https://www.choosemyplate.gov/kids
Snack for toddlers:
No-Bake Energy Bites Print
Prep time
30 mins
Total time
30 mins
Recipe type: Dessert
Serves: 18-20 bites
Ingredients
- 1 cup oatmeal
- ½ cup peanut butter (or other nut butter)
- ⅓ cup honey
- 1 cup coconut flakes
- ½ cup ground flaxseed
- ½ cup mini chocolate chips
- 1 tsp vanilla
Instructions
- cup oatmeal
- /2 cup peanut butter (or other nut butter)
- /3 cup honey
- cup coconut flakes
- /2 cup ground flaxseed
- /2 cup mini chocolate chips
- tsp vanilla
- Mix everything above in a medium bowl until thoroughly incorporated.
- Let chill in the refrigerator for half an hour.
- Once chilled, roll into balls and enjoy!
- Store in an airtight container and keep refrigerated for up to 1 week.
- **You can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.
1 1/2 cup mixed berries
1/2 cup unsweetened applesauce
1/2 cup fruit juice
2 tsp Pomona calcium water
3 tsp Pomona pectin powder
Combine mixed berries and applesauce in a medium saucepan. Add calcium water to pan and stir well.
In a separate pan, bring juice to a boil. Pour hot juice into a blender or food processor and vent the lid. Add pectin powder and blend 1 to 2 minutes, or until all powder is dissolved.
Bring the berry/applesauce mixture to a boil. Add the juice/pectin mixture and cook 1 minute, stirring continuously. Return to a boil, then remove from heat.
Spread mixture in a glass or ceramic 7 x 11 inch pan and let cool.
Preheat oven to 170F. Bake fruit mixture for 3 hours, or until top is dry and firm to the touch.
Let cool and cut into squares or cut into fun shapes with cookie cutters.
1/2 cup unsweetened applesauce
1/2 cup fruit juice
2 tsp Pomona calcium water
3 tsp Pomona pectin powder
Combine mixed berries and applesauce in a medium saucepan. Add calcium water to pan and stir well.
In a separate pan, bring juice to a boil. Pour hot juice into a blender or food processor and vent the lid. Add pectin powder and blend 1 to 2 minutes, or until all powder is dissolved.
Bring the berry/applesauce mixture to a boil. Add the juice/pectin mixture and cook 1 minute, stirring continuously. Return to a boil, then remove from heat.
Spread mixture in a glass or ceramic 7 x 11 inch pan and let cool.
Preheat oven to 170F. Bake fruit mixture for 3 hours, or until top is dry and firm to the touch.
Let cool and cut into squares or cut into fun shapes with cookie cutters.
Healthy Treat for Today: Creamy Pudding
Creamy Vanilla Pudding
2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. (I use my whisk the whole time for stirring and find this works great!) Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
Creamy Vanilla Pudding
2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. (I use my whisk the whole time for stirring and find this works great!) Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
What you will need:
- 2 apples
- Cinnamon
- Remove apple core. I most likely did this wrong since half of the apple was missing when I removed it but you get the idea.
- Thinly slice the entire apple.
- Line a cookie sheet with parchment paper and place apple slices on it.
- Sprinkle with cinnamon.
- Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.
Ingredients
Make compote
- 250g fruit (1/2 lb), peeled and chopped if needed
- 2 tablespoons honey
- pinch salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 3/4 cups plain yogurt, sweetened with 1 tablespoon honey, or to taste.
Make compote
- Place fruit, honey and salt in a medium sized saucepan. Bring to a simmer, stirring frequently. Stir together cornstarch and water until cornstarch is dissolved. Pour into fruit mixture. Simmer 5 minutes, stirring often, until thickened and no longer cloudy. Allow to cool before layering with yogurt.
- Add two tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 cup yogurt. Refrigerate, covered, for up to one week.