Banana-Orange-Cranberry Muffins 2 ¼ cups flour ½ cup sugar 2 TSP baking powder 1 TSP baking sods ¼ cup vegetable or canola oil 1 cup orange juice 3 bananas, mashed ¾ cup dried cranberries (orange flavored or regular) 1. Preheat oven to 400° 2. Spray muffin pan with non-stick spray 3. Mix ingredients in a large bowl until smooth 4. Divide evenly into muffin pan (fill each ¾) 5. Bake at 400°, 20-25 minutes
Zucchini Muffins ¾ cup flour ¼ cup ground flaxseed ½ cup sugar 1 tsp baking soda ½ tsp baking powder ¼ tsp salt ½ tsp cinnamon ¾ cup finely grated zucchini (make sure to use the small side of the grater) 1 banana, mashed 3 oz whole milk ½ tsp vanilla 1. Preheat the oven 325° 2. Combine all dry ingredients in a large bowl 3. Stir in banana, milk, and vanilla. Stir in zucchini 4. Spoon batter into sprayed mini muffin tin 5. Bake at 325°, 15 minutes
Flaxseed Granola 2 cups rolled oats 1/3 cup course flaxseed meal ¼ cup sunflower seeds ½ cup shredded sweetened coconut ½ cup orange juice ¼ cup agave nectar 2 tsp vegetable oil 1 tsp vanilla extract ½ tsp cinnamon 1. Preheat to 400° 2. Combine oats, flaxseed, sunflower seeds, and coconut in a large bowl 3. Combine juice, agave, oil, vanilla, and cinnamon. Whisk to combine 4. Pour juice mixture over dry mixture and mix well 5. Spread mixture out on a cookie sheet coated with cooking spray 6. Bake 20 minutes until granola is golden brown, stirring occasionally 7. Cool in pan for 10 minutes. Serve with vanilla yogurt and chopped apples
Breakfast Cookies 1 ½ cup quick-cooking oats 2 bananas, mashed ½ cup rice krispies ¼ cup sunflower butter ¼ cup agave nectar (or honey) ¼ cup dried cranberries 1 tblsp vanilla extract 1. Preheat to 350° 2. Combine all ingredients in a large bowl and mix until well incorporated 3. Place dough in rounded spoonfuls on a sprayed baking sheet 4. Flatten with the back of the spoon 5. Bake for 25 minutes 6. Let cookies cool for 5 minutes on the tray
Hummus 2 garlic cloves, peeled 2 cups canned chickpeas, drained 1 tsp salt 1/3 cup tahini (sesame paste) 2 tblsp lemon juice ¼ cup extra virgin olive oil ½ tsp cumin 1. A dd the garlic to the bowl of a food processor and process until minced 2. Add the remaining ingredients except the olive oil to the processor and process until coarsely blended 3. With the food processor running, slowly drizzle in the olive oil 4. Process until desired consistency – you may or may not need all of the oil 5. Serve with a soft pita triangles
Apple Cheddar Muffins 2 cup Original Bisquick mix ž cup peeled and chopped apple 2/3 cup shredded cheddar cheese 1/3 cup sugar 2/3 cup milk 2 tblsp vegetable oil 1/3 cup unsweetened applesauce 1. Preheat oven to 400° 2. Combine all ingredients and mix until well combined (batter will be slightly lumpy) 3. Spoon batter into sprayed muffin tin and bake 17-19 minutes
Mini Corn Muffins 1 ¼ cup flour 1 cup yellow corn meal 1 tbsp baking powder 1 tsp salt ½ c sugar 1 cup milk ¼ cup vegetable oil 1/3 cup silken tofu 1 (14 ¾ oz) can creamed corn 1. P reheat oven to 425° Spray mini muffin tin with cooking spray 2. Combine flour, corn meal, baking powder, salt, and sugar in a large bowl 3. Combine milk, oil, and tofu in a different bowl and whisk together to break up tofu 4. Add tofu mixture to the dry ingredients and stir until well combined 5. Stir in creamed corn 6. Pour batter into prepared muffin cups and bake 22 minutes until muffins are puffed and golden brown around the edges. Be careful not to over bake them! 7. Cool for 10 minutes in the tin before serving
Spinach Muffins 1 cup all-purpose flour 1 cup whole-wheat flour ¾ cup sugar 2 tsp baking powder ½ tsp baking soda 1 ½ tsp ground cinnamon ½ tsp salt ¼ cup vegetable oil ¾ cup milk 6 oz. fresh spinach 2 bananas, mashed 2 tsp vanilla 1. Preheat to 350° 2. Combine dry ingredients in a large bowl 3. Combine oil, milk, and spinach in a blender Blend for approx. 30 seconds to fully puree the spinach 4. Add the banana and vanilla and blend until smooth 5. Add spinach mixture to dry ingredients and stir until well combined 6. Spoon batter into sprayed muffin tin and bake 20 minutesbrown around the edges. Be careful not to over bake them!
