Schools have begun and now is as good a time as any to lay the foundations for a balanced diet with these 3 snack ideas!  They’re healthy, nutritious and delicious!

 

 

Quesadillas are renowned for being a favored meal by children everywhere! We are adding a variety vegetables to make them extra healthy!

 

Ingredients: (Serves 4)

 

3 cups cooked vegetables (corn, peas and beans)

 

1 chicken breast, cooked on the grill and cut lengthwise into thin strips

 

½ avocado, cut into cubes

 

2 tsps. olive oil

 

4 large tortillas (prefer whole wheat)

 

2 cups grated cheddar cheese

 

Method:

 

In a bowl, mix the cooked vegetables, chicken and avocado. Cover to stay warm. 

 

Next, warm about half a teaspoon of olive oil in a skillet over medium heat, lay one tortilla in the skillet and sprinkle about a quarter of your cheese on top.  

 

Then add about a ¼ of your chicken and vegetable mix over half the tortilla.  Once the cheese begins to melt, carefully lift the tortilla with a spatula and check how far it’s cooked.  When the cheese has completely melted and the underside of the tortilla has golden brown spots, the quesadilla is ready. Use your spatula to fold the tortilla in half so that it resembles a sandwich.

 

Transfer the quesadilla to a cutting board and cut into thick slices. To make it easier for the child to enjoy at school, wrap each individual cheese quesadilla in foil. Repeat the process for the remaining tortillas.

 

 

 

These hearty muffins with zucchini and carrot will delight your little ones while also giving them a good daily dose of vegetables.  They’re great as a school snack and you can prepare and store them in the freezer.

 

Ingredients: (for 24-30)

 

1 cup whole wheat flour

 

½ tsp cinnamon

 

¼ tsp salt

 

1 tsp baking soda

 

3 tbsps. olive oil

 

½ cup honey

 

1 large egg

 

½ cup milk

 

1 tsp vanilla extract

 

1 cup grated zucchini

 

1 cup grated carrot

 

Method:

 

Preheat your oven to 180 degrees (placing the rack your muffin trays will sit on in center of the oven). 

 

Brush your muffin trays with a little olive oil. In a bowl, mix your flour, cinnamon, salt and baking soda, until properly combined. Leave aside.

 

In another bowl mix the honey, olive oil, egg and vanilla extract. Add this wet mixture to the dry flour mix and stir in gently.  Then add your zucchini and carrot and continue stirring until all the ingredients are fully combined.

 

Fill each muffin cup in your muffin trays ¾ of the way full.

 

Bake for 15-20 minutes.  You will know your cooked muffin is ready if you stick a toothpick into the muffin and it comes out clean.  

 

 

 

Is there any way for your kids to enjoy something sweet and that’s still healthy? This sweet burrito recipe is it, and it’s easy and super tasty!

 

Ingredients: (for 1 burrito)

 

1 whole wheat tortilla

 

1 tbsp. peanut butter

 

1 sliced banana

 

1 piece of dark chocolate, chopped

 

½ tbsp. honey

 

Method:

 

Spread peanut butter over your tortilla, scatter your banana slices on top of the peanut butter, sprinkle your chopped chocolate chips over the tortilla and finally drizzle some honey for some extra sweetness! Gently roll the tortilla up and voila, your sweet burrito is ready!