Healthy After School Snacks

Healthy After School Snacks
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If your kids are like mine, they usually come home from school famished. I try to take advantage of that "eat anything in sight" window of opportunity to get some healthy food into them.

The first two recipes pack in a ton of energy and are super portable. Perfect when you are heading off to a practice or rehearsal right after school. I've also got some fun banana "sushi" recipes for you. There are three yummy variations. If you really want to go all out, get the kids some chopsticks to go with them. They will love it!

Strawberry Cinnamon Energy Bites

Strawberry-Cinnamon-Energy-Bites

(RECIPE FROM DOTERRA)

INGREDIENTS:

  • 1 cup raw cashews
  • ½ cup strawberries, chopped
  • ¼ cup coconut butter
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1–2 drops Cinnamon Bark Essential Oil
  • Dash of nutmeg
  • Dash of sea salt
  • 1 package chia seeds or coconut flakes (optional)

    DIRECTIONS:

    1. Wash and chop strawberries. Set aside.
    2. In a food processor or blender, pulse raw cashews until they form a crumbled texture. 
    3. Add in chopped strawberries and coconut butter. Pulse mixture. 
    4. Add remaining ingredients and blend until they form into a batter. Place batter in fridge for 30 minutes or until firm. 
    5. Remove the batter from the fridge and roll batter into medium balls. Roll balls in chia seeds or coconut flakes, coating the outside. 
    6. Store energy bites in the fridge to keep fresh. Consume within two weeks. 

    Plant Power Granola Bars

    (RECIPE ADAPTED FROM University of California Davis, Integrative Medicine)

    INGREDIENTS:

    • 1 1/2 cup rolled oats
    • 1 cup dates, pitted, chopped
    • 1 cup roasted almonds, chopped
    • 1/4 cup almond butter
    • 1/4 cup maple syrup
    • 1–2 drops Cinnamon Bark Essential Oil
    • 2 tablespoons chocolate chips, dairy-free (optional)
    • 2 tablespoons hemp seeds (optional)
    • 2 tablespoons raw pumpkin seeds, shelled (optional)
    • 2 tablespoons dried cranberries or raisins (optional)

      DIRECTIONS:

      1. Preheat oven to 350°F. Place oats on a baking sheet and toast for 10-15 minutes or until golden brown.
      2. Meanwhile, place dates in the food processor and pulse until broken down into a dough-like consistency.
      3. Remove oats from oven and place them in a large bowl with almonds, dates, and any optional ingredients.
      4. Melt almond butter and maple syrup in a saucepan over low heat then remove from heat.
      5. Add Cinnamon Bark to mixture then stir into oat mixture.
      6. Line 8×8 baking dish with parchment paper. Add granola bar mixture into pan, pressing down to pack and flatten.
      7. Cover and place in the freezer or refrigerator for 15-20 minutes to harden. Remove and slice into bars. Bars can be stored in an air-tight container for a few days.

      Banana Sushi

      Banana Sushi

      (RECIPE FROM DOTERRA)

      Orange Peanut Butter

      INGREDIENTS:

      • 1 banana
      • natural peanut butter
      • dark chocolate chips, dairy 
      • shredded coconut
      • flaked sea salt (finishing salt)
      • 1 drop Wild Orange Essential Oil

      DIRECTIONS:

      1. With a spoon, spread peanut butter over top half of banana.
      2. Sprinkle sea salt and then coconut.
      3. Melt small amount of chocolate chips in microwave, stirring occasionally until glossy.
      4. Put one drop of Wild Orange into chocolate, stirring to mix.
      5. With a spoon, drizzle chocolate over banana.
      6. Place bananas in freezer and freeze for about an hour. Transfer sushi to serving platter and slice, removing pointed ends. 

      Raspberry Lime

      INGREDIENTS:

      • 1 banana
      • raspberries, sliced in half 
      • white chocolate
      • Chia seeds
      • 1 drop Lime Essential Oil

      DIRECTIONS:

      1. Melt small amount of white chocolate chips in microwave, stirring occasionally until glossy.
      2. Put one drop of Lime into chocolate, stirring to mix.
      3. With a spoon, carefully spread white chocolate over top half of banana.
      4. Sprinkle chia seeds, then gently press raspberries over the top, convex side up, flattening slightly to look like nigiri.
      5. Place bananas in freezer and freeze for about an hour. Transfer sushi to serving platter and slice, removing pointed ends. 

      Dark Chocolate Chia Cardamom

      INGREDIENTS:

      DIRECTIONS:

        1. Melt dark chocolate chips in microwave, stirring occasionally until glossy.
        2. Put one toothpick dipped in Cardamom into chocolate, stirring to mix.
        3. With a spoon, carefully spread chocolate over top half of banana.
        4. Sprinkle chia seeds, then chopped pistachios.
        5. Place bananas in freezer and freeze for about an hour. Transfer sushi to serving platter and slice, removing pointed ends. 

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