Spinach Parmesan Dip 1, 9-ounce package of frozen spinach, thawed ¼ tsp sale ½ cup fresh herbs (parsley, basil, oregano – avoid rosemary) 1/3 cup cream cheese at room temperature ½ cup plain yogurt ¼ cup grated parmesan cheese 1. P ut thawed spinach in a strainer and press down to remove as much liquid as possible 2. Combine spinach, salt, basil, and cream cheese in a food processor and process until smooth 3. Stir in yogurt and cheese 4. Cover and refrigerate 5. Serve with soft pita triangles or pita chips
Pumpkin Cranberry Muffins 1 cup and 2 tblsp flour 1/3 cup sugar 1 tsp baking powder ½ tsp baking soda ¼ tsp cinnamon Pinch of salt 2 tblsp vegetable oil ½ cup spiced apple cider ¾ cup canned pumpkin puree 1/3 cup dried cranberries 1. Preheat to 350° 2. Mix flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl 3. Add remaining ingredients and mix well 4. Spoon batter into sprayed mini muffin tin and bake for 12 minutes
Banana Oatmeal Cookies 2 bananas, mashed 1 cup quick-cooking oats 2 ½ tblsp vegetable oil ½ tblsp vanilla extract ½ tsp cinnamon ¼ cup sugar 1. Preheat to 400° 2. Spray a cookie sheet with cooking spray 3. Combine all ingredients in a large bowl. Use a ¼ cup measure to spoon cookie dough on to a prepared cookie sheet 4. Gently flatten the cookies and bake for 10 minutes. 5. Flip the cookies over and bake 10 more minutes until browned on each side
Whole Wheat Mini Muffins ¾ cup all-purpose flour ½ cup whole wheat flour ½ cup rolled oats ½ cup sugar ½ tblsp baking powder ½ tsp baking powder ¼ tsp salt ¼ tsp nutmeg 1 cup vanilla yogurt ½ cup milk 1 ½ tblsp vegetable oil 1 tsp vanilla extract ¾ cup dried diced prunes 1. Preheat to 375° 2. Combine all dry ingredients in a large bowl 3. Combine yogurt, milk, oil, and vanilla. Whisk to combine 4. Add yogurt mixture to the dry ingredients and stir to combine 5. Stir in prunes 6. Spoon batter into mini muffin tin sprayed with cooking spray 7. Bake 15 minutes until muffins spring back when touched lightly in the center
Sweet Potato Cookies 1 cup quick-cooking oats ½ cup sweet potato puree ¼ cup unsweetened applesauce ½ tsp cinnamon Pinch of nutmeg 2 tblsp vanilla protein powder 1 tblsp agave syrup (or honey) ½ tsp vanilla extract ¼ cup golden raisins 1. Preheat the oven to 325° 2. Combine all ingredients in a bowl and mix thoroughly 3. Drop the batter onto a sprayed cookie sheet using ¼ cup measure 4. Flatten the cookies slightly with the back of the measuring cup 5. Bake cookies for 10 minutes 6. Flip and bake 10 minutes more
Alphabet Soup Serve each child a bowl with 2 tblsp of cooked alphabet noodles Let each child fill their own bowl by choosing from a variety of vegetables Pour warm vegetable broth over the noodles and veggies (use 1/3 cup of broth per child)
Biscuit Pizza Pillsbury biscuits Pizza sauce Shredded mozzarella cheese 1. Preheat oven according to package directions 2. Separate biscuits and press each one out on to a cookie sheet flat and thin 3. Spread pizza sauce over the flattened biscuits, leaving a thin edge of “crust� 4. Sprinkle shredded mozzarella over the sauce 5. Bake for 20 minutes
Tropical Yogurt Vanilla Greek yogurt Diced pineapple (or crushed canned pineapple) Unsweetened coconut Diced kiwi Prepare a bowl of yogurt per child topped with diced pineapple and kiwi Sprinkle with unsweetened coconut flakes *For a snack activity, let the older kids serve their own fruit and coconut