and cut into strips with parchment paper on and roll into rolls.
*Storage: Airtight container up to 2 weeks, or refrigerate/freeze longer.

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Hugs + Smoothies,
Nikole xo