Here’s my dilemma: I’m a single mom of three strapping young boys who eat constantly.
I’m also a busy mom, between working and running kids from one event to the next.
While I care deeply what kinds of things they are eating, sometimes it’s easy to just grab the processed, sugar-laden boxes of chemical crap off the grocery store shelves to satiate the inevitable snacking.
But then there’s the guilt that follows, as I want my boys to have only the best and the healthiest; and the more I learn about additives and GMOs, the less I want for my precious young men to be fueling their bodies with that stuff.
Here’s my solution: I make big batches of quick and easy, healthy homemade snacks.
I know exactly what is going into their bellies and that gives me a bit of peace of mind. My go to recipes literally only take minutes to whip up and they are perfect for on the go. The two snacks that my boys ask for most are my Peanut Butter Power Balls and Crunchy Honey Nut Bars. In fact, the Peanut Butter Power Balls are a must before all of our sporting events and they are easy enough to make that my kids are able to make them on their own.
Round up your kiddies and try out these healthy, yummy recipes.
Peanut Butter Power Balls
1 cup oatmeal
½ cup peanut butter (or other nut butter)
⅓ Cup raw honey
1 tsp cinnamon
½ cup mini chocolate chips
1. Mix everything above in a medium bowl until well combined.
2. Roll into balls and enjoy!
3. Store in an airtight container and keep refrigerated. These will keep for up to 1 week.
Note: This recipe is unbelievably versatile! If you don’t like peanut butter, use almond butter, cashew butter or soy butter. Don’t like honey? Use agave nectar instead. Try adding coconut, chia seeds or flax seeds. Use raisins or cranberries in place of the chocolate chips. The possibilities are endless! Have fun with it and find your favorite combo.
Crunchy Honey Nut Bars
2 Cups assorted nuts (I use sunflower seeds, cashews and Brazil nuts)
1 Cup shredded coconut
½ tsp salt
½ Cup raw honey
1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Partially grind nut assortment in a food processor until there are small seed chunks and some nut flour.
3. In a bowl, combine nuts, coconut, and salt. Then add honey and vanilla and mix until well combined.
4. Line a cookie sheet with parchment paper and pour mixture onto it. Spread to ¼ inch thick.
5. Bake for 10-15 minutes.
6. After you remove them from the oven, use a second piece of parchment paper to pat down.
7. Place in fridge until completely cool.
8. Cut, serve and enjoy.
Author: Taija Jackson
Assistant Editor: Carlotta Luis
Photo: Flickr/JD Hancock