Snacking and Staying Sane For all you parents trying to manage life, work and children during this pandemic, I feel you. And I applaud you. This is HARD. One of the things I usually look forward to is cooking for my family. That hasn't changed much (don't get me wrong, I'm still SUPER excited on the nights we order take out), but being stuck at home the past couple months has hampered my creativity when it comes to meals. My snack game is what's suffered most. I've relied too much on easy, grab and go snacks while we're on a long walk, or out for a drive looking for animals near our home (horses, chickens and cows, check!). Our snacks just look tired and lazy.
However, my daughter's daycare finally opened back up and she started back two days a week, so I have some more time to focus (hallelujah!). As such, I mustered up some inspiration to try some new snacks! These tasty, nutrient-dense recipes are easy to prepare and last for days in the fridge or months in the freezer. Even if you don't have kids, these healthy snacks are great for adults and can even be part of a satisfying breakfast. I hope these inspire you to try something new. Here's to keeping on and staying nourished!
No Bake Apple Cinnamon Bites
14 servings. 15 minutes.
- 1 cup oats (quick or traditional)
- 1/4 cup ground flaxseed
- 1/2 tsp cinnamon
- 1/3 cup almond butter
- 2 tbsp honey
- 1 apple (peeled, cored and finely chopped)
- Combine oats, ground flaxseed and cinnamon together in a bowl. Mix well. Add
almond butter, honey and diced apples. Mix well again.
- Roll the dough into balls about the size of a golf ball. Wet hands before rolling
to prevent sticking.
- Place the bites on a plate and let sit in the fridge for at least 30 minutes to firm.
Then transfer to an airtight container and store in the fridge for 3 to 4 days.
Vegan: Use maple syrup instead of honey.
Nut-free: Use sunflower seed butter instead of almond butter.
Serving size: One serving is equal to one ball.
Chocolate Zucchini Muffins
12 servings. 30 minutes.
- 2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Maple Syrup
- 3 Egg
- 1 Zucchini (medium, grated; about 2 cups)
- Preheat your oven to 350ºF (177ºC) and line a muffin tin with muffin liners.
Brush each liner with a small amount of coconut oil, to prevent sticking.
- In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and
baking soda. Mix well.
- In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add
the wet ingredients to the dry. Mix until combined then stir in the zucchini.
- Spoon the muffin batter between cups, so it's evenly divided then bake for 18
to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out
- Let cool completely before eating, to prevent the muffins from sticking to the
Serving size: One serving is equal to one muffin.
Storage: Store in the fridge for 5 days or in the freezer for a few months.