Who says nutritious can't be delicious? Healthiest back to school cookies

Gluten Free Peanut Butter Chocolate Chunk Cookies
Makes 18 medium cookies


Are you looking for an easy lunch box treat or healthy after school snack? These protein packed cookies are flourless and guilt free. Yes nutritious can be delicious!

Ingredients:

1 ¼ cups canned chickpeas, well-rinsed and patted dry

1 teaspoons vanilla extract

½ cup natural peanut butter (make sure there is no oil) or sun butter

1/4 cup maple syrup

I teaspoon flax seeds

1-teaspoon baking powder

½ cup chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until smooth.

3. Stir in chocolate chips.

4. With wet hands, form into 1 ½ inch balls. The mixture will be a little sticky. Then press cookies onto a parchment paper-lined baking sheet.

5.Bake for about 10 minutes or until brown.

Blueberry Almond Flour Scones

Serves 6

These delicious scones are perfect for a grab and go breakfast or after school snack. They are simple to make, delicious, and nutritious. The almond flour is loaded with protein, fiber and and omega three fatty acids. The blueberries add sweetness, and an antioxidant boost that will make you happy, and your kids satisfied. They are perfect to make on a Sunday and eat throughout the week. Pair your scone with ricotta, cream cheese or a fruit spread.

Ingredients:

2 large eggs, beaten until frothy

1 cup almond flour

1/4 maple syrup

1 1/2 teaspoon baking powder

1 1/2 teaspoon vanilla extract

1/2 cup fresh blueberries

Directions:

1. Preheat the oven to 375 degrees and line a sheet pan with parchment paper.

2. In a large bowl, combine all of the ingredients, except for the blueberries and mix well to create a batter.

3. Gently fold the blueberries into the batter.

4. Use a tablespoon to drop 6 evenly spaced scones on the lined pan, or about 2 heaping tablespoons for each scone.

5. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper.

6. Serve warm.

Almond Flour

Almond flour is a great alternative to regular wheat flour because it adds nutrition to any dish. It is made from ground, skinless, blanched almonds and can be used in any dish calling for flour. This flour is also gluten free. Almond flour is full of protein and fiber. It also contains vitamin E, calcium, and magnesium. Using almond flour is a great way to give your kids an extra nutrient boost without sacrificing the baked goods they love.

Sofia's Gluten Free Brownies

These brownies are a hit in my house! They are simple to throw together, making them a great baking activity to do with your kids. 

Makes about 12 brownies

Ingredients:

1 cup almond butter
2 eggs
1/3 cup cocoa powder
1/2 cup coconut milk
1/2 cup coconut crystals
1/4 teaspoon salt
1/3 cup 70 percent grain sweetened chocolate chips

Directions:
1. Preheat your oven to 350 F.
2. In a large bowl, whisk together the all ingredients until well combined and pour into a greased 9×9 oven-safe baking dish.
3. Bake for about 35 minutes, or until fully cooked.

Raisin Coconut Cookies

Ingredients:
1 cup coconut flour
3/4 cup coconut oil
3/4 cup maple syrup
6 eggs
1/2 tsp vanilla

1 tsp ground flax seeds
1 1/2 cups shredded coconut

Directions:
1. Pre-heat oven to 300. 
2. Combine oil, maple syrup, flax seeds, eggs, and vanilla. Add shredded coconut, raisins and coconut flour. 
3. Line a cookie sheet with parchment paper. 
4. Make golf ball size balls and then flatten with fork. I wet my hands before forming the cookies to keep the batter from sticking. 
5. Bake for 20-30 minutes or until lightly browned.

Acorn Squash Bowls

Makes 2 servings

This is the most beautiful time of year, with the leaves starting to change and a bit of a chill in the air at night. I love the produce at this time of year…the pumpkins, apples, squash, all warming sweet and delicious.

One of my favorite dishes is acorn squash bowls and they are easy to prepare and there are so many different ways to serve them, based on what you have on hand, or what you are in the mood for. 

I like to make a couple of them and then fill them with different fillings each night. Or I serve them on a platter and put out a couple of different fillings then my kids could make their own creations.


Ingredients:
 

1 acorn squash

1 tablespoon olive oil

1 cup apple sauce, goat cheese, cottage cheese, ground turkey, or chopped tomatoes

Cinnamon
Corriander--optional


Directions: 

1. Preheat oven to 350 degrees.
2. Cut squash in half and remove seeds with a spoon.
3. Place squash halves skin side down on a baking sheet.
4. Rub olive oil over squash halves.
5. Fill squash halves with filling of choice.
6. Sprinkle cinnamon on top of each.
7. Bake for 45 minutes, or until a fork inserts smoothly through squash meat.

What's For Lunch?

Packing a delicious, nutritious, lunch that children will eat and parents feel good about, is often a challenge.

What I have learned as a parent at the school; is that the lunch period is not very long and kids get very excited about seeing their friends and often do more chatting then eating. So I try to pack one entrée that is yummy and easy to eat; as well as, one crunchy fruit or veggie such as sliced cucumbers, carrots, apples or whatever is in season.

Ideally a lunch combines nutrient-rich foods from several food groups to supply protein, a healthy fat and a complex carbohydrate.

Children who eat this way, are able to sustain energy and concentration for several hours which benefits both students and teachers.

Below is one of my kid’s favorites lunch options. Easy to eat, easy to prepare. And if you enlist the help of your kids in the kitchen, I guarantee there will be less waste!

Cornflake-Crusted Baked Chicken Fingers

Makes 6 servings
Ingredients:
6 boneless breasts pounded thin and sliced
Coarse salt and freshly ground pepper
1 large egg
2 cups organic crushed cornflakes ( I like whole grain)
1 tablespoon flax seeds
1 tablespoon olive oil
2 teaspoons of fresh orange juice for taste

Directions:
1.Preheat oven to 400 degrees.
2.Rinse chicken, and pat dry. Season generously with salt and pepper. In a small bowl, whisk egg with 1-tablespoon water.
 3. In a large bowl, mix cornflakes with oil, and 1 teaspoon of salt.
4.Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere.
5. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes.
6. Sprinkle with salt and pepper before serving. To coat chicken, working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help.

Gluten Free Grab and Go great Banana Muffins!

Gluten Free Baking!

Experimented today with some gluten free baking. The recipes turned out delicious and were extremely quick to make and had a minimal amount of ingredients. I was especially excited about this particular recipe because almond flour and coconut oil are sources of omega-3 fatty acids. Omega 3’s are great sources for improving concentration and help with learning, and also helps with maintaining beautiful skin and happy moods. Almond flour is also a great source of protein and the bananas in the recipe are a great source of potassium. This recipe is fast, easy, delicious, nutritious and gluten-free; perfect for snacks and breakfast on the run.


Gluten Free Banana Bread/Muffins

Ingredients:

1 cup teff flour
1 cup of ground almonds
2 tsp baking powder (make sure gluten free)
1 tsp cinnamon
½ cup of maple syrup
pinch of salt
4 bananas
1 tsp vanilla extract
½ cup of coconut oil
optional: add ¼ cup of chocolate chips

Directions

-Preheat oven to 340f/170c
-Grease a bread pan and sprinkle some almond meal on it, or just line it with baking paper, this will make it easier to take the bread out of the pan
-Mix the wet ingredients together and mix the dry ingredients together
-Combine these two without over mixing them
-Bake for approximately 1 hour or until a toothpick comes out clean
-The bread is edible right away, but it will be firmer after cooling