Recipes 101 Back 2 School Edition

It’s back to school season, the schedule is lling up fast, and there’s little time to prepare a healthy breakfast or snack. O en, once those feet hit the ground, you’re full speed ahead running out the door and lucky to be wearing two matching shoes. Sound familiar? Fortunately, eating healthy can t into that schedule with just a little prep work that you can do now. These recipes can be enjoyed all week, so you can grab and go, knowing everyone will be nourished for a busy and productive day. Getting healthy, easy and delicious breakfasts (and snacks) that the whole family will love may sound like an impossible task, but these two completely customizable recipes will earn you an A+.

Chewy Protein Granola Bars

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Chewy Protein Granola Bars are absolutely delicious and pack a nutritious punch with the added protein powder. They make a great snack at or a er school, they’re a true winner when found in a lunch box, and your kids just might request them for breakfast as well! Using sun ower seed butter makes them school friendly and if chocolate chips aren’t your favorite, try craisins or coconut. Go ahead and get creative, everyone can make their own batch!

INGREDIENTS:

2 cups oatmeal makes 12 bars

½ cup vanilla plant-based protein powder

2 tablespoons ground flax

¼ cup SunButter (or other nut/seed butter)

¼ cup honey

½ cup coconut milk, vanilla unsweetened

⅓ cup chocolate chips (or other toppings)

DIRECTIONS:

Preheat oven to 350 F. Line an 8x8 pan with parchment paper. Mix dry ingredients together in large bowl; mix wet ingredients together, then stir into dry ingredients. Fold in chocolate chips. Press mixture into pan and bake for 18 minutes. Allow to cool, then cut into 12 bars. Keep stored in an airtight container in the fridge.

Sheet Pan makes 8 servings Protein Pancakes

Sheet Pan Protein Pancakes are probably the best way to make pancakes, with no ipping and easy cleanup. The avor options with toppings are endless, so everyone can customize their own, while breakfast is made in just one pan for the entire family. They are even delicious cold, making them perfect to pack as a grab and go breakfast or snack. Naturally sweetened, no syrup is required, so you can feel good about feeding your family pancakes every day of the week.

INGREDIENTS:

2 cups oat flour

¼ cup vanilla plant-based protein powder

¼ cup ground flax

2 teaspoons baking powder

¼ teaspoons sea salt

2 ½ cups coconut milk, vanilla unsweetened

¼ cup honey

2 teaspoons vanilla extract

Toppings: ½ cup blueberries, ½ cup blackberries, ½ cup walnuts, ½ cup pecans

DIRECTIONS:

Preheat oven to 425 F. Line 9x13 pan with parchment paper. Combine dry ingredients, set aside; combine wet ingredients, set aside. Add wet ingredients to dry and mix well. Pour pancake batter into pan, spread evenly, then add toppings. Bake for 15-17 minutes. Cut into 16 pieces with a pizza cutter, each serving is 2 pieces.

Now you’re armed and ready to tackle the back to school grind with healthy, easy and delicious recipes the entire family will love. Being properly fueled with nourishing food that also tastes great will keep those bodies performing their best, in and out of the classroom and boardroom.