Back-To-Better-Health
Easy, Healthy Snacks to start the new school year off right
The back-to-school routine of September feels like the start of a new year as much as January and is an equally good time to set intentions for healthier living. More and more research shows us that there’s a deep connection between what we eat and how we feel. This includes not just physical health but also energy levels, behavior, mood and performance in school, all things that can make or break a new school year for kids (and their parents). Unfortunately, the effort to give our kids better nutrition can be an uphill battle with unhealthy choices everywhere from sugar laden breakfast cereals to the refined carbs and sugars that fill school cafeterias to the processed and packaged snacks that greet kids when they come home. In today’s hectic, over-scheduled world, convenience is often a top priority and it can be difficult to make every meal and every snack a perfect picture of nutritional balance. But arming yourself with some great resources and a little time scheduled each week to focus on preparing healthy meals and snacks can make a huge difference.
We’re sharing a few of our favorite recipes that are easy to make and offer great taste and nutritional benefits. Involving kids in the preparation process will help teach them about healthier choices and increase their appreciation for food and where it comes from. For the picky eaters out there, we suggest hiding healthy ingredients in a sweet package (check out our chocolate pudding featuring nutrient dense avocado). So set aside some time on a Saturday or Sunday afternoon to get in the kitchen as a family and make health and wellness a part of your new school year routine.
RECIPES:
Chocolate Pudding
A major upgrade from that old school jell-o
Makes: 2 servings
1 medium ripe avocado
2 Tablespoons unsweetened Cacao Powder
2 Tablespoons Maple Syrup
6 Tablespoons almond milk
Pinch of Sea Salt
Scoop avocado meat and all ingredients into a blender. Blend until smooth. Refrigerate and serve chilled. Top with nuts or shredded coconut
Makes: about 23 cookies
Ingredients:
Dry:
1 ½ cups almond flour (or gluten free flour of choice)
½ cup gluten free rolled oats
¼ cup coconut sugar or organic cane sugar
¼ cup unsweetened shredded coconut
4 tablespoons mini dark chocolate chips
3 tablespoons chia seeds
2 tablespoons sunflower seeds
¾ teaspoon cinnamon
½ tsp fine sea salt
½ tsp baking powder
½ tsp baking soda
Wet:
¼ cup coconut oil
¼ cup almond or sunflower butter
¼ cup maple syrup
1 tsp vanilla
1 tablespoon ground flax + 3 tablespoons water mixed together in advance (“flax egg”)
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, mix all of the dry ingredients. In a separate bowl combine all the wet ingredients. Add the wet mixture on top of the dry and stir until well combined. Portion golf ball size balls of dough onto baking sheet. Bake for 12-15 minutes until light golden brown on bottom. Let cool completely to prevent cookies from crumbling.
Zucchini Chips
2 medium zucchini
1 Tablespoon Olive Oil
Sea salt
Black pepper
optional: seasoning of choice
Pre heat oven to 225 degrees. Cover a baking sheet with parchment paper and brush paper with olive oil. Cut off the ends off the zucchini and slice with a knife or mandolin into thin rounds. Lay zucchini rounds onto parchment paper and brush with olive oil. Season evenly with salt, pepper and seasoning of choice. Bake for one hour or until crisp
For those weeks when free time seems to be completely nonexistent, how awesome is it that places like Green & Tonic exist in our communities for convenient on the go purchases that are actually healthy!?
Green & Tonic is a casual quick service health food café with locations in Greenwich, Cos Cob, Darien & New Canaan. Greenandtonic.com. hello@greenandtonic.com