When the bus pulls up and the kids exit to head home, they are hungry for an afternoon snack. With many extracurriculars after school, it’s important that they eat something healthy and filling. The recipes below will have kids looking forward to that final school bell. From sweet to salty, each recipe is easy to make and delicious to eat.
Apple Cinnamon Energy Bites
- 2 cups old-fashioned oats
- 1/4 cup ground flaxseed
- 3/4 tsp. cinnamon
- 1/2 cup Heinen’s Fresh Ground Almond Butter
- 1/4 cup Heinen’s Honey
- 1 tsp. vanilla extract
- pinch of salt
- 1 cup (not packed) grated apple (about 1 medium)
- In a large bowl, stir together the oats, flaxseed, and cinnamon. In another bowl stir together the almond butter, honey, vanilla, and salt until well combined. Pour over the oat mixture and stir until everything is evenly coated. Stir in the grated apple.
- Scoop the mixture into tablespoon-sized portions and roll.
- In the refrigerator, Energy Bites will last for 3-4 days.
Dark Chocolate Peanut Butter Banana Bites
- 2 medium-ripe bananas
- 1/4 cup Heinen’s Fresh Ground Peanut Butter
- 3/4 cup dark chocolate chips
- Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
- Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
- Place chocolate chips in a microwave safe bowl and microwave using 50% power until melted, stirring occasionally.
- Use a fork to dip each banana bite in the melted chocolate, then place back on the sheet. Freeze for one hour.
Crispy Parmesan Chickpeas
- 1 – 15 oz. can Heinen’s Chickpeas
- 2 tbsp. Heinen’s Olive Oil
- 2 tbsp. Heinen’s Grated Parmigiano-Reggiano
- 1/2 tsp. garlic powder
- 1/2 tsp. grated lemon zest
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- Drain and rinse chickpeas; pat dry with a paper towel.
- Heat oil in nonstick skillet over medium high heat. Add chickpeas to pan; cook 15 minutes or until golden brown and crispy all over, stirring occasionally.
- Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon zest, oregano and salt and pepper; toss gently.
- Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Apple Zucchini Muffins
- 2¼ cups whole wheat flour
- 3/4 cup brown sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 cup buttermilk
- 1/4 cup Heinen’s Unsweetened Applesauce
- 1 tbsp. coconut oil, melted
- 1 Heinen’s Large Egg
- 1 tsp. vanilla extract
- 1/2 cup grated Granny Smith Apple
- 1/2 cup grated zucchini, moisture slightly squeezed out
- 1 cup Granny Smith Apple, peeled & chopped peeled apple
- 2 tbsp. turbinado sugar
- 1/4 tsp. cinnamon
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In another bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
- To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
- Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with sugar/cinnamon topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
- These muffins freeze well.