Every lunch. . .
. . . deserves. . .
. . . a tasty. . .
. . . nutritious snack. . .
. . . to accompany a great sandwich.
Healthy School Snacks
Snacks have always been a challenge for me. While I eat healthy foods most of the time, any time I crave a snack, it's of the sugary or salty variety. I can't help it. A carrot does not hit the spot in those moments. But, keeping chips and cookies around the house means I'll end up eating those instead of a real meal when I'm rushing. My usual method of dealing with this is to not buy any snack foods at all when I go grocery shopping. This works most of the time (if I'm at home), but when I'm on the go it just means I stop and pick up something that is, um. . . less than ideal health-wise. So lately I've been making snacks that are healthy, but still have that sweet or salty goodness that I crave. Perfect for when you're running around, or for packing into school lunches.
Honey Toasted Spiced Almonds:
- 2 cups whole raw almonds
- 1 cup raisins
- 1/4 cup honey
- 1/2 cup ground flax
In a pan over medium heat, lightly toast the almonds. When they are nicely toasted (about 2-3 minutes), turn off the heat and add the honey. Toss the almonds in the honey and then add the raisins. Turn the mixture onto a sheet of parchment or tinfoil. Sprinkle on the flax and toss. Add cinnamon and salt to taste. If your almonds are too sticky, you can add a bit more ground flax.
Crispy Kale Chips:
- 2 bunches of kale
- Extra virgin olive oil
- Sea salt
Preheat the oven to 275 degrees. Cut out the the large central ribs of the kale and chop into 1" x 2" pieces (roughly). Toss lightly with olive oil and lay out in a single layer on a lined baking sheet. Bake for 15-20 minutes or until crisp but still green.
Remove from the oven and toss with bit of sea salt or your favorite spices.
Oh, and here's a few lovely snacks from the archives that I like to keep on rotation:
*Last time in Recipes: Math Cake