Healthy Snacks
We’ve been back to school and back to reality for only a few days and already we are out of creative snack ideas for our kids! And if yours are anything like ours, we hear “I’m hungry” and “I want a snack” at least 75 times a day! To help inspire us, we turned to local mom and health coach Julie Vincent from Hearth Wellness. Julie put together three delicious, healthy, and unique snacks that you easily make and your kids are sure to love!
Plus! The help doesn’t stop at these three recipes! Julie is hosting a “Healthy Kids’ Lunch + Snacks Workshop“ on Thursday, January 31st at 8pm at the Rowayton Community Center. The workshop is $20 per person and you can RSVP here!
1. Hearth Energy Balls:
INGREDIENTS:
- 1 cup old-fashioned oats
- 2/3 cup unsweetened coconut flakes (finely shredded is best)
- 2/3 cup ground flax seeds
- 1/2 cup nut butter (almond is our fave!)
- 1/2 cup cacao nibs (or mini chocolate chips)
- 1/2 cup honey
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
INSTRUCTIONS:
Mix the dry ingredients together and then the wet and combine. Refrigerate for 30 mins and then roll into balls. Try with sunflower butter if you’d like a nut-free version!
2. Dark Chocolate Hummus Dip
INGREDIENTS:
- 15-ounce can chickpeas, drained
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/2 cup cocoa powder (Dutch process or dark chocolate is best)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
INSTRUCTIONS:
- Mix chickpeas, tahini, maple syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons water in a food processor
- Puree for 30 seconds, then scrape down the bowl. Taste and add a bit more syrup, if you’d like it sweeter.
- If too thick, add an additional 1-2 tbs water and puree again to come to a creamy consistency.
Serve with apple slices, strawberries or spelt pretzels! Store up to 10 days in the fridge.
3. Nut-Free Trail Mix
INGREDIENTS:
INSTRUCTIONS:
Mix together and store in an airtight container!