Today I had the opportunity to do a television segment for Fox 5 Good Day Atlanta, because back to school is upon us and we want to give our kids a healthy start to the new school year. Well, I got you covered. Try out some of these recipes with your kids and see how going back school can be a fun and tasty experience for the whole family.
Here’s a few tips to get your kids into eating healthy:
1. Show the new ways to eat fruit and veggies: peanut butter on celery, hummus and red pepper slices, coconut milk with berries popsicle sticks
2. Get them involved in the process. Let them come up with healthy recipes ideas that incorporates more veggies .
3. Plant a garden.
4. Let them explore new fruits and veggies once a week. They don’t have to love it, just be open to trying new things.
5. Make eating healthy fun and not a chore. They are exploring and getting to know how to make good eating choices. So keep light.
If you want to check out the television footage just click this link: Good Day Atlanta Healthy Breakfast ideas .
Remember to always Set the Table with Love as you head into the new school year. 💕
Good Day Atlanta
Naleyla’s
Mango Berry Smoothie
Ingredients:
1 Cup Mangoes, fresh or frozen, chopped
½ cup frozen blueberries
1-cup organic orange juice
A pinch of cinnamon
Directions:
Add all the ingredients to the blender. Blend and Enjoy.
Serves two happy little campers
As a school snack or for the lunch box add this smoothie into a thermos keep drinks cool.
Coconut Chocolate Chip No Bake Granola Bars
Ingredients:
1-½ cup raisins
½ cup maple syrup or (honey if not vegan)
½ cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, roughly chopped
1 cup shredded coconut
1 cup mini chocolate chips or (cacao chips, if vegan)
2 cups rolled oats, gluten-free, for any sensitivities
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
Directions:
1. Process raisins in a food processor until small bits remain. You are looking for ”dough” like consistency.
2. Place the oats in a large saucepan with a tablespoon of liquid coconut oil and toast for 3 minutes on medium heat. Add all the spices and stir.
3. Place oats and raisin “dough” a large mixing bowl – set aside.
4. Warm honey and nut butter or sunflower butter, if there is a nut allergy, in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the raisin “dough” to disperse throughout. Add the coconut, chocolate chips and almonds ( or your favorite nuts). Mix until all ingredients are well incorporated.
5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap, wax paper or parchment paper, so they lift out easily.
6. Press down firmly until uniformly flattened. I use another piece of parchment paper over top of the granola and smooth flat with a spoon.
7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 20 minutes.
8. Remove bars from pan and cut into bars of your desire. I cut them into small squares or 2 inch logs. Store in an airtight container for 3-4 days. If you freeze them they will last longer and you can pop them out the fridge and add to your kids lunch boxes each morning or as a great after school snack.
Note: ONCE ALL INGREDIENTS ADDED, TEST THE CONSISTENCY.
IF THE BARS ARE TOO CRUMBLY, ADD A LITTLE WATER TO MAKE THEM STICKY OR MORE NUT BUTTER. IF TOO STICKY ADD MORE OATS.
Fruit and Granola at the Bottom Yogurt Cups
