Savory Broomsticks, for the kid in all of us. Get creative with a healthy snack for this holiday. Mozzarella string cheese (least processed version you can find), carrot sticks or pretzels and a little celery strings. Check it out!
Cut each string cheese in half. Carefully slice 1 end of each piece into thin strips like broom stick bristles. On the top of the uncut half, use the tip of a knife to make a small indentation. Twist the pretzel stick or carrot into the indentation to create the broom stick. Finis off each broom with a length of chive tied into a knot near the top of the cheese piece. Tada, your own mini broom. Eat and enjoy.
Have your kids help put this easy, fun snack together. it will bring out their creativity. Not looking for perfection, just fun!
What? Yes, this is the average amount of calories in candy a single child will collect on Halloween.
It will take 44 hours of walking for a 100lb child to use up that calorie load. Just sayin’!
Before your child dives into the stash, ask them when they are going to fit in 44 hours of walking this week.
What to do? Everything in moderation is the good way to approach the holidays. Pick out his/her favorite treat, one per day, and have it along with a small healthy snack. That way they get a bit of the goodies, but also have other foods in their system to counterbalance the sugar rush in their blood stream.
Breakfast does not have to be boring or time consuming anymore! A little preparation and you have a perfectly balanced morning meal for the week for everyone.
Protein Banana Nut Muffins
4 bananas, mashed with a fork (the more ripe, the better)
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
sprinkle of mini chocolate chips (optional)
Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag. For the kids, I added a little sprinkle of mini chocolate chips to the top when I reheated them (20 sec in microwave).
Servings: 12 muffins