Snap Fitness Health & Fitness Blog

Back to School Snacks

By: Snap Fitness

It’s Back to School time! Start the kids’ day off right with a fun and healthy breakfast that also doubles as an after-school snack. Pack the lunchbox with a rainbow-inspired lunch of hummus and veggies, some berries, and a delicious grain-free cucumber sub sandwich.

 

Gluten Free Breakfast Cookies are packed with protein and fiber. Made with healthy fats, they will help keep your kids fueled until lunch. Serve with dairy-free yogurt or a glass of almond milk and some fruit.

 

Beans may not be exciting to all kids, but when blended with flavorful ingredients, garbanzo beans become a healthful and tasty dip. Perfect as a sandwich spread, rolled in a wrap or used as dip, hummus is very versatile. Stir in different flavor components to change up the flavor to suit your children's taste. When dipping, serve with your favorite whole grain or seed gluten free crackers or serve with any vegetable.

 

Trying to serve up more veggies and not sure where to start? Try making a fun sub sandwich using cucumber for the bun. Cucumber’s mild, juicy flavor is a hit with most kids. When topped with their favorite sandwich toppings, a cucumber sub is a delicious way to nibble more veggies.

 

Gluten Free Breakfast Cookies

Makes 10

 

2 cups gluten free rolled oats, divided

1/3 cup unsweetened finely shredded coconut

1 and 1/4 cup unsalted nuts, such as walnuts, pecans, or almonds

1/2 cup unsalted pumpkin and/or sunflower seeds

1/4 cup chopped dates or raisins

1/4 cup gluten and dairy free chocolate chips

1/3 cup coconut oil or olive oil

1/3 cup maple syrup

1/4 cup coconut sugar or packed brown sugar

1 egg

1 teaspoon gluten free vanilla extract

1/4 teaspoon salt

 

Directions:

Preheat oven to 300 degrees. Line cookie sheet with parchment paper. Set aside.

 

In a food processor, grind 3/4 cup of the oatmeal with the coconut until finely grounded.

 

Add the nuts to the processor and pulse until nuts are chopped, but not grounded into a powder. Put oat mixture into a bowl with pumpkin or sunflower seeds, dates and chocolate chips.

 

Whisk oil, maple syrup, sugar, egg, vanilla and salt together until well combined. Pour over dry ingredient. Mix well until everything is well coated.

 

Using a 1/3 cup scoop, scoop batter onto parchment lined cookie sheets.

Lightly pat each mound into a circle about 1/4 to 1/3 inch thick. Moisten

fingers if needed if batter is sticky.

 

Bake for 25 minutes or until golden brown. Halfway through baking time, rotate pan(s).

 

Allow cookies to completely cool completely before removing from parchment. Keep in an airtight container for up to one week or wrap individually and freeze.

 

 

Hummus

Serves 6

 

1 - 15 ounce can garbanzo beans, drained and rinsed

1/4 cup tahini

1 garlic clove, minced

2 tablespoons olive oil

2 cup fresh lemon juice

1 teaspoon salt

3/4 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

1 tablespoon minced fresh dill, optional

2 tablespoons minced parsley, optional

 

Directions:

Place beans, tahini, garlic, olive oil, lemon juice, salt, cumin, black pepper and red chili into a food processor or blender and purée until smooth.

 

Scrape down sides of the bowl as needed. If the mixture is too thick, add water, 1 tablespoon at a time, during blending. Stir in dill and parsley.

 

Serve immediately or refrigerate, tightly covered.

 

Variations:

Beet Hummus: Blend 1/4 to 1/3 cup cubed cooked beets with garbanzo beans until smooth.

 

Italian Hummus: Replace cumin with Italian seasoning and cilantro with minced basil. Stir in 1/4 cup minced sun dried tomatoes after hummus is smooth.

 

Guaca-Hummus: Blend one peeled and pitted, ripe avocado with chickpeas until smooth. Replace lemon juice with lime juice.

 

Olive Hummus: To basic hummus, stir in 1/3 cup diced green olives and 1/3 cup black olives.

 

 

Cucumber Sub “Sandwich”

 

1 medium cucumber

Favorite sandwich fillings. (Pictured: Dairy free cream cheese alternative,

turkey and ham)

 

Directions:

Trim cucumber ends. If the skin of the cucumber seems a bit thick, peel strips of the peel to make it easier for biting.

 

Slice cucumber in half the long way. Scoop out the seeded center of the cucumber halves.

 

Fill bottom half with you favorite sandwich toppings, mounding slightly.

 

Add top cucumber half to enclose filling and finish sandwich.