It’s time for back to school. Although exciting for kids, we know this can be a stressful time for parents, especially when it comes to packing nourishing lunches and snacks. We put together 6 healthy recipes you can make ahead for lunches or after school snacks. Some of these are as simple as 2 ingredients! We selected these with ease and nutrition in mind, to make it fun and delicious for kids to eat protein, healthy fats and fibre-rich vegetables.
Chickpea Peanut Butter Muffins
Packed with fibre and healthy fats, these are a fun treat to make ahead for the week and pack for recess snacks!
Apple Slices with Caramel Dipping Sauce
A simple two ingredient sauce to make fruit that much more special! This is great in lunch boxes or afterschool. Try drizzling the sauce over chopped apples and adding granola to make apple nachos.
Veggie Slices with Healthy Cashew Ranch
This kid-friendly ranch dip is a great way to make veggies more exciting, and is great for kids that are lactose intolerant. Cashews also add great protein and healthy fats to kids meals. Make ahead and pack in lunch boxes for the week.
Double Chocolate Chia Bites
A delicious and nutritious recipe from our dietitian partner Sarah Remmer. These are school-safe, packed with healthy fats and a fun treat to make with the kids! Did you know having your kids be involved in the prep increases their likelihood to try new foods?
Homemade Fruit Yogurt Popsicles
Blend fruit with yogurt and milk and freeze in a popsicle mold for a healthy after school snack!
Healthy 2-Bite Brownies
PrintSchool Safe Zucchini brownies
Description
Made with zucchini and sweetened with maple syrup, these healthy 2-bite brownies make the perfect treat for school lunches!
Ingredients
- 1/2 cup melted coconut oil
- 1 1/3 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 1 1/2 tsp baking soda
- 3 cups grated zucchini (do not ring out or strain!)
Instructions
Preheat oven to 375 degrees. Prepare a mini muffin tin by greasing with melted coconut oil or cooking spray and flour. Tap out any excess flour over the sink.
Grate washed zucchini with the large hole shred. Place in a bowl and set aside.
In a bowl, combine the melted coconut oil, granulated sugar and vanilla extract. Mix well.
In a separate large bowl, combine the dry ingredients: flour, cocoa powder, salt and baking powder. Add in the sugar and oil mixture and combine. Note that the mix will be very dry.
Add in the grated zucchini and mix. Let the mixture sit for 10 minutes for the zucchini to release moisture.
Once the zucchini has released some moisture and the batter resembles a batter, fold in the chocolate chips. Scoop into the prepared muffin tins and bake for 14-16 minutes, until an inserted toothpick comes out clean.
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